Effect of dietary supplementation of vitamin E on pig meat quality

Cheah, K.S.; Cheah, A.M.; Krausgrill, D. I.

doi:10.1016/0309-1740(94)p1826-h

Cited by 113 publications

(53 citation statements)

References 43 publications

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“…These findings are consistent with study involving injected lambs (Maiorano et al, 2007). As reported by Cheah et al (1995) and Castellini et al (1999), the capability of vitamin E to stabilize membranes is presumably achieved by decreasing Ca + + level release (either mitochondria or the sarcoplasmic reticulum) that reduces phospholipase A2 activity and, hence, phospholipid hydrolysis. Decreased levels of cytosolic Ca + + reduce the rate of postmortem glycolysis resulting in a higher postmortem pH.…”

Section: Resultssupporting

confidence: 92%

Effect of intramuscular injections of DL-α-tocopheryl acetate on growth performance and extracellular matrix of growing lambs

Maiorano

Wilkanowska

Tavaniello

et al. 2015

Animal

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The effect of intramuscular injections of vitamin E on growth, carcass traits, intramuscular collagen (IMC) characteristics and decorin of growing lambs was studied. A total of 24 15-day-old Ile de France suckling male lambs were divided into two groups and weekly intramuscular injections of DL-α-tocopheryl acetate (control group, 0 IU; Vitamin E treatment, 150 IU) were given until the lambs were 64 days old. Lambs were individually weighted at 15, 29, 43, 57 days of age and at slaughter (71 days old). Dry matter intake and average daily weight gain were recorded. Hot and cold carcass weights were recorded and dressing percentages were calculated after dressing and chilling (2°C to 4°C for 24 h). Carcass shrink losses were calculated as well. Longissimus muscle (LM) pH and area were measured. The pelvic limb was removed and its percentage was calculated based on cold carcass weight. IMC and decorin analyses were assessed on LM and semimembranosus muscle (SM). DL-α-tocopheryl acetate treatment reduced ( P < 0.05) collagen maturity and increased ( P < 0.05) decorin in both LM and SM muscles of growing lambs, while it did not affect IMC content. In addition, vitamin E did not influence growth, carcass weight, dressing percentage, carcass shrink losses and area of LM but decreased ( P < 0.05) the pelvic limb percentage. The LM pH values were higher ( P < 0.05) in vitamin group than in control group. Furthermore, different IMC characteristics between the muscles ( P < 0.01) were apparent. Multiple intramuscular injections of DL-α-tocopheryl acetate influence extracellular matrix in lambs, which could affect meat tenderness.

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Section: Resultssupporting

confidence: 92%

Effect of intramuscular injections of DL-α-tocopheryl acetate on growth performance and extracellular matrix of growing lambs

Maiorano

Wilkanowska

Tavaniello

et al. 2015

Animal

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“…Diet supplementation with vitamin E has been shown to prevent PUFA oxidation (Monahan et al, 1990;Mourot et al, 1991) and even improve colour stability and water-holding capacity during storage, through reduced cellular membrane damages with high supplementation levels (200 to 500 mg/kg) (Monahan et al, 1992;Cheah et al, 1995). It is worth noting that lipid composition and antioxidant levels in adipose and muscular tissues of pigs can be highly modified via grazing during the rearing period (see below).…”

Section: Compensatory Growth Responsementioning

confidence: 99%

Effects of feeding and rearing systems on growth, carcass composition and meat quality in pigs

Lebret¹

2008

Animal

155

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Animal growth performance and quality of pork depend on the interactive effects of pig genotype, rearing conditions, pre-slaughter handling, and carcass and meat processing. This paper focuses on the effects of feeding and rearing systems (feeding level and diet composition, housing, production system, etc.) on growth performance, carcass composition, and eating and technological qualities of pork. The feeding level and protein : energy ratio can be used to manipulate growth rate or composition of weight gain. Restricted feed allowance strongly reduces growth rate and carcass fatness and also intramuscular fat (IMF) level, resulting in decreased meat tenderness or juiciness. Expression of compensatory growth due to restricted followed by ad libitum feeding modifies the composition of weight gain at both carcass and muscle levels, and may improve meat tenderness due to higher in vivo protein turnover. Decreasing the protein : energy ratio of the diet actually increases IMF and improves eating quality, but gives fatter carcasses. In contrast, a progressive reduction in the protein : energy ratio leads to similar carcass composition at slaughter but with higher IMF. Technological meat traits (pH1, pHu, colour, drip loss) are generally not affected by the level or protein : energy in feed. Modification of fatty acid composition and antioxidant level in meat can be obtained through diet supplementations (e.g. vegetable sources with high n-3 fatty acids), thereby improving the nutritional quality of pork. Influences of pig rearing system on animal performance, carcass and meat traits result from interactive effects of housing (floor type, space allowance, ambient temperature, physical activity), feeding level and genotype in specific production systems. Indoor enrichment (more space, straw bedding) generally increases growth rate and carcass fatness, and may improve meat juiciness or flavour through higher IMF. Outdoor rearing and organic production system have various effects on growth rate and carcass fatness, depending on climatic conditions and feed allowance. Influence on meat quality is also controversial: higher drip and lower pHu and tenderness have been reported, whereas some studies show improved meat juiciness with outdoor rearing. Discrepancies are likely due to differences between studies in rearing conditions and physiological responses of pigs to pre-slaughter handling. Specific production systems of the Mediterranean area based on local breeds (low growth rate, high adiposity) and freerange finishing (pasture, forests), which allows pig to express their genetic potential for IMF deposition, clearly demonstrate the positive effects of genotype 3 rearing system interactions on the quality of pork and pork products.

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“…2+ durante a instalação de carne PSE promove o aumento da atividade de enzimas cálcio-dependente como a fosfolipase A2 (PLA2) (CHEAH; CHEAH; KRAUSGRILL, 1995;SOARES et al, 2003) e calpaínas (SANTOS et al, 2008;WILHELM et al, 2010).…”

Section: A Excessiva Concentração De Caunclassified

Atividades de fosfolipase A2 secretada e glutationa peroxidase em filés PSE (pale, soft, exudative) de frango

et al. 2012

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ResumoA liberação excessiva de cálcio do retículo sarcoplasmático durante a instalação de carnes PSE (Pale, Soft, Exudative) leva a um aumento da atividade da fosfolipase A 2 (PLA2), promovendo uma maior oxidação lipídica. Por outro lado, a glutationa peroxidase (GSH-Px) é uma enzima antioxidante selênio dependente, prevenindo danos oxidativos. O objetivo deste trabalho foi investigar as atividades da PLA2 secretada (sPLA2) e da GSH-PX em filés PSE de frango. Filés de frango (Pectoralis major m.) (n=24) foram obtidos de um frigorífico comercial. As amostras foram classificadas em PSE e Controle, com base nos valores de pH e L*, filés com pH 1h30 ≤ 6,0 e L 24h * ≥ 53,0 como PSE e filés com pH 1h30 > 6,0 e L 24h * < 53,0 como Controle. A atividade da sPLA2 foi determinada por kit enzimático e a atividade da GSH-Px foi determinada pela oxidação do NADPH (Nicotinamida Adenina Dinucleotídeo Fosfato Reduzido). A atividade média da sPLA2 foi de 0,295 U.mg -1 de proteína para os filés PSE e de 0,380 U.mg -1 de proteína para os filés do Controle, não apresentado diferenças significativas (p >0,05). A atividade da GSH-Px foi aproximadamente 24,4% maior (p≤0,05) para os filés Controle quando comparado com filés PSE. A atividade da sPLA2 em filés PSE não foi alterada, entretanto filés PSE apresentam o sistema enzimático de defesa antioxidante comprometido com menor atividade de GSH-Px. Palavras-chave: Enzimas, pH, qualidade de carne AbstractThe excessive release of calcium from the sarcoplasmic reticulum during the installation of PSE (Pale, Soft, Exudative) meat, leads to increase of phospholipase A2 (PLA2) activity and consequently causes a higher lipid oxidation. In contrast, glutathione peroxidase (GSH-Px) is a selenium-dependent antioxidant enzyme that prevents the oxidative damage. The aim of this work was to investigate the secreted PLA2 (sPLA2) and GSH-PX activities in PSE poultry meat. Breast meat samples (Pectoralis major m.) (n=24) were obtained from commercial slaughterhouse. Samples were classified as PSE and Control Meat based on pH and L* values, fillets with pH 1h30 ≤ 6.0 and L 24h * ≥53.0 as PSE and fillets with pH 1h30 > 6.0 and L 24h *<53.0 with Control. sPLA2 was analyzed using enzymatic assay kit and GSH-Px was measured a coupled assay procedure recording the NADPH (nicotinamide adenine dinucleotide 1 Discente(s) Mestrado(s) do Programa

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Effect of dietary supplementation of vitamin E on pig meat quality

Cited by 113 publications

References 43 publications

Effect of intramuscular injections of DL-α-tocopheryl acetate on growth performance and extracellular matrix of growing lambs

Effect of intramuscular injections of DL-α-tocopheryl acetate on growth performance and extracellular matrix of growing lambs

Effects of feeding and rearing systems on growth, carcass composition and meat quality in pigs

Atividades de fosfolipase A2 secretada e glutationa peroxidase em filés PSE (pale, soft, exudative) de frango

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