Effect of dietary turmeric powder (Curcuma longa L.) on cooked pig meat quality

The study was carried out on raw meat samples derived from pigs fed with a control diet and a diet supplemented with daily 4.5 g of turmeric powder per pig. After slaughter raw meat was stored for 7 days at 4°C. At Day 0 and Day 7 samples were cooked in a preheated oven at 163°C to the internal temperature of 71°C. Colour parameters, Warner Bratzler shear force, TBARS and antioxidant capacity (ABTS, DPPH and FRAP) were determined at Day 0 and Day 7. Dietary turmeric powder induced an increase in cooked meat of L* value (P < 0.001) and reductions in a*, b* indexes and in C* value (P < 0.01, P < 0.001 and P < 0.001, respectively). Colour modifications in cooked meat were correlated with colour parameters of raw samples. The Curcuma longa powder dietary supplementation did not affect lipid oxidation, Warner Bratzler shear force and antioxidant capacity of cooked meat (P > 0.05).