Effect of including carob pulp in the diet of fattening pigs on the fatty acid composition and oxidative stability of pork

The effect of feeding pigs with carob pulp on meat qualitywas investigated. Nine pigswere finished on a conventionalconcentrate-based diet (control), while two groups received a diet comprising of the same ingredientswith the inclusion of 8% or 15% carob pulp (Carob 8% and Carob 15%, respectively). Feeding carob-containingdiets reduced the concentration of saturated fatty acids in themuscle, increased the concentration of monounsaturatedfatty acids in meat (P b 0.01) and of n-3 polyunsaturated fatty acids (PUFAs) and reduced the n-6/n-3PUFA ratio (P b 0.001). The meat underwent slow oxidative deterioration over 9 days of storage. However, theCarob 15% treatment increased meat susceptibility to lipid oxidation across storage (P= 0.03), while the dietarytreatment did not affect meat colour stability. In conclusion, feeding pigs with carob pulp could represent a strategy,in the Mediterranean areas, to naturally improve meat nutritional value and to promote the exploitation ofthis local feed resource.