Effects of Dietary Rosemary Extract Supplementation on Pork Quality of Chato Murciano Breed during Storage.

Abstract

Simple SummaryChato Murciano pigs are a protected breed of great interest from a health point of view since their meat has a high content of polyunsaturated fatty acids (PUFA). However, this could lead to technological problems that could negatively affect the quality and shelf life of this meat. Therefore, the dietary supplementation with Rosmarinus officinalis L. extract could have an impact on the antioxidant and antimicrobial properties of the Chato Murciano pork and thus control its deterioration. In the present study, rosemary extract was not effective in improving the pork quality packaged under modified atmosphere over storage time, but it delayed microbial growth without affecting the sensory profile. Thus, rosemary extract could be used to enhance the shelf-life of meat by controlling microbial spoilage.(1) Background: The effect of Rosmarinus officinalis L. dietary supplementation on the pork meat quality of the Chato Murciano breed of pigs was evaluated during 21 days of storage. (2) Methods: Twenty-one castrated male pigs were divided into two groups. One group was fed a control diet (group C), and the other group consumed the same diet plus a 1000 ppm supplement of deodorized rosemary extract (group R). (3) Results: While the inclusion of rosemary extract in the pig diet did not produce notable changes in the technological parameters analysed in the meat, the lower microbiological count obtained in meat pointed to the antimicrobial effect of the extract. The storage time had a significant effect on all the parameters studied in both groups (C and R). Thus, lipid oxidation increased and the colour of the meat deteriorated, at the same time as the microbial counts and the deterioration of the sensory attributes increased. (4) Conclusions: Therefore, a certain antimicrobial effect of rosemary was observed in the meat of Chato Murciano.