Effect of oregano oil and cranberry pulp supplementation in finishing pigs on the physicochemical quality of fresh loin during storage

Oregano oil and cranberry pulp supplements were added to the diets of finishing pigs determine their effects on meat quality fresh loins during storage. Two three levels oregano (250 500 mg kg-1) (5, 10 20 g tested, according a factorial experimental design. The loin was vacuum-packed analysed at 0 (after 24-h chilling period post slaughter), 23, 45 60 days Samples repackaged under aerobic conditions after or 23 4, 8 12 days. did not affect lipid oxidation (µg MDA equivalent per kg meat) anaerobic On day 0, fatty acid profile samples demonstrated that addition cranberries dose kg-1 associated with lower percentage saturated acids (P = 0.04; 42.97% vs. 40.99%) trend for higher monounsaturated 0.06; 47.26% 46.09%). Considering result obtained, feeding had limited effect parameters measured