Supplementation Effect of Oleuropein Extract Combined with Betaine, Magnesium, and Vitamin E on Pigs' Performance and Meat Quality Characteristics.

This study evaluates the effect of the dietary combination of oleuropein extract (1200 mg/kg) and betaine (1000 mg/kg), magnesium oxide (600 mg/kg), and α-tocopheryl acetate (400 mg/kg), or a half-dose of these compounds, on pigs' performance, oxidative status, and meat quality characteristics (drip loss, TBARS, and texture and fatty acid profile of intramuscular fat). Sixty-six barrows and females were slaughtered at 120 kg of BW. Performance and carcass yield were not changed by treatments.