Table 4.
Effect of the inclusion of chestnut in the finishing diet and of location on antioxidant activity of different pig carcass tissues (mean ± standard error of nine carcasses in each feeding group).
| Location | Longissimus thoracis et Lumborum | Psoas major | Biceps femoris | Liver | SEM | L | LxF |
|---|---|---|---|---|---|---|---|
| Antioxidant Activity | |||||||
| DPPH (µg TE/g FW) | |||||||
| Chestnut pigs | 85.77 ± 3.27 a | 97.55 ± 2.38 a | 97.42 ± 2.02 a | 669.08 ± 18.03 b | 29.927 | *** | *** |
| Commercial feed pigs | 124.23 ± 2.78 a | 125.76 ± 2.55 a | 131.78 ± 2.16 a | 811.64 ± 12.91 b | 35.329 | *** | |
| SEM | 3.879 | 2.939 | 3.248 | 16.265 | |||
| F | *** | *** | *** | *** | |||
| ABTS (µg TE/g FW) | |||||||
| Chestnut pigs | 503.94 ± 19.90 b | 625.83 ± 19.35 c | 343.76 ± 10.37 a | 1889.67 ± 58.32 d | 74.579 | *** | *** |
| Commercial feed pigs | 932.10 ± 30.71 b | 831.21 ± 45.42 b | 395.15 ± 14.27 a | 2047.10 ± 67.58 c | 75.456 | *** | |
| SEM | 40.430 | 29.889 | 9.717 | 45.960 | |||
| F | *** | *** | ** | ns | |||
| FRAP (µmol Fe2+/100 g FW) | |||||||
| Chestnut pigs | 41.58 ± 1.40 a | 53.19 ± 0.87 a | 52.64 ± 1.32 a | 659.46 ± 7.66 b | 31.429 | *** | ns |
| Commercial feed pigs | 54.96 ± 1.26 a | 63.06 ± 0.98 a | 59.09 ± 0.78 a | 692.52 ± 13.00 b | 32.714 | *** | |
| SEM | 1.464 | 1.055 | 0.932 | 7.942 | |||
| F | *** | *** | *** | * | |||
FW: fresh weight. TE: Trolox equivalents. SEM: standard error of the mean. F: significantly different values as influenced by feeding: * (P < 0.05); ** (P < 0.01); *** (P < 0.001); ns: no significant difference. L: significantly different values as influenced by location. a–d Means within the same row not followed by the same letter differ significantly (P < 0.05) (influence of location).