Effect of flax seeds and dried herbs or fruits on the dietary value and shelf life of raw and aged meat

Magdalena Szyndler-Nędza; Małgorzata Świątkiewicz; Grzegorz Żak; Mirosław Tyra; Aurelia Mucha; Martyna Małopolska; Dariusz Lisiak; Karolina Szulc; Ewa Skrzypczak

doi:10.2478/aoas-2025-0096

Figures & Tables

Percentage of reaction inhibition (%), i.e. the ability of the tested herbs and fruits dried raw materials to counteract the oxidation reaction with increasing sample concentration in DPPH test

Distribution of sex and RYR1 genotypes in each experimental group and final average slaughter weight of animals

		A	H	H+	F	F+

N		10	10	10	10	10
Sex [no.]	barrows	5	6	5	5	4
	gilts	5	4	5	5	6
RYR [no.]	NN	6	5	5	4	5
	Nn	4	5	5	6	3
	nn	-	-	-	-	2
Body weight at slaughter [kg]		136.4	139.9	136.3	138.1	139.95
Weight of right half-carcass [kg]		52.3	54.1	52.3	53.3	54.1

Basic nutrient and bioactive components in raw dried herb and fruit materials

Item	Rosemary	Thyme	Sage	Hop	Caraway seeds	Rosa canina	Sea buckthorn	Elderberry	Rowanberry
Nutrient contents:
Dry matter [%]	91.29	91.81	91.60	93.78	89.95	90.61	92.85	90.73	89.62
Crude protein [%]	6.02	15.17	15.74	22.87	21.37	4.95	11.79	10.36	4.38
Crude fat [%]	5.39	2.52	4.23	13.82	4.27	3.86	17.18	14.00	2.39
Crude fiber [%]	19.82	15.26	20.38	18.49	28.34	36.75	9.64	18.29	7.62
Crude ash [%]	4.93	11.87	11.03	5.73	4.75	4.18	3.37	4.40	2.91

Polyphenol contents:
Content of total hydroxycinnamic acid derivatives expressed as rosmarinic acid [%]	6.50	4.76	3.54	-	0.86	-	-	-	-
Polyphenol content expressed as pyrogallol [%]	-	-	-	0.65	-	2.67	0.94	0.58	0.23
Essential oil content [ml/kg]	-	-	-	-	32.5	-	-	-	-

Acidity and nutritional value and susceptibility to oxidation of raw loin (longissimus lumborum muscle)_ ham (semimembranosus muscle) and raw matured loin (raw matured longissimus lumborum muscle) meat from Złotnicka Spotted pigs

	Experimental group

	A	H	H+	F	F+
Longissimus lumborum muscle (LLM)

L*	48.09±4.85	47.8±4.98	50.16±5.09	49.9±6.23	48.36±2.60
a*	19.53±0.89	19.77±1.81	19.88±1.98	20.08±2.20	19.89±1.25
b*	1.88±1.20	2.28±1.48	3.33±1.81	2.94±2.03	2.1±1.71
pH₄₅	6.48±0.03	6.53±0.07	6.52±0.10	6.54±0.07	6.51±0.07
pH₂₄	5.46±0.05 b	5.49±0.06	5.53±0.09 a	5.51±0.07	5.46±0.04 b
Protein [%]	23.33±1.18	23.04±0.77	23.27±0.55	23.70±0.66	23.44±0.72
Fat [%]	3.54± 1.71a	3.33±1.34a	2.76±0.85	2.30±0.45b	2.28±0.77b
TBARS [mg/kg]	0.364±0.09	0.354±0.12	0.374±0.10	0.319±0.13	0.379±0.13

Semimembranosus muscle (SM)

pH₄₅	6.36±0.04b	6.40±0.05	6.40±0.05	6.41±0.04a	6.40±0.02
pH₂₄	5.59±0.04	5.42±0.05	5.41±0.03	5.41±0.03	5.40±0.03
Protein [%]	22.50±0.87	22.71±0.36	22.44±0.71	22.63±0.72	22.81±0.72
Fat [%]	2.61±0.85 a	1.76±0.38 b	2.34±1.37 a	1.65±0.26 b	1.58±0.21b
TBARS [mg/kg]	0.350±0.09	0.322±0.13	0.333±0.07	0.284±0.12	0.338±0.08

Raw matured longissimus lumborum muscle (RRLLM)

Protein [%]	31.58±1.24	31.88±1.76	31.58±2.27	32.27±2.12	32.48±2.91
Fat [%]	4.17±2.10	5.39±2.24 a	3.03±0.87 b	4.47±2.29	3.23±1.07 b
TBARS. [mg/kg]	0.944±0.37 b	1.043±0.34	1.109±0.32	1.138±0.46 a	1.192±0.28 a

Results of cooking loss_ Warner-Bratzler shear force and texture profile analysis (TPA) of longissimus lumborum muscle_ semimembranosus muscle and raw matured loin (longissimus lumborum muscle)

	Experimental group

	A	H	H+	F	F+
Longissimus lumborum muscle (LLM)

Cooking loss [%]	34.09±2.76	33.21±3.54	32.99±3.93	35.74±3.33	33.51±2.29
Shear force [N]	52.72±14.69	53.18±11.84	50.72±9.72	56.00±13.83	49.67±12.32
Shear energy [N/sec]	133.01±34.82	136.27±32.93	132.18±27.74	146.67±35.24	119.86±34.34
Texture profile TPA
Hardness [N]	9.55±3.11	9.80±3.79	9.46±1.83	11.55±3.22	8.94±2.63
Springiness	0.70±0.04 a	0.74±0.03 b	0.74±0.02 b	0.73±0.03 b	0.73±0.02 b
Cohesiveness	0.68±0.04	0.68±0.04	0.69±0.02	0.69±0.02	0.68±0.02
Chewiness	4.62±1.26	5.11±2.50	4.91±0.97	5.95±1.61	4.50±1.38
Resilience	0.31±0.02	0.31±0.03	0.31±0.02	0.32±0.02	0.31±0.01

Semimembranosus muscle (SM)

Cooking loss [%]	31.93±3.92	33.59±3.14	32.78±3.65	33.28±3.54	33.56±2.63
Shear force [N]	53.21±17.67	56.42±18.55	50.98±15.95b	51.92±21.61b	73.11±31.98a
Shear energy [N/sec]	138.84±35.68	145.83±38.46	134.16±44.95	143.33±40.74	167.85±70.92
Texture profile TPA
Hardness [N]	6.64±3.32	7.28±2.08	6.91±3.30	6.98±2.70	6.76±2.14
Springiness	0.73±0.03	0.76±0.03	0.75±0.03	0.74±0.06	0.73±0.06
Cohesiveness	0.63±0.05	0.66±0.03	0.66±0.05	0.65±0.04	0.63±0.05
Chewiness	3.28±1.77	3.72±1.20	3.44±1.64	3.37±1.21	3.08±0.82
Resilience	0.28±0.04	0.29±0.03	0.29±0.04	0.28±0.02	0.27±0.02

Raw matured longissimus lumborum muscle (RMLLM)

Shear force [N]	56.89±26.36	56.34±20.82	51.65±18.86	56.76±15.43	44.14±17.61
Shear energy [N/sec]	137.68±69.07	140.20±53.42	133.55±54.74	139.44±45.76	109.87±49.41

Formula, nutrient contents and fatty acids profile (g per 100 g of all estimated fatty acids) of the experimental finisher diets (90–140 kg body weight)

	Experimental group

Item	A	H	H+	F	F+
Components [%]
Wheat	13.0	13.0	13.0	13.0	13.0
Barley	39.58	37.58	36.56	37.58	36.56
Triticale	13.0	13.0	13.0	13.0	13.0
Rye	10.0	10.0	10.0	10.0	10.0
Rapeseed press cake	8.0	8.0	6.0	8.0	6.0
Low-tannin faba bean	14.0	14.0	14.0	14.0	14.0
Monocalcium phosphate	0.22	0.22	0.22	0.22	0.22
Ground limestone	1.3	1.3	1.3	1.3	1.3
Salt	0.22	0.22	0.22	0.22	0.22
L-Lysine	0.18	0.18	0.2	0.18	0.2
Mineral-vitamin premix	0.5	0.5	0.5	0.5	0.5
Dried herbs (H) or fruits (F)	-	2.0	2.0	2.0	2.0
Flax seeds	-	-	3.0	-	3.0

In 1 kg of feed mixture:
Dry matter [%]	880	881	880	881	881
Crude protein [%]	147	147	147	146	146
Crude fat [%]	26	27	37	27	38
Crude fiber [%]	48	51	51	52	53
Crude ash [%]	49	50	49	49	49
Metabolizable energy [MJ]*	12.9	12.8	13.0	12.8	13.0
Lys [g]	8.30	8.35	8.40	8.31	8.39
Met + Cys [g]	5.13	5.12	5.10	5.11	5.09
Tre [g]	4.73	4.77	4.70	4.73	4.69
Trp [g]	1.98	1.99	1.99	1.98	1.98
Ca [g]	6.25	6.24	6.20	6.23	6.21
P digestible [g]	2.04	2.01	2.00	2.01	2.02

Fatty acids profile:
C16:0 palmitic	22.62	21.23	13.43	20.13	13.50
C16:1 n-7 palmitoleic	0.40	0.39	0.24	0.77	0.39
C18:0 stearic	1.98	2.10	3.07	2.23	3.11
C18:1 n-9 oleic	24.27	25.95	21.76	26.99	21.56
C18:2 n-6 linoleic	41.63	41.21	27.51	36.74	26.00
C18:3 n-3 alpha-linolenic	7.93	7.81	33.33	12.02	34.82
C20:5 n-3 EPA	0.00	0.00	0.00	0.00	0.00
C22:6 n-3 DHA	0.00	0.00	0.00	0.00	0.00
SFA	25.40	24.20	17.07	23.15	17.15
UFA	74.60	75.80	82.93	76.85	82.85
MUFA	24.82	26.49	22.07	27.88	22.02
PUFA	49.78	49.31	60.86	48.97	60.83
PUFA n-6	41.84	41.49	27.53	36.95	26.01
PUFA n-3	7.93	7.82	33.33	12.02	34.82

Profile of selected fatty acids in longissimus lumborum muscle_ semimembranosus muscle and raw matured longissimus lumborum muscle (g per 100 g of all estimated fatty acids)

	Experimental group

	A	H	H+	F	F+
Longissimus lumborum muscle (LLM)

C16:0 palmitic	25.519±1.24	25.423±0.88	25.195±0.75	25.125±0.66	24.761±0.87
C16:1 n-7 palmitoleic	3.000±0.59 a	3.142±0.55 a	2.688±0.30	2.711±0.29	2.536±0.32 b
C18:0 stearic	15.463±1.76	14.662±1.14 b	15.434±0.75	15.302±0.67	15.557±0.88 a
C18:1 n-9 oleic	44.981±2.94	45.922±1.91 a	43.991±2.48	44.115±2.11	43.519±3.46 b
C18:2 n-6 linoleic	6.497±2.36	6.440±1.38	7.726±2.11	7.921±1.55	8.298±2.11
C18:3 n-3 alpha-linolenic	0.204±0.04 b	0.258±0.15 b	0.655±0.17 c	0.333±0.09 b	0.852±0.24 a
C20:5 n-3 EPA	0.049±0.04 c	0.057±0.04 c	0.140±0.08 b	0.086±0.04 c	0.199±0.08 a
C22:6 n-3 DHA	0.030±0.02	0.027±0.01 a	0.037±0.02	0.046±0.03 b	0.046±0.02 b
SFA	42.513±2.34	41.523±1.45	42.033±1.19	41.806±1.17	41.689±1.65
UFA	57.487±2.34	58.477±1.45	57.967±1.19	58.194±1.17	58.311±1.65
MUFA	48.869±3.11	49.962±2.28 a	47.506±2.45 b	47.646±2.18 b	46.844±3.50 b
PUFA	8.618±3.53 b	8.515±2.03 b	10.461±3.03	10.549±2.17	11.467±3.08 a
PUFA n-6	8.299±3.44	8.129±1.98	9.527±2.86	10.025±2.09	10.250±2.77
PUFA n-3	0.318±0.09 c	0.385±0.20 c	0.934±0.26 b	0.524±0.15 c	1.217±0.35 a

Semimembranosus muscle (SM)

C16:0 palmitic	24.167±0.91 a	23.452±0.70	23.836±0.89	23.403±0.66 b	23.258±0.94 b
C16:1 n-7 palmitoleic	2.593±0.38 a	2.407±0.50 a	2.286±0.24	2.029±0.25 b	2.050±0.33 b
C18:0 stearic	14.201±1.12 b	14.211±1.14 b	14.762±0.64	14.771±0.36	15.049±0.89 a
C18:1 n-9 oleic	42.446±3.87 a	39.169±3.82 b	40.164±3.16	37.512±2.29 b	38.004±3.02 b
C18:2 n-6 linoleic	10.862±2.90 b	13.942±3.14 ac	12.459±3.08 bc	15.175±1.65 a	14.197±1.86 ac
C18:3 n-3 alpha-linolenic	0.348±0.07 c	0.453±0.27 c	1.001±0.23 b	0.570±0.14 c	1.326±0.36 a
C20:5 n-3 EPA	0.079±0.04 c	0.140±0.10 cd	0.240±0.09 b	0.189±0.08bd	0.385±0.09 a
C22:6 n-3 DHA	0.040±0.02 b	0.065±0.02 cd	0.058±0.03 bd	0.090±0.04 a	0.083±0.03 ac
SFA	39.782±1.63	38.939±1.39	39.894±1.34	39.409±0.84	39.530±1.57
UFA	60.218±1.63	61.061±1.39	60.106±1.34	60.591±0.84	60.470±1.57
MUFA	45.951±3.91 a	42.432±4.24 bc	43.303±3.27 ab	40.332±2.42 c	40.834±3.20 bc
PUFA	14.267±4.06 c	18.629±4.11 ab	16.803±4.20 bc	20.259±2.13 a	19.636±2.73 ab
PUFA n-6	13.746±3.95 c	17.909±3.95 ab	15.363±4.07 bc	19.323±2.06 a	17.671±2.51ab
PUFA n-3	0.521±0.12 d	0.720±0.41 cd	1.440±0.32 b	0.936±0.23 c	1.965±0.43 a

Raw matured longissimus lumborum muscle (RMLLM)

C16:0 palmitic	25.290±0.98	24.973±0.76	24.875±0.51	24.815±0.60	24.917±0.99
C16:1 n-7 palmitoleic	2.980±0.50 a	3.056±0.44 a	2.738±0.29	2.629±0.33b	2.519±0.31 b
C18:0 stearic	15.472±1.40	14.982±1.12	15.056±0.79	15.529±0.84	15.784±0.89
C18:1 n-9 oleic	45.177±2.13	45.979±1.69 a	45.154±2.12	43.926±2.94 b	44.300±2.38
C18:2 n-6 linoleic	6.596±2.25 b	6.681±1.14 b	7.413±1.34	8.193±2.31 a	7.572±1.58
C18:3 n-3 alpha-linolenic	0.201±0.03 d	0.287±0.15 cd	0.616±0.14 b	0.417±0.15 c	0.774±0.24 a
C20:5 n-3 EPA	0.048±0.03c	0.050±0.03 c	0.129±0.05 a	0.091±0.03 b	0.158±0.06 a
C22:6 n-3 DHA	0.031±0.02 bc	0.026±0.01 c	0.040±0.01ab	0.042±0.02 a	0.039±0.02 ab
SFA	42.224±2.00	41.359±1.41	41.244±0.81	41.706±1.14	42.008±1.74
UFA	57.776±2.00	58.641±1.41	58.756±0.81	58.294±1.14	57.992±1.74
MUFA	49.049±2.26	49.976±2.06 a	48.716±2.13	47.401±3.06 b	47.670±2.40 b
PUFA	8.727±3.22 b	8.666±1.73 b	10.040±1.87	10.893±2.95 a	10.321±2.40
PUFA n-6	8.411±3.14	8.255±1.69 b	9.167±1.73	10.277±2.95 a	9.242±2.06
PUFA n-3	0.316±0.08 c	0.411±0.18 bc	0.873±0.20 a	0.616±0.18 b	1.079±0.33 a

Dietetic value of meat of longissimus lumborum muscle_ semimembranosus muscle and raw matured longissimus lumborum muscle

	Experimental group

	A	H	H+	F	F+
Longissimus lumborum muscle (LLM)

PUFA/SFA	0.205±0.09 b	0.206±0.05 b	0.250±0.08	0.253±0.06	0.275±0.07 a
PUFA n-6/n-3	25.388±4.29 a	23.623±6.73 ab	10.726±3.94 c	19.761±3.46 b	8.512±1.13 c
Index AI	0.786±0.08	0.752±0.05	0.764±0.04	0.756±0.04	0.752±0.05
Index TI	1.425±0.14 a	1.358±0.08 a	1.323±0.07 b	1.357±0.07 a	1.276±0.09 b
Ratio h/H	2.016±0.19 a	2.055±0.12	2.073±0.11	2.088±0.10	2.132±0.14 b
DFA	72.949±1.41 a	73.139±0.98	73.401±0.85	73.496±0.71	73.868±0.97 b
OFA	0.216±0.05	0.224±0.03	0.216±0.03	0.216±0.03	0.203±0.02

Semimembranosus muscle (SM)

PUFA/SFA	0.360±0.11 c	0.479±0.11 ab	0.424±0.12 bc	0.514±0.05 a	0.497±0.07 ab
PUFA n-6/n-3	26.186±3.27 ab	28.252±7.54 a	11.129±4.54 c	21.351±3.61 b	9.232±1.72 c
Index AI	0.695±0.05	0.664±0.04	0.694±0.04	0.675±0.02	0.680±0.05
Index TI	1.249±0.09 a	1.187±0.07 ab	1.168±0.07 b	1.189±0.04 ab	1.107±0.07 c
Ratio h/H	2.248±0.15 b	2.366±0.12	2.292±0.14	2.367±0.10	2.381±0.16 a
DFA	74.420±1.00 b	75.272±0.75 a	74.868±0.97	75.362±0.71 a	75.519±1.01 a
OFA	0.308±0.06	0.341±0.07 a	0.298±0.05	0.307±0.07	0.282±0.04 b

Raw matured longissimus lumborum muscle (RMLLM)

PUFA/SFA	0.209±0.08	0.210±0.04	0.243±0.04	0.261±0.07	0.247±0.06
PUFA n-6/n-3	25.910±3.92 a	21.777±5.16 ac	10.932±3.09 b	17.840±5.91 c	9.380±3.98b
Index AI	0.774±0.07	0.746±0.04	0.738±0.02	0.752±0.04	0.762±0.06
Index TI	1.408±0.12 a	1.346±0.07	1.289±0.05 b	1.341±0.06 b	1.308±0.09 b
Ratio h/H	2.047±1.17	2.098±0.10	2.131±0.7	2.119±0.10	2.109±0.15
DFA	73.247±1.13	73.623±0.80	73.812±0.55	73.823±0.65	73.775±1.09
OFA	0.210±0.06	0.231±0.02 a	0.204±0.02	0.216±0.03	0.194±0.02 b

Effect of flax seeds and dried herbs or fruits on the dietary value and shelf life of raw and aged meat

Figures & Tables

Figure 1.

Distribution of sex and RYR1 genotypes in each experimental group and final average slaughter weight of animals

Basic nutrient and bioactive components in raw dried herb and fruit materials

Acidity and nutritional value and susceptibility to oxidation of raw loin (longissimus lumborum muscle)_ ham (semimembranosus muscle) and raw matured loin (raw matured longissimus lumborum muscle) meat from Złotnicka Spotted pigs

Results of cooking loss_ Warner-Bratzler shear force and texture profile analysis (TPA) of longissimus lumborum muscle_ semimembranosus muscle and raw matured loin (longissimus lumborum muscle)

Formula, nutrient contents and fatty acids profile (g per 100 g of all estimated fatty acids) of the experimental finisher diets (90–140 kg body weight)

Profile of selected fatty acids in longissimus lumborum muscle_ semimembranosus muscle and raw matured longissimus lumborum muscle (g per 100 g of all estimated fatty acids)

Dietetic value of meat of longissimus lumborum muscle_ semimembranosus muscle and raw matured longissimus lumborum muscle

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