Inclusion of grape pomace in the diet of pigs on pork quality and oxidative stability of omega-3 enriched fat

EnglishThe objective of this study was to assess the effects of including grape pomace in the diet of pigs on pork quality and oxidative stability of body fat enriched with omega-3 fatty acids. Four treatments were compared: T1) Control diet based on corn and soybean meal; T2) Diet with inclusion of 3% of a canola (50%) and flaxseed (50%) oil blend; T3) Diet with inclusion of 3% of the oil blend and sequential levels of 3 and 5% of grape pomace; T4) Diet with inclusion of 3% of the oil blend and sequential levels of 6 and 10% of grape pomace. Inclusion of grape pomace in the diet led to an increase (P0.10) with dietary inclusion of oils blend. Neither the inclusion of the oil blend, nor the grape pomace had any effect (P>0.10) on the production of thiobarbituric acid reactive substances (TBARS) in the loin samples, despite the higher PUFA content in the fat of pigs fed the oil blend. Antioxidant effect of grape pomace was not possible to prove when measured by TBARS, but the increased redness of the pork from pigs fed with this ingredient suggested a possible antioxidant effect of grape pomace. Key words: grape pomace; natural antioxidants; omega-3; pork quality portuguesEste trabalho teve como objetivo avaliar a inclusao do bagaco de uva na dieta de suinos sobre a qualidade da carne e, a estabilidade oxidativa da gordura corporal enriquecida com acidos graxos omega-3. Foram comparados quatro tratamentos: T1 - Dieta controle baseada em milho e farelo de soja; T2 - Dieta com inclusao de 3% de uma mistura de oleos de canola (50%) e de semente de linho (50%); T3 - Dieta com inclusao de 3% da mistura de oleos e niveis sequenciais de 3 e 5% de bagaco de uva e; T4 - Dieta com inclusao de 3% da mistura de oleos e niveis sequenciais de 6 e 10% de bagaco de uva. A inclusao do bagaco de uva na dieta resultou no aumento (P Palavras-chave: antioxidantes naturais; bagaco de uva; omega-3; qualidade da carne