Influence of level and duration of feeding polysaccharide (laminarin and fucoidan) extracts from brown seaweed (Laminaria digitata) on quality indices of fresh pork

• A seaweed extract containing laminarin and fucoidan (L/F) was added to pig diets.
• Muscle pH, surface colour and microbiology of fresh pork meat were unaffected.
• Saturated fatty acids of pork meat were lowered by dietary L/F.
• After 3 weeks, dietary L/F resulted in lowered lipid oxidation in LTL muscle.

The effect of level (450 or 900 mg laminarin (L) and fucoidan (F) /kg feed) and duration (3 or 6 wks) of feeding a seaweed (Laminaria digitata) extract containing L/F on the quality of pork (longissimus thoracis et lumborum (LTL)) stored in modified atmosphere packs and on organ lipid stability was examined. Mechanisms of L/F antioxidant activity in LTL were evaluated. Plasma total antioxidant status, LTL pH, colour, microbiology and ‘eating quality’ sensory analysis were unaffected by dietary L/F. ‘Visual’ sensory descriptors (purchasing appeal and overall visual acceptability) were enhanced (p < 0.05) in L/F450 − 3 LTL. Lipid oxidation was lower (p < 0.05) in L/F450 − 3 and L/F900 − 3 LTL and reduced in L/F900 − 6 kidney homogenates. In cooked minced pork, lipid oxidation was not reduced by dietary L/F. Saturated fatty acids were lower (p < 0.05) in L/F900 − 6 LTL. Results indicated L/F in pig diets for 3 weeks enhanced pork quality.