Effects on microbial quality of fresh pork loin during storage from oregano oil and cranberry pulp diet supplementation in pigs

Authors: Fortier, Marie-PierreSaucier, LindaGuay, Frédéric
Abstract: Oregano oil and ground cranberry pulp supplements were added to the diets of finishing pigs to determine their antimicrobial effects on fresh loin during storage at 2±1°C. Two doses of oil (250 and 500 mg kg-1) and three doses of cranberry (5, 10 and 20 g kg-1) 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 d. Samples were re-packaged under aerobic conditions after 0 or 23 d and analyzed after 4, 8 and 12 d. Microbial analysis was performed periodically throughout the experiment. Initial cell counts were below detection level for total aerobic mesophilic (TAM) (<102 cfu g-1), Pseudomonas spp. (<102 cfu g-1), presumptive lactic acid bacteria (LAB) (<102 cfu g-1), and Escherichia coli and coliform counts (<101 cfu g-1). No significant difference in TAM counts was observed between all of the six different treatments and the control group except for samples packaged at day 0 under aerobic conditions after 12 d of storage where a significant effect of the supplementation was observed (P<0.03). Under anaerobic conditions, LAB were not affected and remained the predominant microflora despite antimicrobial treatments.
Document Type: Article de recherche
Issue Date: 1 December 2012
Open Access Date: 22 January 2018
Document version: AM
Permalink: http://hdl.handle.net/20.500.11794/16564
This document was published in: Canadian journal of animal science, Vol. 92 (4), 465–471 (2012)
Canadian Science Publishing
Alternative version: 10.4141/cjas2012-078
Collection:Articles publiés dans des revues avec comité de lecture

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