Effect of Comfrey (symhytum peregrinum) fed to pigs on meat quality traits

Comfrey is known for the high crude protein content and substances which positively affect growth performance and health status of the pig. However little is known about the influence on determinant parameters of meat quality. In the present study 22 Large White pigs were fed based on liveweight, either a common growing-finishing diet (A) or the same diet supplemented with 10% leaves from comfrey (B). The animals were slaughtered at an average liveweight of 105 kilograms. Tissue samples of backfat and m. longissimus dorsi were collected 24 hours after slaughter. Animals of treatment B had lower stearic and palmitic (P<.05), but higher oleic and linolenic acid (P<.05) concentration in the adipose tissue than those of treatment A. The differences between treatments were not evident in the muscle lipids. Drip and cooking losses as well as both average pH values measured 45 minutes and 24 hours post mortem were not affected by the comfrey supplementation. With respect to colour measurements, the a* component (redness) and chroma tended to be higher (P<.06) in treatment B compared to A. Furthermore, the taste panel evaluation did not reveal any treatment differences. The data of the present study suggest, that a moderate comfrey supplementation has an impact on the composition of backfat lipids without affecting other meat quality traits.