Journal cover Journal topic
Archives Animal Breeding Archiv Tierzucht
Journal topic

Journal metrics

Journal metrics

  • IF value: 0.991 IF 0.991
  • IF 5-year value: 1.217 IF 5-year
    1.217
  • CiteScore value: 2.0 CiteScore
    2.0
  • SNIP value: 1.055 SNIP 1.055
  • IPP value: 1.27 IPP 1.27
  • SJR value: 0.425 SJR 0.425
  • Scimago H <br class='hide-on-tablet hide-on-mobile'>index value: 28 Scimago H
    index 28
  • h5-index value: 13 h5-index 13
Supported by
Logo Leibniz Institute for Farm Animal Biology Logo Leibniz Association
Volume 58, issue 1
Arch. Anim. Breed., 58, 107–113, 2015
https://doi.org/10.5194/aab-58-107-2015
© Author(s) 2015. This work is distributed under
the Creative Commons Attribution 3.0 License.
Arch. Anim. Breed., 58, 107–113, 2015
https://doi.org/10.5194/aab-58-107-2015
© Author(s) 2015. This work is distributed under
the Creative Commons Attribution 3.0 License.

  18 Mar 2015

18 Mar 2015

Sea buckthorn pomace supplementation in the finishing diets of pigs – are there effects on meat quality and muscle fatty acids?

K. Nuernberg1, G. Nuernberg2, A. Priepke3, and D. Dannenberger1 K. Nuernberg et al.
  • 1Institute of Muscle Biology and Growth, Leibniz Institute for Farm Animal Biology (FBN), Dummerstorf, Germany
  • 2Institute of Genetics and Biometry, Leibniz Institute for Farm Animal Biology (FBN), Dummerstorf, Germany
  • 3Institute of Animal Production, State Institute for Agriculture and Fishing Research (LFA), Dummerstorf, Germany

Abstract. In the present study, the effect of sea buckthorn pomace (SBP) supplementation (concentrations of 0, 4, 8 and 12%; intervention duration of 4 or 8 weeks) on finishing performance, meat quality parameters, and fatty acid and vitamin C contents in muscle of German Landrace pigs was assessed. Supplementation with SBP did not negatively affect growth performance and slaughter quality traits of pigs. The overall meat quality including nutrient composition (protein, fat, water), meat colour and pH value was not changed. Surprisingly, the fatty acid profile of longissimus muscle was only slightly affected by different SBP concentrations and intervention durations. Highest amounts of n-3 fatty acids (28 mg/100 g muscle) were measured in pig muscle which had received a 12% SBP-supplemented ratio with over an intervention period of 8 weeks. The contents for vitamin C of longissimus muscle of pigs of the control group and SBP supplementation groups varied between 24.0 and 28.7 μg g−1 fresh muscle, and were not diet affected. Other diet compositions and possibly changes in SBP during the manufacturing process of diet pellets should be included in investigations to develop an application-oriented concept of SBP as a supplement for pig feeding.

Download
Citation