Effect of dietary magnolia bark extract supplementation in finishing pigs on the oxidative stability of meat

Table 5 Effect of dietary magnolia bark extract on the color stability and lipid oxidation of pork

Items	Dietary treatment (D)		Storage or incubation time (T)¹			SEM	P-value
Items	CON	MBE	0	1	2	SEM	D	T	D × T
Raw meat color descriptors
L* (lightness)	55.0	52.0	51.0^b	54.6^a	54.8^a	0.450	0.004	< 0.001	0.239
a* (redness)	5.85	5.65	7.71^a	5.40^b	4.14^c	0.226	0.561	< 0.001	0.417
b* (yellowness)	6.41	5.87	7.75^a	6.57^b	4.10^c	0.251	0.174	< 0.001	0.180
630/580 nm	1.24	1.25	1.35^a	1.22^b	1.16^c	0.011	0.191	< 0.001	0.653
ΔE²	5.98	6.51	-	5.44	7.05	0.291	0.389	0.002	0.174
Lipid oxidation in meat, mg MDA/kg
Raw	0.10	0.07	0.08^b	0.09^b	0.10^a	0.004	0.039	< 0.001	0.407
Fe-Asc catalyzed	0.49	0.38	0.15^c	0.39^b	0.79^a	0.041	0.049	< 0.001	0.034
Cooked	1.09	1.00	0.20^c	1.09^b	1.84^a	0.091	0.189	< 0.001	0.260

CON Basal diet (control group), Fe-Asc Fe³⁺ and ascorbate oxidation catalyst, MBE Basal diet supplemented with 0.33 mg/kg of magnolia bark extract, MDA Malondialdehyde, SEM Standard error of the mean
¹Times 0, 1, and 2 correspond to: 0, 3, and 6 d (raw meat); 0, 30, and 60 min (Fe-Asc catalyzed meat); 0, 2, and 4 d (cooked meat)
²Total color change between each day of storage and the day 0. Calculated as ΔE = [(ΔL*)² + (Δa*)² + (Δb*)²].^1/2, where ΔL*, Δa* and Δb* are the differences in L*, a*, and b*, respectively, between day 0 and day 3 or 6
^a,b,cMeans with different superscript letter are significantly different within row

ISSN: 2049-1891