ArticleAnimals : an open access journal from MDPI2022
Influence of Dietary Inclusion of Exhausted Bergamot By-Product in Pigs on Animal Performance, Fatty Acid Profile and Oxidative Stability of Meat and Meat Products.
Article in Animals : an open access journal from MDPI, 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 5 papers.
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5 citing papers in PubMed.
- The Effect of Feeding Strategies Based on Flaxseed and Locally Available Plant-Derived Additives on the Growth Performance, Biochemical and Immune Blood Indices, and Antioxidant Capacity of Pigs in Sustainable Production.Animals : an open access journal from MDPI · 2026Article
- Spray-Dried Phenolic Compounds from Olive Mill Waste Water as Animal Feed Supplement: Impact on the Aromatic Profile of "Caciotta Cheese".Molecules (Basel, Switzerland) · 2025Article
- The Effects of Olive Cake and Linseed Dietary Supplementation on the Performance, Carcass Traits, and Oxidative Stability of Beef from Young Podolian Bulls.Animals : an open access journal from MDPI · 2025Article
- Effects of Bergamot (Foods (Basel, Switzerland) · 2024Article
- Effects of feeding bergamot pulp and olive leaves on performance and meat quality in Apulo-Calabrese pigs.Veterinary and animal science · 2024Article
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9 authors.
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Abstract
An investigation was carried out on the effect in pig diet of supplementation with exhausted bergamot by-product, stemming from pharmaceutical industry after extraction of phenolic compounds, on growth performance and on the quality of meat and meat products. Twenty pigs were assigned to two dietary treatments and fed a conventional concentrate (control) or a concentrate including exhausted bergamot by-product at the level of 15% on a DM basis (EB). No significant differences between dietary treatments were found for final weight (p = 0.243), carcass weight (p = 0.679), dry matter intake (p = 0.321). In EB pork, the proportion of docosapentaenoic acid was significantly increased (p < 0.05); it tended to have a greater proportion of n-3 PUFA (p = 0.09), and the n-6/n-3 PUFA ratio was lower in EB treatment (p = 0.01). In salami from EB pigs fed, the proportion of α-linolenic acid and the total n-3 PUFA were higher than in the control group (p < 0.001). In salami, the TBARS value was lower after 5 days of storage (p < 0.001) in the EB group. Therefore, the present results suggest that the inclusion of exhausted bergamot by-product in pig diet resulted in a qualitative improvement of meat and meat products.
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