Chapter 9. Essential oils in pig diet as a means of improving pork quality
Keywords:
pork, feed additive, fatty acid composition, essential fatty acids, ω-3 and ω-6 fatty acids, oxidative spoilage, organoleptic properties
Synopsis
Innovative approaches in food processing and sustainability
The conducted study of the influence of the feed additive "Activo" on the physicochemical properties and fatty acid composition of the liver and meat of pigs allowed to detect significant changes in lipid metabolism, which contributes to the improvement of the quality characteristics of the meat. In the meat of pigs of the experimental group, a significantly lower content of peroxide oxidation products was found. Analysis of the fatty acid composition of the liver of pigs proved that the use of the feed additive contributed to a change in the profile of saturated, monounsaturated and polyunsaturated fatty acids. In the meat of pigs of the experimental group, a decrease in the level of stearic and pentadecanoic acids was found, while an increase in the level of monounsaturated fatty acids, in particular oleic acid, was recorded, which contributes to positive changes in the organoleptic characteristics of the meat.
The results obtained allow to conclude that the addition of the feed additive "Activo" affects lipid metabolism in pigs, changing the balance of fatty acids in the liver and muscles, and also contributes to the inhibition of oxidative damage to the lipid component of meat. The detected changes positively affect the quality of meat, in particular its antioxidant status, heat resistance and organoleptic properties.
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Copyright (c) 2025 Тaras Prudyus, Oleg Vishchur, Mykola Danchenko ____________________________________ How to Cite: Prudyus, T., Vishchur, O., Danchenko, M.; Priss, O. (Ed.) (2025). Essential oils in pig diet as a means of improving pork quality. Innovative approaches in food processing and sustainability. Tallinn: Scientific Route OÜ. doi: https://doi.org/10.21303/978-9908-9706-2-2.ch9
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