Fatty acid profile and lipid indices of the porker meat supplemented with pro-health herbal probiotics, ascorbic acid and allicin
ISSN: 0007-070X
Article publication date: 20 December 2021
Issue publication date: 1 November 2022
Abstract
Purpose
The objective of this study is to assess whether pro-health herbal probiotics, ascorbic acid and allicin added to the finishing diets of hybrid pig influenced the intramuscular fat (IMF) content in longissimus lumborum (LL) muscle, the fatty acid profile and lipid quality indices, as it has an impact on human health.
Design/methodology/approach
After 80 days of equal fattening, the pigs were divided into the control group (CT, n = 30 received commercially allowed and applicable antibiotics) and the experimental group (EX, n = 30), which until 95 days of rearing were supplied with fermented herbs extract (FHE Multikraft® Austria) with probiotics Saccharomyces cerevisiae, Lactobacillus casei, Lactobacillus plantarum, L-ascorbic acid and extract of garlic (10% allicin). After slaughter, crude fat content and fatty acid profile were determined in LL muscle samples, and on that basis lipid indices were calculated.
Findings
Supplementation with FHE, probiotics, L-ascorbic acid and allicin has significantly impacted the crude fat content in the meat and the percentage of fatty acids content: tricosanoic (C23:0), heptadecanoid (C17:1 n-7), eicosanic (C22:1 11cis n-9) and eicosatrienoic (C20:3 11cis n-3), in comparison to CT group. Amongst lipid quality indices, IMF in LL of pigs from EX group, the C18:2 n-6/C18:3 n-3 ratio is characterised by a significantly higher value and thus is more beneficial to the health of the consumer.
Originality/value
The authors have indicated that using FHE, probiotic supplements with ascorbic acid and allicin in commercial fattening of pigs, as an alternative for antibiotic growth promoters (AGP), improves the fatty acid profile of the meat.
Keywords
Citation
Goluch, Z.S., Rybarczyk, A., Drozd, A. and Drozd, R. (2022), "Fatty acid profile and lipid indices of the porker meat supplemented with pro-health herbal probiotics, ascorbic acid and allicin", British Food Journal, Vol. 124 No. 11, pp. 3841-3854. https://doi.org/10.1108/BFJ-09-2021-0972
Publisher
:Emerald Publishing Limited
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