Effect of dietary organic selenium on muscle proteolytic activity and water-holding capacity in pork

Calvo, Luís; Toldrá, Fidel; Aristoy, M‐Concepción; López‐Bote, C. J.; Munoz, Aurélio

doi:10.1016/j.meatsci.2016.05.006

Cited by 38 publications

(38 citation statements)

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“…Concerning the proteolytic effect of vitamin D 3 supplementation in water prior to slaughter, results on MFI or drip loss in the present study indicate that the dose of 500,000 IU of vitamin D 3 /l and intake of at least 800,000 IU/d under fasting would induce only minor effects on protein disruption. Drip loss was the meat quality characteristic most affected in relation to proteolytic activity, since both parameters were directly related, contrary to the inverse relation between drip loss and muscle pH [ 50 , 51 ]. Hence, meat from pigs that received vitamin D 3 supplementation tended to have higher water holding capacity although no changes were detected in terms of pH.…”

Section: Discussionmentioning

confidence: 99%

Vitamin D3 Supplementation in Drinking Water Prior to Slaughter Improves Oxidative Status, Physiological Stress, and Quality of Pork

et al. 2020

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The aims of this study were to investigate the effect of vitamin D3 administration in drinking water during lairage time prior to slaughter on physiological stress, oxidative status, and pork quality characteristics. Two experiments were carried out. The first one was performed to examine the effect of vitamin D3 supplementation in drinking water, and the second one to check the effect of supplementation dose (500,000 IU/L vs. 700,000 IU/L). Serum calcium concentration was greater in pigs receiving vitamin D3 in water when compared to the control group. In experiment 1, a 40% α-tocopherol increase in meat from the group supplemented with vitamin D3 (500,000 IU/animal) was observed, that resulted in a tendency of decreased meat malondialdehyde (MDA) values at days 5 and 8 after refrigerated storage. In experiment 2, since water intake was higher (800,000 IU and 1,120,000 IU/animal of vitamin D3 consumption) effects on oxidative status were more profound and vitamin D3 supplementation increased serum α-tocopherol and decreased cortisol and serum TBARS. These effects were also observed in meat; TBARS levels were decreased after 3 days of refrigerated storage. In both experiments meat from pigs that received vitamin D3 in drinking water had a lower proportion of total free-polyunsaturated fatty acids (mainly n-6) when compared to the unsupplemented pigs, and these were positively correlated with TBARS production at day 5 of refrigerated storage (r = 0.53 and 0.38 for experiments 1 and 2, respectively). Meat from pigs receiving vitamin D3 in water showed reduced cohesiveness, gumminess, and chewiness values compared to the control group. The magnetic resonance imaging study of muscle confirmed the effects on water retention with lesser transverse relaxation time in pigs supplemented with vitamin D3. No vitamin D3 dose effect was observed, apart from muscle α-tocopherol concentration that was higher in pigs supplemented with 700,000 compared to those supplemented with 500,000 UI/L.

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Section: Discussionmentioning

confidence: 99%

Vitamin D3 Supplementation in Drinking Water Prior to Slaughter Improves Oxidative Status, Physiological Stress, and Quality of Pork

et al. 2020

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“…Although fillet thaw loss and cooking loss exhibited no changes in this study, fillet drip loss was significantly declined in fish fed diets supplemented with 2 or 4 mg/kg Se. TA B L E 4 Instrumental texture analysis, histological characterization and hydroxyproline content of fillets from rainbow trout (Oncorhynchus mykiss) fed supranutritional dietary Se-yeast for 10 weeks (Perić et al, 2009) and pigs (Calvo, Toldrá, Aristoy, López-Bote, & Rey, 2016;Li et al, 2011).…”

Section: Discussionmentioning

confidence: 99%

Improvement of flesh quality in rainbow trout (Oncorhynchus mykiss ) fed supranutritional dietary selenium yeast is associated with the inhibited muscle protein degradation

Wang

Liu

et al. 2018

Aquacult Nutr

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Supranutritional dietary selenium (Se) has been demonstrated beneficial for fish health, however, its effects on fish flesh quality remain unclear. This study investigated the effects of supranutritional dietary Se on the flesh quality of rainbow trout (Oncorhynchus mykiss) and their potential mechanism. Fish were fed a basal diet supplemented with or without graded Se yeast for 10 weeks. Results showed that Se supplementation significantly increased fillet crude protein and enhanced fillet water‐holding capacity as well as fillet firmness. Supplementing with both 2 and 4 mg/kg Se significantly downregulated the expressions of two autophagy–lysosome‐related genes (autophagy‐related 12‐like and gamma‐aminobutyric acid type A receptor‐associated protein‐like 1) in fish muscle, while supplementing with 4 mg/kg Se also significantly downregulated the expression of two ubiquitin–proteasome‐related genes (muscle RING finger 2 and F‐box protein 25). Correlation analysis indicated that the improved fillet quality parameters were closely correlated with the expressions of these differentially expressed genes. This study revealed that dietary Se was effective for the improvement of rainbow trout flesh quality, and the improved fish flesh quality was associated with the inhibited protein degradation in fish muscle.

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“…A second sample of LD was used for analyzing drip-loss and moisture. In brief, at the same day of sampling, drip loss of LD muscle was determined by using the method described by Calvo et al [ 22 ], while moisture was determined by drying samples at 110 °C [ 23 ].…”

Section: Methodsmentioning

confidence: 99%

Maternal undernutrition and offspring sex determine birth-weight, postnatal development and meat characteristics in traditional swine breeds

Vázquez-Gómez¹,

García-Contreras²,

Torres-Rovira³

et al. 2018

J Animal Sci Biotechnol

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BackgroundThe aim of this study was to determine how maternal undernutrition during pregnancy and offspring birth-weight can affect the postnatal development of offspring under farm conditions, which may lead to consequences in its meat and carcass quality. The current study involved a total of 80 litters from Iberian sows fed a diet fulfilling daily requirements (n = 47; control) or providing 70% daily requirements (n = 33; underfed) from d 38 to d 90 of gestation when fetal tissue development begins. After birth, piglets born live were classified as low birth-weight (LBW; < 1 kg) and normal birth-weight (NBW; ≥1 kg). During the growing phase, 240 control and 230 underfed pigs (50% males and females) distributed by BW category and sex were studied until the slaughter.ResultsAt birth and weaning, there were significant differences in all morphological measures and weight between NBW and LBW piglets as expected (P < 0.0005), but few effects of the gestational feed restriction. During the growing phase, NBW pigs continued with higher weight than LBW pigs on all the days of evaluation (P < 0.05), even though control-LBW-females and LBW-males showed a catch-up growth. However, underfed pigs showed slower growth and higher feed conversion ratio than control pigs (P < 0.0001) at 215 days old. Moreover, the average daily weight gain (ADWG) for the overall period was greater for NBW, male and control pigs than for their LBW, female and underfed pigs (P < 0.0001, P< 0.0005 and P< 0.05, respectively) and NBW pigs were slaughtered at a younger age than LBW pigs (P < 0.0001). After slaughtering, control pigs also had higher carcass yield and backfat depth than underfed pigs (P < 0.0005) and the maternal nutritional effect caused main changes in the polar lipid fraction of liver and loin. The fatty acid composition of loin in control pigs had higher C18:1n-9 and n-3 FA concentrations, as well as lower ∑n-6/∑n-3 ratio, than in underfed pigs (P < 0.005).ConclusionsIn brief, results showed that the effects of maternal nutritional restriction appeared and increased with offspring age, causing worse developmental patterns for underfed pigs than for control pigs.Electronic supplementary materialThe online version of this article (10.1186/s40104-018-0240-6) contains supplementary material, which is available to authorized users.

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Effect of dietary organic selenium on muscle proteolytic activity and water-holding capacity in pork

Cited by 38 publications

References 63 publications

Vitamin D3 Supplementation in Drinking Water Prior to Slaughter Improves Oxidative Status, Physiological Stress, and Quality of Pork

Vitamin D3 Supplementation in Drinking Water Prior to Slaughter Improves Oxidative Status, Physiological Stress, and Quality of Pork

Improvement of flesh quality in rainbow trout (Oncorhynchus mykiss ) fed supranutritional dietary selenium yeast is associated with the inhibited muscle protein degradation

Maternal undernutrition and offspring sex determine birth-weight, postnatal development and meat characteristics in traditional swine breeds

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