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Wang D, Jang YD, Kelley M, Rentfrow GK, Azain MJ, Lindemann MD. Effects of multiple vitamin E levels and two fat sources in diets for swine fed to heavy slaughter weight of 150 kg: II. Tissue fatty acid profile, vitamin E concentrations, immune capacity, and antioxidant capacity of plasma and tissue. Transl Anim Sci 2023; 7:txad087. [PMID: 37575661 PMCID: PMC10414353 DOI: 10.1093/tas/txad087] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/19/2023] [Accepted: 07/27/2023] [Indexed: 08/15/2023] Open
Abstract
The study objective was to evaluate the effect of two fat sources and graded levels of vitamin E (VE) supplementation on tissue fatty acid profile, VE concentrations, immune capacity, and antioxidant capacity of plasma and tissues of pigs at heavy slaughter weight (150 kg). A total of 48 individually-fed pigs (24 barrows, 24 gilts; 28.44 ± 2.69 kg) were randomly assigned to eight dietary treatments in a 2 × 4 factorial arrangement. The two fat treatments were either 5% tallow (TW) or 5% distiller's corn-oil (DCO). The VE treatments included four levels of α-tocopheryl-acetate (11, 40, 100, and 200 ppm). Compared to pigs fed the DCO diet, pigs fed the TW diet had greater SFA (C14, C16, and C18; P < 0.05) and MUFAs (C14:1, C16:1, C18:1, and C20:1; P < 0.05), lower PUFA (C18:2n-6, C18:3n-3, C20:2, C20:3, and C20:4; P < 0.05) and iodine value in the backfat and belly fat. Increasing dietary VE supplementation level increased α- and total tocopherol concentrations in plasma (linear and quadratic, P < 0.05), liver, and loin muscle (linear, P < 0.06), superoxide dismutase activity (quadratic, P < 0.05), but decreased γ-tocopherol concentrations in liver (linear, P = 0.06), plasma, and loin muscle (quadratic, P < 0.07), and decreased liver glutathione disulfide (GSSG; linear, P = 0.07) and malondialdehyde (MDA) content (quadratic, P < 0.05). There was an interaction between fat sources and dietary VE supplementation level on the concentration of α-tocopherol in the loin muscle (P < 0.05) wherein a greater increase was observed in the TW treatment than the DCO treatment with the increasing dietary VE supplementation level. In conclusion, dietary FA composition in TW and DCO affected the composition of most FA in backfat, belly fat, and liver while increasing VE supplementation level did not significantly alter the FA profile in these tissues. Increasing dietary VE supplementation level increased tocopherol concentrations in plasma, liver and loin muscle, and improved antioxidant capacity while tocopherol concentrations in plasma, liver and loin muscle in the TW treatment increased more than they did in the DCO treatment.
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Affiliation(s)
- Ding Wang
- University of Kentucky, Department of Animal and Food Sciences, Lexington, KY 40546, USA
| | - Young Dal Jang
- University of Georgia, Department of Animal and Dairy Sciences, Athens, GA 30602, USA
| | - Marlee Kelley
- University of Kentucky, Department of Animal and Food Sciences, Lexington, KY 40546, USA
| | - Gregg K Rentfrow
- University of Kentucky, Department of Animal and Food Sciences, Lexington, KY 40546, USA
| | - Michael J Azain
- University of Georgia, Department of Animal and Dairy Sciences, Athens, GA 30602, USA
| | - Merlin D Lindemann
- University of Kentucky, Department of Animal and Food Sciences, Lexington, KY 40546, USA
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Wang D, Jang YD, Kelley M, Rentfrow GK, Azain MJ, Lindemann MD. Effects of multiple vitamin E levels and two fat sources in diets for swine fed to heavy slaughter weight of 150 kg: I. Growth performance, lean growth, organ size, carcass characteristics, primal cuts, and pork quality. Transl Anim Sci 2023; 7:txad086. [PMID: 37583487 PMCID: PMC10424717 DOI: 10.1093/tas/txad086] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/19/2023] [Accepted: 07/27/2023] [Indexed: 08/15/2023] Open
Abstract
The study objective was to evaluate the effect of two fat source and graded levels of vitamin E (VE) supplementation on growth performance, carcass characteristics, and meat quality of pigs at heavy slaughter weight (150 kg). A total of 48 individually-fed pigs (24 barrows, 24 gilts; 28.44 ± 2.69 kg) were blocked by sex and weight and randomly assigned to eight dietary treatments in a 2 × 4 factorial arrangement. Fat treatments were 5% tallow (TW) and distiller's corn-oil (DCO) in the diets. The VE treatments included four levels of α-tocopheryl-acetate (11, 40, 100, and 200 ppm). Growth performance, carcass traits, organ weight, primal cuts, and pork quality were measured. Increasing dietary VE supplementation levels linearly increased overall Average daily gain (ADG) and average daily feed intake (P < 0.05), with an interaction between fat sources and VE supplementation levels on cumulative ADG (P < 0.05) during phases 1 and 3 (28 to 100 kg) and 1 to 4 (28 to125 kg) wherein ADG in the pigs fed the DCO diet, but not the TW diet, increased with increasing dietary VE supplementation level. A similar interaction was observed in 24 h pH and picnic shoulder (P < 0.05). No notable effect of fat source was observed in growth performance. With increasing dietary VE supplementation levels, there were quadratic responses in pork pH at 45 min and 24 h postmortem with the highest value in 40 and 100 ppm of VE levels while TBARS values on day 7 postmortem decreased linearly (P < 0.05). Compared with the TW diet, the DCO diet resulted in greater TBARS values during 7 postmortem (P < 0.05; day 5, P = 0.09). These results demonstrated that increasing dietary VE supplementation level could enhance growth rate and feed intake and reduce lipid peroxidation of pork whereas the diet containing DCO as a fat source could negatively affect pork shelf-life and carcass characteristics and that increasing VE supplementation level had no notable interaction with fat sources for carcass characteristics.
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Affiliation(s)
- Ding Wang
- Department of Animal and Food Sciences, University of Kentucky, Lexington, KY 40546, USA
| | - Young Dal Jang
- Department of Animal and Dairy Science, University of Georgia, Athens, GA 30602, USA
| | - Marlee Kelley
- Department of Animal and Food Sciences, University of Kentucky, Lexington, KY 40546, USA
| | - Gregg K Rentfrow
- Department of Animal and Food Sciences, University of Kentucky, Lexington, KY 40546, USA
| | - Michael J Azain
- Department of Animal and Dairy Science, University of Georgia, Athens, GA 30602, USA
| | - Merlin D Lindemann
- Department of Animal and Food Sciences, University of Kentucky, Lexington, KY 40546, USA
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Reinoso-Maset E, Falk M, Bernhoft A, Ersdal C, Framstad T, Fuhrmann H, Salbu B, Oropeza-Moe M. Selenium Speciation Analysis Reveals Improved Antioxidant Status in Finisher Pigs Fed L-Selenomethionine, Alone or Combined with Sodium Selenite, and Vitamin E. Biol Trace Elem Res 2022:10.1007/s12011-022-03516-9. [PMID: 36577830 PMCID: PMC10350441 DOI: 10.1007/s12011-022-03516-9] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 06/09/2022] [Accepted: 12/02/2022] [Indexed: 12/30/2022]
Abstract
Conditions associated with selenium (Se) and/or vitamin E (VitE) deficiency are still being reported in high-yielding pigs fed the recommended amounts. Here, the dietary effects of Se source (sodium selenite, NaSe, 0.40 or 0.65 mg Se/kg; L-selenomethionine, SeMet, 0.19 or 0.44 mg Se/kg; a NaSe-SeMet mixture, SeMix, 0.44-0.46 mg Se/kg) and VitE concentration (27, 50-53 or 101 mg/kg) on the antioxidant status of finisher pigs were compared with those in pigs fed non-Se-supplemented diets (0.08-0.09 mg Se/kg). Compared to NaSe-enriched diets, SeMet-supplemented diets resulted in significantly (p < 0.0018) higher plasma concentrations of total Se (14-27%) and selenospecies (GPx3, SelP, SeAlb; 7-83%), significantly increased the total Se accumulation in skeletal muscles, myocardium, liver and brain (10-650%), and enhanced the VitE levels in plasma (15-74%) and tissues (8-33%) by the end of the 80-day trial, proving better Se distribution and retention in pigs fed organic Se. Injecting lipopolysaccharide (LPS) intravenously half-way into the trial provoked a pyrogenic response in the pigs followed by a rapid increase of inorganic Se after 5-12 h, a drastic drop of SeMet levels between 12 and 24 h that recovered by 48 h, and a small increase of SeCys by 24-48 h, together with a gradual rise of GPx3, SelP and SeAlb in plasma up to 48 h. These changes in Se speciation in plasma were particularly significant (0.0024 > p > 0.00007) in pigs receiving SeMet- (0.44 mg Se/kg, above EU-legislated limits) or SeMix-supplemented (SeMet and NaSe both at 0.2 mg Se/kg, within EU-legislated limits) diets, which demonstrates Se metabolism upregulation to counteract the LPS-induced oxidative stress and a strengthened antioxidant capacity in these pigs. Overall, a Se source combination (without exceeding EU-legislated limits) and sufficient VitE supplementation (≥ 50 mg/kg) improved the pigs' antioxidant status, while doubling the allowed dietary organic Se increased the Se in tissues up to sixfold without compromising the animal's health due to toxicity. This study renders valuable results for revising the current dietary SeMet limits in swine rations.
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Affiliation(s)
- Estela Reinoso-Maset
- Centre for Environmental Radioactivity CoE, Faculty of Environmental Sciences and Natural Resource Management, Norwegian University of Life Sciences, Elizabeth Stephansens vei 31, 1433, Aas, Norway.
| | - Michaela Falk
- Norwegian Veterinary Institute, Svebastadveien 112, 4325, Sandnes, Norway
- Department of Production Animal Clinical Sciences (PRODMED), Faculty of Veterinary Medicine, Norwegian University of Life Sciences, Svebastadveien 112, 4325, Sandnes, Norway
| | - Aksel Bernhoft
- Norwegian Veterinary Institute, Elizabeth Stephansens vei 1, 1433, Aas, Norway
| | - Cecilie Ersdal
- Department of Production Animal Clinical Sciences (PRODMED), Faculty of Veterinary Medicine, Norwegian University of Life Sciences, Svebastadveien 112, 4325, Sandnes, Norway
| | - Tore Framstad
- Department of Production Animal Clinical Sciences (PRODMED), Faculty of Veterinary Medicine, Norwegian University of Life Sciences, Elizabeth Stephansens vei 15, 1433, Aas, Norway
| | - Herbert Fuhrmann
- Institute of Physiological Chemistry, Faculty of Veterinary Medicine, University of Leipzig, 04103, Leipzig, Germany
| | - Brit Salbu
- Centre for Environmental Radioactivity CoE, Faculty of Environmental Sciences and Natural Resource Management, Norwegian University of Life Sciences, Elizabeth Stephansens vei 31, 1433, Aas, Norway
| | - Marianne Oropeza-Moe
- Department of Production Animal Clinical Sciences (PRODMED), Faculty of Veterinary Medicine, Norwegian University of Life Sciences, Svebastadveien 112, 4325, Sandnes, Norway
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Wang D, Jang YD, Rentfrow GK, Azain MJ, Lindemann MD. Effects of dietary vitamin E and fat supplementation in growing-finishing swine fed to a heavy slaughter weight of 150 kg: II. Tissue fatty acid profile, vitamin E concentrations and antioxidant capacity of plasma and tissue. J Anim Sci 2022; 100:6588440. [PMID: 35584810 PMCID: PMC9182394 DOI: 10.1093/jas/skac184] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/09/2021] [Accepted: 05/18/2022] [Indexed: 12/04/2022] Open
Abstract
The study aimed to assess the effects of vitamin E (VE) supplementation and fat source on fatty acid (FA) composition, VE concentrations, and antioxidant capacity in plasma and tissues of pigs fed to a heavy slaughter weight (150 kg). A total of 64 pigs (32 barrows, 32 gilts; 28.41 ± 0.83 kg) were blocked by sex and weight, and randomly assigned to one of eight dietary treatments (n = 8 per treatment) in a 4 × 2 factorial arrangement. Fat sources included corn starch (CS), 5% tallow (TW), 5% distiller’s corn oil (DCO), and 5% coconut oil (CN); VE supplementation levels were 11 and 200 ppm. Five-phase diets were formulated to meet requirement estimates of NRC (2012) and fed to pigs for each period of 25 kg from 25 to 150 kg. Increasing VE supplementation level increased C16:1 (P < 0.05) content but decreased C20:0 (P < 0.05) content in backfat and belly fat, while in liver, it increased C17:0 (P < 0.05) but decreased C18:0 (P < 0.05). Compared to the pigs fed the CS diet, the pigs fed the CN diet had greater (P < 0.05) content of total saturated FA, the pigs fed the DCO diet had greater (P < 0.05) content of total polyunsaturated FA content and iodine value, and the pigs fed the TW diet had greater (P < 0.05) content of total monounsaturated FA in backfat, belly fat, and liver. Plasma VE concentrations increased linearly (P < 0.05) with increasing length of feeding but faster (P < 0.05) in the pigs fed the CN and TW diets compared with the CS and DCO diets within the 200 ppm VE level; the pigs fed the DCO diet had the highest plasma VE concentrations (P < 0.05) from Phase 2 to Phase 5 within the 11 ppm VE level. The VE concentrations in liver and loin muscle (P < 0.05) increased with increasing dietary VE level from 11 to 200 ppm, but it was not affected by dietary fat source. There was no effect of VE supplementation and fat source on antioxidant capacity in plasma and liver except that pigs fed the DCO diet had greater liver SOD activity (P < 0.05) than the pigs fed the CN diet. In conclusion, dietary VE supplementation did not affect FA profile in backfat, belly fat, and liver consistently, while dietary FA composition with different fat sources affected much of the FA profile in backfat, belly fat, and liver. The higher level of VE supplementation increased liver and muscle VE concentrations and dietary fat sources affected plasma VE concentrations differently (P < 0.05), wherein the TW and CN diets increased the VE absorption greater than the DCO diet.
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Affiliation(s)
- Ding Wang
- University of Kentucky, Lexington, KY, USA
| | - Young Dal Jang
- University of Wisconsin River Falls, River Falls, WI, USA
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Wang D, Dal Jang Y, Rentfrow GK, Azain MJ, Lindemann MD. Effects of dietary vitamin E and fat supplementation in growing-finishing swine fed to a heavy slaughter weight of 150 kg: I. Growth performance, lean growth, organ size, carcass characteristics, primal cuts, and pork quality. J Anim Sci 2022; 100:6548908. [PMID: 35289901 PMCID: PMC9030125 DOI: 10.1093/jas/skac081] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/09/2021] [Accepted: 03/11/2022] [Indexed: 11/14/2022] Open
Abstract
The study aimed to assess the effect of vitamin E (VE) supplementation and fat source on growth performance, lean growth, organ size, carcass characteristics, and pork quality of pigs at a heavy slaughter weight of 150 kg. A total of 64 pigs (32 barrows and 32 gilts; 28.41 ± 0.83 kg) were blocked by sex and body weight, and randomly assigned to one of eight dietary treatments (n = 8 per treatment) in a 4 × 2 factorial arrangement with main effects of fat source (corn starch [CS; no fat added], 5% tallow [TW], 5% distiller's corn oil [DCO], and 5% coconut oil [CN]) and VE supplementation level (11 and 200 ppm). Five-phase diets were formulated to meet requirement estimates of NRC and fed to pigs with each period of 25 kg from 25 to 150 kg. Increasing dietary VE supplementation from 11 to 200 ppm tended to increase average daily gain (ADG) in phase 5 (P = 0.08), and gain to feed ratio (G/F) in phase 4 (P = 0.06) and phase 5 (P = 0.06) resulting in increased G/F in the overall period
(P = 0.10). Compared with the pigs fed the CS diet in the overall period, the pigs fed DCO diets had greater ADG (P < 0.05), the pigs fed the TW and CN diets had lower average daily feed intake (P < 0.05), and the pigs fed the fat-added diets had greater G/F (P < 0.05). Belly firmness was greatest in the pigs fed the CN diet and lowest in those fed the DCO diet (P < 0.05). Increasing dietary VE level from 11 to 200 ppm increased absolute and relative liver weight, absolute ham yield (P < 0.05), and tended to increase the relative yield of picnic shoulder (P = 0.07) and ham (P = 0.06) and the pigs fed the corn oil diet tended to have greater belly yield (P = 0.08) than the other fat treatments. Increasing dietary VE level increased 45-min pH and ΔpH at slaughter but decreased a* value, chroma (P < 0.10), and belly depth (P < 0.05). However, no effects of VE supplementation and fat source were observed on the other carcass traits and meat quality measurements. In conclusion, increasing dietary
VE level from 11 to 200 ppm slightly increased growth rate and feed efficiency in the late finishing periods, and the addition of fat increased feed efficiency and backfat thickness, decreased lean content, and altered belly firmness. While there were some effects of VE supplementation and fat source observed on organ weight, primal cuts, carcass traits, and meat quality, there was no strong evidence that VE supplementation and fat source materially affected these measurements except for belly firmness.
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Affiliation(s)
- Ding Wang
- Department of Animal and Food Sciences, University of Kentucky, Lexington, KY 40546, USA
- Current address: BNG Miracle Pet LLC, 2425 W. Dorothy Lane, Dayton, OH 45439, USA
| | - Young Dal Jang
- Department of Animal and Food Science, University of Wisconsin River Falls, River Falls, WI 54022, USA
| | - Gregg K Rentfrow
- Department of Animal and Food Sciences, University of Kentucky, Lexington, KY 40546, USA
| | - Michael J Azain
- Animal and Dairy Science Department, University of Georgia, Athens, GA 30602, USA
| | - Merlin D Lindemann
- Department of Animal and Food Sciences, University of Kentucky, Lexington, KY 40546, USA
- Corresponding author:
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Fu Y, Mason AS, Zhang Y, Yu H. Identification and Development of KASP Markers for Novel Mutant BnFAD2 Alleles Associated With Elevated Oleic Acid in Brassica napus. FRONTIERS IN PLANT SCIENCE 2021; 12:715633. [PMID: 34381489 PMCID: PMC8350730 DOI: 10.3389/fpls.2021.715633] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/27/2021] [Accepted: 06/21/2021] [Indexed: 05/25/2023]
Abstract
The fatty acid desaturase FAD2 genes are the main contributors to oleic acid content, and different FAD2 alleles can result in different oleic acid contents in rapeseed oil. Hence, identification of allelic variation in FAD2 is an extremely desirable breeding goal. By performing QTL mapping using 190 F2:3 lines genotyped by genome-wide single nucleotide polymorphism (SNP) markers assayed by the Brassica 60 K Infinium BeadChip Array, four quantitative trait loci (QTL) for C18:1 content were mapped on chromosomes A01, A05, A09 and C05 over 3 years in a population segregating for oleic acid content. Two BnFAD2 genes on A05 and C05 were anchored within the QTL intervals, explaining 45-52 and 15-44% of the observed variation for C18:1 content. Sequence polymorphisms between the corresponding coding regions of the parental lines found two single-nucleotide polymorphisms (SNPs) in BnFAD2.A05 and BnFAD2.C05, respectively, which led to the amino acid changes (C421T and G1073E) in the corresponding proteins. The mutation sites of Bnfad2.A05 and Bnfad2.C05 alleles were located within the second H-box and near the third H-box motif of the protein, respectively, and were found to be novel mutant alleles. Lines resulting from the combination of these two alleles contained up to 88% oleic acid in their seed oil, compared with 63% in wild-type controls. Two competitive allele-specific PCR (KASP) markers based on these two mutation sites were successfully developed and validated in segregating F2 populations. These markers will facilitate breeding for ultra-high seed oleic acid content in oilseed rape.
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Affiliation(s)
- Ying Fu
- Institute of Crop and Nuclear Technology Utilization, Zhejiang Academy of Agricultural Sciences, Hangzhou, China
| | | | - Yaofeng Zhang
- Institute of Crop and Nuclear Technology Utilization, Zhejiang Academy of Agricultural Sciences, Hangzhou, China
| | - Huasheng Yu
- Institute of Crop and Nuclear Technology Utilization, Zhejiang Academy of Agricultural Sciences, Hangzhou, China
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Ntawubizi M, Raes K, De Smet S. Genetic parameter estimates for plasma oxidative status traits in slaughter pigs. J Anim Sci 2020; 98:5677520. [PMID: 31837222 DOI: 10.1093/jas/skz378] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/09/2019] [Accepted: 12/12/2019] [Indexed: 11/14/2022] Open
Abstract
The aim of the present study was to assess the effect of sex and to estimate genetic parameters for several traits related to plasma oxidative status in slaughter pigs, i.e., ferric reducing ability of plasma (FRAP), concentrations of α-tocopherol and malondialdehyde (MDA), and glutathione peroxidase (GPx) activity. Blood samples were collected at slaughter from 477 Piétrain × (Landrace × Large White intercross) pigs of 2 performance test stations. Heritabilities (±SE) of plasma oxidative status traits as well as their phenotypic and additive genetic correlations with animal performance traits were estimated with multiple-trait REML animal models using VCE software. Results displayed no significant difference between barrows and gilts for FRAP and α-tocopherol in plasma. However, gilts had a significantly higher concentration of MDA and lower GPx activity compared with barrows. Heritability estimates were high for GPx (0.55 ± 0.05), and medium to low for α-tocopherol (0.30 ± 0.06), FRAP (0.22 ± 0.05), and MDA (0.15 ± 0.04). Estimated additive genetic and phenotypic correlations between these four traits were generally low, except for a negative additive genetic correlation between FRAP and GPx of -0.45 (±0.23). Additive genetic correlations between plasma oxidative status traits and animal performance traits were also generally absent or low with maximum values of ~0.3. Parameter estimates in this study have to be interpreted with caution because of the small size of the dataset. Nevertheless, it may be concluded that there is considerable additive genetic variance for plasma oxidative status traits in slaughter pigs. More research is warranted on the genetic determination of oxidative stress in farm animals and its relevance in breeding programs.
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Affiliation(s)
- Martin Ntawubizi
- Department of Animal Production, School of Veterinary Medicine, University of Rwanda, Nyagatare, Rwanda
| | - Katleen Raes
- Research Unit VEG-i-TEC, Department of Food Technology, Safety and Health, Faculty of Bioscience Engineering, Ghent University Campus Kortrijk, Kortrijk, Belgium
| | - Stefaan De Smet
- Laboratory for Animal Nutrition and Animal Product Quality, Department of Animal Sciences and Aquatic Ecology, Faculty of Bioscience Engineering, Ghent University, Gent, Belgium
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Amosova AV, Zoshchuk SA, Volovik VT, Shirokova AV, Horuzhiy NE, Mozgova GV, Yurkevich OY, Artyukhova MA, Lemesh VA, Samatadze TE, Muravenko OV. Phenotypic, biochemical and genomic variability in generations of the rapeseed (Brassica napus L.) mutant lines obtained via chemical mutagenesis. PLoS One 2019; 14:e0221699. [PMID: 31461492 PMCID: PMC6713389 DOI: 10.1371/journal.pone.0221699] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/21/2019] [Accepted: 08/13/2019] [Indexed: 01/06/2023] Open
Abstract
The phenotypic, biochemical and genetic variability was studied in M2-M5 generations of ethyl methansulfonat (EMS, 0.2%) mutagenized rapeseed lines generated from canola, '00', B. napus cv. Vikros. EMS mutagenesis induced extensive diversity in morphological and agronomic traits among mutant progeny resulted in selection of EMS populations of B. napus- and B. rapa-morphotypes. The seeds of the obtained mutant lines were high-protein, low in oil and stabilized in contents of main fatty acids which make them useful for feed production. Despite the increased level of various meiotic abnormalities revealed in EMS populations, comparative karyotype analysis and FISH-based visualization of 45S and 5S rDNA indicated a high level of karyotypic stability in M2-M5 plants, and therefore, the obtained mutant lines could be useful in further rapeseed improvement. The revealed structural chromosomal reorganizations in karyotypes of several plants of B. rapa-type indicate that rapeseed breeding by chemical mutagenesis can result in cytogenetic instability in the mutant progeny, and therefore, it should include the karyotype examination. Our findings demonstrate that EMS at low concentrations has great potential in rapeseed improvement.
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Affiliation(s)
- Alexandra V. Amosova
- Engelhardt Institute of Molecular Biology, Russian Academy of Sciences, Moscow, Russian Federation
- * E-mail:
| | - Svyatoslav A. Zoshchuk
- Engelhardt Institute of Molecular Biology, Russian Academy of Sciences, Moscow, Russian Federation
| | - Valentina T. Volovik
- Federal Williams Research Center of Forage Production and Agroecology, Lobnya, Moscow region, Russian Federation
| | - Anna V. Shirokova
- Koltzov Institute of Developmental Biology, Russian Academy of Sciences, Moscow, Russian Federation
| | - Nickolai E. Horuzhiy
- Institute of Genetics and Cytology, National Academy of Sciences of Belarus, Minsk, Belarus
| | - Galina V. Mozgova
- Institute of Genetics and Cytology, National Academy of Sciences of Belarus, Minsk, Belarus
| | - Olga Yu. Yurkevich
- Engelhardt Institute of Molecular Biology, Russian Academy of Sciences, Moscow, Russian Federation
| | - Margarita A. Artyukhova
- Engelhardt Institute of Molecular Biology, Russian Academy of Sciences, Moscow, Russian Federation
| | - Valentina A. Lemesh
- Institute of Genetics and Cytology, National Academy of Sciences of Belarus, Minsk, Belarus
| | - Tatiana E. Samatadze
- Engelhardt Institute of Molecular Biology, Russian Academy of Sciences, Moscow, Russian Federation
| | - Olga V. Muravenko
- Engelhardt Institute of Molecular Biology, Russian Academy of Sciences, Moscow, Russian Federation
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Effects of Dietary Conjugated Linoleic Acid and Selected Vegetable Oils or Vitamin E on Fatty Acid Composition of Hen Egg Yolks. ANNALS OF ANIMAL SCIENCE 2019. [DOI: 10.2478/aoas-2018-0052] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
Abstract
Abstract
The objective of this study was to produce eggs enriched with conjugated linoleic acid (CLA) and ameliorate their fatty acid profile using the appropriate combination of dietary CLA with or without vegetable oils (olive oil or rapeseed oil) and vitamin E. In Experiment 1, 25-week-old laying hens were randomly distributed into eight groups of nine. Birds were fed with a standard diet with four different levels of CLA (0.0, 0.5, 0.75, 1.0%) and vegetable oils (olive oil or rapeseed oil, both in the amount of 1.46%). In Experiment 2, hens were randomly distributed into 12 groups of nine. The same four levels of CLA with three doses of vitamin E (0, 150, 300 mg/kg of diet) were applied. In both experiments, eggs were collected twice (at 4 and 8 weeks) for fatty acid profiling using GCMS. The differences between treatment means were considered significant at P<0.05. CLA treatments significantly increased the content of CLA, saturated fatty acids (SFA), and significantly decreased the content of monounsaturated fatty acids (MUFA) in the egg yolk, whereas levels of polyunsaturated fatty acids (PUFA) were unaffected. The vegetable oils used did not prevent the negative effects of CLA effectively. Only after eight weeks of experiment 1 SFA levels were significantly lower, but MUFA levels were significantly higher in groups fed with rapeseed oil compared to groups fed with olive oil. In experiment 2, the addition of vitamin E to the hen diet did not have an essential influence on the lipid profile of egg yolks.
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Brodowska M, Guzek D, Jóźwik A, Głąbska D, Godziszewska J, Wojtasik-Kalinowska I, Zarodkiewicz M, Gantner M, Wierzbicka A. The effect of high-CO2 atmosphere in packaging of pork from pigs supplemented with rapeseed oil and antioxidants on oxidation processes. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2018.09.077] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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Long W, Hu M, Gao J, Chen S, Zhang J, Cheng L, Pu H. Identification and Functional Analysis of Two New Mutant BnFAD2 Alleles That Confer Elevated Oleic Acid Content in Rapeseed. Front Genet 2018; 9:399. [PMID: 30294343 PMCID: PMC6158388 DOI: 10.3389/fgene.2018.00399] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/11/2018] [Accepted: 08/31/2018] [Indexed: 01/23/2023] Open
Abstract
Rapeseed (Brassica napus L.) is a vital oil crop worldwide. High oleic acid content is a desirable quality trait for rapeseed oil, which makes it more beneficial to human health. However, many germplasm resources with high oleic acid content in rapeseed have not been evaluated with regard to their genotypes, making it difficult to select the best strains with this trait for the breeding of high oleic acid rapeseed variety. This work was to explore the gene-regulation mechanism of this trait using a new super-high oleic acid content (∼85%) line N1379T as genetic material. In this study, the sequences of four homologous fatty acid desaturase (BnFAD2) genes were compared between super-high (∼85%, N1379T) and normal (∼63%) oleic acid content lines. Results showed that there were two single-nucleotide polymorphisms (SNPs) in BnFAD2-1 and BnFAD2-2, respectively, which led to the amino acid changes (E106K and G303E) in the corresponding proteins. Functional analysis of both genes in yeast confirmed that these SNPs were loss-of-function mutations, thus limiting the conversion of oleic acid to linoleic acid and resulting in the considerable accumulation of oleic acid. Moreover, two specific cleaved amplified polymorphic sequences (CAPS) markers for the two SNPs were developed to identify genotypes of each line in the F2 and BC1 populations. Furthermore, these two mutant loci of BnFAD2-1 and BnFAD2-2 genes were positively associated with elevated oleic acid levels and had a similar effect with regard to the increase of oleic acid content. Taken together, these two novel SNPs in two different BnFAD2 genes jointly regulated the high oleic acid trait in this special germplasm. The study provided insight into the genetic regulation involved in oleic acid accumulation and highlighted the use of new alleles of BnFAD2-1 and BnFAD2-2 in breeding high oleic acid rapeseed varieties.
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Affiliation(s)
- Weihua Long
- Key Lab of Cotton and Rapeseed (Nanjing) of Ministry of Agriculture, Institute of the Industrial Crops, Jiangsu Academy of Agriculture Sciences, Nanjing, China
| | - Maolong Hu
- Key Lab of Cotton and Rapeseed (Nanjing) of Ministry of Agriculture, Institute of the Industrial Crops, Jiangsu Academy of Agriculture Sciences, Nanjing, China
| | - Jianqin Gao
- Key Lab of Cotton and Rapeseed (Nanjing) of Ministry of Agriculture, Institute of the Industrial Crops, Jiangsu Academy of Agriculture Sciences, Nanjing, China
| | - Song Chen
- Key Lab of Cotton and Rapeseed (Nanjing) of Ministry of Agriculture, Institute of the Industrial Crops, Jiangsu Academy of Agriculture Sciences, Nanjing, China
| | - Jiefu Zhang
- Key Lab of Cotton and Rapeseed (Nanjing) of Ministry of Agriculture, Institute of the Industrial Crops, Jiangsu Academy of Agriculture Sciences, Nanjing, China
| | - Li Cheng
- Key Lab of Cotton and Rapeseed (Nanjing) of Ministry of Agriculture, Institute of the Industrial Crops, Jiangsu Academy of Agriculture Sciences, Nanjing, China
| | - Huiming Pu
- Key Lab of Cotton and Rapeseed (Nanjing) of Ministry of Agriculture, Institute of the Industrial Crops, Jiangsu Academy of Agriculture Sciences, Nanjing, China
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Overholt MF, Kim GD, Boler DD, Kerr BJ, Dilger AC. Influence of feeding thermally peroxidized soybean oil to finishing pigs on carcass characteristics, loin quality, and shelf life of loin chops. J Anim Sci 2018; 96:2710-2722. [PMID: 29726946 PMCID: PMC6095266 DOI: 10.1093/jas/sky176] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/20/2018] [Accepted: 05/01/2018] [Indexed: 11/12/2022] Open
Abstract
The objective of this study was to evaluate the effect of feeding soybean oil (SO) with varying levels of peroxidation on carcass traits and shelf life of loins. Fifty-six barrows were randomly assigned to 1 of 4 diets containing 10% fresh SO (22.5 °C) or thermally processed SO (45 °C for 288 h, 90 °C for 72 h, or 180 °C for 6 h), each infused with air at a rate of 15 liter/min. Individually housed pigs were provided ad libitum access to feed for 81 d. At 82 d, pigs were slaughtered and hot carcass weight and liver weights were recorded. Carcass characteristics and fresh loin quality were evaluated 1 d postmortem. Loin chops from each carcass were overwrap-packaged and subjected to a 10-d simulated retail display. Daily measurements of L*, a*, b*, reflectance, and visual discoloration were conducted, evaluation of cooking loss and Warner-Bratzler shear force (WBSF) was conducted on chops stored 0, 5, and 10 d, and thiobarbituric acid reactive substances (TBARS) were evaluated on chops stored 0 and 10 d. Shelf life-related data were analyzed as a completely randomized design with repeated measures in time, with storage location (shelf) as a random effect. Carcasses of 90 °C pigs weighed 6.0, 8.6, and 6.9 kg less (P < 0.03) than 22.5 °C, 45 °C, and 180 °C carcasses, respectively. Livers of 90 °C and 180 °C pigs were 14.3% and 11.7%, respectively, heavier (P ≤ 0.02) than those from pigs fed 22.5 °C SO, with livers of 45 °C being intermediate. Livers of 90 °C pigs represented 0.12 percentage units less (P = 0.02) of ending live weight than livers of 180 °C pigs, and 180 °C livers were 0.12 percentage units less (P < 0.01) of ending live weight than those from pigs fed 22.5 °C SO, with 45 °C being intermediate. There was no difference (P ≥ 0.19) in back fat depth, loin muscle area, or estimated carcass lean percentage among SO treatments, nor was there an effect (P ≥ 0.13) of SO on any early post-mortem loin quality traits or loin composition. There was no effect (P > 0.14) of SO on cooking loss, WBSF, L*, a*, b*, hue angle, reflectance, discoloration, or TBARS; however, there was a tendency (P = 0.09) for chops of 45 °C pigs to have greater (P < 0.04) chroma than either 22.5 °C or 180 °C, with 90 °C being intermediate. Overall, feeding SO cooked at 90 °C for 72 h resulted in reduced carcass weight and dressing percentage; however, there was no evidence that feeding peroxidized SO was detrimental to shelf life of loin chops.
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Affiliation(s)
| | - Gap-Don Kim
- Department of Animal Sciences, University of Illinois, Urbana, IL
- Institute of Agriculture and Life Science, Gyeongsang National University, Jinju, Republic of Korea
| | - Dustin Dee Boler
- Department of Animal Sciences, University of Illinois, Urbana, IL
| | - Brian Jay Kerr
- USDA-ARS National Laboratory for Agriculture and the Environment, Ames, IA
| | - Anna C Dilger
- Department of Animal Sciences, University of Illinois, Urbana, IL
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Chen W, Zeng QF, Xu HP, Fang GF, Wang SD, Li CH, Wang YD, Wang H, Zeng YQ. Comparison and relationship between meat colour and antioxidant capacity of different pig breeds. ANIMAL PRODUCTION SCIENCE 2018. [DOI: 10.1071/an16184] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
Abstract
The objectives of this study were to evaluate meat colour, antioxidant performance of longissimus muscle in different pig breeds, including five Chinese native pig breeds, a Chinese bred pig breed as well as a commercial crossbred pig breed, and to analyse the relationships between meat colour and antioxidant capacity. The results showed that the Chinese native and bred pig breeds have higher meat colour and marbling scores than commercial crossbred pigs. The Chinese native and bred pig breeds showed significantly stronger total antioxidant capacity and superoxide dismutase activity, and lower malondialdehyde contents than commercial crossbred pigs. Moreover, the total antioxidant capacity, superoxide dismutase activity were positively correlated with visual colour, a* and chroma, and negatively correlated with L* and hue angle; on the contrary, the malondialdehyde content was negatively correlated with visual colour, marbling, a*, b* and chroma, and positively correlated with L* and hue angle. In addition, principal component 1 and 2 explained 46.41% and 18.30% of the total variance. These results indicated that meat colour and antioxidant capacity were affected by pig breeds, and meat colour was strongly correlated with antioxidant capacity.
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Sans P, Andrade MJ, Ventanas S, Ruiz J. Quality Characteristics of Fresh Meat from Pigs of the Gascon Breed. FOOD SCI TECHNOL INT 2016. [DOI: 10.1177/1082013204041347] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
Chemical parameters involved in technological meat quality for dry cured processing of Gascon pigs were studied in longissimus dorsi (LD) and biceps femoris (BF) muscles. Muscles from Gascon pigs showed 2.60 and 2.84% of intramuscular fat content, 23.64 and 22.14% protein content and 1.34 and 4.63mg of myoglobin per gram of muscle (respectively LD and BF). Intramuscular fat (IMF) and myoglobin levels were higher than those reported for commercial pigs, but lower than those previously found in Iberian pigs. A similar situation was detected in the fatty acid composition of neutral and polar lipids of both muscles. Thus, monounsaturated fatty acids (MUFA) in neutral lipids of Gascon pig muscles (LD and BF respectively) were 58.27 and 51.98%, while polyunsaturated fatty acids (PUFA) levels were 5.61 and 14.13% respectively; values similar to those found in Iberian pigs and quite different to usual values in commercial pig breeds. The same trend was found in polar lipids. Both muscles showed a low susceptibility to induced lipid oxidation, in agreement with their fatty acid composition. These results pointed out that meat from pigs of the Gascon breed showed optimal characteristics for dry cured processing.
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Affiliation(s)
- P. Sans
- ENV Toulouse – Unité Productions Animales – Economie. 23, Chemin des Capelles 31 076 Toulose, Cedex 3, France
| | | | | | - J. Ruiz
- Tecnología de los Alimentos, Facultad de Veterinaria, Universidad de Extremadura, Campus Universitario s/n, 10071 Cáceres, Spain
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Szterk A, Rogalski M, Mikiciuk J, Pakuła L, Waszkiewicz-Robak B. Effect of Dietary α-Tocopherol on Level of Vitamin E in Pure Polish Landrace and Hybrid Polish Landrace × Duroc Swine Breeds and Processed Meat. J FOOD PROCESS PRES 2016. [DOI: 10.1111/jfpp.12712] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Arkadiusz Szterk
- Department of Food Analysis; Prof. Waclaw Dabrowski Institute of Agricultural and Food Biotechnology; 36 Rakowiecka 02-532 Warsaw Poland
| | - Mateusz Rogalski
- Faculty of Human Nutrition and Consumer Sciences; Warsaw University of Life Sciences; 159 c Nowoursynowska 02-776 Warsaw Poland
| | - Jakub Mikiciuk
- Faculty of Human Nutrition and Consumer Sciences; Warsaw University of Life Sciences; 159 c Nowoursynowska 02-776 Warsaw Poland
| | - Lucyna Pakuła
- Department of Food Analysis; Prof. Waclaw Dabrowski Institute of Agricultural and Food Biotechnology; 36 Rakowiecka 02-532 Warsaw Poland
| | - Bożena Waszkiewicz-Robak
- Food Technology and Food Service Institute, Lomza State University of Applied Sciences; 14 Akademicka 18-400 Łomża Poland
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Di Giancamillo A, Rossi R, Pastorelli G, Deponti D, Carollo V, Casamassima D, Domeneghini C, Corino C. The effects of dietary verbascoside on blood and liver oxidative stress status induced by a high n-6 polyunsaturated fatty acids diet in piglets. J Anim Sci 2016; 93:2849-59. [PMID: 26115272 DOI: 10.2527/jas.2014-8607] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Abstract
Twenty-four weaned female Hypor piglets (10.9 ± 0.1 kg mean BW) were used to evaluate the antioxidant effect of a natural extract, titrated in verbascoside, on blood and liver oxidative status in relation to a high intake of n-6 PUFA, inducing oxidative stress. Piglets were assigned to 1 of 3 experimental groups; the first group was fed a diet with 9% sunflower oil (T1) and the second received the sunflower oil diet supplemented with 5 mg of verbascoside/kg feed from Verbenaceae extract (Lippia spp.; T2). The third group was fed a control diet (CTR), in which an isoenergetic replacement of oil by starch was done. Blood samples were collected at the beginning and the end of the trial (30 d). At the end of the trial, the animals were slaughtered and the liver specimens were collected. Oxidative stress markers, including total antiradical activity, superoxide dismutase (SOD), glutathione peroxidase (GPX), and catalase (CAT) activities, were determined in blood samples. Alanine aminotransferase (ALT), aspartate aminotransferase (AST), and γ-glutamyl transferase (GGT) plasma levels were also evaluated. Immunohistochemistry and western blot analyses were performed in liver to evaluate heat shock protein (Hsp) 70, Hsp90, and Kupffer and Ito cell activation. Liver activities of SOD, GPX, and CAT were also determined. Total antiradical activity in blood and red blood cells were affected (P < 0.01) by dietary treatments. The n-6 PUFA supplementation at a high dosage for 30 d induced oxidative stress, decreasing total antiradical activity in blood and red blood cells (CTR vs. T1 + T2; P < 0.01) and plasma CAT activity (CTR vs. T1 + T2; P = 0.088) and increasing ALT value (CTR vs. T1 + T2; P < 0.01). Also, in liver, the CAT and GPX activities tended to be lower in pigs fed n-6 PUFA diets than pigs fed a control diet (CTR vs. T1 + T2; = 0.090 and = 0.085, respectively). The liver samples presented a normal architecture and no Ito and Kupffer cell activations were observed. In liver, the SOD activity tended to be lower in the T1 group (P = 0.064) than in the CTR and T2 groups. Moreover, the level of Hsp70 was higher (P < 0.01) in the T1 group than the CTR and T2 groups. These data suggest that the dose of dietary verbascoside partially restores the antioxidant status of the liver without affecting the systemic responses to oxidative stress induced by a high-fat diet.
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Dal Bosco A, Mugnai C, Mattioli S, Rosati A, Ruggeri S, Ranucci D, Castellini C. Transfer of bioactive compounds from pasture to meat in organic free-range chickens. Poult Sci 2016; 95:2464-71. [PMID: 26769274 DOI: 10.3382/ps/pev383] [Citation(s) in RCA: 39] [Impact Index Per Article: 4.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/27/2015] [Accepted: 11/02/2015] [Indexed: 11/20/2022] Open
Abstract
The aim of this study was to analyze the transfer of bioactive compounds from the pasture to the body and meat of organic free-range chickens and to verify the effect of these compounds on the oxidative processes of the meat. Starting at 21 d of age, 100 male naked-neck birds were divided into two homogeneous groups: an indoor group (0.12 m(2)/bird) and an outdoor group (0.12 m(2)/bird indoor and 10 m(2)/bird of forage paddock). At slaughter (81 d of age), blood samples were collected, and the carcasses were stored for 24 h at 4°C (20 birds/group). The grass samples had higher values of carotenoids, tocopherols, and flavonoids respect to standard feed (based on dry matter comparison). The polyunsaturated fatty acid ( PUFA: ) content was also greater in grass, especially the n-3 series (so named because its first double bond occurs after the third carbon atom counting from the methyl at the end of the molecule). The antioxidant profile of the grass improved the antioxidant status of the crop and gizzard contents in the outdoor chickens. The higher antioxidant intake resulted in a higher plasma concentration of antioxidants in outdoor birds; thiobarbituric acid reactive substances ( TBARS: ) and the antioxidant capacity of the plasma were also better in the outdoor than the indoor group. The meat of the outdoor birds had higher levels of antioxidants, mainly due to the higher amount of tocopherols and tocotrienols. Despite the higher antioxidant protection in the drumstick of the outdoor group, the TBARs value was greater, probably due to the kinetic activity of birds, the higher percentage of PUFAs, and the peroxidability index. In conclusion, grazing improved the nutritional value of the meat (PUFA n-3 and the ratio between n-6 and n-3 PUFA) with a minor negative effect on the oxidative stability. Suitable strategies to reduce such negative effects (e.g., reduction of kinetic activity in the last days of rearing) should be studied.
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Affiliation(s)
- A Dal Bosco
- Dept. of Agricultural, Food and Environmental Science, University of Perugia, Borgo 20 Giugno, 74, 06100 Perugia, Italy
| | - C Mugnai
- Dept. Food Science, University of Teramo, Via C. Lerici 1, 64023 Mosciano S.A., Italy
| | - S Mattioli
- Dept. of Agricultural, Food and Environmental Science, University of Perugia, Borgo 20 Giugno, 74, 06100 Perugia, Italy
| | - A Rosati
- Consiglio per la ricerca in agricoltura e l'analisi dell'economia agraria, centro di ricerca per l'olivicoltura e l'industria olearia (CRA - OLI), via Nursina 2, 06049 Spoleto (PG), Italy
| | - S Ruggeri
- Dept. of Agricultural, Food and Environmental Science, University of Perugia, Borgo 20 Giugno, 74, 06100 Perugia, Italy
| | - D Ranucci
- Dept. of Veterinary Medicine, Via san Costanzo, 4, 06126, Perugia, Italy
| | - C Castellini
- Dept. of Agricultural, Food and Environmental Science, University of Perugia, Borgo 20 Giugno, 74, 06100 Perugia, Italy
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Peiretti PG, Gai F, Brugiapaglia A, Mussa PP, Meineri G. Fresh meat quality of pigs fed diets with different fatty acid profiles and supplemented with red wine solids. FOOD SCIENCE AND TECHNOLOGY 2015. [DOI: 10.1590/1678-457x.6653] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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19
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Post-mortem oxidative stability of three yak (Bos grunniens) muscles as influenced by animal age. Meat Sci 2015; 105:121-5. [DOI: 10.1016/j.meatsci.2015.03.014] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/07/2014] [Revised: 01/20/2015] [Accepted: 03/14/2015] [Indexed: 11/30/2022]
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20
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Li YJ, Li LY, Li JL, Zhang L, Gao F, Zhou GH. Effects of dietary supplementation with ferulic Acid or vitamin e individually or in combination on meat quality and antioxidant capacity of finishing pigs. ASIAN-AUSTRALASIAN JOURNAL OF ANIMAL SCIENCES 2015; 28:374-81. [PMID: 25656211 PMCID: PMC4341082 DOI: 10.5713/ajas.14.0432] [Citation(s) in RCA: 28] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Subscribe] [Scholar Register] [Received: 06/12/2014] [Revised: 08/27/2014] [Accepted: 10/16/2014] [Indexed: 02/07/2023]
Abstract
This study aimed to evaluate the effects of vitamin E (VE), ferulic acid (FA) and their combination supplementation on meat quality and antioxidant capacities of finishing pigs. Sixty barrows were randomly allocated to four experimental diets using a 2×2 factorial arrangement with 2 VE supplemental levels (0 or 400 mg/kg) and 2 FA supplemental levels (0 or 100 mg/kg) in basal diets. After 28 days, six pigs per treatment were slaughtered. The results showed that VE supplementation increased loin eye area of pigs (p<0.05) and FA supplementation increased pH45min value (p<0.05). The interaction of FA×VE was observed in shear force of longissimus dorsi muscle (p<0.05). Moreover, supplementation with VE decreased hepatic and sarcous malondialdehyde (MDA) content, increased hepatic glutathione (GSH) content and sarcous glutathione peroxidase (GSH-Px) activity (p<0.05). Additionally, supplementation with FA increased hepatic GSH-Px activity and decreased sarcous MDA content (p<0.05). However, dietary treatment did not affect the expression of genes related to nuclear factor, erythroid 2-like 2 (NFE2L2) pathway. These results suggest that dietary FA and VE could partially improve meat quality and antioxidant capacity of finishing pigs, but not by activating NFE2L2 pathway under the normal conditions of farming.
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Effects of supplementation with two sources and two levels of copper on meat lipid oxidation, meat colour and superoxide dismutase and glutathione peroxidase enzyme activities in Nellore beef cattle. Br J Nutr 2014; 112:1266-73. [DOI: 10.1017/s0007114514002025] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
Abstract
In the present study, thirty-five Nellore bulls were used to determine the effects of two levels and two sources (organic and inorganic) of Cu supplementation on the oxidative stability of lipids, measured by the thiobarbituric acid-reactive substance (TBARS) test, meat colour and superoxide dismutase (SOD) and glutathione peroxidase (GSH-Px) enzyme activities. The following treatments were used: (1) control (C) – basal diet without supplementation of Cu (7 mg Cu/kg DM); (2) I10 – basal diet supplemented with 10 mg Cu/kg DM in the form of copper sulphate (inorganic form); (3) I40 – basal diet supplemented with 40 mg Cu/kg DM in the form of copper sulphate; (4) O10 – basal diet supplemented with 10 mg Cu/kg DM in the form of copper proteinate (organic form); (5) O40 – basal diet supplemented with 40 mg Cu/kg DM in the form of copper proteinate. Lipid oxidation was determined in meat samples exposed to display, modified atmosphere (MA) and vacuum packaging (VC) conditions and in liver samples using the TBARS test. These samples were also evaluated for meat discolouration after exposure to air. The activities of SOD and GSH-Px enzymes were determined in liver samples. In display, MA and VC conditions, the TBARS values of samples from animals supplemented with 40 mg Cu/kg DM were lower than those of samples from control animals. There was no effect of treatment on the colour variables (L*,a*,b*). There was also no significant effect of treatment on hepatic TBARS concentrations and GSH-Px activity. Supplementation with Cu at 40 mg/kg, regardless of the source, induced higher hepatic SOD activity compared with the control treatment. In conclusion, Cu supplementation improved the oxidative stability of lipids in samples exposed to display, MA and VC conditions, demonstrating the antioxidant effect of this mineral.
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Lu T, Harper AF, Zhao J, Dalloul RA. Effects of a dietary antioxidant blend and vitamin E on growth performance, oxidative status, and meat quality in broiler chickens fed a diet high in oxidants. Poult Sci 2014; 93:1649-57. [PMID: 24864296 DOI: 10.3382/ps.2013-03826] [Citation(s) in RCA: 29] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
Abstract
The aim of the study was to determine the effects of a dietary antioxidant blend (AB) and vitamin E on performance, oxidative status, and meat quality. Cobb 500 male broilers (n = 1,200, d 0) were randomly distributed into 6 treatments with 10 replicate pens. Treatments included 1) HO: high oxidant diet, vitamin E at 10 IU/kg, 3% oxidized soybean oil, 3% polyunsaturated fatty acid (PUFA) source; 2) VE: the HO diet with vitamin E at 200 IU/kg; 3) AOX: the HO diet with AB at 135 mg/kg; 4) VE+AOX: the HO diet with vitamin E at 200 IU/kg and AB at 135 mg/kg; 5) SC: standard control; and 6) PC: positive control, the SC diet with AB at 135 mg/kg. From d 0 through d 21, high oxidant diet treatment birds had greater BW, ADG, and ADFI than the SC birds; the AOX birds had better G:F on d 10 and 42, and from d 0 to 42 than SC birds (P < 0.05). The plasma TBA reactive substance level was lower in the AOX birds than the VE treatment birds in all phases (P < 0.05). High oxidant diet treatment birds had greater α-1-acid glycoprotein levels on d 10 than SC and PC birds (P < 0.05). The AOX, PC, and SC birds had a greater level of uric acid than the HO and VE+AOX birds on d 10. Superoxide dismutase expression in the liver was less with the HO treatment compared with the SC treatment on d 7 (P < 0.05). The vitamin E concentration in the breast muscle was greatest in the VE birds, whereas vitamin A concentration was greater in the PC birds compared with the SC birds on d 21 (P < 0.05). Compared with VE and AOX, the HO treatment had greater drip loss (P < 0.05). In conclusion, dietary addition of AOX was effective in improving growth, moderately restored the whole body antioxidant capability, and reduced drip loss.
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Affiliation(s)
- T Lu
- Department of Animal and Poultry Sciences, Virginia Tech, Blacksburg 24061
| | - A F Harper
- Department of Animal and Poultry Sciences, Virginia Tech, Blacksburg 24061
| | - J Zhao
- Novus International Inc., St. Charles, MO 63304
| | - R A Dalloul
- Department of Animal and Poultry Sciences, Virginia Tech, Blacksburg 24061
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Antequera T, Pérez-Palacios T, Rodas E, Rodríguez M, Córdoba JJ. Effect of muscle type and frozen storage on the quality parameters of Iberian restructured meat preparations. FOOD SCI TECHNOL INT 2013; 20:543-54. [PMID: 23897979 DOI: 10.1177/1082013213496417] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
The main objective of this study was to evaluate the effect of muscle type and frozen storage on the quality of restructured meat preparations from undervalued Iberian muscle to make use of meat from a high-quality and natural pig production system. The effect of two muscle types (i.e. white-glycolytic (W) and red-oxidative (R)) and frozen storage (lasting 0, 30, 60 and 90 days) on quality characteristics were assessed. Significant differences were found between the W and R Iberian restructured preparations in most physicochemical and some colour, texture and sensory traits, and in the fatty acid profile and oxidative measurements, suggesting that the R muscles are more suitable; however, the microbial contamination should be reduced. Frozen storage reduced but did not eliminate the initial microbial contamination, and it enhanced some quality traits in the Iberian restructured preparations, i.e. increased a* values, cohesiveness and juiciness and decreased adhesiveness and pastiness, without negatively affecting any parameter. Thus, frozen Iberian restructured preparations are recommended to be commercialized. In addition, the implementation or revision of Hazard Analysis and Critical Control Point is recommended to reduce microbial contamination.
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Affiliation(s)
- Teresa Antequera
- Food Technology, Faculty of Veterinary Science, University of Extremadura, Avda. de la Universidad, Cáceres, Spain
| | - Trinidad Pérez-Palacios
- Food Technology, Faculty of Veterinary Science, University of Extremadura, Avda. de la Universidad, Cáceres, Spain
| | - Elena Rodas
- Food Technology, Faculty of Veterinary Science, University of Extremadura, Avda. de la Universidad, Cáceres, Spain Food Hygiene and Safety, Faculty of Veterinary Science, University of Extremadura, Avda. de la Universidad, Cáceres, Spain
| | - Mar Rodríguez
- Food Hygiene and Safety, Faculty of Veterinary Science, University of Extremadura, Avda. de la Universidad, Cáceres, Spain
| | - Juan J Córdoba
- Food Hygiene and Safety, Faculty of Veterinary Science, University of Extremadura, Avda. de la Universidad, Cáceres, Spain
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Lahučký R, Bučko O, Haščík P, Liptaj T. Effects of creatine and vitamin E on muscle energetic metabolism, antioxidant stability and meat quality of pigs. ACTA UNIVERSITATIS AGRICULTURAE ET SILVICULTURAE MENDELIANAE BRUNENSIS 2013. [DOI: 10.11118/actaun201260050151] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022] Open
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25
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Lauridsen C, Theil PK, Jensen SK. Composition of α-tocopherol and fatty acids in porcine tissues after dietary supplementation with vitamin E and different fat sources. Anim Feed Sci Technol 2013. [DOI: 10.1016/j.anifeedsci.2012.10.007] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
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Boler DD, Fernández-Dueñas DM, Kutzler LW, Zhao J, Harrell RJ, Campion DR, McKeith FK, Killefer J, Dilger AC. Effects of oxidized corn oil and a synthetic antioxidant blend on performance, oxidative status of tissues, and fresh meat quality in finishing barrows. J Anim Sci 2012; 90:5159-69. [DOI: 10.2527/jas.2012-5266] [Citation(s) in RCA: 50] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Affiliation(s)
- D. D. Boler
- Department of Animal Sciences, University of Illinois, Urbana 61801
| | | | - L. W. Kutzler
- Department of Animal Sciences, University of Illinois, Urbana 61801
| | - J. Zhao
- Novus International, Inc., St. Charles, MO 63304
| | | | - D. R. Campion
- Department of Animal Sciences, University of Illinois, Urbana 61801
| | - F. K. McKeith
- Department of Animal Sciences, University of Illinois, Urbana 61801
| | - J. Killefer
- Department of Animal Sciences, University of Illinois, Urbana 61801
| | - A. C. Dilger
- Department of Animal Sciences, University of Illinois, Urbana 61801
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27
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Bertol TM, de Campos RML, Ludke JV, Terra NN, de Figueiredo EAP, Coldebella A, dos Santos Filho JI, Kawski VL, Lehr NM. Effects of genotype and dietary oil supplementation on performance, carcass traits, pork quality and fatty acid composition of backfat and intramuscular fat. Meat Sci 2012; 93:507-16. [PMID: 23273458 DOI: 10.1016/j.meatsci.2012.11.012] [Citation(s) in RCA: 27] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/11/2012] [Revised: 11/08/2012] [Accepted: 11/10/2012] [Indexed: 10/27/2022]
Abstract
A 42-day study was conducted to evaluate the effect of genotype: terminal sire line Duroc×F1 (DC×F1); terminal sire line Embrapa MS-115×F1 (MS-115×F1); and MS-115×Moura (MS-115×MO) and three dietary oil sources: soybean; canola; and canola+flax, on performance, carcass traits, pork quality, and fatty acid composition. Genotype affected the technological quality of pork and fatty acid profile. MS-115-sired pigs had better meat color and Duroc-sired pigs had higher intramuscular fat content, more saturated fat and better omega-6/omega-3 ratio. Moura breed influenced positively meat tenderness and intramuscular fat. Diet did not affect the technological quality of the meat. Canola or canola+flax oil diet supplementations increased monounsaturated and C18:3 and decreased C18:2 fatty acids, reducing the omega-6/omega-3 ratio. The best omega-6/omega-3 ratio was obtained through supplementation with canola+flax.
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Affiliation(s)
- T M Bertol
- Embrapa Suínos e Aves, BR 153, KM 110, Vila Tamanduá, 89700-000, Concórdia, SC, Brazil.
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28
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Tejerina D, García-Torres S, Cabeza de Vaca M, Vázquez FM, Cava R. Effect of production system on physical-chemical, antioxidant and fatty acids composition of Longissimus dorsi and Serratus ventralis muscles from Iberian pig. Food Chem 2012; 133:293-9. [PMID: 25683398 DOI: 10.1016/j.foodchem.2012.01.025] [Citation(s) in RCA: 46] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/24/2011] [Revised: 01/10/2012] [Accepted: 01/14/2012] [Indexed: 11/28/2022]
Abstract
The effect of three production systems of Iberian pigs namely Montanera (free-range system and feeding based on acorns and grass), Recebo (free-range system and nutrition based in combination of acorns, grass and mixed feeds) and Intensive (confinement with mixed feeds) on some quality traits of Longissimus dorsi (LD) and Serratus ventralis (SV) muscles were studied. Muscles from pigs raised in the Montanera system showed significantly higher CIE L(∗), a(∗) and b(∗) values and higher haem pigment content than those from Intensive system. Similarly, muscles from pigs raised in the Montanera system had significantly higher contents of α and γ-tocopherol and phenolic compounds contents and higher lipophilic and hydrophilic activity antioxidant than those from pigs raised in the Intensive system. Fatty acids profiles from Montanera pigs had significantly higher monounsaturated (MUFA) and polyunsaturated (PUFA) fatty acids and lower saturated fatty acids (SFA) than those from pigs raised in the Intensive system. In relation to muscle effect, LD showed lower intramuscular fat (IMF), α-tocopherol, phenolic compounds, lipid oxidation and PUFA, but higher MUFA than SV.
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Affiliation(s)
- D Tejerina
- Research Center "Finca La Orden-Valdesequera", Junta de Extremadura, Ctra. N-V Km 372, 06187 Guadajira, Badajoz, Spain.
| | - S García-Torres
- Research Center "Finca La Orden-Valdesequera", Junta de Extremadura, Ctra. N-V Km 372, 06187 Guadajira, Badajoz, Spain
| | - M Cabeza de Vaca
- Research Center "Finca La Orden-Valdesequera", Junta de Extremadura, Ctra. N-V Km 372, 06187 Guadajira, Badajoz, Spain
| | - F M Vázquez
- Research Center "Finca La Orden-Valdesequera", Junta de Extremadura, Ctra. N-V Km 372, 06187 Guadajira, Badajoz, Spain
| | - R Cava
- Tradinnoval Research Group, Faculty of Veterinary Science, University of Extremadura, Cáceres 10003, Spain
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29
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Nutritional evaluation of the lipid fraction of feral wild boar (Sus scrofa scrofa) meat. Meat Sci 2011; 89:457-61. [DOI: 10.1016/j.meatsci.2011.05.005] [Citation(s) in RCA: 29] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/05/2010] [Revised: 05/09/2011] [Accepted: 05/12/2011] [Indexed: 11/18/2022]
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30
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Estévez M, Ventanas S, Heinonen M, Puolanne E. Protein carbonylation and water-holding capacity of pork subjected to frozen storage: effect of muscle type, premincing, and packaging. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2011; 59:5435-43. [PMID: 21506554 DOI: 10.1021/jf104995j] [Citation(s) in RCA: 61] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/26/2023]
Abstract
The present work aimed to study the relationship between protein carbonylation and the loss of water-holding capacity (WHC) occurring during frozen storage of porcine muscles. Pork samples corresponding to two different muscle types, glycolytic M. longissimus dorsi (LD) and oxidative M. psoas major (PM), and subjected to two different premincing, minced (MINCED) and intact pork pieces (INTACT), and packaging, vacuum packaged (VACUUM) and packed in oxygen-permeable bags (OXYGEN), procedures were frozen (-18 °C/12 weeks) and analyzed at sampling times upon thawing (weeks 1, 4, 8, and 12) for the relative amount of specific protein carbonyls, α-aminoadipic and γ-glutamic semialdehydes (AAS and GGS, respectively), and their ability to hold water using two different techniques. The formation of protein carbonyls occurred concomitantly with the loss of WHC, and both phenomena were found to be more intense in LD muscles and in MINCED and OXYGEN pork samples. The loss in WHC was from ca. 10 to 30% in 12 weeks, depending on the method of determination. Plausible mechanisms by which protein carbonylation may decrease the WHC of pork samples are thoroughly discussed in the present paper. Besides the likely impact of protein carbonylation in the water-myofibrillar protein relationships, the implication of AAS and GGS in further reactions including plausible cross-linking would explain the decrease of these semialdehydes by the end of frozen storage and would reinforce their liability in the loss of WHC of porcine muscles. The exact nature of these reactions, however, should be investigated in further studies.
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Affiliation(s)
- Mario Estévez
- Department of Food and Environmental Sciences, Food Chemistry, University of Helsinki, Helsinki, Finland.
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31
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Sales J, Koukolová V. Dietary vitamin E and lipid and color stability of beef and pork: modeling of relationships. J Anim Sci 2011; 89:2836-48. [PMID: 21478452 DOI: 10.2527/jas.2010-3335] [Citation(s) in RCA: 23] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Abstract
Dietary vitamin E supplementation provides a feasible option to extend the shelf life of meat. However, the costs of extra supplementation necessitate an accurate level of feeding to achieve the maximum return in product quality improvement. The current study aimed to quantify the effects of total dietary vitamin E intake on muscle α-tocopherol concentration in cattle and pigs, and to relate muscle α-tocopherol concentration to lipid oxidation and color of meat. Through computerized and manual searches, 13 studies with cattle and 10 with pigs were identified that have presented data on dietary vitamin E intake and muscle α-tocopherol concentration. Treatment means from 12 studies with beef and 14 with pork were used to evaluate the effects of muscle α-tocopherol concentration on lipid oxidation, as represented by thiobarbituric acid reactive substances in meat stored or retail displayed at chilled temperatures. With CIELAB a* (redness) values as an indicator of color development, the association between muscle α-tocopherol concentration and color could be evaluated with treatment means from 8 studies with beef and 5 with pork. Different treatments applied within studies resulted in 20 to 66 values available for the respective regression analyses. Relationships could be described effectively by different forms of the Mitscherlich model, which presented an initial value for y when x = 0, an asymptotic plateau, and the rate of change of y with increasing values of x. With the inclusion of experiment as a random effect, the relationship between total dietary vitamin E intake (x, IU/d for cattle and mg/d for pigs) and muscle α-tocopherol concentration (y, µg/g of meat) reached asymptotic plateau values at 5.71 and 4.83 µg/g of meat for cattle and pigs, respectively. The fractional accumulation rate (per total dietary vitamin E intake) of muscle α-tocopherol concentration was considerably greater in pigs (0.0130) than in cattle (0.00174). The form of the relationship between muscle α-tocopherol concentration and thiobarbituric acid reactive substances in pork was influenced by a single value, whereas muscle α-tocopherol concentrations could not be related to a* values in beef. This study presented viable models that could be applied in practice to calculate the amounts of supplemental dietary vitamin E needed to obtain the maximum profit from beef and pork.
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Affiliation(s)
- J Sales
- Department of Nutrition and Feeding of Farm Animals, Institute of Animal Science, Přátelství 815, Uhříněves, 104 00 Prague 10, Czech Republic.
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32
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Zhang W, Xiao S, Lee EJ, Ahn DU. Consumption of oxidized oil increases oxidative stress in broilers and affects the quality of breast meat. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2011; 59:969-974. [PMID: 21192702 DOI: 10.1021/jf102918z] [Citation(s) in RCA: 125] [Impact Index Per Article: 9.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/30/2023]
Abstract
A total of 120 4-week-old broiler chickens were allotted to 12 pens and fed one of three diets including control, oxidized diet (5% oxidized oil), or antioxidant-added diet (500 IU vitamin E) for 2 weeks. Blood samples were collected at the end of feeding trial, and breast muscles were sampled immediately after slaughter. Breast meats were also collected 24 h after slaughter and used for meat quality measurements. Oxidative stress in blood, lipid and protein oxidation, and sarcoplasmic reticulum Ca²(+)-ATPase (SERCA) activity of breast muscle were determined. The oxidized diet increased oxidative stress in blood and increased carbonyl content in breast meat compared with the other two dietary treatments (P < 0.05). Lipid oxidation of breast muscles with the antioxidant-supplemented diet was lower than that with the oxidized and control diet groups (P < 0.05). Meat from birds fed the oxidized diet showed higher drip loss after 1 and 3 days of storage and greater 0-1 h post-mortem pH decline (P < 0.05). Significant differences in specific SERCA activity in breast muscles from birds fed control and oxidized diets (P < 0.05) were detected. This suggested that dietary oxidized oil induced oxidative stress in live birds and increased lipid and protein oxidation in breast muscle. Decrease in SERCA activity in breast muscles due to oxidative stress in live animals accelerated post-mortem glycolysis, which sped the pH drop after slaughter and increased drip loss, indicating that oxidation of diet can cause PSE-like (pale, soft, and exudative) conditions in broiler breast muscles.
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Affiliation(s)
- Wangang Zhang
- Department of Animal Science, Iowa State University, Ames, Iowa 50011-3150, USA
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33
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Kang SN, Song YM, Kim CW, Kim TW, Chu GM, Yang BS, Jin SK, Kim IS. Effect of Feeding High Carbohydrate-Low Fat Fermented Feed on the Meat Quality Characteristics in Finishing Pigs. Korean J Food Sci Anim Resour 2010. [DOI: 10.5851/kosfa.2010.30.5.826] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022] Open
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34
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Vossen E, Ntawubizi M, Raes K, Smet K, Huyghebaert G, Arnouts S, De Smet S. Effect of dietary antioxidant supplementation on the oxidative status of plasma in broilers. J Anim Physiol Anim Nutr (Berl) 2010; 95:198-205. [DOI: 10.1111/j.1439-0396.2010.01041.x] [Citation(s) in RCA: 36] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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35
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Virág G, Tóth T, Schmidt J, Zsédely E, Eiben C. Effect of dietary vegetable oil combined with vitamin E supplementation and gender on the pH and colour of rabbit meat and dissected fat. ACTA ALIMENTARIA 2010. [DOI: 10.1556/aalim.39.2010.2.7] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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36
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Peng Q, Hu Y, Wei R, Zhang Y, Guan C, Ruan Y, Liu C. Simultaneous silencing of FAD2 and FAE1 genes affects both oleic acid and erucic acid contents in Brassica napus seeds. PLANT CELL REPORTS 2010; 29:317-25. [PMID: 20130882 DOI: 10.1007/s00299-010-0823-y] [Citation(s) in RCA: 32] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/29/2009] [Revised: 01/11/2010] [Accepted: 01/12/2010] [Indexed: 05/18/2023]
Abstract
The fatty acid composition in the seed oil was significantly modified following the introduction of transgenes. To further enhance the desirable characteristics of rapeseed oil, it would be beneficial to develop a new approach for the simultaneous silencing of two or more target genes. Our goals in the current study were to (1) increase oleic acid to more than 75%, (2) reduce polyunsaturated fatty acids (PUFA) to about 10% and erucic acid to zero, and (3) accomplish these changes in a single-transformation event. In a single transformation, two fragments amplified from the fatty acid (Delta12)-desaturase 2 (BnaFAD2) and fatty acid elongase 1 (BnaFAE1) genes of Brassica napus were linked together to form a fusion fragment. The fusion fragment was then used to assemble unique intron-spliced hairpin interfering constructs. In the transgenic plant FFRP4-4, the expression of BnaFAD2 and BnaFAE1 genes was completely inhibited. The composition of oleic acid in FFRP4-4 rose to 85%, PUFA dropped to 10% and erucic acid was undetectable. All hybrid F(1) seeds obtained from the reciprocal crossing of FFRP4-4 and GX-parents (with different genetic backgrounds) contained more than 80% oleic acid, about 10% PUFA and very low, or undetectable, erucic acid. The results confirmed that the fusion fragment silencing construct can simultaneously and effectively silence the target genes on a consistent basis. The strategy provides a useful tool for detecting gene function and advancing genetic engineering techniques for the improvement of agricultural crops.
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Affiliation(s)
- Qi Peng
- Hunan Provincial Key Laboratory of Crop Germplasm Innovation and Utilization, Hunan Provincial Institute of Oil Crops, Hunan Agricultural University, Changsha 410128, China
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37
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Lipids deposition, composition and oxidative stability of subcutaneous adipose tissue and Longissimus dorsi muscle in Guizhou mini-pig at different developmental stages. Meat Sci 2010; 84:684-90. [DOI: 10.1016/j.meatsci.2009.11.003] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/04/2009] [Revised: 10/15/2009] [Accepted: 11/04/2009] [Indexed: 11/18/2022]
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38
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Chen T, Zhou GH, Xu XL, Zhao GM, Li CB. Phospholipase A2 and antioxidant enzyme activities in normal and PSE pork. Meat Sci 2009; 84:143-6. [PMID: 20374766 DOI: 10.1016/j.meatsci.2009.08.039] [Citation(s) in RCA: 38] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/20/2009] [Revised: 06/16/2009] [Accepted: 08/21/2009] [Indexed: 11/18/2022]
Abstract
In order to reveal the relationship between phospholipase A(2) and antioxidant enzymes and drip loss in pork, the study was designed to examine the effects of phospholipase A(2) and antioxidant enzymes on the water-holding capacity of pork during postmortem chilling. Six PSE and RFN samples (longissimus muscle) were used to determine the activities of phospholipase A(2) (tPLA(2,) cPLA(2)+sPLA(2) and iPLA(2)), superoxide dismutase (SOD) and GSH-Px, and acid phospholipase. The results showed that pH(1 h) and pH(24 h) from PSE pork were lower (p<0.01) than for normal pork (RFN), but the L* value at 1h and 24h postmortem, TBARS content, drip loss at 48 h and 96 h, cooking loss, tPLA(2) activity and iPLA(2) were higher (p<0.01) than of normal pork. Correlation analysis indicated that drip loss at 48 h was negatively related to pH(1 h) (p<0.01) and pH(24 h) (p<0.01) but positively to T(1 h) (p<0.01) and the activities of total phospholipase A(2) (p<0.05) and calcium-independent phospholipases A(2) (p<0.01). The tPLA(2) and GSH-Px play important roles in drip loss.
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Affiliation(s)
- Tao Chen
- College of Food Science and Technology, Yunnan Agricultural University, Kunming, PR China
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39
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Shireen K, Pace R, Mahboob M, Khan A. Effects of dietary vitamin E, C and soybean oil supplementation on antioxidant enzyme activities in liver and muscles of rats. Food Chem Toxicol 2008; 46:3290-4. [DOI: 10.1016/j.fct.2008.07.015] [Citation(s) in RCA: 42] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/16/2007] [Revised: 04/23/2008] [Accepted: 07/21/2008] [Indexed: 01/19/2023]
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40
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Imanari M, Kadowaki M, Fujimura S. Regulation of taste-active components of meat by dietary branched-chain amino acids; effects of branched-chain amino acid antagonism. Br Poult Sci 2008; 49:299-307. [DOI: 10.1080/00071660802155080] [Citation(s) in RCA: 12] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/25/2022]
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41
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Effects of two supplementation levels of linseed combined with CLA or tallow on meat quality traits and fatty acid profile of adipose and different muscle tissues in slaughter pigs. Animal 2008; 2:800-11. [DOI: 10.1017/s175173110800181x] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022] Open
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42
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Apple JK. Effects of nutritional modifications on the water-holding capacity of fresh pork: a review. J Anim Breed Genet 2007; 124 Suppl 1:43-58. [DOI: 10.1111/j.1439-0388.2007.00686.x] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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43
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Significance of fat supplemented diets on pork quality – Connections between specific fatty acids and sensory attributes of pork. Meat Sci 2007; 77:275-86. [DOI: 10.1016/j.meatsci.2007.03.019] [Citation(s) in RCA: 33] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/05/2006] [Revised: 03/06/2007] [Accepted: 03/14/2007] [Indexed: 11/19/2022]
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44
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Lahucky R, Bahelka I, Kuechenmeister U, Vasickova K, Nuernberg K, Ender K, Nuernberg G. Effects of dietary supplementation of vitamins D3 and E on quality characteristics of pigs and longissimus muscle antioxidative capacity. Meat Sci 2007; 77:264-8. [DOI: 10.1016/j.meatsci.2007.03.012] [Citation(s) in RCA: 16] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/02/2006] [Revised: 03/07/2007] [Accepted: 03/14/2007] [Indexed: 10/23/2022]
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45
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Byrne DV, Thamsborg SM, Hansen LL. A sensory description of boar taint and the effects of crude and dried chicory roots (Cichorium intybus L.) and inulin feeding in male and female pork. Meat Sci 2007; 79:252-69. [PMID: 22062753 DOI: 10.1016/j.meatsci.2007.09.009] [Citation(s) in RCA: 22] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/21/2006] [Revised: 09/11/2007] [Accepted: 09/18/2007] [Indexed: 10/22/2022]
Abstract
Sensory profiling studies were carried out to evaluate the effects of chicory root (Cichorium intybus L.) and inulin bioactive feeding with respect to reducing the 'off-flavour' boar taint in intact male and female pork Longissimus dorsi and Psoas major. Feeding treatments significantly reduced perceived sensory boar taint in the cooked pork meat of intact males in both muscles. There were also indications that crude chicory was also effective in taint descriptor reduction in female pork, however not to the same systematic level as in male animals. Chemical measurements for skatole and androstenone were highly predictive of specific sensory descriptors of boar taint reduction. Feeding of crude, dried chicory and inulin were also determined not to impart negative sensory characteristics upon boar taint reduction. Chicory feeding therefore must be considered to have the potential for utilisation as part of a strategy for boar taint reduction in intact male pork.
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Affiliation(s)
- Derek V Byrne
- Department of Food Science, Faculty of Life Sciences, University of Copenhagen, Rolighedsvej 30, DK 1958 Frederiksberg C, Denmark
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46
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Theil PK, Lauridsen C. Interactions between dietary fatty acids and hepatic gene expression in livers of pigs during the weaning period. Livest Sci 2007. [DOI: 10.1016/j.livsci.2007.01.015] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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47
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Abstract
The possibility of achieving blood-lipid-lowering characteristics of pig fat by increasing the content of unsaturated fat in pig feed was evaluated. Three pig feeding regimens were applied: basal feed (no added fat or vitamin E), basal feed + rapeseed oil (60 g/kg feed), and basal feed + rapeseed oil (60 g/kg) + vitamin E (200 mg/kg). Meat and meat products from the three pig groups were incorporated into diets providing 86 g pig fat/10 MJ. The diets were served to twelve healthy human male subjects for 3 weeks each in a randomised crossover design. The diets prepared from pigs fed rapeseed oil had a lower content of saturated fatty acids (approximately 9 v. 11 % of energy) and a higher content of polyunsaturated fatty acids (approximately 6 v. 4 % of energy) than the diet prepared from pigs fed the basal feed. Diets based on fat from pigs fed the rapeseed oil resulted in significantly lower (approximately 4 %, P = 0·019) total serum cholesterol concentration compared with the diet from pigs fed the basal feed. No differences were observed in LDL-, HDL- or VLDL-cholesterol, or in triacylglycerol or VLDL-triacylglycerol concentrations. Addition of vitamin E to the pig feed resulted in only a minor increase in vitamin E content in the human subjects' diet and the vitamin E content was low in all three pig diets. Plasma vitamin E concentration in the human subjects at the end of the period with diets from pigs fed rapeseed oil without vitamin E was significantly lower (P = 0·04) than in the other two diet periods. In conclusion, an increased content of rapeseed oil in pig feed changes the fatty acid composition of the pig fat in a way that has a potential to reduce blood cholesterol concentrations in human subjects. However, intake of pig fat with a higher content of unsaturated fatty acids needs to be matched by a higher dietary intake of vitamin E.
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48
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Guo Q, Richert BT, Burgess JR, Webel DM, Orr DE, Blair M, Fitzner GE, Hall DD, Grant AL, Gerrard DE. Effects of dietary vitamin E and fat supplementation on pork quality1. J Anim Sci 2006; 84:3089-99. [PMID: 17032803 DOI: 10.2527/jas.2005-456] [Citation(s) in RCA: 49] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Abstract
The effects of dietary vitamin E (VE, alpha-tocopherol acetate) and fat supplementation on growth and carcass quality characteristics, oxidative stability of fresh and cooked pork patty in storage, fatty acid profiles of muscle and adipose tissue, and VE concentrations of plasma, muscle, and adipose tissue were studied. Six hundred pigs were allocated to 1 of 6 diets and fed for 63 d in a 3 x 2 factorial design. The dietary treatments included 3 fat levels (normal corn, high oil corn, high oil corn plus added beef tallow) and 2 levels of VE supplementation (40 IU/kg, normal VE supplementation; and 200 IU/kg, high VE supplementation). At 113 kg of BW, 54 pigs were slaughtered as a subsample to evaluate dietary effects on pork quality. Growth performance and meat quality characteristics did not differ (P > 0.05) among treatment groups. The high level of VE supplementation had a beneficial effect on the oxidative stability of pork as indicated by thiobarbituric acid reactive substance (TBARS) values. Lean tissue had lower (P < 0.05) TBARS in the group fed the high VE than in those fed the normal VE level. The TBARS values differed among storage periods (0 to 6 d) and also between fresh and cooked ground ham. Fat type did not significantly affect total saturated and unsaturated fatty acids proportions in the neutral and polar fraction of muscle. Adding VE acetate led to greater (P < 0.05) monounsaturated and total unsaturated fatty acid proportions in neutral lipids of muscle and adipose tissues. Increasing dietary levels of VE acetate increased the concentration of VE in plasma and muscle. These results indicate that dietary VE acetate supplementation increased (P < 0.05) lipid stability and the VE concentration of muscle.
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Affiliation(s)
- Q Guo
- Department of Animal Sciences, Purdue University, West Lafayette, IN 47907, USA
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49
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Peeters E, Driessen B, Geers R. Influence of supplemental magnesium, tryptophan, vitamin C, vitamin E, and herbs on stress responses and pork quality. J Anim Sci 2006; 84:1827-38. [PMID: 16775067 DOI: 10.2527/jas.2005-600] [Citation(s) in RCA: 42] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/26/2022] Open
Abstract
This study investigated the effects of supplemental Mg, Trp, vitamin C, vitamin E, and herbs on stress responses, skin lesions, and meat quality of slaughter pigs (106.0 +/- 8.6 kg of BW). These 5 supplements were tested in 4 similar experiments. In Exp. 1, 2 treatments were tested: 1) control treatment without supplementation, and 2) supplementation of an herbal product (2.5 g/L of drinking water for 2 d). Eighty-eight pigs per treatment were involved, of which 40 were selected for meat quality measurements (over 4 replicates). The experimental design of Exp. 2 and 3 was the same as Exp. 1, except that in Exp. 2 Mg (3 g/L of drinking water for 2 d) was supplemented and in Exp. 3 Trp (6 g/kg of feed, as-fed basis) was supplemented. In Exp. 4, 3 treatments were tested: 1) control treatment without supplementation, 2) supplementation of vitamin C (300 mg/kg of feed for 21 d, as-fed basis), and 3) supplementation of vitamin E (150 mg/kg of feed for 21 d, as-fed basis). In Exp. 4, 66 pigs per treatment were used, of which 42 were evaluated for meat quality (over 6 replicates). Pigs supplemented with vitamin E ate less than control (P = 0.03) or vitamin C-supplemented pigs (P = 0.03). Pigs were transported to a commercial slaughterhouse and were slaughtered after a lairage period. Blood sampling at slaughter revealed no differences between the control and supplemented pigs in plasma cortisol, glucose, lactate, or creatine kinase concentrations. Pigs provided with Mg (P = 0.002) or Trp (P = 0.04) had lower plasma NEFA concentrations than control pigs, and pigs supplemented with vitamin C had greater concentrations than the control (P = 0.03) or vitamin E-supplemented pigs (P = 0.01). Supplementation of the herbal product increased the frequency of pigs with shoulder (P = 0.05) and loin lesions (P = 0.03), whereas Mg lowered the incidence of loin lesions (P = 0.01). Measurements of pH and temperature in the LM and biceps femoris 45 min postmortem revealed no differences among treatments, and no influence of treatments on LM pH, electrical conductivity, and water holding capacity was observed 48 h postmortem. Compared with the control loins, loins of pigs supplemented with vitamin C (Japanese color scale, L*, and a* value; P < 0.05) or vitamin E (Japanese color scale and a* value; P < 0.03) were redder and less pale, and the loin of vitamin E-supplemented pigs was more yellow (b* value; P = 0.04). Generally, Mg could lower loin damage, whereas vitamin C and vitamin E supplementation resulted in a color improvement of the loin.
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Affiliation(s)
- E Peeters
- Laboratory for Quality Care in Animal Production, Zootechnical Centre, K.U. Leuven, B-3360 Lovenjoel, Belgium
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Kralik G, Csapó J, Crnjac T. Feeding rapeseed oil to increase n-3 PUFA of pork: fatty acid composition of muscle and adipose tissue. ACTA ALIMENTARIA 2006. [DOI: 10.1556/aalim.35.2006.3.2] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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