Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
2454317 | The Professional Animal Scientist | 2010 | 8 Pages |
Abstract
The objective of this research was to evaluate the quality and shelf life of meat from pigs given dietary supplementation of natural astaxanthin. Pigs were fed either a control diet or the same diet supplemented with 66.7 mg/kg of natural astaxanthin for 42 d. Astaxanthin supplementation had no affect (P â¥Â 0.117) on growth performance or ham and loin lean quality at fabrication. Loin chops from pigs supplemented with dietary astaxanthin were darker (P < 0.002) and less yellow (P = 0.006) than loin chops from control pigs during 7 d of retail display. Ground patties from picnic shoulders of pigs supplemented with dietary astaxanthin were darker (P < 0.001) and more red (P < 0.001) than ground patties from control pigs during 7 d of retail display. This initial experiment documents the viability of dietary astaxanthin supplementation as a method to improve shelf life of pork products.
Keywords
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Animal Science and Zoology
Authors
C.C. Carr, D.D. Johnson, J.H. Brendemuhl, J.M. Gonzalez,