Dietary corn germ containing phytic acid prevents pork meat lipid oxidation while maintaining normal animal growth performance

The effects of dietary defatted corn germ meal (DCGM) containing phytic acid (PA) on pig health during development and on its Longissimus dorsi m. (LD) lipid oxidative stability has been evaluated. Rations of DCGM were prepared at the level of substitution of 0%, 10%, 20% and 40% and offered to twenty four animals of Landrace x Large White crossbreds throughout 25 days before slaughtering. Animals were sacrificed at an average weight of 91.24 kg (±0.950) and samples for meat lipid oxidation analysis were taken after seven days under refrigeration at 3 °C. Animals fed with DCGM did not show any significant difference, in comparison to the control, in carcass characteristics, such as cold carcass weight, backfat depth, muscle depth, lean meat percentage and carcass dress yielding (p ⩽ 0.05). Finally, no difference in meat proximate chemical composition was detected solely arising from lipid oxidation since LD from DCGM-treated pigs revealed an inhibition of 63.0%.