Determination of carcase yield, sensory and acceptance of meat from male and female pigs with dietary supplementation of oregano essential oils

Figures & data

Table 1. Ingredients, chemical and energetic composition of diets.

Ingredients; g kg^−1	Production phases
	Nursery	Growing	Finishing
Corn	563.0	666.0	756.0
Soybean meal	376.0	283.0	208.0
Vegetal plant oil	30.0	17.0	10.0
Calcium carbonate	8.0	12.0	9.0
Dicalcic phosphate	13.0	6.0	5.0
DL-Methionine	3.00	2.67	1.96
Sodium chloride	2.5	6.5	5.0
Vitamin and mineral premix	4.5	7.0	5.0
Oregano essential oil; ppm	–	–	1000, 2000 or 3000
Composition^a
CP (g/kg)	190	160	140
CF (g/kg)	40	35	30
Fat  (g/kg)	65	55	50
Ash (g/kg)	78	70	65
NE (Mcal/kg)	4.2	3.3	3.1
Lysine; calculated value (%)	1.10	0.98	0.83

^aNutrient content of diets based on dry matter. CP: crude protein; CF: crude fibre; NE: net energy.

Table 2. Least squares means ± SEM of yields and carcase characteristics of pigs supplemented with oregano essential oil.

Variables	Females				Males
	OEO level, ppm
	0	1000	2000	3000	0	1000	2000	3000	OEO G OEOxG
Average daily gain, kg	0.53 ± 0.04	0.57 ± 0.03	0.59 ± 0.03	0.59 ± 0.04	0.52 ± 0.04	0.56 ± 0.03	0.58 ± 0.03	0.58 ± 0.04	NS	NS	NS
Slaughter weight, kg	117.9 ± 8.3^a	95.9 ± 5.0^ab	88.7 ± 5.8^ab	85.0 ± 8.2^ab	83.1 ± 5.2^b	111.5 ± 9.9^ab	91.4 ± 5.5^ab	79.5 ± 9.4^c	NS	NS	***
Cold carcase weight, kg	90.9 ± 7.6^a	69.6 ± 4.6^ab	67.1 ± 5.4^ab	67.6 ± 7.5^ab	57.8 ± 9.8^b	84.9 ± 5.0^ab	73.6 ± 4.7^ab	59.8 ± 8.6^ab	NS	NS	***
Cold carcase yield, %	76.3 ± 2.4^ab	72.4 ± 1.5^b	75.8 ± 1.7^ab	79.9 ± 2.4^ab	68.4 ± 3.1 ^c	75.9 ± 1.6^ab	80.3 ± 1.5^a	76.0 ± 2.7^ab	*	*	***
Carcase length, cm	80.9 ± 5.2^ab	96.8 ± 3.2^a	85.4 ± 3.7^ab	79.0 ± 5.1^ab	71.6 ± 6.7^b	81.3 ± 3.4^ab	83.9 ± 3.2^ab	83.1 ± 5.9^ab	***	*	*
Carcase width, cm	19.6 ± 1.3^ab	24.7 ± 0.8^a	22.7 ± 0.9^ab	20.4 ± 1.3^ab	16.9 ± 1.7^b	19.1 ± 0.9^b	21.2 ± 0.8^ab	20.1 ± 1.5^ab	***	***	*
Head yield, %	8.5 ± 0.8	8.8 ± 0.5	8.8 ± 0.6	9.4 ± 0.8	8.9 ± 1.1	8.6 ± 0.5	8.4 ± 0.9	9.4 ± 0.9	NS	NS	NS
Shoulder yield, %	27.0 ± 1.6^a	26.7 ± 1.0^a	25.0 ± 1.1^b	22.3 ± 1.6^b	27.0 ± 2.1^a	25.9 ± 0.9^a	23.5 ± 1.0^b	21.8 ± 1.9^b	***	NS	NS
Loin yield, %	22.6 ± 1.1^c	25.2 ± 1.3^b	29.1 ± 1.8^a	27.1 ± 1.5^b	22.98 ± 1.0^c	25.3 ± 1.2^b	28.4 ± 1.4^a	26.6 ± 1.2^b	***	NS	NS
Bacon yield, %	15.5 ± 1.2^b	16.3 ± 1.0^b	14.6 ± 1.0^c	18.8 ± 1.3^a	15.2 ± 1.1^b	16.2 ± 1.0^b	14.7 ± 1.2^c	18.7 ± 1.7^a	***	NS	NS
Leg yield, %	25.7 ± 1.3^a	22.3 ± 0.8^b	22.6 ± 0.9^b	22.0 ± 1.3^b	27.7 ± 1.7^a	24.2 ± 0.9^b	24.2 ± 0.8^b	23.1 ± 1.5^b	**	*	NS

NS: No significant; *p value<.05; ** pvalue<.01; ***p value<.001.

^abcDifferent superscript in each line denotes significant differences.

SEM: Standard error of mean; OEO: oregano essential oil; ppm: parts per million.

Figure 1. Sensory characteristics of meat from pigs supplemented with Mexican oregano (Lippia graveolens) essential oil.

Figure 2. Relative frequency of consumer acceptance of meat colour from pigs supplemented with Mexican oregano (Lippia graveolens) essential oil. ^abcDifferent superscripts denote difference (p<.01) within each acceptance category in OEO treatments.

Figure 3. Relative frequency of consumer acceptance of meat flavour from pigs supplemented with Mexican oregano (Lippia graveolens) oil. ^abcDifferent superscripts denote difference (p<.01) within each acceptance category in OEO treatments.

Figure 4. Relative frequency of consumer acceptance of meat texture from pigs supplemented with Mexican oregano (Lippia graveolens) oil. ^abcDifferent superscripts denote difference (p<.01) within each acceptance category in OEO treatments.

Figure 5. Relative frequency of consumer overall liking of meat from pigs supplemented with Mexican oregano (Lippia graveolens) oil. ^abcDifferent superscripts denote difference (p<.01) within each acceptance category in OEO treatments.