Effect of dietary seaweed extracts, galactooligosaccharide and vitamin E supplementation on meat quality parameters in finisher pigs

- Pig diets were mixed with seaweed extract (SWE), galactooligosaccharide (GOS) & Vit E.
- The SWE & Vit E diets reduced the redness (a* values) of fresh LD muscle.
- Lipid oxidation inhibition in LD muscle followed the order: Vit E > SWE > Control > GOS.
- Dietary SWE boosted meat sample and plasma total antioxidant status (TAS).
- SWE diet reduced the bacterial growth in pork meat throughout the 14 day of storage.

Fifty six pigs were assigned to 1 of 4 diets (n = 14) for 35 days pre-slaughter, to assess the effects on bacterial count, lipid peroxidation (LPO) and total antioxidant capacity (TAC) of fresh meat. The treatments were (T1) basal diet (BD), (T2) BD plus seaweed extract (SWE), (T3) BD plus vitamin E (Vit E) and (T4) BD plus galacto-oligosaccharides (GOS). At slaughter longissimus dorsi (LD) steaks were excised and stored in modified atmosphere packs for a 14 day period. The supplemented diets improved the TAC of LD steaks until day 11 of storage while SWE samples exhibited the highest TAC throughout. A reduction (P < 0.05) in the level of LPO was observed in LD steaks from SWE and Vit E supplementation. Compared to basal diet, SWE and GOS exhibited lower bacterial count throughout storage. These results demonstrate the potential for the incorporation of SWE into muscle foods via the diet.