scholarly journals Effect of different levels of organic zinc supplementation on pork quality

Meat Science ◽  
2022 ◽  
pp. 108731
Author(s):  
Antonio Natalello ◽  
Hajer Khelil-Arfa ◽  
Giuseppe Luciano ◽  
Mieke Zoon ◽  
Ruggero Menci ◽  
...  
Keyword(s):  
Zinc Supplementation ◽  
Pork Quality ◽  
Organic Zinc ◽  
Different Levels

Effects of feeding different levels of conjugated linoleic acid and total oil to pigs on subsequent pork quality and palatability

2003 ◽  
Vol 83 (4) ◽  
pp. 713-720 ◽  
Author(s):  
M. E. R. Dugan ◽  
J. L. Aalhus ◽  
D. C. Rolland ◽  
L. E. Jeremiah
Keyword(s):  
Fatty Acid ◽  
Linoleic Acid ◽  
Conjugated Linoleic Acid ◽  
Canola Oil ◽  
Subcutaneous Fat ◽  
Intramuscular Fat ◽  
Pork Quality ◽  
Post Mortem ◽  
Total Oil ◽  
Different Levels

The objective of the present study was to compare pork quality, composition and palatability of pigs fed different levels of conjugated linoleic acid (CLA) and total oil (TO). A 3 × 2 factorial design was used feeding three levels of CLA (0, 0.25, and 0. 5%) and two levels of TO (2 and 5% made up with canola oil). Thirty-six pigs were allotted per diet and diets were fed from 35 to 115 kg liveweight. TO had no effect on longissimus thoracis (LT) moisture or intramuscular fat contents, but feeding CLA decreased LT moisture (P = 0.04) and increased LT intramuscular fat (P = 0.04). CLA and TO had no effect on LT subjective color, structure or marbling scores. Post-mortem LT temperature was also unaffected by feeding CLA or TO. Pigs fed 0.5% CLA had a marginally higher muscle pH (P = 0.01), a tendency toward lower post-mortem lactate levels (P = 0.06) and had higher glycogen concentrations (P = 0.03) at 30 min post mortem. Feeding CLA may thus offer limited protection against rapid post-mortem pH decline. Adding CLA to the diet increased subcutaneous fat hardness (P = 0.01), which was related to increased saturated (P = 0.01) and reduced monounsaturated fatty acid levels (P = 0.01). Increasing TO had an opposite effect resulting in softer fat with lower saturated and higher mono- and polyunsaturated fatty acid levels (P = 0.01). Supplementing diets with CLA in combination with canola oil did not have any detrimental effect on pork quality, composition or palatability. Feeding CLA does, however, have the potential to improve pork quality by increasing intramuscular fat levels, reducing post-mortem glycogen utilization rates and increasing subcutaneous fat hardness. Key words: Conjugated linoleic acid, canola oil, pork quality, palatability, marbling, fat composition

scholarly journals Organic zinc supplementation in the dry season in nelore bulls and its effect on spermiogram

2013 ◽  
Vol 34 (6Supl2) ◽  
pp. 4047
Author(s):  
Bruna Cardin Hofig Ramos ◽  
Clóvis Franco de Souza ◽  
Priscilla Gomes Carneiro ◽  
Aline Tramontini Zanluchi ◽  
Fabíola Cristine De Almeida Rêgo ◽  
...  
Keyword(s):  
Zinc Supplementation ◽  
Dry Season ◽  
Organic Zinc

scholarly journals Different Zinc Supplementation Protocol Effects on Plasma Zinc Related Measures (P24-017-19)

2019 ◽  
Vol 3 (Supplement_1) ◽  
Author(s):  
Robert DiSIlvestro ◽  
Wenyi Zhang
Keyword(s):  
Zinc Supplementation ◽  
Adult Women ◽  
Zinc Status ◽  
Plasma Zinc ◽  
Young Adult Women ◽  
Short Term ◽  
Funding Sources ◽  
Before And After ◽  
Different Levels ◽  
Different Doses

Abstract Objectives The effectiveness of different short term zinc supplementation protocols has not been fully characterized. This study looked at how different doses and forms of zinc affected plasma measures of zinc status in young adult women (a group that seems somewhat prone to mild zinc deficiency). Methods Supplements were given for 4 weeks. Before and after this time, plasma readings were taken for total zinc, 5’-nucleotidase activities, alkaline phosphatase activities, and metallothionein levels. Results Different effects were seen for different protocols for different plasma measures. For yeast zinc, 10, 20, and 40 mg per day showed different levels of impact on the measures. For zinc oxide, 40 mg per day showed no effect on some of the measures. Increasing the dose to 80 mg per day did impact the plasma measures to some degree, but also produced complaints of GI discomfort in some subjects. Zinc glycinate at 40 mg/day altered all plasma measures taken. Conclusions In conclusion, for the study conditions used here, zinc dose, zinc form, and the measure being taken, all produced variations in the results obtained. Funding Sources Part of the research was funded by a grant from Bausch and Lomb.

Pork quality in the eye of the Greek consumer

2012 ◽  
Vol 114 (5) ◽  
pp. 647-660 ◽  
Author(s):  
Panoraia Papanagiotou ◽  
Irini Tzimitra‐Kalogianni ◽  
Katerina Melfou
Keyword(s):  
Field Research ◽  
Pork Quality ◽  
Pork Meat ◽  
Content Type ◽  
Quality Perception ◽  
Intrinsic Quality ◽  
First Time ◽  
Different Levels ◽  
Data Collection Procedure ◽  
Pork Consumption

PurposeThe present study aims at investigating consumers' pork meat quality perception, focusing on the stage prior to consumption. Furthermore, market segmentation is attempted on the basis of specific socio‐demographic characteristics, pork consumption habits and quality perception.Design/methodology/approachA field research was performed in a Greek urban area, Thessaloniki. The research was based on consumers' quality evaluations of pork meat pictures, which were computer‐manipulated to acquire different levels of two intrinsic quality cues (colour and marbling), while labels were added indicating various levels of two extrinsic quality cues (price and origin). Data were analysed by means of conjoint analysis.FindingsResults indicate that Greek consumers appear to attach more importance to marbling when forming pork quality judgments. Price is classified second in importance closely followed by colour, while country of origin appears to be the least important factor affecting quality perception of pork.Research limitations/implicationsThe study has employed only a number of quality cues, hypothesising that these cues principally influence consumers' decisions on pork quality. This restricted number of cues was decided so that consumers could more easily and effectively respond to the data collection procedure. As a result, some cues that could possibly be used by consumers were not included.Originality/valueAlthough quality perception of meat has been researched before in Greece, the procedure followed in the present study was employed for the first time to investigate quality perception of pork meat.

Effect of organic zinc supplementation on growth, metabolic profile and antioxidant status of Ganjam sheep

2017 ◽  
Author(s):  
K. Sethy ◽  
K. Behera ◽  
S. K. Mishra ◽  
S. K. Gupta ◽  
N. Sahoo ◽  
...  
Keyword(s):  
Zinc Supplementation ◽  
Body Weight Gain ◽  
Basal Diet ◽  
Blood Chemistry ◽  
Hemoglobin Content ◽  
Paddy Straw ◽  
Organic Zinc ◽  
Zinc Methionine ◽  
Concentrate Mixture ◽  
Experimental Feeding

Fifteen Ganjam sheep (3-4 months of age) were stratified into three equal groups and fed a basal diet consisting of concentrate mixture and paddy straw. T1 served as control (without any supplementation), T2 and T3 were supplemented with 20 and 40 mg zinc/kg DM as zinc methionine respectively. Experimental feeding continued for a period of 90 days. Blood samples were collected on 90 days of the experimental feeding. Results revealed non significant (P>0.05) increase in body weight gain in zinc supplemented groups. Hemoglobin content, packed cell volume, glucose, total protein, albumin, globulin and urea concentration were similar (P>0.05) among the three groups. The antioxidant enzymes concentration were significantly (P>0.05) higher in zinc supplemented group than control. It may be concluded that supplementation of organic zinc prevents stress without affecting growth and blood chemistry of sheep.

scholarly journals 356 Young Scholar Presentation: An applied approach to studying heat stress: Effects of cyclic heat and zinc supplementation on body temperature, gut health, and pork quality

2019 ◽  
Vol 97 (Supplement_2) ◽  
pp. 144-144
Author(s):  
Julie A Feldpausch ◽  
Kayla M Mills ◽  
Alan W Duttlinger ◽  
S M Elly ◽  
Yuan H B Kim ◽  
...  
Keyword(s):  
Heat Stress ◽  
Zinc Supplementation ◽  
Carcass Composition ◽  
Intestinal Morphology ◽  
Carcass Quality ◽  
Pork Quality ◽  
Gut Health ◽  
Minimal Impact ◽  
Cyclic Heat ◽  
The Impact

Abstract Heat stress (HS) has depletory effects on intestinal morphology, induces metabolic changes, and disposes pigs to oxidative stress. Zinc has roles in gut health, nutrient and insulin mediated metabolism. To better understand the effects of cyclic heat and dietary Zn supplementation on gut integrity, carcass composition, and pork quality, commercial crossbred mixed-sex pigs (n = 400; initially 72.2 kg) were housed under either thermoneutral (TN; 18.9–16.7°C) or cycling HS conditions simulating chronic summer heat (30°C/26.7°C for 12h:12h on days 24–65) with acute heat periods of 32-33°C/29-30°C for 12h:12h on days 21–24, 42–45, and 63–65. Treatments were arranged in a 2×2×2 factorial with main effects of environment (HS vs. TN), added Zn level (50 vs. 130 mg/kg available Zn), and added Zn source (inorganic from ZnO vs. organic from Availa®Zn; Zinpro Corp, Eden Prairie, MN). Relative to TN, HS elevated (P < 0.050) body temperatures during the growing period. Heat stress was correlated with ileal villus height (r=-0.51, P = 0.015) and HSP-70 expression (r=0.46, P = 0.041). Growth was reduced such that carcasses from HS pigs were lighter (P = 0.011) and exhibited improved carcass quality with higher (P = 0.001) 24-hour loin pH, decreased (P = 0.034) drip loss, and greater (P < 0.050) subjective color and firmness scores compared to TN carcasses. Relative to TN, loin chops and sausage patties manufactured from the HS carcasses had similar oxidative stability (CIE L*a*b* color, 2-thiobarbituric acid reactive substances) throughout a 10-day simulated retail display. The HS induced fatty acid profile differences in the pork product but were not sufficient to shift IV (P > 0.10). Belly firmness and slice lean were also unaffected (P > 0.10) by HS. Zinc supplementation had minimal impact on the carcass quality characteristics studied. Further research is necessary to better understand the impact of HS duration, combination with additional stressors, and refine the ability to utilize thermal monitoring to manage negative impacts of HS.

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