(1) Background: The effect of Rosmarinus officinalis L. dietary supplementation on the pork meat quality of the Chato Murciano breed of pigs was evaluated during 21 days of storage. (2) Methods: Twenty-one castrated male pigs were divided into two groups. One group was fed a control diet (group C), and the other group consumed the same diet plus a 1000 ppm supplement of deodorized rosemary extract (group R). (3) Results: While the inclusion of rosemary extract in the pig diet did not produce notable changes in the technological parameters analysed in the meat, the lower microbiological count obtained in meat pointed to the antimicrobial effect of the extract. The storage time had a significant effect on all the parameters studied in both groups (C and R). Thus, lipid oxidation increased and the colour of the meat deteriorated, at the same time as the microbial counts and the deterioration of the sensory attributes increased. (4) Conclusions: Therefore, a certain antimicrobial effect of rosemary was observed in the meat of Chato Murciano.

中文翻译：

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添加日粮迷迭香提取物对Chato Murciano品种贮藏期间猪肉品质的影响

（一）背景：迷迭香的作用在 21 天的储存期间，对 L. 膳食补充剂对 Chato Murciano 猪品种猪肉质量的影响进行了评估。(2)方法：将21头去势公猪分为2组。一组喂食对照饮食（C 组），另一组食用相同的饮食加上 1000 ppm 的除臭迷迭香提取物补充剂（R 组）。(3) 结果：虽然在猪日粮中添加迷迭香提取物并未对肉中分析的技术参数产生显着变化，但肉中微生物计数较低表明该提取物具有抗菌作用。储存时间对两组（C 和 R）中研究的所有参数都有显着影响。因此，脂质氧化增加，肉的颜色变坏，同时随着微生物数量的增加和感官属性的恶化。(4)结论：因此，在Chato Murciano肉中观察到迷迭香具有一定的抗菌作用。