Physicochemical, antioxidant and fatty acid quality in Mexican hairless pork fed with Moringa oleifera and Brosimum alicastrum
Abstract
This study aimed to evaluate the effects of diets with Moringa oleifera and Brosimum alicastrum leaf meal on the physicochemical characteristics, antioxidant capacity and fatty acid composition of meat from Mexican Hairless Pigs. Eighteen (18) Mexican Hairless Pigs pigs were used in the study. The pigs were randomly divided into three dietary groups: control diet and two experimental diets supplemented with 10 % Moringa oleifera and Brosimum alicastrum leaf meal, respectively. The results indicated that intramuscular fat was higher (P < 0.05) in meat from Mexican Hairless Pigs fed control diet. Meat from Mexican Hairless Pigs fed Brosimum alicastrum diets presented higher (P < 0.001) α-tocopherol (48.33 μg/g of fat). The 2,2-diphenyl- 1-picrylhydrazyl concentration was higher (P < 0.05) in the meat of pigs supplemented with Moringa oleifera (450.48 μM Trolox/g of DW). Pigs fed Brosimum alicastrum leaf meal were characterized by a higher content of 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) in their meat (P < 0.05) (471.89 μM Trolox/g of DW). Regarding the fatty acid composition, meat from Mexican Hairless Pigs fed Moringa oleifera and Brosimum alicastrum presented higher values (P < 0.001; P < 0.05) of saturated fatty acids and atherogenic and thrombogenic indices. In contrast, the concentrations of monounsaturated fatty acids and polyunsaturated fatty acids, unsaturated fatty acids, the polyunsaturated fatty acids/saturated fatty acids ratio and the monounsaturated fatty acids/saturated fatty acids ratio were higher (P< 0.001; P < 0.05) in meat from the control group. The nutritive value index did not differ (P > 0.05) between treatments. It is concluded that Moringa oleifera and Brosimum alicastrum leaf meal could be used as an Mexican Hairless Pigs feed resource to reduce intramuscular fat in meat.
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