Dang Thi Ngoc Anh¹, Do Tan Duong², Nguyen Van Chanh¹, Bui Thi Tra Mi¹, Dang Thi Ngoc Anh³, Dang Hoang Dao⁴ and Duong Nguyen Khang⁵*

¹Faculty of Veterinary and Animal Husbandry, Nong lam University, Vietnam
²International Cooperation Office, Nong lam University, Vietnam
³Faculty of Chemical engineering and Food technology, Nong lam University, Vietnam
⁴Faculty of Veterinary - Animal science, HUTECH University of Technology, Vietnam
⁵Research and Technology Transfer Center, Nong lam University, Vietnam

*Corresponding Author: Duong Nguyen Khang, Research and Technology Transfer Center, Nong lam University, Vietnam.

Received: December 06, 2021; Published: December 31, 2021

Abstract

The experiment aimed to evaluate the influence of the combination herbal extracts and essential oils on meat quality after slaughter. A total of four hundred fifty crossbred weaned pigs [(Yorkshire - Landrace) x Duroc; 28 days old; 7.21 ± 0.08 kg of BW] were randomly allotted to 3 treatments in a randomized complete design. The 3 treatments included (1) a basal diet, (2) the basal diet + 3 g/kg of feed CHE (a combination of herbal extracts and essential oils) and (3) the basal diet + 5 g/kg of feed CHE. Finishing the study, six pigs (3 barrows and 3 gilts) per treatment were slaughtered at 103.2 ± 1.4 kg of BW). The Longissimus dorsi (LD) muscles, were removed from the carcass at the 10^th to 15^th ribs with a weight of 1.5 - 2.5 kg, vacuum-packed, and stored frozen (4°C) for meat quality parameter. The results showed that using the combination of herbal extracts and essential oils improved the quality pork after slaughter. Specifically, at 24 hours after slaughter, the L* value in the CHE 5 g/kg feed supplement treatment (53.202) was significantly higher (P < 0.001) compared with other treatments. At both time points measurement, the b* values were lower when using CHE - supplemented diet. Similarly, the drip loss rate after 24 hours of slaughter in 3 treatments was 0.358; 0.351; 0.315 with P < 0.05. In addition, the shear force in the treatment supplemented with CHE 5 g/kg feed (20.25 N) was not significantly higher (P > 0.05) than in the treatments supplemented with CHE 3 g/kg feed (18.26 N) and the treatment without CHE (17.48 N). The addition of herbal preparations tended to improve the nutritional profile and fatty acid composition of pork, but this difference was not statistically significant (P > 0.005).

Keyword: Color Meat; Essential Oils; Fatty Acid Profile; Herbal Extracts; pH Value

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Citation

Citation: Duong Nguyen Khang., et al. “Influence of the Combination of Herbal Extracts and Essential Oils on Meat Quality After Slaughter". Acta Scientific Veterinary Sciences 4.1 (2022): 194-200.

Copyright

Copyright: © 2022 Duong Nguyen Khang., et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.