This is a draft schedule. Presentation dates, times and locations may be subject to change.

375
Effect of Oregano Essential Oil Supplementation to a Reduced-Protein Diet on Meat Quality, Fatty Acid Composition, and Oxidative Stability of Longissimus Thoracis Muscle in Growing-Finishing Pigs

Sunday, July 9, 2017
Exhibit Hall (Baltimore Convention Center)
Chuanshang Cheng, Department of Animal Nutrition and Feed Science, College of Animal Science and Technology, Huazhong Agricultural University, Wuhan, China
Hongkui Wei, Department of Animal Nutrition and Feed Science, College of Animal Science and Technology, Huazhong Agricultural University, Wuhan, China
Jian Peng, Department of Animal Nutrition and Feed Science, College of Animal Science and Technology, Huazhong Agricultural University, Wuhan, China
This study investigated the effects of reduced-protein diet supplementation with oregano essential oil (OEO) in pigs, from growing period to slaughter (98 days) , on meat quality, fatty acid composition and oxidative stability of longissimus thoracis (LT) muscle. A total of 36 barrows (Large White × Landrace) with an initial body weight (BW) of 29.0 ± 1.00 kg were obtained from a commercial farm in the Hubei province of China. Pigs were randomly allotted into 1 of 3 treatments based on BW in a randomized complete block design with twelve replicates of one pig per replicate. Pigs were penned individually. Three following experimental treatments were applied: 1) normal protein diet (NPD), 2) reduced-protein diet (RPD), and 3) identical reduced-protein diet supplemented (250 mg/kg feed) with OEO. The three diets were based on corn-soybean meal-dried distillers grains with soluble (DDGS). The pigs in the NPD group were offered diets which contained 17% and 15.6% protein during the growing (days 0–49) and finishing (days 51–98) periods, respectively, while the pigs in the RPD group were offered diets which contained 15% and 13.6% protein during their growing and finishing periods, respectively. Experimental diets were balanced with four amino acids (L-lysine, L-methionine, L-threonine, and L-tryptophan) to meet the requirements of growing-finishing pigs (NRC, 2012). Dietary RPD and OEO increased the Minolta b*45min (?), tenderness, overall acceptance, and intramuscular fat (IMF) content of pork compared with dietary NPD (P < 0.05). The percentage of n-3 polyunsaturated fatty acid (n-3 PUFA) and the percentage of monounsaturated fatty acid (MUFA) in OEO muscle were higher (P < 0.05) and lower (P < 0.05) than those in RPD muscle, respectively. Dietary OEO improved oxidative stability, total antioxidative capacity and catalase (P < 0.01), but decreased drip loss in LT muscle compared with dietary NPD and RPD (P < 0.01). In our study, reduced-protein diet supplementation with oregano essential oil enhanced the sensory attributes and anti-oxidative status of pork meat by improving IMF and n-3 PUFA percentage and antioxidative capacity.