The effect of dietary supplementation with dried fruit and vegetable pomaces on production parameters and meat quality in fattening pigs

    The effect of dietary supplementation with dried fruit and vegetable pomaces on production parameters and meat quality in fattening pigs Marek Pieszka, Paulina Szczurek, Dorota Bederska-Łojewska, Władysław Migdał, Magdalena Pieszka, Piotr Gogol, Wojciech Jagusiak PII: DOI: Reference:

S0309-1740(16)30558-7 doi:10.1016/j.meatsci.2016.11.016 MESC 7137

To appear in:

Meat Science

Received date: Revised date: Accepted date:

12 August 2016 20 November 2016 23 November 2016

Please cite this article as: Pieszka, M., Szczurek, P., Bederska-Lojewska, D., Migdal, W., Pieszka, M., Gogol, P. & Jagusiak, W., The effect of dietary supplementation with dried fruit and vegetable pomaces on production parameters and meat quality in fattening pigs, Meat Science (2016), doi:10.1016/j.meatsci.2016.11.016

This is a PDF file of an unedited manuscript that has been accepted for publication. As a service to our customers we are providing this early version of the manuscript. The manuscript will undergo copyediting, typesetting, and review of the resulting proof before it is published in its final form. Please note that during the production process errors may be discovered which could affect the content, and all legal disclaimers that apply to the journal pertain.

ACCEPTED MANUSCRIPT The effect of dietary supplementation with dried fruit and vegetable pomaces on production parameters and meat quality in fattening pigs.

Department of Animal Nutrition and Feed Science, National Research Institute of Animal

Production, 32-083 Balice, Poland b

Department of Animal Products Technology, University of Agriculture in Cracow, 30-059

NU

Cracow, Poland

Institute of Animal Science, University of Agriculture in Cracow, 30-059 Cracow, Poland

d

Department of Biotechnology of Animal Reproduction, National Research Institute of

MA

c

IP

a

SC R

Magdalena Pieszkac, Piotr Gogold, Wojciech Jagusiake

T

Marek Pieszkaa, Paulina Szczureka1, Dorota Bederska-Łojewskaa, Władysław Migdałb,

Animal Production, 32-083 Balice, Poland e

Department of Genetics and Animal Breeding, University of Agriculture in Cracow, 30-059

TE

D

Cracow, Poland

Abstract

CE P

The presence of biologically active substances in feed mixture is discussed to have beneficial effect on animals’ health and products. The purpose of the study was to determine the effect of dietary supplementation with dried apple, chokeberry, black currant, strawberry and carrot

AC

pomaces on production parameters and meat quality in fattening pigs. The use of dried pomaces of chokeberry showed tendencies for increased feed intake and reduced fattening period. The dried pomaces had no impact on saturated and monounsaturated fatty acids profile in meat, however in some groups an elevated level of polyunsaturated fatty acids from n-3 family and a decline in total cholesterol level was observed (P≤0.05). The highest oxidative stability and vitamin E content was found after supplementation with black currant (P≤0.05). Summarizing, the used dried pomaces improved several parameters related to meat quality, what might positively influence consumers’ health.

Key Words: pig, fruit pomaces, bioactive compounds, sensory properties, oxidative stability

1

ACCEPTED MANUSCRIPT 1. Introduction

In recent years a lot of attention has been paid to issues related to the presence of

T

natural biologically active substances in feed mixture for animals, which would enrich

IP

products of animal origin and at the same time improve animals’ health. Interest on these compounds is based on their beneficial properties including antibacterial, antiviral, antifungal,

SC R

antioxidant and immunostimulant activities.

Antioxidants, which protect cells against the destructive effects of free radicals, are one of the most important compounds. Their greatest amounts can be found in vegetables and

NU

fruits, which are good sources of vitamins A, C, E, carotenoids, polyphenols and anthocyanins. In Europe, the anthocyanins are mainly present in chokeberry fruits (Aronia

MA

melanocarpa), dried blackcurrants, elderberries, blueberries, blackberries, grapes, and in cherries (Pieszka, Gogol, Pietras, & Pieszka, 2015a). They are easily absorbed from the gastrointestinal tract (GIT), and except being free radical scavengers, they also show potent

D

antiviral activity (Knox et al., 2001). Another important antioxidant is tocopherol, which may

TE

also have a considerable effect on meat storage potential and its sensory properties (Buckley, Morrissey, & Gray, 1995; Pieszka, 2007). It occurs in vegetable oils (e.g. soybean oil and

CE P

palm oil, wheat germ), green part of plants, as well as in seeds and fruits of black currants, strawberries or raspberries. Beta-carotene also has powerful antioxidant functions and is found mainly in carrots. Their carotenes have a system of associated double bonds which have

agents.

AC

an affinity to the active oxygen radicals, and thus prevent damages caused by oxidizing An important role in proper functioning of GIT and maintaining animal’s health is also played by dietary fiber containing pectins. Pectins are polymers, which bind bacterial toxins in the GIT, and have anti-microbial, anti-atherosclerotic and anti-bleeding properties (Wenk, 2001). In the largest amounts pectins occur in berries, apples and vegetables (e.g. carrots and beets). Some of the biologically active substances (such as anthocyanins, phenolic acids, betacarotene, vitamin C and E, pectins) occur in dried fruit and vegetable pomaces in considerable amounts. They can affect meat quality by: increasing resistance to oxidizing agents, enhancing the integrity of cell membranes, inhibiting water-loss from cells, improving color stability and sensory properties such as taste and aroma, and improving its culinary value (Yang, Brewster, Lanari, & Tume, 2002; Rossi, Ratti, Pastorelli, Crotti, & Corino, 2013). It also appears that the use of dried fruit pomaces in swine feeding may enrich animal products, 2

ACCEPTED MANUSCRIPT such as meat, with substances beneficial for human health: vitamins, unsaturated fatty acids (UFA), minerals and antioxidants, especially from a group of bioflavonoids. Phytobiotics supplementation can also positively affect health and production traits such as growth rate,

T

daily weight gain and feed conversion ratio (FCR). It has been shown that diets containing

IP

dried apples, strawberries and tomatoes are effective in limiting oxidative stress in pigs (Pajk, Rezar, Levart, & Salobir, 2008). The dynamically developing food industry in Poland, which

SC R

specializes in the production of fruit and vegetable juices, produces large quantities of pomaces as a by-product. Due to their properties, the pomaces can make a valuable additive in animal nutrition. It should be however noted that their effects and content of valuable

NU

ingredients depend greatly on method of drying and further processing. The purpose of the study was to determine the effect of long-term supplementation of

MA

dried apple, black chokeberry, black currant, strawberry and carrot pomaces in swine feed rations on fattening and slaughter traits, meat quality, oxidative stability and sensory and technological parameters of M. longissimus lumborum (LL). The researchers also examined

D

the impact of dried carrot and fruit pomaces on the level of vitamin E, the composition of the

CE P

2. Materials and methods

TE

n-3 and n-6 fatty acids, and cholesterol content in the LL muscle.

2.1. Animals and experimental design

AC

All experiments were approved by the 2nd Local Ethical Review Committee for Animal Experiments in Cracow, Poland (protocol no. 885/2010). The studies were carried out at the Experimental Station IZ Rossocha Ltd. (Poland). Experimental material consisted of 60 randomly selected PLW breed barrows, originating from litters of similar weight and age. Before fattening, in order to exclude the influence of the genetic effect of the RYR1 gene on fattening parameters and meat quality, polymorphism of this gene was determined using the PCR-RFLP method. Only animals with homozygous genotype RYR1C/RYR1C were taken for the experiment. Animals were divided randomly into 6 groups (10 animals each) (Table 1). Before reaching a body weight of 25 kg, piglets were fed a prestarter mixture and kept in groups of five barrows per pen. After reaching a body weight of 25±1.1 kg, the animals were fattened up to 107±1.8 kg of body weight using the feed mixture (grower and finisher) with different dried pomace in each group. Fattening was carried out in individual pen, equipped with individual feeders and nipple water dispensers. During fattening, the following 3

ACCEPTED MANUSCRIPT zootechnical parameters were determined: fattening duration, body weight, daily weight gain, feed intake and FCR. Animals’ health was recorded as well.

IP

T

2.2. Diets

Feed rations were prepared according to Nutritional requirements of swine (1993) and

SC R

computed using WinPasze Pro (2006) software after determining pomace chemical constitution. The applied criterion was the level of raw fiber depending on the animal’s age. During the first period, pomace supplementation was kept at such level that raw fiber in the

NU

dose did not exceed 5%, while during the finisher period the pomace level did not exceed 7%. The fiber level was chosen according to Nutrient Requirement Standards for Pigs

MA

(Whittemore, Hazzledine, & Close, 2003). The composition and nutritive value of diets are present in Table 2.

D

2.3. Collection of samples

TE

When the animals reached 107±1.8 kg body weight, the zootechnical performance was determined intravitally: the average thickness of the fat with five points and leanness as

CE P

measured on a PIG-Log 105 (Soborg, Denmark). The animals were slaughtered at an experimental abattoir (ZD Rossocha, Poland) according to the requirements of the European Union (EC 3220/84, EC 3513/93). The pigs were laired for 24 h with free access to water.

AC

Pigs were electrically stunned (225-380 V, 0.5 A, 5-6 s) and killed by exsanguination. After slaughter and overnight chill (24 h in 4 °C), the right half-carcasses were dissected. The evaluation of slaughter characteristics and carcass composition including dressing percentage, loin weight, weight of bacon including ribs, weight of ham and loin muscle area was determined according to the simplified methodology of Polish Pig Performance Testing Stations (Różycki & Tyra, 2010). The midline backfat depth (last rib 65 mm off the midline) was recorded and Longissimus lumborum (LL) muscle samples (around 1 kg) between the first four lumbar vertebrae (L1-L4) were removed and cut into sections. Analysis of the physico-chemical parameters, color, pH, WHC were performed on fresh samples, while vacuum-packed and storage frozen (-20 °C) samples were employed for analysis of fatty acid composition, dried matter, fat and protein content, as well as vitamins and cholesterol concentration.

4

ACCEPTED MANUSCRIPT 2.4. Analytical methods

2.4.1. Chemical analysis of diets

T

Proximate composition of diets was determined according to the following AOAC

IP

procedures (AOAC, 2000), nitrogen content by the Kjeldahl method (976.05), crude protein

SC R

(954.01), crude fat (920.39), crude fiber (962.09) and ash (942.05).

2.4.2. Analysis of bioactive compounds in dried pomaces

The levels of the most important active substances (anthocyanins, total phenolic

NU

compounds and total carotenoids, α-tocopherol and pectins) were determined in each dried pomace.

MA

The sum of anthocyanins was determined using prepared extracts in a JASCO V-530 spectrophotometer (Japan) in cuvettes 0.5 cm and 1 cm, receiving spectra within the visible light range (Pieszka, Gogol, Pietras, & Pieszka, 2015a). Anthocyanins extracts were prepared

D

by homogenization of 1 g samples three times in a 1% solution of HCl in methanol. The

TE

concentration of anthocyanin dyes was calculated by determining the absorbance at 530 nm per cyanidin glucoside, based on molar absorption coefficient 29600.

CE P

Determination of the phenolic compounds (monophenols, flavonoids and their glycosides) was carried out using the gradient HPLC analysis on Shimadzu LC-10AS chromatograph with SPD-AV detector, in a 250 mm LiChrospher RP18 5 m column, with a 1 cm precolumn at 30 º C, with a methanol solution flow rate of 1mL/min with a non-linear

AC

gradient of 10-100% (Świderski, Muras, & Kołoczek, 2004). Solution A was water containing 1% methanol with orthophosphoric acid (H3PO4) added to reduce pH to 3, and solution B was methanol. A two-channel SPD-10AV spectrophotometric detector at 260 and 280 nm, and at 325 and 370 nm was used. Obtained chromatograms were analyzed for summing the peak areas of the retention time intervals, every 5 minutes, allowing the comparison of the differences of content of each group of phenolic compound: from simple monophenols to flavonoids and their glycosides. The appropriate fractions were converted to a specific compounds of group of phenols analyzed as standards. In addition, the spectra was scanned to confirm chemical compounds attributed to the selected chromatographic peaks. Determination of total carotenoids was carried out using the HPLC gradient analysis method (Mech-Nowak, Świderski, Kruczek, Łuczak, & Kostecka-Gugała, 2012). Homogenization and extraction of the plant material was performed first with the addition of acetone, and then it was continued with the addition of hexane. The residues were subject to centrifuging after 5

ACCEPTED MANUSCRIPT extraction. Chromatographic separation was performed using a Shimadzu LC-10AS chromatograph with a SPD-10AV detector, on a LiChrospher 125 RP18 Merck (Germany) column. The mobile phase comprised 1% water in methanol (A), methanol (B), 10% n-hexane

T

with acetonitrile (C) with gradient method at flow rate of 2.0 mL/min. Quantification of total

IP

carotenoids was performed on UV/Vis Spectrophotometer JASCO V-530. Detection was carried out using a DAD (diode array detector). Recordings were performed at a wavelength λ

SC R

= 450 nm. The compounds were identified based on spectra in the range of 200 to 600 nm and retention times compared with the standards.

Determination of α-tocopherol in dried pomaces was performed by HPLC method

NU

based on the standard PN-EN ISO 6867-2002. HPLC system produced by Merck -Hitachi (Darmstadt, Germany) equipped with a L-7100 pump, L-7250 autosampler, FL L7485

MA

detector system was used for the study. The data were integrated using the system HSM D7000 LaChrom produced by Merck LaChrom -Hitachi (Darmstadt, Germany). Chromatographic separation was performed using reverse phase by chromatography column

D

LiChroCART™ 250-4 Superspher™ 100 RP-18 (4 micron) - Merck (Darmstadt, Niemcy) at

TE

room temperature. The internal standard addition method was used to determine the concentration of α-tocopherol.

CE P

Pectin total content was determined by the colorimetric method of carbazole, developed by McComb & McCready (1952). The pectin are completely hydrolyzed over the time range 15-20 min in the mixture of 8-12 mL 0.5 mol/L sulphuric acid and 15 mL distilled water within a temperature range of 65-80 ºC. The galacturonic acid forms the stable purplish

AC

red complex in the presence of sulphuric acid. The complex has the maximum absorption wavelength at 540 nm. Under the optimal experimental conditions, absorption intensity is a linear function of concentration of galacturonic acid within 0-100 μg/mL. The content of pectin compounds is given in g/100 g.

2.4.3. pH measurement pH at 45 min and 24 h postmortem was measured using a pH meter (Matthäus, Germany) with a standardized glass electrode in LL muscle isolated at the height of 10 thoracic vertebrae with temperature compensation. The pH probe was calibrated using two buffers (pH 4.01 and 7.0) and each measurement was repeated three times.

2.4.4. Instrumental color determination

6

ACCEPTED MANUSCRIPT The meat color was determined according to the CIE system (1976) in L*a*b* scale, where L* is color brightness, a* redness, b* yellowness. Color measurements were performed at 24 h postmortem in LL samples at the cross-section of the loin between the 10th and 11th

T

rib, using a CR-310 Chroma Meter (Minolta CR-310, Osaka, Japan). The instrument was

IP

calibrated on the CIE LAB color space system using a white calibration plate (Calibration Plate CR-A43, Minolta Cameras). The colorimeter had D65 illuminant, the standard observer

SC R

position 10⸰ and a 1cm diameter aperture.

2.4.5. Water holding capacity (WHC)

NU

At 24h postmortem WHC was determined as described by Grau & Hamm (1953). LL samples between 9th and 21th vertebra were trimmed and homogenized in Moulinette®

MA

kitchen blender (Moulinex, France). Approximately 300 mg of muscle was placed in a filter paper (Whatman No.1) and pressed between two plastic plates screwed together with a force

D

of 1 kg for 5 min, then the muscle and free moisture areas were measured by planimeter.

TE

2.4.6. Meat texture

Texture analyses of meat samples taken between 2nd and 6th lumbar vertebra (L2-L6)

CE P

were performed using a TA-XT2 Texture Analyser® (Stable Micro Systems, Surrey, UK) equipped with a Warner-Bräzler device (25 kg load cell and 2 mm/s crosshead speed). Loin samples of approximately 300 g were cooked in a temperature-controlled water bath for 30 min until it reached the desired internal temperature of 75 °C (measured with an electronic

AC

thermometer dagger DT-1, an accuracy of 0.1 °C). After the cooking, the meat was cooled to room temperature. For each sample, five cylindrical cores (Ф 1 cm cross-section) parallel to the longitudinal orientation of the muscle fibers were taken. The parameters measured were maximum shear force (N), shear firmness (kg/s cm2) and total area defined as total work performed to cut the sample or the area under the curve (toughness, kg s/cm2). Texture profile analysis (TPA) was carried out using the same texturometer with an attachment consisting of a cylinder with diameter of 50 mm. The samples were compressed twice, to reach deformation of 70% of their height. The cylinder movement speed was 2 mm/s with a 3 s intervals between the pressures, while the test sensibility threshold was 10 g (Breene, 1975). Texture parameters including hardness, cohesiveness, chewiness and resilience of LL muscle were measured from force-deformation curves. Hardness was defined as the peak force occurring during the first compression cycle (N). The ratio of the positive areas under the second bite to the first bite was calculated as cohesiveness. Springiness (mm) was 7

ACCEPTED MANUSCRIPT measured as the ratio of time during the second compression to the first compression. Resilience was determined as the ratio of the negative force input to positive force input during the first compression. Chewiness was calculated by multiplying hardness,

IP

T

cohesiveness and springiness.

2.4.7. Chemical composition of meat

SC R

LL samples were analyzed for dry matter, nitrogen and ash according to the methods of the Association of Analytical Chemists (AOAC, 2000).

NU

2.4.8. Fatty acids profile

The fatty acid profile of the meat samples was determined using gas chromatography.

MA

The analysis was based on the Folch method (1957), in which a 5±0.01 g sample was homogenized in a mixture of chloroform and methanol (v/v, 2/1); the solvent evaporated and the evaporation residue saponified (0.5 N NaOH in methanol) and esterified (BF3 in

D

methanol). The fatty acid methyl esters produced were determined in hexane extracts using

TE

the Varian 3400 gas chromatograph (Sugar Land, TX, USA), the 8200 CX injector, and flame ionization detector FID. Varian-Star software was used for the processing and calculation of

CE P

chromatograms. Fatty acid content was expressed as percentage of total fatty acids. Chromatographic separation was carried out on the CP Wax 58 column (0.53 mm x 1 μm) (Chrompack, USA) using temperature programs of 60-188 C (4 C/min) followed by 60-220 C (5 C/min). Injector and FID detector temperatures were 200 and 260 C,

AC

respectively. Helium was used as the carrier gas (6 mL/min), hexane sample solutions (1 μL) were injected onto the column. The analyses were performed using standard solutions containing a mixture of standards (0.02 – 3.3 mg/mL in hexane), all purchased from SigmaAldrich (USA). Final results were adjusted for fatty acid content in a blank sample, which was prepared in much the same way, but without the weighed sample.

2.4.9. Analysis of cholesterol Determination of total cholesterol in the meat was performed according to a modified method of Hwang, Wang, & Choong (2003) prior to the extraction of fat by Folch, Lees, & Stanley method (1957). During the extraction, 0.006% BHT was added to chloroform and methanol mixture to increase oxidative stability of samples. The mixture was homogenized for 3 min (8000 rpm) using the DIAX 900 homogenizer (Heidolph, Germany). The sample was then shaken for 6 min and filtered through a paper filter (Filtrak 389). The filtrate was 8

ACCEPTED MANUSCRIPT transferred into a conical separating funnel, and 15 mL of redistilled water was added. The lower chloroform layer was passed through anhydrous sodium sulphate (5 g) onto a conical filter and the separating funnel was additionally rinsed with 5 mL of chloroform. The

T

chloroform fraction was collected into round-bottomed evaporation flasks (100 mL). 1 mL of

IP

anhydrous ethyl alcohol was added, and then evaporated to dry using the R-200 rotary evaporator (Büchi, Flawil, Switzerland) in a nitrogen stream at a bath temperature of 40 C.

SC R

Derivatization followed after adding 100 µL of Sylon HTP (Sigma-Aldrich, St, Louis, USA); vials were tightly capped and placed in the water bath for 45 minutes (80±3 ºC) after the descent of the analyzed sample.

NU

Chromatographic analysis was performed using the Pro-GC gas chromatograph (Unicam, UK) equipped with a stream splitter and flame ionization detector (FID).

MA

Chromatographic separation was performed using the Chrompack WCOT Fused Silica capillary column (30 m; 0.25 mm; 0.25 μm) with the CP-Sil 8 CB stationary phase. The injector temperature was set at 300 C and split injection (0.5 μL for each injection, 1:40

D

ratio) was used. Flow rate of helium, a carrier gas, was set at 1.5 mL/min. Peaks were

TE

identified by comparison to standard retention times. The amount of cholesterol per sample

CE P

was calculated by comparing the peak areas of cholesterol and 5α-cholestan (IS).

2.4.10. Analysis of vitamin E

The content of vitamin E in LL muscle was determined and quantified as a modified

AC

version of Ueda & Igarashi (1987). Meat deprived of membranes and fascias (0.5 g) was weighed to an accuracy of 0.0001 g into Schott glass vials (12 mL) and homogenized using a Moulinette® kitchen blender (Moulinex, France). This was followed by addition of 1 mL of saturated solution of ascorbic acid in ethanol, 2 mL of KOH (60% m/v), 100 μL of NaCl (1%, m/v) and 100 μL of ethanol. After cooling, 100 μL of the internal standard (α-tocopherol), 100 μL of NaCl (1%, m/v) and 100 μL of ethanol were added. Vials were sealed and shaken for approximately 10 s in a Vortex shaker, and then transferred to a water bath at 70 C, where the samples were saponified for 60 min. After cooling, 4.5 mL of 1% (m/v) NaCl solution were added, and 3 mL of an ethyl acetate and hexane mixture (1:9; v/v) was extracted by shaking (Vortex) the sealed probe for approx. 1 min. Then, 1.5 mL of supernatant was collected into chromatographic vials and evaporated to dry under nitrogen gas in a water bath (40 C). The remainder was dissolved in 400 μL of ethanol and placed in the apparatus.

9

ACCEPTED MANUSCRIPT The determination was performed manually using an HPLC kit (Merck-Hitachi, Darmstadt, Germany) equipped with the L-7100 pump, the L-7250 autosampler and the FL L7485 fluorescence detector at wavelength Ex. 295 nm and Em. 350 nm (injection 40 μL;

T

eluent – methanol + H2O (96.5:3.5; v/v) (Lichrosolv, Merck); flow rate 1.0 mL/min (pressure

IP

approx. 160 atm.); time of analysis 27 min). Prior to the analysis, the eluent was degassed using an ultrasound bath. Chromatographic separation was carried out using the

SC R

LiChroCART™ 250-4 Superspher™ 100 RP-18 chromatographic column – 4 μm (Merck, Darmstadt, Germany). The data were integrated using HSM D-7000 LaChrom software (Merck-Hitachi, Darmstadt, Germany). Vitamin E concentration was determined using the

NU

internal standard addition method.

2.4.11. TBARS analysis

MA

After 90 days of storage at -19 C, TBARS (secondary products of meat lipid oxidation, mainly malondialdehyde (MDA), which react with thiobarbituric acid) were

TE

Smith, Price, & Dawson (1987).

D

determined in the samples of LL according to a modified version of the method of Salih, Ground meat was weighed to 10.0 ±0.01 g, and 34.25 cm3 of cold (ca. 4 C) 4%

CE P

perchloric acid and 0.75 cm3 alcohol butylhydroxytoluene solution were added. The mixture was homogenized for 2 min in the DIAX 900 homogenizer (Heidolph, Germany). The product was then filtered through the Whatman 1 filter and the filtrate was adjusted to 50 cm3. After mixing, 5 cm3 of the supernatant was collected and transferred into 20 cm3 probes, and 5

AC

cm3 of 0.02-mol aqueous solution of 2-thiobarbituric acid (TBA reagent) was added. The mixture was heated in a boiling water bath for 60 min. Absorbance was measured using the Beckman DU-640 spectrophotometer (Fullerton, USA) at a wavelength of 532 nm against the control sample containing 5 cm3 of 4% perchloric acid and 5 cm3 of TBA reagent. A calibration curve was plotted, using the solutions of 1,1,3,3-tetrametoxypropane at concentrations of 1*10-8 to 8*10-8 mol as standard. The results were expressed as mg of malondialdehyde in kg-1 of fresh tissue.

2.4.12. Sensory analysis 24 hours after slaughter qualitative properties of meat were measured in LL samples taken from the area of 4 and 5 lumbar vertebrae. Sensory analysis of meat quality was carried out for three 20 mm-thick tenderloin steaks from each carcass (total of 18 steaks), which were stored for 24 hours at 4 °C and then cooked using the grill plate (Toshiba, Japan). The steaks 10

ACCEPTED MANUSCRIPT were cooked for about 5 min until the temperature inside reached 85 ºC. The cooked pork sample was cooled for 2 min and cut into 5 pieces. The sensory evaluation was assessed accordance to modified methodology specified by Baryłko-Pikielna (1975). Eating quality

T

was evaluated by 5 sensory panelists with proven sensory sensitivity and trained in

IP

accordance with PN ISO 8586-2: 1996 (1996). Samples were tested in 2 sessions. The study was conducted at room temperature of 22 °C under normal daylight. Each panelists received

SC R

hot tea without sugar to neutralize the taste between the assessments of successive samples. The samples were evaluated for tenderness, juiciness, flavor and palatability (intensity and quality) using a 6-point scale (0 = inadequate, 1 = adequate, 2 = satisfactory, 3 = good, 4 =

NU

very good, 5 = excellent).

2.4.13. Statistical analysis

MA

The effect of treatments (different type of dried pomace) on pigs’ growth performance, carcass characteristic, physicochemical properties and technological traits of meat, the

D

composition of fatty acids as well as the content of vitamin E, total cholesterol and TBARS in

TE

the LD muscle were statistically analyzed with an one-way analysis of variance (ANOVA) and Tukey test using Statgraphics Plus 5.0 software (2001). Each bioactive compound was

CE P

analyzed in three measurements, the means, standard error (SE) and standard deviation (SD) were calculated. The results of sensory evaluation of meat were analyzed with a MIXED procedure using SAS statistical, version 9.2 (2011). The treatments, panellists, and the interaction between them were assigned as fixed terms, and the samples and sessions as

AC

random effects. For each trait the significance of treatment, least-square means and SE were computed and adjusted with the Tukey test. Statistical significances of all experimental data were accepted at probability of P ≤ 0.05.

3. Results and Discussion

3.1. Chemical composition of diets

By-products developed during production of fruit and vegetable juices were used in feed rations during the fattening period. The individual content of bioactive substances in dried pomaces of apple, strawberry, blackcurrant, chokeberry and carrot are present in Table 3. Dried pomaces of strawberry contained the highest content of both total protein, raw fat and crude fiber (Table 3). Pomaces contain a high content of digestible nitrogen-free extract 11

ACCEPTED MANUSCRIPT compounds in the form of sugars, organic acids, pectins, flavonoids and vitamins (Alasalvar, Grigor, Zhang, Quantick, & Shahidi, 2001; Nawirska & Kwaśniewska, 2005; O'Shea, Arendt, & Gallagher, 2012). The largest amount of anthocyanins were found in dried pomaces of

T

chokeberry and blackcurrant, while the highest content of phenolic compounds were observed

IP

in dried apple and chokeberry pomaces (Table 3), which was confirmed in studies by other authors (Graversen, Becker, Skibsted, & Andersen, 2008; Schieber et al., 2001;

SC R

Kołodziejczyk, Markowski, Kosmala, Król, & Płocharski, 2007). The potent antioxidant action of chokeberry appears to depend not only on the level of anthocyanins and phenols, but also flavonoids and vitamin E content. The antioxidants present in chokeberry prevent free

NU

radicals formation and chelation of metals, and scavenge excessive amounts already formed free radicals (Graversen, Becker, Skibsted, & Andersen, 2008). Some organic acids with

MA

strong antioxidant action, i.e. chlorogenic and ellagic acids, are found in both berry and apple pomaces (Pajk, Rezar, Levart, & Salobir, 2008; Luehring, Blank, & Wolffram, 2011). The highest content of α-tocopherol, the main isomer of other important group of

D

bioactive compounds – tocopherols, was found in dried pomaces of chokeberries and the

TE

lowest in pomaces of carrots and apples (Table 3). In studies of Zlatanov et al. (1999) it was also showed that α-tocopherol was one of the main component of oil obtained from

CE P

chokeberry seeds. Besides tocopherols, carotenoids are characterized by the same powerful antioxidant properties. Carotenoids were detected in all tested pomaces, while their highest concentration was found in dried carrots and chokeberries (Table 3). Carrots are known for being one of the richest source of carotenoids, with the dominant content of provitamin A

AC

carotenes (Arscott & Tanumihardjo, 2010). The HPLC analyses showed that the carotenoids fraction of the pomaces consisted of beta-carotene, lutein, and xanthophylls. Several studies indicate that there may be an interaction between carotenoids and tocopherols, and between carotenoids and ascorbic acid (Zhang & Omaye, 2001). These carotenoids-tocopherol interactions were shown experimentally in tissue culture, where the combination of α-tocopherol with β-carotene significantly inhibited the oxidation of lipids and their common effect was stronger than the individual one (Palozza & Krinsky, 1991). That was confirmed, e.g., in nutritional experiments conducted on finishers (Pieszka et al., 2006) and broiler chickens (Maraschiello, Esteve, & García-Regueiro, 1998). Furthermore, the highest pectin content was observed in pomaces of apples and chokeberries (Table 3), which is consistent with results of other authors (Nawirska & Kwaśniewska, 2004). As a non-digestible substance, dietary fiber normalizes bowel movements, stimulates the passage of gastric contents, and improves the 12

ACCEPTED MANUSCRIPT tension of the intestinal walls and the overall condition of the mucous membranes in the GIT. Moreover, the fiber passing through the GIT stimulates the secretion of digestive enzymes and inhibits the growth of unfavorable bacteria, alleviating inflammatory gastrointestinal

T

disorders (Bach Knudsen, Hedemann, & Lærke, 2012). During the fermentation process,

SC R

energy source by pigs (Hansen, Chwalibog, & Tauson, 2007).

IP

volatile fatty acids are released (particularly butyric acid etc.), which can be also used as an

3.2.Growth performance and carcass quality

NU

The fattening period was significantly shorter in CHBERRY group as compared to APPLE and CARROT groups (P≤0.05) (Table 4). The greatest daily weight gains were also observed in CHBERRY group, which were significantly different comparing to CARROT

MA

group (P≤0.05). The factor which may affect the differences in pigs’ growth might be the bacterial profile in the GIT, especially in the large intestine, which depends on the type and

D

quantity of fiber in the feed, resulting in improved intestinal function and increased

TE

digestibility (Bach Knudsen, Hedemann, & Lærke, 2012). Feed intake was also influenced by the type of dry pomace and the lowest intake was observed in APPLE and CARROT groups

CE P

comparing to other groups (P≤0.05) (Table 4). There was also a significantly lower FCR observed in APPLE and CARROT groups, compared to others (P≤0.05). The results of similar studies in fattening pigs confirm that the increased content of dietary fiber in the mixture with a lower concentration of energy leads to reduced digestibility and higher feed

AC

intake (Raj et al., 2006). It can be assumed that the organic acids contained in fruit pomaces (such as malic, citric acid, and other) improve the flavor and palatability of feed mixture, and could stimulate secretion of gastric juice and increase feed intake. In the present study, no significant differences in slaughter parameters of fattening pigs supplemented with the addition of dried pomaces were observed, with the exception of the backfat thickness, which was significantly greater in CARROT group comparing to control, CHERRY and STBERRY groups (P≤0.05) (Table 5). We can assume that the reason for greater backfat thickness could be better availability of energy from carrot carbohydrates compared to other additives used in the experiment. In the studies by Kidwell & Hunter (1956), the carcasses of pigs fed with high doses of alfalfa dried pomaces had 1.5-fold decreased backfat, however Asmus et al. (2014) found that the sets of mixtures with high levels of fiber did not result in slaughter product with visibly better quality. Different results

13

ACCEPTED MANUSCRIPT were obtained by Ziółkowski (1993), who found a significant decrease in performance utility of fattened pigs receiving a diet with a higher level of dried alfalfa, clover and grasses.

IP

T

3.3.Fatty acids and cholesterol content in meat

Analyses of fatty acid composition in LL muscle showed no significant differences in

SC R

the level of saturated fatty acids (SFA) and monounsaturated fatty acids (MUFA) in finishers’ meat (Table 6). There were, however significant changes in the level of some acids belonging to the n-3 polyunsaturated fatty acids (PUFA) family (Table 6). The content of linolenic acid

NU

(LA, C18:3) was significantly higher in the meat of pigs from STBERRY group compared to control and CHBERRY groups (P≤0.01). The level of eicosapentaenoic acid (EPA) was

MA

significantly higher in APPLE group comparing to CARROT group (P≤0.01), while docosahexaenoic acid (DHA) level was significantly higher in APPLE group with comparison to other treatments expect CHBERRY and CURRANT groups (P≤0.01). The total content of

D

n-3 PUFA also varied among the groups, with the lowest value in CARROT group, which

TE

significantly differed from APPLE and STBERRY groups (P≤0.01). Fruit pomaces are rich in seeds and stones containing significant quantities of

CE P

unsaturated fatty acids (UFA) of the n-3 and n-6 families, which easily penetrate into the muscles (Pieszka et al., 2015b). These acids cannot be synthesized in the human body, and thus they must be supplied with food. Barros et al. (2010) confirmed that the major fatty acids found in strawberry are LA and α-linolenic acid (ALA), and hence the highest concentration

AC

of LA in the meat of STBERRY group. On the other hand, apples know for their high content of phytochemicals have been successfully used in different foods to inhibit PUFA oxidation (Huber & Rupasinghe, 2009). According to the recommendations of human nutrition experts, total fat consumption should be reduced, and at the same time our diet should be enriched with fats containing polyene fatty acids. Long chain PUFA of the n-3 and n-6 families, having opposite biological effects, play a crucial role in all sorts of bodily processes. While, omega-3 acids are atribiutted to have a health-promoting role, there are diverging opinions on the physiological role of n-6 fatty acids. Some researchers claim that their excess in the diet promotes chronic inflammation, mainly due to arachidonic acid (ARA) and LA (Calder, 2005). For this reason, the results of our research are favorable, as adding dried pomaces did not change the level of n-6 PUFA (Table 6). Moreover, a lot of attention is paid to the fact of consuming excessive amounts of n-6 acids compared to n-3. While this value should be close to 1, in countries with 14

ACCEPTED MANUSCRIPT the lowest intake of n-3 fatty acids it even reaches 20-30:1 (Simopoulos, 2002). This imbalance increases the risk of cancer, cardiovascular, inflammatory and autoimmune diseases. In the present study the n-6/n-3 ratio was significantly lower in STBERRY group

T

comparing to control group (P≤0.01) (Table 6).

IP

A significant reduction in the level of total cholesterol was observed in meat of pigs from APPLE and STBERRY groups comparing to control group (P≤0.05) (Table 7). Studies

SC R

conducted in recent years have indicated that feeding swine with tocotrienols or chromium may reduce total cholesterol content in muscles and fat (Matthews et al., 2001; Quersi, Peterson, Hasler-Rapacz, & Rapacz, 2001). A lower level of cholesterol in meat of pigs

NU

receiving dried pomaces of apple and strawberry could be affected by several factors, including the level and type of dietary fiber and high content of UFA and tocopherols. Most

MA

studies indicate that the fractions of water soluble fibers, such as pectin or gums, act much more strongly than insoluble fibers, e.g., cellulose (Evans, Hood, Oakenfull, & Sidhu, 1992). Viscosity of the GIT content is an important factor influencing the effectiveness of the

D

hypocholesterolemic action. According to one hypothesis, the fiber components bind bile

TE

acids, thereby reducing their reabsorption from the GIT (Kritchevsky, 1997). The other theory assumes that propionic acid, formed in the large intestine as a result of bacterial fiber

CE P

decomposition, is the factor which reduces the level of cholesterol by inhibiting its synthesis in the liver (Demigne et al., 1995). The similar mode of action is played by UFA, while SFA in contrast may activate cholesterol synthesis (Drevon, 1992).

AC

3.4.Tocopherol and oxidative stability of Longissimus lumborum muscle

The content of vitamin E was significantly higher in CURRANT group with comparison to control, APPLE and STBERRY groups (P≤0.05) (Table 7). It should be remember that the amount of vitamin E accumulated in the tissues is determined by its content in the diet, wherein the saturation curve reaches a plateau at about 300 mg of vitamin E/kg of feed (Asghar et al., 1991). Vitamin E includes chemical compounds from the group of tocopherols and tocotrienols (eight major isomers in total). Tocopherols can prevent and counteract the effect of lipid peroxidation in both living organisms (Leibovitz, Hu, & Tappel, 1990) and meat (Buckley, Morrissey, & Gray, 1995; Rossi, Ratti, Pastorelli, Crotti, & Corino, 2013). Consequently, vitamin E can prevent deterioration of technological and sensory meat properties (Boler et al., 2009; Luehring, Blank, & Wolffram, 2011).

15

ACCEPTED MANUSCRIPT In this study, significant changes in the formation of TBARS after storage of frozen meat for 90 days were also observed (Table 7). The lowest content of TBARS was measured in meat of pigs from CURRANT group, which was significantly different from control and

T

APPLE groups (P≤0.05). The observed diversification in the level of TBARS may be affected

IP

by different amount, type and availability of antioxidants, as well as UFA content in the dried pomaces. It has been proven that vitamin E is the first line of defense against peroxidation of

SC R

PUFA in the cell. Due to the affinity of α-tocopherol to phospholipids in membranes and organelles, vitamin E is attached by an inactive phytyl chain in the phospholipid bilayer, protecting the complex compounds present in the membranes against oxidation (Ohshima,

NU

Fujita, & Koizumi, 1993). The obtained results seem to confirm this hypothesis as the

MA

blackcurrant pomaces had the highest content of vitamin E.

3.5.Meat quality, technological and sensory parameters

D

In the present study, there were no significant differences in physicochemical

TE

parameters of meat between control and experimental groups (Table 8). The results are in opposition to the studies of Pieszka et al. (2006), where fatteners fed with dried tomato

CE P

pomace, which is also a rich source of carotenoids, had higher color saturation towards yellow in the LL muscle. There were also no variations in technological traits of meat among the groups (Table 9).

In accordance to sensory analysis of pork meat, the color value was significantly lower

AC

in APPLE group as compared to control (P≤0.05). There was also a significant decrease in the intensity of flavor in CURRANT group compared to the control one (P≤0.05), as well as in flavor acceptability which value was significantly lower in STBERRY group as comparing to control (P≤0.01) (Table 10). The decrease in the intensity of flavor in CURRANT group, despite of the highest oxidative stability and vitamin E content in meat, was probably due to high content of SFA, mainly LA and gamma-linolenic acid (γ-LA). Pork derived from fattening pigs that have high levels of these fatty acids is characterized by rancid odor due to a wide range of by-products forming during their oxidation (Enser, 1999). Intramuscular fat tissue and fat content affect meat tenderness. Fat is also a carrier of flavor and juiciness, which affects the technological value and taste of meat and meat products. When the intramuscular fat is distributed more evenly throughout the meat, the tissue is more relaxed, which ultimately affects meat tenderness. The levels of stearic acid (SA, C18:0) and LA (C18:2) are strictly related to meat tenderness, firmness and juiciness 16

ACCEPTED MANUSCRIPT (Żak, Pieszka, & Migdał, 2014). The above-mentioned acids differ in melting temperature (69.6 and -5 °C, respectively), which has a significant effect on meat cohesion and firmness (Enser, 2001). According to Wood et al. (2004), concentration of ALA above 3% of neutral

T

lipids or phospholipids have adverse effects on meat quality, including its shelf life (lipid and

IP

myoglobin oxidation) and flavor. Reports of Wood et al. (2004; 2008) showed also a positive correlation between the taste of meat and SFA and MUFA content, and a negative correlation

SC R

with PUFA. The meat of fatteners receiving dried strawberry pomaces was characterized by the highest content of PUFA, however, the meat of these fatteners showed no adverse sensory

NU

changes.

MA

4. Conclusions

Dietary supplementation with dried fruits and vegetable pomaces in feed mixture of fattening pigs had beneficial influence on several meat quality traits and pigs’ performance.

D

The most favorable pig production parameters, including daily feed intake and daily gain,

TE

were observed in CHBERRY group. The dried pomaces of carrot positively influenced backfat thickness, however other slaughter parameters remained unchanged. Importantly,

CE P

fatty acid composition in LL muscle was improved in STBERRY and APPLE groups, especially in the relation to some n-3 PUFAs, and what is more, in both groups the cholesterol level was also reduced. On the other hand, the most beneficial oxidative status and vitamin E content in meat were obtained with the use of dried pomace of black currant. The applied

AC

doses of the additives had no effect on physiochemical, technological and sensory characteristics of meat, with the exception of meat flavor and color. The obtained results may find practical application, since pork meat with improved fatty acid composition and protected from an excessive oxidation of lipids and cholesterol by anti-oxidant vitamins may be considered a functional and safe food, with a positive impact on consumers’ health.

Acknowledgments This research was conducted within the project “BIOFOOD-innovative, functional products of animal origin” no: POIG,01,01,02-014-090/09, and co-financed by the European Union from the European Regional Development Fund within the Innovative Economy Operational Programme 2007-2013.

17

ACCEPTED MANUSCRIPT References: Alasalvar, C., Grigor, J. M., Zhang, D., Quantick, P. C., & Shahidi, F. (2001). Comparison of volatiles, phenolics, sugars, antioxidant vitamins, and sensory quality of different colored

T

carrot varieties, Journal of Agricultural and Food Chemistry, 49, 1410-1416.

Maryland, USA: Association of Official Methods of Analysis.

IP

AOAC (2000). Association of official analytical chemists (19th ed.). Gaithersburgh,

SC R

Arscott, S. A., & Tanumihardjo, S. A. (2010). Carrots of many colors provide basic nutrition and bioavailable phytochemicals acting as a functional food, Comprehensive Reviews in Food Science and Food Safety, 9(2), 223-239.

NU

Asghar, A., Gray, J. I., Booren, A. M., Gomaa, E. A., Abouzied, M. M., Miller, E. R., & Buckley, D. J. (1991). Effects of supranutritional dietary vitamin E levels on subcellular

MA

deposition of α-tocopherol in the muscle and on pork quality. Journal of the Science of Food and Agriculture, 57, 31-41.

Asmus, M. D., DeRouchey, J. M., Tokach, M. D., Dritz, S. S., Houser, T. A., Nelssen, J.

D

L., & Goodband, R. D. (2014). Effects of lowering dietary fiber before marketing on finishing

TE

pig growth performance, carcass characteristics, carcass fat quality, and intestinal weights. Journal of Animal Science, 92, 119-128.

CE P

Bach Knudsen, K. E., Hedemann, M. S., Lærke, H. N. (2012). The role of carbohydrates in intestinal health of pigs. Animal Feed Science and Technology, 173, 41-53. Baryłko-Pikielna, N. (1975). An outline of sensory food analysis (in Polish) (pp. 1-483). Warsaw: Wydawnictwa Naukowo-Techniczne.

AC

Boler, D. D., Gabriel, S. R., Yang, H., Balsbaugh, R., Mahan D. C., Brewer, M. S., McKeith, F. K., & Killefer, J. (2009). Effect of different dietary levels of natural-source vitamin E in grow-finish pigs on pork quality and shelf life. Meat Science, 83(4), 723-730. Breene, W. M. (1975). Application of texture profile analysis to instrumental food texture evaluation. Journal of Textural Studies, 6(1), 53-82. Buckley, D. J., Morrissey, P., & Gray, J. I. (1995). Effect of dietary vitamin E on the oxidative stability and quality of pig meat. Journal of Animal Science, 73, 3122-3130. Calder, P. C. (2005). Polyunsaturated fatty acids and inflammation. Biochemical Society Transactions, 33, 423-427. CIE (1976). International Commission on Illumination, Colorimetry: Official Recommendation of the International Commission on Illumination Publication CIE No. (E1.31). Paris, France: Bureau Central de la CIE.

18

ACCEPTED MANUSCRIPT Demigne, C., Morand, C., Levrat, M. A., Besson, C., Mundras, C., & Remesy, C. (1995). Effect of propionate of fatty acid and cholesterol synthesis and on acetate metabolism in isolated rat hepatocytes. British Journal of Nutrition, 74, 209-219.

T

Drevon, A. C. (1992). Marine oils and their effects. Scandinavian Journal of Nutrition,

IP

36(26), 38-45.

Enser, M. (2001). The role of fats in human nutrition. In B. Rossell (Ed.), Oils and fats, Vol.

SC R

2. Animal carcass fat (pp. 77-122). Leatherhead, Surrey, UK: Leatherhead Publishing. Evans, A. J., Hood, R. L., Oakenfull, D. G., & Sidhu, G. S. (1992). Relationship between structure and function of dietary fiber: a comparative study of the effects on three

NU

galactomannans on cholesterol metabolism in the rat. British Journal of Nutrition, 68, 217229.

MA

Filion, K. B., El Khoury, F., Bielinski, M., Schiller, I., Dendukuri, N., & Brophy, J. M. (2010). Omega-3 fatty acids in high-risk cardiovascular patients: a meta-analysis of randomized controlled trials. BMC Cardiovascular Disorders, 10(1), 24-34.

D

Folch, J., Lees, M., & Sloane-Stanley, G. H. (1957). A simple method for the isolation and

TE

purification of total lipids from animal tissues. Journal of Biological Chemistry, 226(1), 497509.

CE P

Grau, R., & Hamm, R. (1953). Eine einfache Methode zur Bestimmung der Wasserbindung im Muskel. Naturwissenschaften, 40(1), 29-30. Graversen, H. B., Becker, E. M., Skibsted, L. H., Andersen, M. L. (2008). Antioxidant synergism between fruit juice and a-tocopherol: a comparison between high phenolic black

AC

chokeberry (Aronia melanocarpa) and high ascorbic blackcurrant (Ribes nigrum). European Food Research and Technology, 226(4), 737-743. Hansen, M. J., Chwalibog, A., & Tauson, A. H. (2007). Influence of different fiber sources in diets for growing pigs on chemical composition of faeces and slurry and ammonia emission from slurry. Animal Feed Science and Technology, 134, 326-336. Huber, G. M. & Rupasinghe, H. P. V. (2009). Phenolic profiles and antioxidant properties of apple skin extracts. Journal of food science, 74(9), C693-C700. Hwang, B. S., Wang, J. T., Choong, Y. M. (2003). A simplified method for the quantification of total cholesterol in lipids using gas chromatography. Journal of Food Composition and Analysis, 16, 169-178. Kidwell, J. F., & Hunter, J. E. (1956). The utilization of a high level of alfalfa by growingfattening swine. Journal of Animal Science, 15, 1067-1071.

19

ACCEPTED MANUSCRIPT Knox, Y. M., Hayashi, K., Suzutani, T., Ogasawara, M., Yoshida, I., Shiina, R., Tsukui, A., Terahara, N., & Azuma, M. (2001). Activity of anthocyanins from fruit extract of Ribes nigrum L, against influenza A and B viruses. Acta Virologica, 45, 209-215.

T

Kołodziejczyk, K., Markowski, J., Kosmala, M., Król, B., & Płocharski, W. (2007). Apple

IP

pomace as potential source of nutraceutical products. Polish Journal of Food and Nutrition Sciences, 57(4B), 291-295.

SC R

Kritchevsky, D. (1997). Cereal fiber and lipidemia. Cereal Foods World, 42, 81-85. Leibovitz, B. E., Hu, M. L., & Tappel, A. L. (1990). Lipid peroxidation in rat tissue slices: effect of dietary vitamin E, corn oil and menhaden oil. Lipids, 25, 125-129.

NU

Luehring, M., Blank, R., & Wolffram, S. (2011). Vitamin E-sparing and vitamin Eindependent antioxidative effects of the flavonol quercetin in growing pigs. Animal Feed

MA

Science and Technology, 169, 199-207.

Maraschiello, C., Esteve, E., & García-Regueiro, J. A. (1998). Cholesterol oxidation in meat from chickens fed α-tocopherol- and β-carotene-supplemented diets with different

D

unsaturation grades. Lipids, 33, 705-713.

TE

Matthews, J. O., Southern, L. L., Fernadnez, J. M., Pontif, J. E., Binder, T. D., & Odgaard, R. L. (2001). Effect of chromium picolinate and chromium propionate on glucose and insulin

CE P

kinetics of growing barrows and carcass traits of growing-finishing barrows, Journal of Animal Sciences, 79, 2172-2178. McComb, E. A., & McCready, R. M. (1952). Colorimetric determination of pectic substance. Analytical Chemistry, 24, 1630-1632.

AC

Mech-Nowak, A., Świderski, A., Kruczek, M., Łuczak, I., Kostecka-Gugała, A. (2012). Content of carotenoids in roots of seventeen cultivars of Daucus carota L. Acta Biochimica Polonica, 59, 139-141. Nawirska, A., & Kwaśniewska, M. (2005). Dietary fiber from fruit and vegetable processing waste. Food Chemistry, 91, 221-225. Nutritional requirements of swine (in Polish). (1993). The nutritional value of feed (pp.1-58). Warszawa: Omnitech Press. O'Shea, N., Arendt, E. K., & Gallagher, E. (2012). Dietary fibre and phytochemical characteristics of fruit and vegetable by-products and their recent applications as novel ingredients in food products. Innovative Food Science and Emerging Technologies, 16, 1-10. Ohshima, T., Fujita, Y., & Koizumi, C. (1993). Oxidative stability of sardine and mackerel lipids with reference to synergism between phospholipids and tocopherol. Journal of the American Oil Chemists' Society, 70, 269-276. 20

ACCEPTED MANUSCRIPT Pajk, T., Rezar, V., Levart, A., & Salobir, J. (2008). Efficiency of apples, strawberries, and tomatoes for reduction of oxidative stress in pigs as a model for humans. Nutrition, 22, 376384.

T

Palozza, P., & Krinsky, N. I. (1991). The inhibition of radical-initiated peroxidation of

IP

microsomal lipids by both α-tocopherol and β-carotene. Free Radical Biology and Medicine, 11, 407-414.

SC R

Pieszka, M., Paściak, P., Janik, A., Barowicz, T., Wojtysiak, D., & Migdał, W. (2006). The effect of sex and dietary antioxidants β-carotene, vitamins C and E in CLA-enriched diet on lipid profile and oxidative stability of pork meat. Journal of Animal and Feed Sciences, 15,

NU

37-45.

Pieszka, M. (2007). Effect of supplementing pigs with vitamins E and C and β -carotene in

MA

added-fat diets on oxidative stability and oxysterols formation in meat. Annals of Animal Science, 7(2), 245-258.

Pieszka, M., Gogol, P., Pietras, M., & Pieszka, M. (2015a). Valuable components of dried

D

pomaces of chokeberry, black currant, strawberry, apple and carrot as a source of natural

TE

antioxidants and nutraceuticals in the animal diet. Annals of Animal Science, 15(2), 475-491. Pieszka, M., Migdał, W., Gąsior, R., Rudzińska, M., Bederska-Łojewska, D., Pieszka, M., &

CE P

Szczurek, P. (2015b). Native oils from apple, blackcurrant, raspberry and strawberry seeds as a source of polyenoic fatty acids, tocochromanols and phytosterols - a health implication. eJournal of Chemistry, 2015, Article ID 659541,http://www.hindawi.com/journals/jchem/aip/659541/

AC

Quersi, A. A., Peterson, D. M., Hasler-Rapacz, J. O., & Rapacz, J. (2001). Novel tocotrienols of rice bran suppress cholesterogenesis in hereditary hypercholesterolemic swine. Journal of Nutrition, 131, 223-230. PN-EN ISO 6867:2002. Determination of Vitamin E - A method of high performance liquid chromatography (in Polish). PN-ISO 8586-2:1996. Sensory analysis - General guidelines for the selection, training and monitoring of selected assessors and expert sensory assessors (in Polish). Geneva, Switzerland: International Organisation for Standardisation. Raj, S., Skiba, G., Weremko, D., & Fandrejewski, H. (2006). Digestibility of energy and nutrients in pigs previously fed a high-fiber diet. Journal of Animal and Feed Sciences, 15, 591-598.

21

ACCEPTED MANUSCRIPT Rossi, R., Pastorelli, G., Cannata, S., Tavaniello, S., Maiorano, G., & Corino, C. (2013). Effect of long term dietary supplementation with plant extract on carcass characteristics meat quality and oxidative stability in pork. Meat Science, 95, 542-548.

T

Różycki, M., & Tyra, M. (2010). Methodology for tested fattening and slaughter value at Pig

IP

Testing Station (SKURTCh) (in Polish) (pp. 93-117). Cracow: IZ PIB.

Salih, M., Smith, D. M., Price, J. F., & Dawson, L. E. (1987). Modified extraction 2-

SC R

thiobarbituric acid method for measuring lipid oxidation in poultry. Poultry Sciences, 66, 1183-1188.

SAS Institute. 2011. The SAS system for Windows. Release 9.2. SAS Inst., Cary, NC.

NU

Schieber, A., Keller, P., & Carle, R. (2001). Determination of phenolic acids and flavonoids of apple and pear by high-performance liquid chromatography. Journal of Chromatography

MA

A, 910, 265-273.

Simopoulos, A. P. (2002). The importance of the ratio of omega-6/omega-3 essential fatty acids. Biomedicine & Pharmacotherapy, 56, 365-379.

TE

Manugistics Inc, Rockville, MD.

D

Statgraphics Manugistics Inc, Statgraphics Plus User Manual, Version 5.0. (2001). Świderski, A., Muras, P., & Kołoczek, H. (2004). Flavonoid composition in frost-resistant

CE P

Rhododendron cultivars grown in Poland. Scientia Horticulturae, 100, 139-151. Ueda, T., & Igarashi, O. (1987). Effect of coexisting fat on the extraction of tocopherols from tissues after saponification as pretreatment for HPLC determination. Journal of Micronutrient Analysis, 3, 15-25.

AC

Wenk, C. (2001). The role of dietary fibre in the digestive physiology of the pig. Animal Feed Science and Technology, 90(1-2), 21-33. WinPasze Pro (2006). User guide (in Polish). Ration balancing program. IT services L. Mroczko, 38. Whittemore, C. T., Hazzledine, M. J., Close, W. H. (2003). Nutrient Requirement Standards for Pigs. British Society of Animal Sciences. Penicuik, UK. Wood, J. D., Richardson, R. I., Nute, G. R., Fisher, A. V., Campo, M. M., Kasapidou, E., Sheard, P. R., & Enser, M. (2004). Effects of fatty acids on meat quality: a review. Meat Science, 66, 21-32. Wood, J. D., Enser, M., Fisher, A. V., Nute, G. R., Sheard, P. R., & Richardson, R. I. (2008). Fat deposition, fatty acid composition and meat quality: A review. Meat Science, 78, 343-358.

22

ACCEPTED MANUSCRIPT Wu, X., Gu, L., Prior, R. L., & McKay, S. (2001). Characterization of anthocyanins and proanthocyanidins in some cultivars of Ribes, Aronia, and Sambucus and their antioxidant capacity. Journal of Agricultural and Food Chemistry, 52, 7846-7856.

T

Yang, A., Brewster, M. J., Lanari, M. C., & Tume, R. K. (2002). Effect of vitamin E

IP

supplementation on alfa-tocopherol and beta-carotene concentrations in tissues from pasteureand grain-fed cattle. Meat Science, 60, 35-40.

SC R

Zhang, P., & Omaye S. T. (2001). Antioxidant and prooxidant roles for beta-carotene, alphatocopherol and ascorbic acid in human lung cells. Toxicology in Vitro, 15(1), 13-24. Ziółkowski, T. (1993). Comparison of the effectiveness of screening of dried alfalfa, clover

NU

and grass, and the use of their fractions with a reduced level of fiber in the diet of fattening pigs (in Polish). Roczniki Naukowe Zootechniki, 32, 179-199.

MA

Żak, G., Pieszka, M., & Migdał, W. (2014). Level of fatty acids, selected quality traits of longissimus dorsi and semimembranosus muscles and their relationship with fattening and

AC

CE P

TE

D

slaughter performance in Polish Landrace pigs. Annals of Animal Science, 14(2), 417-427.

23

ACCEPTED MANUSCRIPT Table 1 The experimental groups of animals. Feed additives Group II

Group III

Group IV

Group V

Group VI

Control

Dried apple

Dried

Dried

Dried black

(without

pomaces

strawberry

chokeberry

pomaces)

(APPLE)

pomaces

pomaces

currant

pomaces

pomaces

(CARROT)

SC R

IP

Dried carrot

(CHBERRY) (CURRANT)

AC

CE P

TE

D

MA

NU

(STBERRY)

T

Group I

24

ACCEPTED MANUSCRIPT Table 2 The composition and nutritive value of diets for grower and finisher pigs. Finisher, %

Ground Barley

19.0

44.3

Ground Wheat

45.5

Ground Maize

5.0

-

Soybean meal 44

17.6

13.0

8.0

10.0

1.5

-

0.5

0.5

1.0

0.8

1.0

0.8

0.3

0.2

0.15

0.10

0.3

0.3

12.3

12.2

876.3

884.0

164.5

151.0

138.0

122.0

Digestible protein (g)

34.8

19.1

Crude fat (g)

50.0

58.7

28.4

29.6

Crude ash (g)

409

417

Starch (g)

8.89

7.62

Lysine (g)

5.34

5.00

Methionine + Cysteine (g)

5.61

5.17

Threonine (g)

1.83

1.69

Tryptophan (g)

7.00

7.00

Calcium (g)

6.62

6.08

Total phosphorus (g)

1.50

1.42

SC R

Pomaces Rapeseed oil

NU

Premix1 Ekoplon Monocalcium phosphate

MA

Chalk fodder NaCl Lysine

Metabolic energy (MJ/kg)

AC

Crude fiber (g)

CE P

Dry matter (g)

TE

Nutritive value in 1 kg d.m.:

D

Agrocid/Acidifier

Crude protein (g)

T

Grower, %

IP

Ingredients

30.0

Sodium (g) 1

The composition of mineral-vitamin premix in 1 kg: Na 56 g, Ca 430 g, P 140 g; Mg 20 g; Lysine 40 g; Fe 7500

mg; Mn 6000 mg; I 150 mg; Zn 3000 mg; Cu 510 mg; Co 20 mg; Se 20 mg, Methionine 10 g; Threonine 18 g, Tryptophan 3 g, Histidine 34 g, Vitamin A 2000000 IU; Vitamin D 3 200000 IU; Vitamin E 4000 mg; Vitamin K3

25

ACCEPTED MANUSCRIPT 300 mg; Vitamin B1 60 mg; Vitamin B2 160 mg; Vitamin B6 200 mg; Vitamin B12 2 mg; Niacin 1000 mg; Folic

AC

CE P

TE

D

MA

NU

SC R

IP

T

acid 100 mg; Biotin 4 mg; Nicotinic acid 1300 mg; Pantothenic acid 1600 mg; Choline 5000 mg

26

ACCEPTED MANUSCRIPT Table 3 The content of bioactive substances (mg/100 g d.m.), total protein, raw fat and crude fiber (%) in dried pomaces of apple, strawberry, blackcurrant, chokeberry and carrot.

T

Type of dried pomaces STBERRY

CURRANT

CHBERRY

Phenolic compounds

144±12.4

38.1±2.90

64.2±4.9

137±9.80

43.5±3.90

Anthocyanins

2.11±0.11

35.4±1.87

113±4.55

191±5.98

4.32±0.15

α-tocopherol

22.4±0.78

102±4.70

114±5.75

152±7.00

41.5±1.57

Carotenes

0.14±0.01

0.03±0.001

0.38±0.02

4.20±0.09

15.3±1.00

Pectins

11.8±0.11

2.40±0.02

2.80±0.02

7.60±0.06

3.90±0.03

Total protein

6.91±0.31

16.2±1.12

12.8±0.74

10.8±0.49

10.4±0.51

Raw fat

3.30±0.12

11.6±0.42

10.5±0.38

5.15±0.18

1.77±0.69

Crude fiber

25.7±2.22

35.8±3.27

20.2±2.30

21.8±2.39

18.8±1.97

CARROT

AC

CE P

TE

D

MA

NU

SC R

IP

APPLE

Item

27

ACCEPTED MANUSCRIPT Table 4. Growth performance of finisher pigs fed different types of dried pomaces. Group APPLE

STBERRY

Initial body weight (kg)

25.4

25.1

25.7

24.9

25.3

25.6

Final body weight (kg)

106.8

106.9

107.0

106.4

106.5

106.0

103.9

Feed intake (kg/day) FCR (kg/kg) Daily gain (g)

100.9

AB

2.38b

2.16a

2.44b

b

a

b

3.04 783

ab

2.84 758

3.03

ab

805

ab

2.53b

101.3

3.02 838

b

b

AB

0.19

0.44

0.23

0.21

1.29

0.007

CARROT

110.1

B

2.42b

2.10a

0.20

0.02

b

2.87

a

0.022

0.02

ab

a

10.63

0.04

3.01

801

730

CE P

TE

D

MA

NU

- P ≤ 0.05; A,B - P ≤ 0.01; FCR - feed conversion ratio

97.2

A

P

AC

a,b

107.9

B

IP

Days of fattening

AB

CHBERRY CURRANT

T

Control

SC R

Item

SE

28

ACCEPTED MANUSCRIPT Table 5. Carcass characteristic of finisher pigs fed different types of dried pomaces. Group APPLE

STBERRY

Dressing percentage (%)

77.90

77.92

77.69

77.92

Loin weight (kg)

7.68

7.42

7.52

7.46

Weight of bacon including ribs (kg)

6.68

6.95

6.73

Weight of ham (kg)

9.83

9.82

9.88

measurements (mm)

12.95a

13.72ab

12.92a

Loin muscle area (cm2)

50.85

51.38

52.50

12.1

11.0

Backfat thickness over the loin

12.1

CARROT 77.85

0.04

0.37

7.79

7.76

0.17

0.39

6.65

6.75

6.75

0.07

0.70

9.99

10.04

10.02

0.07

0.60

12.73a

13.8ab

15.36b

0.94

0.036

52.27

54.59

50.22

0.53

0.22

10.3

9.9

12.0

0.44

0.30

IP

77.78

AC

CE P

TE

D

MA

“eye” (mm)

NU

Backfat thickness from 5

CHBERRY CURRANT

P

T

Control

SC R

Item

SE

29

ACCEPTED MANUSCRIPT Table 6 The composition of fatty acids (%) in the LD muscle of pigs fed different types of dried pomaces. Control

APPLE

STBERRY

CHBERRY CURRANT

0.04

0.07

0.01

0.03

C 10:0

0.08

0.10

0.10

0.11

C 12:0

0.39

0.47

0.38

C 14:0

2.14

2.25

2.11

C 16:0

26.84

26.32

26.46

C 16:1 n-7

2.08

2.25

2.22

C 18:0

13.88

12.91

13.31

C 18:1 n-9

37.87

36.49

C 18:2 n-6

11.87

13.57

C γ18:3 n-6

0.07

0.08

C 18:3 n-3

0.59

C 20:0

0.26

0.27

C 20:4 n-6

2.96

C 22:0

0.13

C 22:1

0.02

0.13

SFA UFA

PUFA PUFA n-6 PUFA n-3

UFA/SFA CLA a,b,c

- P ≤ 0.05;

A,B,C

0.04

0.4

0.01

0.65

0.38

0.01

0.68

2.05

2.10

2.17

0.02

0.53

26.93

26.47

27.28

0.22

0.84

2.47

2.28

2.59

0.06

0.23

13.35

14.15

12.72

0.17

0.13

40.15

38.73

38.63

39.63

0.46

0.25

11.05

11.38

11.17

11.01

0.46

0.61

0.07

0.09

0.06

0.004

0.33

0.027

0.004

NU

0.42

0.06

0.90

B

0.60

A

0.67

AB

0.62

AB

0.27

0.005

0.31

3.35

2.06

2.55

2.67

2.31

0.17

0.32

0.14

0.08

0.14

0.13

0.10

0.01

0.57

0.04

0.01

0.03

0.02

0.03

0.003

0.19

0.22B

0.16AB

0.15AB

0.16AB

0.08A

AB

BC

D

0.28

0.26

C

0.13

0.24

0.16

ABC

0.10

0.011

0.01

A

0.01

0.0001

42.53

42.73

43.36

43.67

43.06

0.32

0.86

56.18

57.46

57.26

56.63

56.32

56.93

0.32

0.86

39.99

38.80

42.39

41.24

43.64

42.89

0.49

0.26

16.19

18.66

14.87

15.39

15.38

14.66

0.64

0.52

14.91

17.01

13.18

14.01

13.94

13.39

0.61

0.52

AB

BC

B

ABC

A

0.037

0.009

0.53

0.006

0.87

PUFA n-6/ PUFA n-3

0.17

43.81

AC

MUFA

0.006

0.28

CE P

C 22:6 n-3 (DHA)

AB

0.2

0.24

TE

0.14AB

C 20:5 n-3 (EPA)

0.66

AB

CARROT

0.44

MA

A

P

0.04

SC R

C 8:0

IP

Fatty acids

SE

T

Group

17.15

B

1.15

14.73

AB

1.20

11.02

A

0.99

ABC

13.57

AB

1.0

14.03

AB

0.81

16.54

AB

1.28

1.35

1.34

1.31

1.29

1.32

0.01

0.86

0.40

0.49

0.48

0.38

0.42

0.45

0.015

0.28

- P ≤ 0.01

30

ACCEPTED MANUSCRIPT Table 7 TBARS, vitamin E level and total cholesterol content in the LD muscle of pigs fed different types of dried pomaces, after storage for 3 months at -19 °C.

TBARS (mg/kg)

0.56

Vitamin E (µg/g)

3.54

Total cholesterol (mg/100g)

47.0

APPLE 0.56

a

b

3.58

b

a

41.18

a

STBERRY 0.50

0.49ab

a

ab

41.48

3.95

43.53

ab

0.47a

0.50ab

0.01

0.03

b

ab

0.16

0.05

0.58

0.02

4.25

42.53

ab

3.92

42.06

ab

CE P

TE

D

MA

NU

- P ≤ 0.05

a

P

CHBERRY CURRANT CARROT

ab

3.61

SE

AC

a,b

b

IP

Control

SC R

Item

T

Group

31

ACCEPTED MANUSCRIPT Table 8 Physicochemical properties of pigs’ meat fed different types of dried pomaces. Control

APPLE

STBERRY

Dry matter (%)

25.2

26.6

26.0

25.2

25.8

26.1

0.20

0.25

Crude protein (%)

22.1

23.26

22.9

22.4

22.9

23.0

0.11

0.14

Crude fat (%)

1.94

2.02

2.14

1.76

1.82

2.29

0.13

0.49

pH45min. (pork roast)

6.75

6.58

6.66

6.60

6.69

6.71

0.02

0.18

pH24h (pork roast)

5.63

5.58

5.60

5.59

5.65

5.67

0.01

0.10

WHC (%)

41.0

37.1

37.8

36.0

35.6

38.3

0.82

0.49

L*

56.7

54.9

55.5

56.7

56.9

56.8

0.38

0.57

a*

15.4

15.4

16.1

14.4

15.4

15.5

0.14

0.18

b*

5.95

5.39

6.06

6.28

5.91

6.12

0.09

0.14

MA

NU

Meat color:

CARROT

T

CHBERRY CURRANT

P

IP

Item

SE

SC R

Group

AC

CE P

TE

D

WHC - Water holding capacity, *L - brightness of color, a* - redness, b* - yellowness

32

ACCEPTED MANUSCRIPT Table 9 Technological traits of pigs’ meat fed different types of dried pomaces. Group Control

APPLE

STBERRY

Shear force (N)

52.68

55.15

54.22

46.44

53.22

54.68

1.55

0.28

Hardness (N)

128.9

127.4

127.7

122.2

105.5

132.8

2.90

0.08

Springiness

0.459

0.507

0.482

0.501

0.478

0.493

0.008

0.60

Cohesiveness

0.446

0.443

0.422

0.432

0.428

0.430

0.004

0.78

Chewiness

27.13

29.34

27.45

26.36

22.52

29.64

0.94

0.28

Resilience

0.168

0.157

0.155

0.154

0.150

0.156

0.002

0.51

CARROT

CE P

TE

D

MA

NU

SC R

IP

T

CHBERRY CURRANT

P

AC

Item

SE

33

ACCEPTED MANUSCRIPT Table 10. Sensory characteristics of pigs’ meat fed different types of dried pomaces (points). Group

SE

APPLE

STBERRY

CHBERRY CURRANT

Color

4.14A

3.74B

3.96AB

3.99AB

3.88AB

Structure

3.71

3.79

3.76

3.79

3.74

4.08a

3.95ab

3.82ab

4.01ab

3.75b

intensity acceptability

4.14

Acdef

4.07

ABcef

3.68

Bde

SC R

Flavor:

4.07

ABcf

3.77

CARROT 4.05AB

0.07

0.0036

3.82

0.11

0.9825

3.80ab

0.08

0.0215

0.09

0.0016

T

Control

IP

Item

ABcdef

P

3.92

ABcdef

3.64

3.40

3.67

3.45

3.56

3.47

0.12

0.5056

Juiciness

3.64

3.27

3.60

3.46

3.52

3.36

0.12

0.2184

3.51

3.61

3.65

3.80

3.78

3.58

0.08

0.1025

3.77

3.81

3.61

3.89

3.79

3.55

0.11

0.2521

intensity acceptability

- P ≤ 0.01

CE P

TE

D

- P ≤ 0.05;

A,B

AC

a,b,c,d,e,f

MA

Palatability:

NU

Tenderness

34

ACCEPTED MANUSCRIPT Highlights  Valuable components of fruit and vegetable dried pomaces may enrich diet of pigs.  Dried pomaces of apple and carrot added to feed increased FCR in finisher pigs.

T

 Dried pomaces of strawberry and apple improved fatty acid composition in pork meat.

AC

CE P

TE

D

MA

NU

SC R

IP

 Dried pomace of black currant increased oxidative stability in pork meat.

35