Effect of dietary Curcuma longa L. powder on lipid oxidation of frozen pork

Introduction - Modification of the eating habits incremented the consumption of ready-to-eat, ready-to-cook and frozen foods. Meat can be store up as frozen for different time in relation to the animal species, to the cut or to a previous processing. Several researches were conducted to evaluate the use of antioxidant products as dietary supplementation in order to produce modification in chemical composition of meat and lead to a positive influence on the length of shelf life of the products. Aim - The aim of this research was to study the effect of the supplementation with Curcuma longa L. powder in pig diet on the lipid oxidation after common frozen storage (- 18 degrees C) of meat for long time (up to 135 days). Materials and methods - Pigs were fed with two different diets, control and turmeric, for 30 days before been slaughtered. Longissimus lumborum chops were frozen at - 18 degrees C and lipid oxidation was evaluated with the thiobarbituric acid reactive substances (TBARS) method after 45, 60, 75, 90, 105, 120 and 135 days of storage. Results and discussion - The addition of the natural antioxidant did not modify the meat quality of the evaluated samples (P > 0.05). Nor the time of storage increased the TBARS value of the meat (P > 0.05). Our results are in accordance with other similar research studies on antioxidant dietary supplementations. Conclusion - Pigs, as large animal, probably need a bigger amount of antioxidant supplementation in order to modified meat characteristics. Thus, the lack of difference in lipid oxidation of frozen meat showed by Control and Turmeric diets could be associated both to the small dose of dietary turmeric powder and to the length of the diet period.