Use of a composition to improve slaughter and / or meat quality parameters

Abstract

The present invention relates to the use of a composition as an additive in feed to improve the slaughter and / or meat quality parameters of meat obtained from an animal to be consumed, wherein said composition comprises at least one polyphenolic compound.

Description

"USE OF A COMPOSITION TO IMPROVE SLAUGHTER PARAMETERS AND / OR MEAT QUALITY" FIELD OF THE INVENTION

[0001] The present invention relates to the use of a composition to improve slaughter parameters and / or meat quality. In particular, the invention relates to the use of a polyphenolic composition as an additive in feed. BACKGROUND

[0002] Currently, one of the biggest challenges for the food industry is meeting ever-increasing demands, not only in terms of sufficient quantity, but also in terms of high quality standards. There is a growing demand for healthy food products that are of good quality, microbiologically safe, and have high nutritional value.

[0003] Especially in meat production, it is very difficult to find an ideal balance between high production yield and high quality. In fact, the concept of "meat quality" is very complex in nature, encompassing a wide variety of characteristics: color, pH value, palatability, tenderness, water retention capacity, etc., all of which are closely interconnected.

[0004] Regarding production yield, polyphenols have been described, for example, in document WO 2016 / 139188 in relation to their ability to reduce growth retardation in animals. Similarly, from document WO 2016 / 051957, polyphenols are known to improve pig growth, thus contributing to higher production yield. However, meat quality is not discussed in this document.

[0005] Additional disclosures regarding the use of polyphenolic compounds are document US 2017 / 049134 regarding the reduction of muscle contractions and rigor mortis after slaughter, and document Petition 870220011783, dated 10 / 02 / 2022, page 10 / 34 2 / 24 CN 106 721 006, which discloses the use of a combination of tea polyphenol and vitamin E. Paiva-Martins F. et al., furthermore, describes the potential effects of supplementation with olive leaves on feed digestibility and growth performance in pigs.

[0006] The present invention aims to solve at least some of the problems and disadvantages mentioned above by adding a polyphenolic composition to animal feed, mainly focusing on improving slaughter parameters and / or meat quality. SUMMARY OF THE INVENTION

[0007] The present invention relates to the use of a composition as an additive in feed to improve slaughter parameters and / or meat quality of meat obtained from an animal for consumption according to claim 1. Said composition in this document comprises at least one polyphenolic compound. The claimed use improves meat quality in parameters such as tenderness and palatability, and improves carcass weight and composition. Preferred embodiments of said use are shown in any one of claims 2 to 15.

[0008] A preferred embodiment is disclosed by claim 3. In this document, said at least one polyphenolic compound comprises free ortho-di- or tri-hydroxyphenolic acids, ellagitannins, gallic esters, flavonoids or combinations thereof.

[0009] Another preferred embodiment is disclosed by claim 12, in which said animal is a pig, which is fed said feed during the last 10 to 80 days before slaughter. This time period before slaughter has proven to be the most beneficial for using the polyphenolic composition of the present invention in improving meat quality and / or slaughter parameters. DETAILED DESCRIPTION OF THE INVENTION

[0010] The present invention relates to the use of a composition as an additive in feed to improve the parameters of Petition 870220011783, dated 10 / 02 / 2022, page 11 / 34 3 / 24 slaughter and / or meat quality of meat obtained from an animal to be consumed, wherein said composition comprises at least one polyphenolic compound.

[0011] Unless otherwise defined, all terms used in the disclosure of the invention, including technical and scientific terms, have the meaning as commonly understood by one skilled in the art to which this invention pertains. By way of further guidance, definitions of terms are included to better appreciate the teachings of the present invention.

[0012] “A”, “an”, and “the”, as used in this document, refer to referents in both the singular and plural, unless the context clearly dictates otherwise. As an example, “a compartment” refers to one or more than one compartment.

[0013] The expression “% by weight”, “percentage by weight”, “% w / w” or “w / w in %”, in this document and throughout the description, unless otherwise defined, refers to the relative weight of the respective component based on the total weight of the formulation.

[0014] As disclosed in this document, the designation “metric ton” or “MT” is used to indicate a weight equivalent to 1,000 kg.

[0015] An “additive”, or more specifically a “feed additive”, is a component added to an animal’s normal ration, in particular to its solid feed or drinking water.

[0016] The term “animal” includes non-human animals, such as animals belonging to swine, equines, bovines, birds (including chickens, ducks, quails and turkeys), fish and crustaceans (including crabs, lobsters, crayfish and shrimp).

[0017] A “ration”, or more specifically an “animal ration” that is nutritionally complete, typically comprises a mixture of various ration components that meet the total daily requirements of Petition 870220011783, dated 10 / 02 / 2022, p. 12 / 34 4 / 24 carbohydrates, proteins and fats for the animal, that is, the carbohydrates, proteins and fats are present in proportions and quantities such that, with regular intake, the food meets the said total daily requirements.

[0018] As disclosed in this document, a “polyphenol” or “polyphenolic compound,” also known as a polyhydroxyphenol, is a compound belonging to the structural class of natural organic chemicals, typically derived from doxykimate / phenylpropanoid and / or the polyketide pathway, featuring one or more phenolic units and lacking nitrogen-based functional groups, and their synthetic functional equivalents. By definition, the polyphenol group consists of compounds belonging to the flavonoids (isoflavones, flavones, flavonols, anthocyanins, flavanols, flavanones) or non-flavonoid phenolic acids, stilbenes, lignans, saponins, tannins, phytosterols, and their derivatives.

[0019] In relation to the present invention, the term “slaughter parameters” is defined as a set of parameters that are related to slaughter, as well as to an animal carcass that is obtained after slaughter. Slaughter parameters include, among others, hot carcass weight, carcass composition, and ham parameters.

[0020] In this light, improving hot carcass weight is related to an increase in hot carcass weight, and improving ham parameters is related to larger ham dimensions (e.g., width), weight, or a smaller ham angle. The term “carcass composition” in light of the present invention refers to the ratio of different tissues in an animal carcass, comprising lean meat tissue, adipose tissue, and bone. As animals get older and heavier, the proportion of fat in their carcasses increases and the proportion of muscle and bone decreases. Uncastrated male animals produce carcasses with more muscle than castrated males. At a given fat level, the value of a carcass is influenced by the muscle / bone ratio. A ratio Petition 870220011783, dated 10 / 02 / 2022, p. 13 / 34 A 5 / 24 ratio higher is obviously better, as it equates to more marketable lean meat and also better carcass conformation. In this light, the term "improve" therefore refers to an increase in the muscle / bone ratio. For ruminants, for example, beef breeds have a higher ratio than dairy breeds, and entire males have a higher ratio than castrated males. Regarding meat quality, a high lean meat / fat ratio is desirable. "Lean meat content" is usually expressed as a percentage, while "fat content" can be expressed as a percentage as well as in "back fat thickness". This is especially relevant for pigs.

[0021] The term “meat quality parameters” refers to meat parameters that are determined after the animal is slaughtered. These include, but are not limited to, tenderness, flavor, oxidation level, resistance to oxidation, drip loss, lean meat content, fat content, pigmentation, and final pH.

[0022] “Tenderness” is a quality of meat that assesses how easily it is chewed or cut. Consequently, tenderness is a desirable quality, as tender meat is softer, easier to chew, and generally more palatable than tougher meat. As a result, tender cuts of meat typically fetch higher prices. Tenderness depends on a number of factors, including meat grain, the amount of connective tissue, and the amount of fat, and is shown to be greatly improved with the use of the composition of the present invention as an additive to animal feed for consumption.

[0023] “Drip loss” is the moisture that forms and is released during this process, potentially leaving the carcass. The more moisture that remains in the meat, the more tender the meat will be. Drip loss is therefore a measure of the meat's water-holding capacity. The greater the drip loss, the greater the economic loss. The method of choice for quantifying drip loss is the EZ method. In this light, “improving” drip loss relates to, Petition 870220011783, dated 10 / 02 / 2022, page 14 / 34 6 / 24 thus, a decrease in drip loss occurs, thereby achieving a greater water retention capacity of the meat.

[0024] “Oxidation” causes meat to undergo detrimental changes in pigmentation. Therefore, it is very important that the initial color be preserved over time. The less oxidation, the more the color is preserved. Thiobarbituric acid reactive substances (TBARS) are a valuable measure of the degree of oxidation in meat and adipose tissue. “Oxidation level” refers to the amount of oxidation that has already occurred in a meat product, where the oxidation that has occurred is expressed as an ATBARS value. Thus, “improvement,” according to the present invention, refers to a decrease in the ATBARS value.

[0025] “Oxidation resistance” refers to the ability to withstand oxidation and is closely related to active antioxidant mechanisms. Reactive oxygen species (ROS) are fundamental in oxidation processes and need to be neutralized in order to reduce oxidation. There are three main markers related to so-called resistance: (1) “superoxide dismutase” (SOD), (2) “glutathione peroxidase” (GPx), and (3) the ratio of “reduced to oxidized glutathione” (GSH / GSSH). An “improvement” in oxidation resistance, therefore, refers to a higher content of any of the markers described in this document.

[0026] “Pigmentation” refers to the color of the flesh and can be objectively measured using the “International Commission on Illumination (CIE) L*a*b* scales”, which is expressed as a ΔE value. A lower value generally indicates an “improvement” according to the present invention.

[0027] The “final pH” refers to the conversion of muscle into meat, that is, how the glycogen reserve is transformed into lactic acid, and is an indication of tenderness as well as other meat quality parameters. An “improvement”, according to the present invention, thus refers to an increase in the final pH. Petition 870220011783, dated 10 / 02 / 2022, page 15 / 34 7 / 24

[0028] The use of a composition of the present invention has the advantage that animals grow faster and, as a result, meat production yield will also be improved. An additional advantage of the present use allows for the improvement of slaughter parameters and / or meat quality. Generally, the meat obtained from fast-growing animals will exhibit a large amount of water loss and, therefore, will be of lower quality than meat obtained from animals fattened more slowly. The composition of the present invention provides a solution and allows for faster fattening of animals, while preserving or even improving slaughter parameters and / or meat quality. In fact, a particular advantage of the present invention lies in the fact that the present use allows for an increase in hot carcass weight that is relatively greater than the body weight gain during life.As a result, the efficiency of meat production is greatly increased by using the method according to the present invention.

[0029] Preferably, said at least one polyphenolic compound is a plant polyphenol. A “plant polyphenol,” according to this disclosure, is a natural polyphenol obtained from a plant. More than 8,000 polyphenolic compounds have been identified in various plant species. All plant phenolic compounds arise from a common intermediate, phenylalanine, or a close precursor, shikimic acid. Primarily, they occur in conjugated forms, with one or more sugar residues linked to hydroxyl groups, although direct linkages of the sugar (polysaccharide or monosaccharide) to an aromatic carbon also exist. Association with other compounds, such as carboxylic and organic acids, amines, lipids, and linkage with other phenol groups is also common. The use of plant polyphenols has the regulatory advantage that the additive used in animal feed requires less labeling compared to potentially harmful synthetic additives.Furthermore, plant polyphenols are easily obtained from natural extracts. Petition 870220011783, dated 10 / 02 / 2022, page 16 / 34 8 / 24

[0030] More preferably, at least 90.0% by weight of said polyphenolic compound is a vegetable polyphenol, more preferably, at least 95.0% by weight of said polyphenolic compound is a vegetable polyphenol, most preferably, at least 99.0% by weight of said polyphenolic compound is a vegetable polyphenol.

[0031] An additional or other embodiment of the present invention relates to said at least one polyphenolic compound comprising free ortho-di- or tri-hydroxyphenolic acids, ellagitannins, gallic esters, flavonoids, or combinations thereof. The term “phenolic acid,” in contrast to “benzoic acid,” comprises a benzene ring and a carboxylic group, wherein said carboxylic group may or may not be directly coupled to the benzene ring. The term “free” in this document defines that the functionality of the carboxylic acid of ortho-di- or tri-hydroxyphenolic acids is not linked to any other molecule by means of a covalent bond. In light of the present invention, “ellagitannins” are compounds based on an ellagic acid structure, i.e., a hexahydroxydiphenic acid dilactone. They can be obtained, among others, from blackberries, strawberries, raspberries, pomegranates, nuts such as Terminalia chebulas and almonds, or species of Fagaceae.

[0032] “Gallic esters” in the context of the present invention should be interpreted as esters of gallic acid and can, among others, be obtained from mango, nuts such as Terminalia chebulas and almonds, tea or species of Fagaceae.

[0033] “Flavonoids” are a class of secondary metabolites of plants and fungi, which have the general structure of a 15-carbon skeleton, consisting of two phenyl rings and one heterocyclic ring. According to the present invention, flavonoids comprise flavones, flavonols, flavandiol, anthocyanins, condensed tannins, aurones, flavanones, dihydroflavones or combinations thereof. Petition 870220011783, dated 10 / 02 / 2022, p. 17 / 34 9 / 24

[0034] The use of said composition has the advantage of having a particularly beneficial effect on slaughter parameters and / or meat quality parameters, i.e., carcass composition, lean meat content and tenderness. Furthermore, as a result of using said composition, the increase in hot carcass weight was further improved compared to overall life weight gain, which contributes to a further improvement in meat production efficiency.

[0035] The said polyphenolic compound, according to some embodiments, has a content in said composition between 5.0 and 95.0% by weight. Within this range, the polyphenolic compound ideally expresses its effect in relation to improving slaughter parameters and / or meat quality, while other additional compounds may be added. These additional compounds potentially comprise stabilizers, thus improving the stability of the composition, both on their own and when added to animal feed. Preferably, the said polyphenolic compound has a content in said composition between 5.0 and 90.0% by weight, more preferably between 15.0 and 75.0% by weight, and even more preferably between 20.0 and 65.0% by weight. Most preferably, the said polyphenolic compound has a content between 20.0 and 50.0% by weight.

[0036] According to one additional embodiment or another, said polyphenolic compound comprises free ortho-di- or trihydroxyphenolic acids, wherein said free ortho-di- or trihydroxyphenolic acids have a concentration in said composition between 0.1 and 80.0% by weight. Within said range, a balance is achieved between enhancing meat production yield and obtaining significantly superior meat quality, including improved tenderness and palatability.

[0037] Preferably, said free ortho-di- or trihydroxyphenolic acids have a concentration in said composition between 1.0 and 50.0% by weight, more preferably between 2.0 and 30.0% by weight. Petition 870220011783, dated 10 / 02 / 2022, page 18 / 34 10 / 24

[0038] According to some embodiments, said polyphenolic compound comprises ortho-di- or tri-hydroxyphenolic acids and ellagitannins, wherein said free ortho-di- or tri-hydroxyphenolic acids and said ellagitannins are present in said composition in a ratio between 50:1 and 1:50. Said ratio of free ortho-di- or tri-hydroxyphenolic acids and ellagitannins further improves the quantity / quality balance of the resulting meat products. Tenderness is further improved, which is expressed by a further reduction in drip loss.

[0039] Preferably, said free ortho di- or trihydroxyphenolic acids and said ellagitannins are present in said composition in a ratio between 1:1 and 1:25, more preferably between 1:5 and 1:15.

[0040] In some embodiments, said polyphenolic composition comprises gallic esters and flavonoids, wherein said gallic esters and said flavonoids are present in said composition in a ratio between 50:1 and 1:50. Within said range, the composition is further improved, leading to improved pigmentation characteristics of the meat obtained. The “improved pigmentation characteristics” shall, in this document, be interpreted differently with regard to specific animal species. For example, ideally, beef should have a bright cherry-red color, while pork should have a grayish-pink color. The use, according to the present invention, provides ideal pigmentation characteristics for a variety of meat products.

[0041] According to one additional embodiment or another, said free ortho-di- or tri-hydroxyphenolic acids are chosen from the group of caffeic acid, rosemarinic acid, carnosic acid, ellagic acid, gallic acid or combinations thereof.

[0042] In some embodiments, said composition is dosed into said feed at a concentration between 0.05 and 1.40 kg / MT of feed. Generally, low dosages of polyphenols are used when overall weight gain is desired. In the present disclosure, however, higher dosages are Petition 870220011783, dated 10 / 02 / 2022, page 19 / 34 11 / 24 applied, as an ideal effect for improving slaughter parameters and / or meat quality that are thus obtained. Preferably, said composition is dosed in said feed at a concentration between 0.10 and 1.30 kg / MT of feed. More preferably, said composition is dosed in said feed at a concentration between 0.75 and 1.20 kg / MT of feed.

[0043] In some embodiments, the said animal is chosen from the group of pigs, ruminants, crustaceans, fish, or combinations thereof. These animals are chosen as target animals because, to date, these animals still have much room for improvement in product yield, slaughter, and meat quality. The use of a composition of the present invention therefore shows remarkable results in said animals and greatly improves the efficiency of meat production and improves a variety of slaughter characteristics and / or meat quality. Preferably, said animal is a pig.

[0044] Even more preferably, said pig is fed said feed during the last 10 to 80 days before slaughter. Within this time period, the use of a composition of the present invention has relatively the greatest effect on slaughter parameters and / or meat quality, such as hot carcass weight, carcass composition, tenderness, drip loss and / or palatability, compared to the life weight gain that is induced. Furthermore, as the additive is used only during the final stages of the animal's life, the use of said additive has a very high return on investment. Even more preferably, said pig is fed said feed during the last 40 to 75 days before slaughter, thus further improving economic efficiency. Even more preferably, said pig is fed said feed during the last 40 to 70 days, even more preferably during the last 40 to 65 days before slaughter.

[0045] In some types, the said pig has a body weight between 70 and 160 kg. Within this body weight range, the pigs are in their final fattening stage, where the hot carcass weight is Petition 870220011783, dated 10 / 02 / 2022, page 20 / 34 12 / 24 relatively further increased compared to lifetime weight gain, using a composition according to the present invention as an additive in animal feed. Using the additive in the most efficient weight range allows for a further improvement in both economic and overall efficiency. Preferably, said pig has a body weight between 75 and 140 kg, more preferably between 80 and 120 kg.

[0046] In any of the foregoing embodiments, said slaughter parameters comprise hot carcass weight and / or carcass composition and / or ham parameters (weight and / or angle). Preferably, both of said slaughter parameters are improved by the use of a polyphenolic composition according to the present invention.

[0047] In any of the above modalities, the said meat quality parameters comprise tenderness, flavor, oxidation level, resistance to oxidation, drip loss, lean meat content, fat content, pigmentation, final pH or combinations thereof.

[0048] As described in this document, improvement in any of said parameters comprises the meat being more tender, more palatable, having a lower level of oxidation (which is expressed by a lower TBARS value), having a higher resistance to oxidation (which is expressed in lower SOD, GPx and GSH / GSSH values), showing a significantly reduced drip loss, having a higher lean meat to fat ratio, having more stable pigmentation over time and / or having a final pH that is within the desired range for more tender meats, i.e. between 5.4 and 5.8.

[0049] According to some embodiments, the use of the polyphenolic compound of the present invention has been considered to improve at least two of the slaughter and / or meat quality parameters mentioned above. Preferably, at least three parameters are improved. More preferably, at least four parameters are improved. With Petition 870220011783, dated 10 / 02 / 2022, page 21 / 34 13 / 24 even more preferred, at least five of the aforementioned parameters are improved. EXAMPLES

[0050] The invention is further described by the following non-limiting examples which further illustrate the invention, and are not intended to, nor should they be construed as, limiting the scope of the invention. EXAMPLE 1 POLYPHENOLIC COMPOSITION A

[0051] A polyphenolic composition, according to the present invention, is shown in the table below. Compound concentration (% by weight) Polyphenols 21.0 - Ortho-di- or trihydroxyphenolic acids 2.0 Ellagtanins 14.0 - Gallic spheres 3.0 Flavonoids 2.0 Other compounds 79.0

[0052] The use of said composition as an additive in feed to improve meat quality parameters is further illustrated in examples 3 to 8. EXAMPLE 2 POLYPHENOLIC COMPOSITION B

[0053] A high-concentration polyphenolic composition, according to the present invention, is shown in the table below. Compound concentration (% by weight) polyphenols 73.0 - free ortho-di- or trihydroxyphenolic acids 6.0 - eiagitannins 20.0 - gallic esters 40.0 - flavonoids 7.0 - other compounds 27.0 Petition 870220011783, dated 10 / 02 / 2022, page 22 / 34 14 / 24

[0054] The use of said composition as an additive in feed to improve meat quality parameters is further illustrated in examples 3 to 9. EXAMPLE 3 FEEDING TRIAL OF PIGS WITH COMPOSITION A (EXAMPLE 1)

[0055] A population of 96 pigs, comprising equal numbers of male and female specimens, was selected from a commercial pig fattening farm and fed an animal feed comprising a composition according to the present invention, wherein said composition was dosed into the feed at a concentration of 1.00 kg / MT of feed. The feed was given to the pigs as soon as they reached a weight above 85 kg, which is equivalent to the last 40 days before slaughter.

[0056] All animals were transported and slaughtered together to ensure the same level of stress was accounted for in both treatments. The animals were individually identified to allow for tracking along the slaughter line.

[0057] The comparison was made between meat obtained from pigs that are fed a ration comprising a composition of the present invention and meat obtained from pigs that are fed a ration without additives. without additive Additive Average hot carcass weight (kg)* 100.40 104.30 Flange angle (°)* 56.61 54.00 Flange width (mm)* 197.63 202.01 Flange weight (kg)* 11.19 11.70 (*) significant difference (p < 0.05)

[0058] From this comparative study, it was concluded that the average hot carcass weight of the said pigs was greater for the group Petition 870220011783, dated 10 / 02 / 2022, page 23 / 34 15 / 24 fed with the additive compared to the control group. Furthermore, the ham from the group fed with the additive was found to have a greater quantity of meat, both in size and weight, compared to the control group. Additionally, the ham from the group fed with the additive was found to be more tender compared to the ham from the control group and had better pigmentation. EXAMPLE 4 FEEDING TRIAL OF PIGS WITH COMPOSITION B (EXAMPLE 2)

[0059] A population of 280 pigs, comprising equal numbers of male and female specimens, was selected from a commercial pig fattening farm and fed an animal feed comprising a high-concentration composition according to the present invention, wherein said composition was dosed into the feed at a concentration of 0.3 kg / MT of feed. The feed was given to the pigs as soon as they reached a weight above 75.0 kg, which is equivalent to the last 60 days before slaughter.

[0060] All animals were transported and slaughtered together to ensure the same level of stress was accounted for in both treatments. The animals were individually identified to allow for tracking during the slaughter line. Meat samples were collected 24 h after slaughter.

[0061] The comparison was made between meat obtained from pigs that are fed a ration comprising a composition of the present invention and meat obtained from pigs that are fed a ration without additives. without additive Average hot carcass weight (kg)* 104.00 110.00 Ham angle (°)* 56.54 54.06 Ham width (mm)* 197.84 201.09 Ham weight (kg)* 11.23 11.61 Petition 870220011783, dated 10 / 02 / 2022, page 24 / 34 16 / 24 (*) significant difference (p < 0.05)

[0062] From this comparative study, it was concluded that the average hot carcass weight of the said pigs was greater for the group fed with the additive compared to the control group. In addition, the said group had a greater quantity of meat, both in dimensions and weight, compared to the control group. Furthermore, it was found that the ham from the group fed with the additive was more tender compared to the ham from the control group and had better pigmentation. EXAMPLE 5 FEEDING TRIAL OF PIGS WITH COMPOSITION A (EXAMPLE 1)

[0063] A population of 12 pigs, comprising all female specimens, was selected from a commercial pig fattening farm and fed a ration comprising a composition according to the present invention, wherein said composition was dosed into the ration at a concentration of 1.40 kg / MT of ration. The ration was given to the pigs as soon as they reached a weight above 79.0 kg, which is equivalent to the last 35 days before slaughter.

[0064] All animals were transported and slaughtered together to ensure the same level of stress accounted for in both treatments. Carcass yield information was obtained from an AutoFOM III scanner on the slaughter line. The ultrasound sensors emit ultrasonic vibrations, in which fat, meat, and bone content can be distinguished. The animals were individually identified to allow tracking during the slaughter line. Meat samples were collected 24 h after slaughter.

[0065] The carcasses are kept cold overnight so that the meat hardens (i.e., a type of rigor mortis) and becomes more tender again. During this process, a variety of changes are found occurring in the muscle cells and in the cross-linking (which consists of collagen) between the muscle tissues. The moisture that forms and is released during this Petition 870220011783, dated 10 / 02 / 2022, page 25 / 34 17 / 24 process potentially leaves the carcass, which is termed “drip loss”. The more moisture that remains in the meat, the more tender the meat will be. Drip loss is therefore a measure of the meat's water-holding capacity. The greater the drip loss, the greater the economic loss. The method of choice for quantifying drip loss in this trial was the EZ method, which allows for reliable, high-throughput screening of multiple samples at once.

[0066] The comparison was made between meat obtained from pigs that are fed a ration comprising a composition of the present invention and meat obtained from pigs that are fed a ration without additives. Without additive Additive Average hot carcass weight (kg)* 91.00 95.10 Lean meat (%) 65.2 65.5 Back fat thickness (mm) 6.75 5.45 Drip loss (%)* 6.00 3.75 (*) significant difference (p < 0.05)

[0067] From this comparative study, it was concluded that the average hot carcass weight of the said pigs was higher for the group fed with the additive compared to the control group. In addition, the said group obtained a greater quantity of meat, both in dimensions and weight, compared to the control group. The ham from the group fed with the additive was more tender compared to the ham from the control group. This was supported by a significant reduction in drip loss in the group fed with the additive compared to the control group. EXAMPLE 6 RUMINANT FEEDING TRIAL WITH COMPOSITION A (EXAMPLE 1) Petition 870220011783, dated 10 / 02 / 2022, page 26 / 34 18 / 24

[0068] A population of 12 cows was selected and fed an animal feed comprising a composition according to the present invention, wherein said composition was dosed into the feed at a concentration of 1.30 kg / MT of feed. The feed was given to the cows as soon as they reached a weight above 380.0 kg, which is equivalent to the last 100 days before they were slaughtered.

[0069] All animals were transported and slaughtered together to ensure the same level of stress accounted for in both treatments. Carcass yield information was obtained from an AutoFOM III scanner on the slaughter line. The ultrasound sensors emit ultrasonic vibrations, in which the fat, meat, and bone content can be distinguished. The animals were individually identified to allow tracking during the slaughter line. Meat samples were collected 24 h after slaughter.

[0070] The comparison was made between meat obtained from cows that are fed a ration comprising a composition of the present invention and meat obtained from cows that are fed a ration without additives. without additives Average hot carcass weight (kg) 450.10 462.20 Lean meat (%) 52.3 54.2 Fat (%) 35.0 32.2

[0071] From this comparative study, it was concluded that the average hot carcass weight of the cows was higher for the group fed with the additive compared to the control group. Furthermore, a greater quantity of meat, comprising relatively more lean meat and less fat, was obtained from the group fed with the additive compared to the control group. In addition, the beef from the group fed with the additive... Petition 870220011783, dated 10 / 02 / 2022, page 27 / 34 19 / 24 proved to be more tender and had better pigmentation compared to the beef from the control group. EXAMPLE 7 FEEDING TRIAL OF TILAPIA WITH COMPOSITION B (EXAMPLE 2)

[0072] A population of 360 tilapia fish weighing between 450 and 700 g was selected and fed an animal feed comprising a high-concentration composition according to the present invention, wherein said composition was dosed into the feed at a concentration of 0.250 kg / MT of feed.

[0073] The fish meat quality indicators evaluated were water holding capacity (WHC), water loss under pressure, and water loss during cooking. Water loss under pressure and water loss during cooking analyses were performed on chilled samples, while WHC was determined using frozen fillets.

[0074] Water holding capacity (WHC) analysis was performed on ten fillets per treatment, as proposed by Lankhmanan et al. (2007). Water loss during cooking was determined according to Cason et al. (1997). Water loss due to pressure was determined in triplicate on five fillets per treatment according to Stadnik et al. (2008).

[0075] The comparison was made between fish meat obtained from tilapia that is fed a ration comprising a composition of the present invention and fish meat obtained from tilapia that is fed a ration without additives. Without additive Additive Water holding capacity (%) 58.88 59.10 Water loss due to pressure (%) 31.90 30.25 Water loss during cooking (%) 22.88 21.66

[0076] Based on the previous results, it can be concluded that tilapia fish that are fed a diet comprising Petition 870220011783, dated 10 / 02 / 2022, pp. 28 / 34 20 / 24 a composition according to the present invention, produces fish meat of superior quality compared to fish fed without additives.

[0077] The higher quality of the meat is expressed by a greater water retention capacity, which implies a greater sensation of juiciness during the chewing of the fish meat and less water loss both under pressure and during cooking. EXAMPLE 8 MEAT QUALITY PARAMETERS IN PORK

[0078] A population of 24 pigs, comprising all female specimens, was selected from a commercial pig fattening farm and fed an animal feed comprising a composition according to the present invention (composition A), wherein said composition was dosed into the feed at a concentration of 0.80 kg / MT of feed. The feed was given to the pigs as soon as they reached a weight above 75.0 kg, which is equivalent to the last 60 days before slaughter.

[0079] The meat quality parameters measured comprise (1) final pH, (2) pigmentation, (3) thiobarbituric acid reactive substances (TBARS) and (4) the endogenous antioxidant system. PH FINAL

[0080] The final pH was determined immediately after collecting meat samples. The final pH is related to the conversion of muscle into meat, that is, how the glycogen reserve is transformed into lactic acid. The comparison was made between meat obtained from pigs fed a diet comprising a composition of the present invention and meat obtained from pigs fed a diet without additives. No additives, final pH 5.35, 5.46

[0081] The use of the composition according to the present invention resulted in a final pH that is within the desired range. Petition 870220011783, dated 10 / 02 / 2022, pp. 29 / 34 21 / 24 for more tender meat, that is, between 5.4 and 5.8. A final pH below 5.3 may indicate that oxidation has begun and is undesirable. A pH between 5.8 and 6.2 indicates inconsistencies in tenderness, while a pH above 6.2 may potentially indicate microbial spoilage or flavor deficiencies. PIGMENTATION

[0082] Color and color stability based on different values ​​(according to the “International Commission on Illumination (CIE) L*a*b* scales”) were measured at different time points, i.e., 4 and 10 days after slaughter. A sample of fresh meat was exposed to direct light (950 lux) and stored at 2 °C, covered with an oxygen-permeable film to prevent dehydration.

[0083] The “International Commission on Illumination (CIE) L*a*b* scales” consider three values, which are L* (luminosity), a* (redness) and b* (yellowness). Color stability was expressed through changes in these 3 values, using the formula ΔE = V(AL2+ Aa2+ Ab2). without additive additive ΔE (day 0 to 10) 3.98 2.98

[0084] It was found that the ΔE of meat obtained from animals fed with additives was 25% lower than the ΔE of meat obtained from animals fed without additives, which indicates a significant improvement in color stability. Thiobarbituric acid reactive substances (TBARS)

[0085] Oxidation causes meat to undergo detrimental changes in pigmentation. Therefore, it is very important that the initial color is preserved over time. The less oxidation there is, the more the color will be preserved. Thiobarbituric acid reactive substances (TBARS) are a measure of the degree of oxidation in meat and adipose tissue. The lower the value, the less oxidation the sample has undergone. Petition 870220011783, dated 10 / 02 / 2022, pages 30 / 34 22 / 24 without additive additive úTBARS day 0 to 10)' 1.1 0.5 (*) significant difference (p < 0.05)

[0086] After 10 days, the meat obtained from animals fed with the additive showed half the oxidation of the control group. In conclusion, the composition of the present invention protects the meat from deterioration during storage. ENDOGENOUS ANTIOXIDANT SYSTEM

[0087] Liver samples were collected at the slaughter line from all animals and stored under frozen conditions until further analysis. Consequently, endogenous oxidizing enzymes were analyzed in relation to three markers: (1) superoxide dismutase (SOD), (2) glutathione peroxidase (GPx), and (3) the reduced to oxidized glutathione ratio (GSH / GSSH). Reactive oxygen species (ROS) are produced in both unstressed and stressed cells. All cells possess a well-developed defense system against these ROS, both limiting their formation and instituting their removal. Within a cell, superoxide dismutase constitutes the first line of defense against ROS. Once peroxides are formed, glutathione peroxidase (GPx), in turn, is an important peroxide-scavenging enzyme, transforming the harmful peroxide into water.

[0088] Within a cell, superoxide dismutases (SODs) constitute the first line of defense against ROS. As can be concluded from the data shown below, animals fed the composition of the present invention tended to have better protection compared to control animals, when analyzing SOD values ​​in hepatocytes.

[0089] Decreased glutathione peroxidase (GPx) activity has been reported in tissues where oxidative stress occurs in Petition 870220011783, dated 10 / 02 / 2022, pages 31 / 34 23 / 24 various animal models. As can be concluded from the data shown below, animals fed the composition of the present invention had significantly higher levels of GPx in their hepatocytes compared to control animals.

[0090] When looking at the GSH / GSSG ratio, there is slightly more glutathione available in its reduced form (GSH) compared to its oxidized form (GSSG) in animals fed the composition of the present invention compared to animals fed without additives.

[0091] Glutathione in its reduced form (GSH) is a powerful antioxidant and becomes oxidized (GSSG) when it is produced. No additive additive superoxide dismutase (U / g, SOD) 412 424 glutathione peroxidase lU / g, 12 15 reduced / oxidized glutathione (GSH / GSSH) 0.004 0.005 (*> significant difference (p < 0.05)

[0092] In conclusion, all endogenous antioxidants were found in greater quantities in the hepatocytes of animals fed the composition of the present invention compared to the control group, which indicates that the use of the present composition significantly reduces oxidative stress in animals and therefore has a beneficial effect on the quality of the meat obtained from said animals. Comparison of Example 9 of Life Weight and Hot Carcass Weight Gain

[0093] A population of 12 pigs, comprising all female specimens, was selected from a commercial pig fattening farm and fed a ration comprising a composition according to the present invention, wherein said composition was dosed into the ration at a concentration of 1.40 kg / MT of Petition 870220011783, dated 10 / 02 / 2022, pages 32 / 34 24 / 24 feeding. The feed was given to the pigs as soon as they reached a weight above 79.0 kg, which is equivalent to the last 35 days before they were slaughtered.

[0094] A comparison was made between live weight gain and hot carcass weight gain for both pigs fed with additive and pigs fed without additive. without additive average weight at life (kg) 112.0 113.8 average hot carcass weight (kg) 11 92.1 94.2 (1) significant difference (p < 0.05)

[0095] As can be concluded from the above, the average life weight of pigs fed with additives compared to pigs fed without additives was 1.8 kg higher. On the other hand, the average hot carcass weight was found to be 2.1 kg higher. As a result, the use of a composition of the present invention has the effect of obtaining a hot carcass weight gain that is greater than the average life weight gain. This indicates that the composition has a particularly high effect on meat production yield compared to overall weight gain.

Claims

1. Use of a composition as an additive in animal feed, characterized in that it improves slaughter parameters and / or meat quality of meat obtained from an animal to be consumed, wherein said composition comprises between 15.0 and 75.0% by weight of a polyphenolic compound comprising free ortho-di- or tri-hydroxyphenolic acids, ellagitannins, gallic esters and flavonoids, wherein the ratio of said free ortho-di- or tri-hydroxyphenolic acids to said ellagitannins in said composition is between 1:1 and 1:25 and the ratio of said gallic esters to said flavonoids is between 50:1 and 1:50; wherein said animal is chosen from the group of pigs, ruminants, fish or combinations thereof.

2. Use according to claim 1, characterized in that said free ortho-di- or tri-hydroxyphenolic acids are selected from the group of caffeic acid, rosmarinic acid, carnosic acid, ellagic acid, gallic acid or combinations thereof.

3. Use, according to claim 1 or 2, characterized in that said composition is dosed in said feed at a concentration between 0.05 and 1.4 kg / MT.

4. Use according to claim 1, characterized in that said animal is a pig.

5. Use, according to claim 4, characterized in that said pig is fed said feed during the last 10 to 80 days before slaughter.

6. Use, according to claim 4, characterized in that said pig has a body weight between 70 and 160 kg.

7. Use, according to claim 1 or 2, characterized in that said slaughter parameters comprise hot carcass weight and / or ham parameters wherein the ham parameters are weight and / or angle. Petition 870250075902, dated 08 / 27 / 2025, page 18 / 23 2 / 2 8. Use, according to claim 1 or 2, characterized in that said slaughter parameter comprises carcass composition.

9. Use, according to claim 1 or 2, characterized in that said meat quality parameters comprise tenderness, flavor, oxidation level, lean meat content, fat content, pigmentation, final pH, or combinations thereof.

10. Use, according to claim 1 or 2, characterized in that said meat quality parameter comprises resistance to oxidation, drip loss, or combinations thereof.

11. Feed additive characterized in that it comprises between 15.0 and 75.0% by weight of a polyphenolic compound comprising free ortho-di- or tri-hydroxyphenolic acids, ellagitannins, gallic esters and flavonoids, wherein the ratio of said free ortho-di- or trihydroxyphenolic acids and said ellagitannins in said composition is between 1:1 and 1:25 and the ratio of said gallic esters and said flavonoids is between 50:1 and 1:50, wherein said feed additive is for an animal selected from the group of pigs, ruminants, fish or combinations thereof.