Supplementation Effect of Oleuropein Extract Combined with Betaine, Magnesium, and Vitamin E on Pigs’ Performance and Meat Quality Characteristics

This study evaluates the effect of dietary combination oleuropein extract (1200 mg/kg) and betaine (1000 mg/kg), magnesium oxide (600 ?–tocopheryl acetate (400 or a half-dose these compounds, on pigs’ performance, oxidative status, meat quality characteristics (drip loss, TBARS, texture fatty acid profile intramuscular fat). Sixty-six barrows females were slaughtered at 120 kg BW. Performance carcass yield not changed by treatments. The high-dose mixture resulted in higher serum ferric reducing/antioxidant power (p = 0.0026), lower glucose 0.03) tendency to have TBARS 0.07) when compared control. Percentage drip moisture content, fat, parameters modified Pigs supplemented with had PUFA 0.0001), n-6 n-3 0.0095) MUFA 0.0064) neutral lipid fraction fat. Free PUFA, mainly acids 0.0009), also pigs fed others. A mobilization (neutral free hydrolysis) muscle from was observed. However, supplementation tended increase 0.056) decrease total 0.0074) proportions polar lipids. specific composition could be responsible for oxidation observed this group other groups. Consequently, low-dose would more adequate maintaining status and, stability.