Comparison of oxidation status and antioxidant capacity of meat from surgically castrated and immunocastrated pigs, entire males and sows

Abstract

The aim of the present study was to evaluate the influence of castration (surgical and immunological) and sex on lipid hydrolysis, oxidation and antioxidant capacity in selected muscles/cuts of pigs. Nine muscles/cuts from four groups of pigs (surgically castrated, entire males, immunocastrated and sow) were analysed. Free fatty acids (FFA) were analysed using standard methods according to CSN EN ISO 660. Thiobarbituric reactive substances (TBARS) were determined as malondialdehyde (MDA) equivalents and antioxidant capacity was evaluated by 2,2-diphenyl-1-picrylhydrazyl (DPPH) method . The highest content of FFA was observed in sows, detected to be significantly (P < 0.001) higher than in entire males. The highest content of TBARS was found in entire males; the content was significantly (P < 0.05) higher than in sows. Generally, the highest values of DPPH inhibition were detected in samples of surgically castrated pigs whereas the lowest values were observed in samples of entire males. Antioxidant capacity in musculus longissimus dorsi and backfat of surgically castrated pigs was significantly (P < 0.05) higher than in other evaluated groups of pigs. The study confirmed the differences in FFA and TBARS formation between analysed groups of pigs, probably due to differences in the fatty acid composition. The results of our study indicate that methods of castration have an effect on the antioxidant capacity of pork. These findings are of value to the meat industry.

Surgical castration versus chemical castration in donkeys: response of stress, lipid profile and redox potential biomarkers

“…TAC at the end of experimental period (day 14 post-castration) in surgically castrated dogs was lower than that observed at the previous time points (after recovery, and on days 3, 7 and 10 post-castration) denoting consumption of antioxidants in fighting the reactive oxidants [19]. However, the surgical procedure induced the antioxidant capacity of Longissimus dorsi muscle and backfat of pigs, estimated by 2, 2-diphenyl-1-picrylhydrazyl assay, in comparison with the immunocastration [75].…”

Fatty acid composition, oxidative stability, and sensory evaluation of the sausages produced from the meat of pigs fed a diet enriched with 8% of fish oil

“…An extent of lipid oxidation was evaluated by the determination of TBARS according to Ježek et al. (2019). Ten grams of the sausage/salami were homogenized for 2 min with 95.7 ml of distilled water and 2.5 ml of 4 N HCl.…”