EFFECT OF FEED SUPPLEMENTATION WITH THE PURPLE CONEFLOWER (ECHINACEA PURPUREA) EXTRACT ON FATTY ACID PROFILE AND QUALITY OF PIG MEAT
 
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Pol. J. Food Nutr. Sci. 2007;57(Special issue 4B):229–233
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ABSTRACT:
The effect of purple coneflower supplement to pigs feed was estimated on 96 fatteners originated from PL x PLW sows mated with a Duroc x Pietrain boar, of both sexes from 60 to 112 kg of body weight. All animals were fed barley, wheat, soybean basal mixture. Negative control group (I) received feed with no supplement. Group II (positive control) received the same mixture supplemented with antioxidant BHT. Experimental groups III and IV received a mixture supplemented with 500 or 1000 mg of coneflower water extract per 1 kg of feed, respectively. Fatteners receiving 500 mg of extract had the higher body weight gains and feed conversion but higher dose of the extract lowered these indices. The higher dose of extract improved water holding capacity of meat and raised its pH at 45 min after slaughter. Antioxidative effect of coneflower extract was found after 6 months of storage. The lower dose of extract decreased cholesterol content of meat and improved its lightness. The extract slightly raised PUFA content of meat fat and improved the PUFA n6/n3 ratio. Both doses of extract and BHT lowered the sensory assessment of boiled meat.