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Dunshea FR, Pluske JR, Ponnampalam EN. Dietary iron or inulin supplementation alters iron status, growth performance, intramuscular fat and meat quality in finisher pigs. Meat Sci 2024; 213:109496. [PMID: 38537508 DOI: 10.1016/j.meatsci.2024.109496] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/18/2023] [Revised: 02/12/2024] [Accepted: 03/13/2024] [Indexed: 06/29/2024]
Abstract
Forty LW × L pigs (20 boars and 20 gilts) (51.1 ± 0.41 kg) were allocated to a 2 × 2 × 2 factorial design with the respective factors being supplemental organic iron (Fe, 0 and 500 mg/kg), inulin (In, 0 and 50 g/kg) and sex (boars and gilts). After 5 weeks the animals were transported to an abattoir before slaughter and collection of samples. Serum iron was increased by supplemental Fe (28.4 v. 30.9 μmol/L, P = 0.05), although there was an interaction (P = 0.03) such that pigs fed diets with In had lower serum Fe concentrations than those without In (26.8 v. 32.3 μmol/L). Boars had lower (P < 0.01) haemoglobin (116 vs 125), haematocrit (36.7 v. 39.7%) and erythrocyte (6.6 v. 7.1 × 106/mL) concentrations than gilts. Dietary In increased liveweight gain (795 v. 869 g/d, P < 0.02) and carcass weight (62.9 v. 65.2 kg, P < 0.02). Dietary Fe or In supplementation did not improve muscle Longissimus thoracis et lumborum (LTL) total Fe concentration (P > 0.05). Muscle non-heme Fe concentration was higher in Fe-supplemented pigs (P < 0.04) and gilts (P < 0.05) than their counterparts. Muscle heme Fe concentration was greater (3.04 vs 2.51, P < 0.05) in boars than in gilts. The LTL marbling score was greater (P < 0.01) for In-supplemented pigs, and the response was more notable when Fe and In were fed together. These data show that dietary supplementation of Fe increased serum Fe and muscle non-heme Fe concentrations. Supplementation of In at 5% in the diet of finisher pigs improved liveweight gain and the marbling score of pork.
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Affiliation(s)
- F R Dunshea
- School of Agriculture, Food and Ecosystem Sciences, Faculty of Science, The University of Melbourne, Parkville, Victoria 3010, Australia; Faculty of Biological Sciences, The University of Leeds, Leeds LS2 9JT, United Kingdom.
| | - J R Pluske
- School of Agriculture, Food and Ecosystem Sciences, Faculty of Science, The University of Melbourne, Parkville, Victoria 3010, Australia; Australasian Pork Research Institute Limited, Willaston 5118, South Australia
| | - E N Ponnampalam
- School of Agriculture, Food and Ecosystem Sciences, Faculty of Science, The University of Melbourne, Parkville, Victoria 3010, Australia; Agrifeed Animal Production, 9 Poseidon Close, Mill Park, Victoria 3082, Australia
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Liu Y, Chen W, Wu X, Pointer M, Chen Z, Liu X, Liu Q, Xie X. The Impact of the Fresh Pork Display Lamps on the Sensory Response of Consumers to Fresh Pork. Foods 2024; 13:1827. [PMID: 38928769 PMCID: PMC11203035 DOI: 10.3390/foods13121827] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/20/2024] [Revised: 06/05/2024] [Accepted: 06/06/2024] [Indexed: 06/28/2024] Open
Abstract
Two studies were conducted to investigate the impact of fresh pork display lamps on consumers' sensory responses to pork products. In the first experiment, 63 participants were asked to evaluate pork products with different degrees of freshness under four fresh pork display lights and two LED lights. In the other experiment, 30 subjects participated in the Farnsworth-Munsell 100 hue test under the same lamps, with the aim of showing whether the fresh pork display lamps impaired color discrimination. The results showed that the light source had a significant effect on the color appearance evaluation of the pork products. The ratings for perceived freshness under the fresh pork display lamps were significantly higher than those of ordinary LED lamps, while the color discrimination performance of the subjects under those lamps was poor. It was demonstrated that improper component proportions of the light spectrum could influence observers' assessment of meat quality and weaken the observers' ability to distinguish the freshness level. Through this study, the authors would like to remind lamp users and manufacturers to not only be concerned about the improvement in the color appearance of pork, but also the need for consumers to be aware of the authentic freshness of the pork products.
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Affiliation(s)
- Yixuan Liu
- Department of Psychology, Academy of Advanced Interdisciplinary Studies, Wuhan University, Wuhan 430072, China; (Y.L.); (W.C.); (X.W.); (Z.C.); (X.L.)
| | - Wei Chen
- Department of Psychology, Academy of Advanced Interdisciplinary Studies, Wuhan University, Wuhan 430072, China; (Y.L.); (W.C.); (X.W.); (Z.C.); (X.L.)
| | - Xinwei Wu
- Department of Psychology, Academy of Advanced Interdisciplinary Studies, Wuhan University, Wuhan 430072, China; (Y.L.); (W.C.); (X.W.); (Z.C.); (X.L.)
| | - Michael Pointer
- School of Design, Colour Technology Research Group, University of Leeds, Leeds LS2 9JT, UK;
| | - Zhengjie Chen
- Department of Psychology, Academy of Advanced Interdisciplinary Studies, Wuhan University, Wuhan 430072, China; (Y.L.); (W.C.); (X.W.); (Z.C.); (X.L.)
| | - Xinghai Liu
- Department of Psychology, Academy of Advanced Interdisciplinary Studies, Wuhan University, Wuhan 430072, China; (Y.L.); (W.C.); (X.W.); (Z.C.); (X.L.)
| | - Qiang Liu
- Department of Psychology, Academy of Advanced Interdisciplinary Studies, Wuhan University, Wuhan 430072, China; (Y.L.); (W.C.); (X.W.); (Z.C.); (X.L.)
- Joint Laboratory of Light Quality and Colour Vision, Wuhan University & OPPLE, Wuhan 430072, China
| | - Xufen Xie
- School of Information Science and Engineering, Dalian Polytechnic University, Dalian 116034, China
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Enhancing the Nutritional Value of Red Meat through Genetic and Feeding Strategies. Foods 2021; 10:foods10040872. [PMID: 33923499 PMCID: PMC8073878 DOI: 10.3390/foods10040872] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/17/2021] [Revised: 04/12/2021] [Accepted: 04/13/2021] [Indexed: 12/20/2022] Open
Abstract
Consumption of red meat contributes to the intake of many essential nutrients in the human diet including protein, essential fatty acids, and several vitamins and trace minerals, with high iron content, particularly in meats with high myoglobin content. Demand for red meat continues to increase worldwide, particularly in developing countries where food nutrient density is a concern. Dietary and genetic manipulation of livestock can influence the nutritional value of meat products, providing opportunities to enhance the nutritional value of meat. Studies have demonstrated that changes in livestock nutrition and breeding strategies can alter the nutritional value of red meat. Traditional breeding strategies, such as genetic selection, have influenced multiple carcass and meat quality attributes relevant to the nutritional value of meat including muscle and fat deposition. However, limited studies have combined both genetic and nutritional approaches. Future studies aiming to manipulate the composition of fresh meat should aim to balance potential impacts on product quality and consumer perception. Furthermore, the rapidly emerging fields of phenomics, nutrigenomics, and integrative approaches, such as livestock precision farming and systems biology, may help better understand the opportunities to improve the nutritional value of meat under both experimental and commercial conditions.
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Albuquerque T, Cantarelli V, Garbossa C, Lopes M, Silveira H, Saraiva L, Orsi A, Silva A, Faria P. Efeito da suplementação de suínos em terminação com diferentes associações entre minerais sobre o desempenho, as características de carcaça e a viabilidade econômica. ARQ BRAS MED VET ZOO 2019. [DOI: 10.1590/1678-4162-10606] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022] Open
Abstract
RESUMO Objetivou-se, com este estudo, verificar a influência da suplementação com diferentes associações entre minerais orgânicos sobre o desempenho e as características de carcaça, bem como avaliar sua viabilidade econômica, para suínos em terminação. Foram utilizados 88 machos castrados, divididos entre quatro tratamentos: controle com dieta basal e suplementação com CrFe, MgSe e CrFeMgSe, durante os 28 dias que antecederam o abate. O delineamento experimental foi em blocos ao acaso, com parcela experimental representada por dois animais. Os animais suplementados com CrFeMgSe apresentaram piores índices de peso final, ganho de peso diário e consumo durante todo o período, com consequente redução no peso de carcaça, menor profundidade de lombo, área de olho-de-lombo e menor quantidade de carne magra na carcaça. Houve um aumento no custo da dieta para os grupos CrFe, MgSe e CrFeMgSe, respectivamente. O uso de cromo mais ferro e magnésio mais selênio, associados dois a dois, não altera os parâmetros de desempenho e as características de carcaça. A associação dos quatro minerais, no entanto, promove piora nessas características e aumenta o custo da dieta.
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Affiliation(s)
| | | | | | | | | | | | - A.S. Orsi
- Universidade Federal de Lavras, Brazil
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Wan D, Wu Q, Ni H, Liu G, Ruan Z, Yin Y. Treatments for Iron Deficiency (ID): Prospective Organic Iron Fortification. Curr Pharm Des 2019; 25:325-332. [DOI: 10.2174/1381612825666190319111437] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/13/2019] [Accepted: 03/13/2019] [Indexed: 12/27/2022]
Abstract
Iron deficiency, one of the most common nutritional deficient disorders, frequently affects infants,
adolescents and pregnant women and impairs growth, development and immune responses. Iron deficiency may
also be secondary to gastrointestinal conditions such as gastrectomy and inflammatory bowel disease, as well as
cancer and chronic uremia. Iron supplementation is the most commonly selected treatment option for iron deficiency.
This review summarizes the iron compounds currently recommended for the iron fortification of foods
and for clinical use. Additionally, this review discusses and compares the important aspects of high-quality iron
compounds/products and classes of compounds that enhance iron bioavailability. The development of efficient
iron fortification methods remains the most cost-effective and long-term approach to the treatment of iron deficiency
or related anemia. To date, no orally administered options for iron fortification can sufficiently replace the
parenteral administration of iron supplements, which includes the intramuscular injection of iron-dextran to neonatal
piglets and intravenous injection of iron supplements to patients with gastrointestinal disorders. Iron
bioavailability may be enhanced by encouraging customers to ingest iron-enriched foods together with dietary
sources of vitamin C, folic acid and/or oligosaccharides.
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Affiliation(s)
- Dan Wan
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China
| | - Qinghua Wu
- College of Life Science, Yangtze University, Jingzhou, China
| | - Hengjia Ni
- Academician Workstation of Hunan Baodong Farming Co. Ltd., Hunan 422001, China
| | - Gang Liu
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China
| | - Zheng Ruan
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China
| | - Yulong Yin
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China
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Hu DW, Liu CX, Zhao HB, Ren DX, Zheng XD, Chen W. Systematic study of the quality and safety of chilled pork from wet markets, supermarkets, and online markets in China. J Zhejiang Univ Sci B 2019; 20:95-104. [PMID: 30614233 DOI: 10.1631/jzus.b1800273] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
BACKGROUND With increasing media coverage of food safety incidents, such as that of clenbuterol residues in pork, food safety has become a major public health concern in China. Rapidly developing online markets attract increasing numbers of Chinese consumers to purchase food on the Internet. However, the quality and safety of food sold online are uncertain and are less reported on. OBJECTIVE This research aimed to systematically study the quality and safety of chilled pork from wet markets, supermarkets, and online markets in China. RESULTS The chilled pork samples from online markets were fresher than those from wet markets and supermarkets based on the surface redness (a* value). Chilled pork contained high levels of nutritional elements, especially the magnesium and phosphorus levels in samples from online markets. The levels of heavy metal element residues and veterinary drug residues in all chilled pork samples were within the standards limits. In addition, huge differences existed in the quality and freshness of the chilled pork samples from online markets according to principal component analysis (PCA). CONCLUSIONS Most chilled pork sold in Chinese markets was qualified and safe. It is necessary to establish an effective online market supervision system for chilled pork.
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Affiliation(s)
- Dong-Wen Hu
- Department of Food Science and Nutrition, National Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang University, Hangzhou 310058, China
| | - Chen-Xing Liu
- Department of Food Science and Nutrition, National Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang University, Hangzhou 310058, China
| | - Hong-Bo Zhao
- Department of Food Science and Nutrition, National Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang University, Hangzhou 310058, China
| | - Da-Xi Ren
- Institute of Dairy Science, College of Animal Sciences, Zhejiang University, Hangzhou 310058, China
| | - Xiao-Dong Zheng
- Department of Food Science and Nutrition, National Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang University, Hangzhou 310058, China
| | - Wei Chen
- Department of Food Science and Nutrition, National Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang University, Hangzhou 310058, China
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Haug A, Vhile SG, Berg J, Hove K, Egelandsdal B. Feeding potentially health promoting nutrients to finishing bulls changes meat composition and allow for product health claims. Meat Sci 2018; 145:461-468. [DOI: 10.1016/j.meatsci.2018.07.015] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/08/2018] [Revised: 06/27/2018] [Accepted: 07/11/2018] [Indexed: 01/07/2023]
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8
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Wu X, Fu H, Tian X, Wu B, Sun J. Prediction of pork storage time using Fourier transform near infrared spectroscopy and Adaboost-ULDA. J FOOD PROCESS ENG 2017. [DOI: 10.1111/jfpe.12566] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Xiaohong Wu
- School of Electrical and Information Engineering; Jiangsu University; Zhenjiang 212013 China
- Key Laboratory of Facility Agriculture Measurement and Control Technology and Equipment of Machinery Industry; Jiangsu University; Zhenjiang 212013 China
| | - Haijun Fu
- School of Electrical and Information Engineering; Jiangsu University; Zhenjiang 212013 China
- Key Laboratory of Facility Agriculture Measurement and Control Technology and Equipment of Machinery Industry; Jiangsu University; Zhenjiang 212013 China
| | - Xiaoyu Tian
- School of Food and Biological Engineering; Jiangsu University; Zhenjiang 212013 China
| | - Bin Wu
- Department of Information Engineering; ChuZhou Vocational Technology College; Chuzhou 239000 China
| | - Jun Sun
- School of Electrical and Information Engineering; Jiangsu University; Zhenjiang 212013 China
- Key Laboratory of Facility Agriculture Measurement and Control Technology and Equipment of Machinery Industry; Jiangsu University; Zhenjiang 212013 China
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Xing Q, Xing X, Zhang Z, Hu X, Liu F. A comparative study of the nutritional values, volatiles compounds, and sensory qualities of pea pastes cooked in iron pot and clay pot. J FOOD PROCESS PRES 2017. [DOI: 10.1111/jfpp.13328] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
- Qinhui Xing
- College of Food Science and Engineering; Northwest A&F University; Yangling Shaanxi 712100 China
| | - Xiaohui Xing
- Department of Food Science; University of Guelph; Guelph Ontario N1G 2W1 Canada
| | - Zhengmao Zhang
- College of Agronomy; Northwest A&F University; Yangling Shaanxi 712100 China
| | - Xinjuan Hu
- College of Food Science and Engineering; Northwest A&F University; Yangling Shaanxi 712100 China
| | - Fangliang Liu
- College of Agronomy; Northwest A&F University; Yangling Shaanxi 712100 China
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Alves de Almeida F, Sobrinho AGDS, Manzi GM, Lima NLL, Endo V, Zeola NMBL. Dietary supplementation with sunflower seeds and vitamin E for fattening lambs improves the fatty acid profile and oxidative stability of the Longissimus lumborum. ANIMAL PRODUCTION SCIENCE 2015. [DOI: 10.1071/an13383] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
Abstract
This study aimed to evaluate the effects of supplementation with sunflower seeds and vitamin E for fattening lambs, on the chemical composition, cholesterol, vitamin E level, fatty acid profile and lipid oxidation of meat from sheep. Four treatments were evaluated, as follows: SC – basal diet consisting of sugarcane + concentrate; SCS – basal diet supplemented with sunflower seed; SCE – basal diet supplemented with 1000 mg vitamin E; SCSE – basal diet supplemented with sunflower seed and 1000 mg vitamin E. The Longissimus lumborum muscle of 32 Ile de France lambs, which were slaughtered when their bodyweight reached 32 kg, was used. The chemical composition of the lamb meat was not significantly different (P > 0.05) between the treatments. Sunflower seed supplementation increased (P < 0.05) the levels of linoleic acid, vaccenic acid and conjugated linoleic acid. Inclusion of vitamin E in the diet increased (P < 0.05) the concentration of vitamin E in the meat while decreasing lipid oxidation. Considering the current demand for healthy foods, inclusion of sunflower seeds and vitamin E in the diet of sheep is a viable possibility.
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Oxidative and colour changes in meat from three lines of free-range reared Iberian pigs slaughtered at 90 kg live weight and from industrial pig during refrigerated storage. Meat Sci 2012; 65:1139-46. [PMID: 22063696 DOI: 10.1016/s0309-1740(02)00343-1] [Citation(s) in RCA: 38] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/09/2002] [Revised: 02/10/2003] [Accepted: 02/11/2003] [Indexed: 11/20/2022]
Abstract
The oxidative stability and colour evolution during refrigerated storage (10 days at +4 °C) of Longissimus dorsi muscle from three lines of Iberian pigs and industrial genotype pigs were studied. The Iberian pigs were reared in an extensive system and fed on a commercial feed with access to pasture grazing, while industrial genotype pigs were reared in an intensive system. Fresh Longissimus dorsi of Iberian pig lines showed a more intense and redder colour, with a statistically significant higher CIE chroma and a*-value as well as a lower L*-value (P<0.05) compared with those of industrial genotype pigs. Pig genotype significantly affected the colour and lipid oxidation changes of m. Longissimus dorsi during refrigerated storage. The decrease in L*-value during the refrigerated storage was more intense in industrial pig's Longissimus dorsi than in those from Iberian pig lines. CIE a*-value decrease was more intense in 'Lampiño' Iberian line and industrial Longissimus dorsi than in the other two Iberian pig lines, however CIE a*-value was significantly higher in muscles from Iberian pig lines than in muscle of industrial genotype (P<0.05) at the end of refrigerated storage. The Iberian and industrial pig's Longissimus dorsi did not show statistically significant differences in TBA-RS values (mg MDA/kg meat) at the end of the refrigerated storage period (P>0.05). To establish relationships between parameters measured in fresh meat and oxidation and colour changes during refrigerated storage, correlations and multiple regression models were calculated. CIE a*-values at day 10 were positively correlated with values of fresh muscles for a*, C18:1 percentages and negatively correlated with polyunsaturated fatty acids percentages of neutral and polar lipids. Inversely, TBA-RS values at day 10 showed a positive correlation with initial values for phospholipid content and polyunsaturated fatty acids of neutral and polar lipid fractions, while C18:1 percentage were negatively correlated.
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12
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Singh P, Wani AA, Saengerlaub S, Langowski HC. Understanding Critical Factors for the Quality and Shelf-life of MAP Fresh Meat: A Review. Crit Rev Food Sci Nutr 2011; 51:146-77. [DOI: 10.1080/10408390903531384] [Citation(s) in RCA: 35] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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13
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Effect of rearing system on some meat quality traits and volatile compounds of suckling lamb meat. Small Rumin Res 2008. [DOI: 10.1016/j.smallrumres.2008.03.015] [Citation(s) in RCA: 41] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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Cheng Q, Sun DW. Factors Affecting the Water Holding Capacity of Red Meat Products: A Review of Recent Research Advances. Crit Rev Food Sci Nutr 2008; 48:137-59. [DOI: 10.1080/10408390601177647] [Citation(s) in RCA: 145] [Impact Index Per Article: 9.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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15
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Apple JK, Wallis-Phelps WA, Maxwell CV, Rakes LK, Sawyer JT, Hutchison S, Fakler TM. Effect of supplemental iron on finishing swine performance, carcass characteristics, and pork quality during retail display1. J Anim Sci 2007; 85:737-45. [PMID: 17085730 DOI: 10.2527/jas.2006-231] [Citation(s) in RCA: 15] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Abstract
Crossbred pigs (n = 185) were used to test the effects of dietary Fe supplementation on performance and carcass characteristics of growing-finishing swine. Pigs were blocked by BW, allotted to pens (5 to 6 pigs/pen), and pens (5 pens/block) were allotted randomly to either negative control (NC) corn-soybean meal grower and finisher diets devoid of Fe in the mineral premix, positive control (PC) corn-soybean meal grower and finisher diets with Fe included in the mineral premix, or the PC diets supplemented with 50, 100, or 150 ppm Fe from Availa-Fe (an Fe-AA complex). When the lightest block averaged 118.2 kg, the pigs were slaughtered, and bone-in pork loins were collected during fabrication for pork quality data. During the grower-I phase, there was a tendency for supplemental Fe to reduce ADG linearly (P = 0.10), whereas in the grower-II phase, supplemental Fe tended to increase ADG linearly (P = 0.10). Even though pigs fed NC had greater G:F during the finisher-I phase (P < 0.05) and across the entire trial (P = 0.07), live performance did not (P > or = 0.13) differ among dietary treatments. There were linear increases in 10th-rib fat depth (P = 0.08) and calculated fat-free lean yield (P = 0.06); otherwise, dietary Fe did not (P > 0.19) affect pork carcass muscling or fatness. Moreover, LM concentrations of total, heme, and nonheme Fe were similar (P > 0.23) among treatments. A randomly selected subset of loins from each treatment was further fabricated into 2.5-cm-thick LM chops, placed on styrofoam trays, overwrapped with polyvinyl chloride film, and placed in coffin-chest display cases (2.6 degrees C) under continuous fluorescent lighting (1,600 lx) for 7 d. During display, chops from NC-fed pigs and pigs fed the diets supplemented with 100 ppm Fe tended to have a more vivid (higher chroma value; P = 0.07), redder (higher a* value; P = 0.09) color than LM chops of pigs fed 50 ppm of supplemental Fe. Moreover, greater (P < 0.01) redness:yellowness ratios in chops from pigs supplemented with 100 ppm Fe indicated a more red color than chops from PC-fed pigs or pigs fed diets supplemented with 50 ppm Fe. In conclusion, however, increasing dietary Fe had no appreciable effects on performance, carcass, or LM characteristics, suggesting that current dietary Fe recommendations are sufficient for optimal growth performance, pork carcass composition, and pork quality.
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Affiliation(s)
- J K Apple
- Department of Animal Science, University of Arkansas, Fayetteville, AR 72701, USA.
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Carrapiso AI, García C. Instrumental colour of Iberian ham subcutaneous fat and lean (biceps femoris): Influence of crossbreeding and rearing system. Meat Sci 2005; 71:284-90. [DOI: 10.1016/j.meatsci.2005.03.024] [Citation(s) in RCA: 55] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/12/2004] [Revised: 03/28/2005] [Accepted: 03/28/2005] [Indexed: 11/27/2022]
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17
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O'Sullivan M, Byrne D, Nielsen J, Andersen H, Martens M. Sensory and chemical assessment of pork supplemented with iron and vitamin E. Meat Sci 2003; 64:175-89. [DOI: 10.1016/s0309-1740(02)00177-8] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/16/2001] [Revised: 06/19/2002] [Accepted: 06/28/2002] [Indexed: 10/27/2022]
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HEUGTEN E, HASTY J, SEE M, LARICK D. STORAGE STABILITY OF PORK FROM BERKSHIRE AND HAMPSHIRE SIRED PIGS FOLLOWING DIETARY SUPPLEMENTATION WITH VITAMIN E. ACTA ACUST UNITED AC 2003. [DOI: 10.1111/j.1745-4573.2003.tb00346.x] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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20
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Rosenvold K, Lærke H, Jensen S, Karlsson A, Lundström K, Andersen H. Manipulation of critical quality indicators and attributes in pork through vitamin E supplementation, muscle glycogen reducing finishing feeding and pre-slaughter stress. Meat Sci 2002; 62:485-96. [DOI: 10.1016/s0309-1740(02)00045-1] [Citation(s) in RCA: 46] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/05/2001] [Revised: 01/24/2002] [Accepted: 01/28/2002] [Indexed: 11/27/2022]
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