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1000 Titel
  • Sea buckthorn pomace supplementation in the finishing diets of pigs – are there effects on meat quality and muscle fatty acids?
1000 Autor/in
  1. Nuernberg, K. |
  2. Nuernberg, G. |
  3. Priepke, A. |
  4. Dannenberger, D. |
1000 Erscheinungsjahr 2015
1000 LeibnizOpen
1000 Publikationstyp
  1. Artikel |
1000 Online veröffentlicht
  • 2015-03-18
1000 Erschienen in
1000 Quellenangabe
  • 58(1): 107–113
1000 FRL-Sammlung
1000 Copyrightjahr
  • 2015
1000 Lizenz
1000 Verlagsversion
  • https://doi.org/10.5194/aab-58-107-2015 |
1000 Publikationsstatus
1000 Begutachtungsstatus
1000 Sprache der Publikation
1000 Abstract/Summary
  • 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, meat quality parameters, and fatty acid and vitamin C contents in muscle of German Landrace pigs was assessed. Supplementation with SBP did not negatively affect growth performance and slaughter quality traits of pigs. The overall meat quality including nutrient composition (protein, fat, water), meat colour and pH value was not changed. Surprisingly, the fatty acid profile of longissimus muscle was only slightly affected by different SBP concentrations and intervention durations. Highest amounts of n-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 contents for vitamin C of longissimus muscle of pigs of the control group and SBP supplementation groups varied between 24.0 and 28.7 μg g−1 fresh muscle, and were not diet affected. Other diet compositions and possibly changes in SBP during the manufacturing process of diet pellets should be included in investigations to develop an application-oriented concept of SBP as a supplement for pig feeding.
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