0
Improving the nutritional characteristics of pork, as well as its antioxidant stability and sensorial or technological qualities has been the reason of several animal feeding strategies studies. Among these, supplementing pig diets with a commercial source of conjugated linoleic acids (CLA) during the finishing period has shown to modify fat deposition in the adipose tissue and the immune variables. Therefore, the aim of the present study was to evaluate the influence of an oregano and/or rosemary (Origanum vulgare L. and Rosmarinus officinalis L.) dietary supplementation on the antioxidant status and immune response in fattening pigs receiving a CLA supplement in the finishing period. For that purpose, a total of 32 growing-finishing pigs, with an average BW of 45 kg, were randomly allotted into four dietary treatments: (i) a control diet (CTR); (ii) CTR+ 0.2% oregano (O); (iii) CTR + 0.2% rosemary(R), and (iv) CTR+ 0.1% oregano + 0.1% rosemary (OR). During the finishing period, all groups received a further supplementation of 0.5% of conjugated linoleic acids (CLA). Blood samples were collected after an adaptation period of 15 days to the new diet (T1) and at the end of the finishing period (T2) to evaluate antioxidant status (total antioxidant power and reactive oxygen metabolites) and immune responses (lymphocytic phenotyping and IgG levels). Lastly, pork meat samples were evaluated for glutathione peroxidase activity (GSHPx), total phenolic content and preference rating.
As a result, no significant effects were observed regarding antioxidant status. However, a significant increase in B lymphocytes (CD79+) and a higher IgG level was observed in the R and O groups. Furthermore, there were significant effects on meat GSHPx activity and total phenolic contents. Concerning preference rating, pork derived from group R was the most preferred by the consumers.
In conclusion, dietary supplementation with oregano and rosemary was shown to modulate immune responses and to influence the polyphenol content of the meat, improving consumer preference.
Beghelli, D., Cosmo, A. D., Faeti, V., Lupidi, G., Bailetti, L., Cavallucci, C., & Polidori, P. (2019). Origanum vulgare L. and Rosmarinus officinalis L. aqueous extracts in growing-finishing pig nutrition: effects on antioxidant status, immune responses, polyphenolic content and sensorial properties. Journal of Food Research, 8(2), 90-99. https://doi.org/10.5539/jfr.v8n2p90