Effect of including carob pulp in the diet of fattening pigs on the fatty acid composition and oxidative stability of pork

Abstract The effect of feeding pigs with carob pulp on meat quality was investigated. Nine pigs were finished on a conventional concentrate-based diet (control), while two groups received a diet comprising of the same ingredients with the inclusion of 8% or 15% carob pulp (Carob 8% and Carob 15%, respectively). Feeding carob-containing diets reduced the concentration of saturated fatty acids in the muscle, increased the concentration of monounsaturated fatty acids in meat ( P P P  = 0.03), while the dietary treatment did not affect meat colour stability. In conclusion, feeding pigs with carob pulp could represent a strategy, in the Mediterranean areas, to naturally improve meat nutritional value and to promote the exploitation of this local feed resource.