Personne : Guay, Frédéric
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Guay
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Frédéric
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Université Laval. Département des sciences animales
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ncf10609633
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Publication Accès libre Improvement of physicochemical quality of fresh pork loin during storage by natural polyphenol diet supplementation(ICoMST, 2012-08-13) Fortier, Marie-Pierre; Saucier, Linda; Guay, FrédéricOregano oil and ground cranberry pulp supplements were added to the diets of finishing pigs to determine their physicochemical effects on fresh loin during storage. Two concentrations of oil (250 and 500 mg/kg) and three of cranberry (5, 10 and 20 g/kg) were tested according to a factorial experimental design. The control group did not receive any supplements. The meat was vacuum packed and analyzed after 0, 23, 45 and 60 days of storage at < 4°C. Samples were re-packaged under aerobic conditions after 0 or 23 days and then analyzed after 4, 8 and 12 days. The pH was determined on the Longissimus dorsi muscle between the 3rd and 4th last ribs, 45 min and 24 h after slaughter. Color was also analyzed for each sample and drip loss evaluated only on day 0. The results showed that no treatment had any effect on the pH of the meat, whether at 45 min or 24 h after slaughter (P>0.05). The evaluation of the color showed, during the 60 days of storage, a significant difference between the control and the different treatments for L*, a*, b* (P<0.05) for samples stored under anaerobic conditions. The lowest drip loss was obtained with 10 g/kg of cranberry pulp (P <0.05).Publication Accès libre Effect of oregano oil and cranberry pulp supplementation in finishing pigs on the physicochemical quality of fresh loin during storage(Agricultural Institute of Canada, 2021-07-20) Fortier, Marie-Pierre; Saucier, Linda; Guay, FrédéricOregano oil and cranberry pulp supplements were added to the diets of finishing pigs to determine their effects on the meat quality of fresh loins during storage. Two and three levels of oregano oil (250 and 500 mg·kg−1) and cranberry pulp (5, 10, and 20 g·kg−1) were tested, according to a factorial experimental design. The loin meat was vacuum packed and analyzed at 0 (after the 24 h chilling period post slaughter), 23, 45, and 60 d of storage. Samples were repackaged under aerobic conditions after 0 or 23 d and analyzed after 4, 8, and 12 d. Oregano and cranberry supplements did not affect lipid oxidation (microgram of malondialdehyde equivalent per kilogram of meat) during anaerobic or aerobic storage. On day 0, the fatty acid profile of the loin samples demonstrated that the addition of cranberries at a dose of 10 g·kg−1 was associated with a lower percentage of saturated fatty acids (P = 0.04; 42.97% vs. 40.99%) and a trend for a higher percentage of monounsaturated fatty acids (P = 0.06; 47.26% vs. 46.09%). Considering the result obtained, feeding pigs with oregano and cranberry supplements had a limited effect on meat quality parameters measured during storage.