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February 26, 2026Annals of Animal ScienceOpen Access

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

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Authors

MSMagdalena Szyndler‐NędzaNational Research Institute of Animal ProductionMŚMałgorzata ŚwiątkiewiczNational Research Institute of Animal ProductionGŻGrzegorz ŻakNational Research Institute of Animal Production

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Implication

Findings show dried fruits improve meat quality and reduce oxidation in pork, suggesting dietary changes could enhance shelf life.

Key Points

  • To assess the impact of a diet with flax seeds and dried fruits on pork meat quality and oxidation.
  • Included 50 fattening pigs divided into 5 dietary groups during the final fattening phase.
  • Control group received a complete finisher diet; experimental groups received additional dried herbs or fruits.
  • Quality assessments were conducted on loin, ham, and matured loin meat.
  • Dried fruits reduced fat content in loin and ham meats.
  • Meat quality showed increased PUFAs in some groups with flax seeds.
  • Increased susceptibility to fat oxidation was noted in meats from groups fed dried fruits.

Cite This Study

Szyndler‐Nędza et al. (2026) studied this question.

synapsesocial.com/papers/699f95841bc9fecf3dab35bfhttps://doi.org/10.2478/aoas-2025-0096
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