Effects of dietary organic selenium supplementation on selenium content, antioxidative status of muscles and meat quality of pigs

The effects of feeding a high level of organic selenium on the level of selenium, antioxidative status of m. longissimus lumborum et thoracis (MLLT) and m. semimembranosus (MSM) and meat quality of pigs (defined on malignant hyperthermia status, DNA based test) were investigated. Treatments consisted in supplementation of organic selenium (0.3 mg Se/kg diet) for the last 97 days to finishing pigs (basic diet with 0.18 mg Se/kg diet) before slaughter. MLLT was further examined for pH (45 min, 24 h), colour and conductivity (24 h), drip loss (48 h) and myofibrillar fragmentation index (MFI, 5 days). Chemical composition (protein, intramuscular fat) was also estimated. Concentration of Se (spectrofluorometric method) and antioxidative status (rate of oxidation by stimulation with Fe<sup>2+</sup>/ascorbate, production of malondialdehyde – MDA) were estimated in muscle samples obtained post mortem. The level of selenium was more than twice higher (P < 0.05) in muscles from pigs treated with higher selenium than in controls (0.377 vs. 0.922 mg/kg – MLLT and 0.377 vs. 0.836 mg/kg – MSM). The rate of oxidation was positively (P < 0.05) influenced by Se supplementation. Tendencies to lower drip losses were observed in MLLT of pigs supplemented with Se but the differences were not significant (P > 0.05). We concluded that dietary organic Se supplementation (0.3 mg Se/kg diet) to basic diet (0.18 mg Se/kg diet) of finishing pigs significantly increased the selenium concentration and improved the antioxidative status of muscle tissue.  

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Dietary resveratrol supplementation improves meat quality of finishing pigs through changing muscle fiber characteristics and antioxidative status

Meat Science ◽

10.1016/j.meatsci.2014.11.014 ◽

2015 ◽

Vol 102 ◽

pp. 15-21 ◽

Cited By ~ 73

Author(s):

Cheng Zhang ◽

Junqiu Luo ◽

Bing Yu ◽

Ping Zheng ◽

Zhiqing Huang ◽

...

Keyword(s):

Meat Quality ◽

Muscle Fiber ◽

Finishing Pigs ◽

Antioxidative Status

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The effect of DanAvl Duroc and Pulawska boars in crossbred with DanAvl Hybrid on meat quality of finishing pigs

Agricultural and Food Science ◽

10.23986/afsci.70934 ◽

2018 ◽

Vol 27 (3) ◽

Cited By ~ 1

Author(s):

Artur Rybarczyk ◽

Robert Moroch ◽

Daniel Polasik

Keyword(s):

Meat Quality ◽

Total Protein ◽

Shear Force ◽

Drip Loss ◽

Finishing Pigs ◽

Post Mortem ◽

Lower Content ◽

Lower Shear ◽

Longissimus Lumborum

The research was aimed at determining the physicochemical and sensory properties of the m. longissimus lumborum at DanAvl Hybrid (Landrace – Yorkshire) fatteners and derived from DanAvl Hybrid sows and DanAvl Duroc and Pulawska boars. Fatteners derived from DanAvl Duroc boars were characterized by better meat quality compared to DanAvl Hybrids and their hybrids with Pulawska breed as evidenced by higher pH in 24–96 h post mortem (p.m.), higher sensory evaluation of juiciness, tenderness and flavor as well as lower shear force at lower content of total protein and higher content of intramuscular fat (IMF). However, DanAvl Hybrid fatteners were characterized by poorer meat quality, i.e. higher color lightness (L*) and higher drip loss both from fresh and thawed meat compared to those derived from DanAvl Duroc and Pulawska boars. Meat of fatteners after Pulawska breed was characterized by the highest redness (a*), and that after DanAvl Duroc breed, the lowest yellowness (b*) and saturation (C*).

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The Quality Changes and Proteomic Analysis of Cattle Muscle Postmortem during Rigor Mortis

Foods ◽

10.3390/foods11020217 ◽

2022 ◽

Vol 11 (2) ◽

pp. 217

Author(s):

Zhenjiang Ding ◽

Qichao Wei ◽

Chunmei Liu ◽

Hong Zhang ◽

Feng Huang

Keyword(s):

Meat Quality ◽

Differentially Expressed ◽

Quality Changes ◽

Differentially Expressed Proteins ◽

Rigor Mortis ◽

Fragmentation Index ◽

Tandem Mass Tag ◽

Repeat Domain ◽

Longissimus Lumborum

Rigor mortis occurs in a relatively early postmortem period and is a complex biochemical process in the conversion of muscle to meat. Understanding the quality changes and biomarkers during rigor mortis can provide a theoretical basis for maintaining and improving meat quality. Herein, a tandem mass tag proteomic method is used to investigate the effects of differentially expressed proteins on the meat quality of cattle Longissimus lumborum muscle postmortem (0, 6, and 24 h). The pH, total sulfhydryl content and sarcomere length decrease significantly during storage. In contrast, meat color values (L*, a*, and b*) and the myofibril fragmentation index increase significantly. Altogether, 147 differentially expressed proteins are identified, most being categorized as metabolic enzymes, mitochondrial proteins, necroptosis and ferroptosis proteins and structural proteins. The results also reveal additional proteins that are potentially involved in rigor mortis, such as cardiac phospholamban, acetyl-coenzyme A acyltransferase, and ankyrin repeat domain 2. The current results provide proteomic insights into the changes in meat quality during rigor mortis.

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Effects of slaughter age on carcass traits and meat quality of crossbred (Duroc × Landrace × Yorkshire) finishing pigs

Animal Biotechnology ◽

10.1080/10495398.2021.1916512 ◽

2021 ◽

pp. 1-7

Author(s):

Zhongyang Guo ◽

Xiaoling Chen ◽

Daiwen Chen ◽

Mingzhou Li ◽

Jingdong Yin ◽

...

Keyword(s):

Meat Quality ◽

Carcass Traits ◽

Finishing Pigs ◽

Slaughter Age

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Carcass Composition, Meat Quality and Sensory Quality of Gentile di Puglia Light Lambs: Effects of Dietary Supplementation with Oregano and Linseed

Animals ◽

10.3390/ani11030607 ◽

2021 ◽

Vol 11 (3) ◽

pp. 607

Author(s):

Giuseppe Scarpa ◽

Simona Tarricone ◽

Marco Ragni

Keyword(s):

Meat Quality ◽

Control Diet ◽

Saturated Fatty Acids ◽

Total Content ◽

Carcass Composition ◽

Origanum Vulgare ◽

Growth Performances ◽

Longissimus Lumborum ◽

Dietary Treatments

There is a growing demand by the modern consumer for meat containing less fat and lower levels of saturated fatty acids, which are considered to increase the risk of coronary heart disease. In southern Italy, the Gentile di Puglia breed is one of the most common on farms, and the light lambs are often consumed. The study evaluates the effect of a diet containing extruded linseed (Linum usitatissimum) on growth performances, carcass traits, and meat quality in Gentile di Puglia light lambs. Thirty-six male lambs are weaned at about 20 days of age, and divided into three groups—each group is either fed a control diet (C), a diet containing 3% extruded linseed (L), or a diet containing 3% extruded linseed and 0.6% oregano (Origanum vulgare) (L + O). The lambs’ growth performances and the slaughtering and dissection data did not differ between groups. Dietary treatments have no significant effect on the quality and chemical composition of Longissimus lumborum (Ll). The mount of linoleic acid in Ll meat is significantly higher in the L group, and this positively affected the total content of n-3 Polyunsaturated Fatty Acid, as well as the n-6/n-3 ratio. The good results obtained concerning the sensory traits meet the requirements of the market’s consumer.

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Effects of the ratio of unsaturated fatty acid to saturated fatty acid on the growth performance, carcass and meat quality of finishing pigs

Animal Nutrition ◽

10.1016/j.aninu.2016.03.004 ◽

2016 ◽

Vol 2 (2) ◽

pp. 79-85 ◽

Cited By ~ 4

Author(s):

Wandee Tartrakoon ◽

Tinnagon Tartrakoon ◽

Nattporn Kitsupee

Keyword(s):

Fatty Acid ◽

Growth Performance ◽

Meat Quality ◽

Saturated Fatty Acid ◽

Unsaturated Fatty Acid ◽

Finishing Pigs

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Effect of Ageing Time on Microstructure, Rate of Desmin Degradation and Meat Quality of Pig Longissimus Lumborum and Adductor Muscles

Folia Biologica ◽

10.3409/fb63_2.151 ◽

2015 ◽

Vol 63 (2) ◽

pp. 151-158 ◽

Cited By ~ 3

Author(s):

Dorota Wojtysiak ◽

Katarzyna Połtowicz

Keyword(s):

Meat Quality ◽

Ageing Time ◽

Longissimus Lumborum

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PSV-20 The Effect of Black Pepper (Piperine) Extract Supplementation on Growth Performance, Nutrient Digestibility, Fecal Microbial, Fecal Gas Emission, and Meat Quality of Finishing Pigs

Journal of Animal Science ◽

10.1093/jas/skab054.319 ◽

2021 ◽

Vol 99 (Supplement_1) ◽

pp. 195-196

Author(s):

Vetriselvi Sampath ◽

Hyun Ju Park ◽

Inho Kim ◽

Huan Wang ◽

Raihanul Hoque

Keyword(s):

Body Weight ◽

Growth Performance ◽

Meat Quality ◽

Black Pepper ◽

Linear Increase ◽

Nutrient Digestibility ◽

Finishing Pigs ◽

Gas Emission ◽

Dietary Treatments

Abstract The study was conducted to assess the effect of black pepper (BP) supplementation on the growth performance, nutrient digestibility, fecal microbial, fecal gas emission, and meat quality of finishing pigs. A total of 180 crossbred [(Landrace × Yorkshire) × Duroc] finishing pigs with average initial body weight (BW) of 53.72 ± 1.42 kg were used in 10-week trial and allotted to 6 dietary treatments (6 replications pens/treatment with 5 pigs per pen). The dietary treatments were: CON (basal diet), TRT1- CON + 0.025% BP, TRT2- CON + 0.05% BP, TRT3- CON + 0.1% BP, TRT4- CON + 0.2% BP, TRT5- CON + 0.4% BP. A linear increase (P = 0.0380, 0.0061) in body weight gain (BWG) and average daily gain (ADG) were observed respectively, during the overall trial in pigs fed BP supplemented diet compared to control. The dietary supplementation of BP showed a linear increase (P=0.0065) in gain and feed ratio (G: F) at week 10. However, there were no significant results observed on average daily feed intake (ADFI) during the overall experiment. The total tract digestibility of dry matter (DM) was linearly improved (P=0.0531) in BP treatment groups compared to control. In addition, BP diet supplementation had linearly increased fecal Lactobacillus counts (P=0.0482) and decreased E. coli counts (P=0.0306) in pigs at week 10. Furthermore, NH3, methyl mercaptans, and acetic acid was linearly decreased (P=0.0227, 0.0555,0.0541) in pigs fed BP supplementation compare to control. The inclusion of BP supplementation in pigs diet had linearly increased (P=0.0146) the backfat thickness at week 10. Thus, we concluded that BP supplementation had positively enhanced the growth performance, nutrient digestibility, fecal microbial, fecal gas emission, and meat quality of finishing pigs.

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