Dietary effects of a mix derived from oregano (Origanum vulgare L.) essential oil and sweet chestnut (Castanea sativa Mill.) wood extract on pig performance, oxidative status and pork quality traits

Meat Science

Volumn 100, Issue , 2015, Pages 319-326

  Ranucci, D ^a   Beghelli, D ^b   Trabalza Marinucci, M ^a   Branciari, R ^a   Forte, C ^a   Olivieri, O ^a   Badillo Pazmay, G V ^b   Cavallucci, C ^c   Acuti, G ^a  

^a UNIVERSITY OF PERUGIA   (Italy)

^b UNIVERSITY OF CAMERINO   (Italy)

^c Nuovo Molino di Assisi   (Italy)

Author keywords

Chestnut wood extract; Meat quality; Oregano essential oil; Oxidative status; Pigs

Indexed keywords

FRUITS; MAMMALS; MEATS; MUSCLE; NUTRITION; OIL SHALE; PEPTIDES; PLANT EXTRACTS; QUALITY CONTROL;

CHESTNUT WOOD; MEAT QUALITY; OREGANO ESSENTIAL OIL; OXIDATIVE STATUS; PIGS;

ESSENTIAL OILS;

CASTANEA SATIVA; ORIGANUM; ORIGANUM VULGARE; SUIDAE;

ANTIOXIDANT; ESSENTIAL OIL; GLUTATHIONE PEROXIDASE; GLUTATHIONE REDUCTASE; PLANT EXTRACT;

ANALYSIS; ANIMAL; BODY WEIGHT; CHEMISTRY; COLOR; CONSUMER ATTITUDE; COOKING; DIET; DIET SUPPLEMENTATION; DRUG EFFECTS; FAGACEAE; GROWTH; HUMAN; LIPID PEROXIDATION; MEAT; METABOLISM; ORIGANUM; PIG; SKELETAL MUSCLE; STANDARDS; TASTE; WOOD;

ANIMALS; ANTIOXIDANTS; BODY WEIGHT; COLOR; CONSUMER BEHAVIOR; COOKING; DIET; DIETARY SUPPLEMENTS; FAGACEAE; GLUTATHIONE PEROXIDASE; GLUTATHIONE REDUCTASE; GROWTH; HUMANS; LIPID PEROXIDATION; MEAT; MUSCLE, SKELETAL; OILS, VOLATILE; ORIGANUM; PLANT EXTRACTS; SWINE; TASTE; WOOD;

EID: 84913534180     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2014.09.149     Document Type: Article

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