Sea buckthorn pomace supplementation in the finishing diets of pigs – are there effects on meat quality and muscle fatty acids?

摘要

In the present study, the effect of sea buckthorn pomace (SBP)supplementation (concentrations of 0, 4, 8 and 12%;intervention duration of 4 or 8 weeks) on finishing performance, meatquality parameters, and fatty acid and vitamin C contents in muscle of GermanLandrace pigs was assessed. Supplementation with SBP did not negativelyaffect growth performance and slaughter quality traits of pigs. The overallmeat quality including nutrient composition (protein, fat, water), meatcolour and pH value was not changed. Surprisingly, the fatty acid profile of muscle was only slightly affected by different SBP concentrations andintervention durations. Highest amounts of -3 fatty acids (28 mg/100 g muscle) were measured in pig muscle which had received a 12%SBP-supplemented ratio with over an intervention period of 8 weeks. The contentsfor vitamin C of muscle of pigs of the control group and SBPsupplementation groups varied between 24.0 and 28.7 μg g freshmuscle, and were not diet affected. Other diet compositions and possiblychanges in SBP during the manufacturing process of diet pellets should beincluded in investigations to develop an application-oriented concept of SBPas a supplement for pig feeding.