Effects of creatine and vitamin E on muscle energetic metabolism, antioxidant stability and meat quality of pigs

Abstract

LAHUČKÝ, R., BUČKO, O., HAŠČÍK, P., LIPTAJ, T.: Eff ects of creatine and vitamin E on muscle energetic metabolism, antioxidant stability and meat quality of pigs. Acta univ. agric. et silvic. Mendel. Brun., 2012, LX, No. 5, pp. 151-160 The eff ects of supplementing the diet of pigs with creatine monohydrate (CMH) and vitamin E on blood plasma creatine concentration, vitamin E level in muscle, muscle energy metabolism, antioxidant capacity and meat (musculus longissimus dorsi) quality of pigs (DNA tested and negative on malignant hyperthermia) were investigated. Two treatments were used: supplementation with CMH alone (2 g.kg −1 of feed, 10 days before slaughter); and supplementation with both vitamin E (500 mg -tocopherol.kg −1 of feed for minimum of 30 days) and CMH (2 g.kg −1 of feed, 10 days before slaughter). Pigs supplemented with CMH alone showed elevated plasma creatine concentration (P ≤ 0.05). Phosphorus nuclear magnetic resonance ( 31 P NMR) measurements on post mortem (15 min.) muscle samples showed the highest phosphocreatine levels and ratio PCr/Pi (P ≤ 0.05) in CMH supplemented pigs alone and in combination with vitamin E. Dietary supplementation with vitamin E signifi cantly (P ≤ 0.05) increased the concentration of -tocopherol in meat. Supplementation with CMH alone or in combination with vitamin E resulted in higher (P = 0.07) a values of loin chops at 5 days of storage. Antioxidative capacity (measured as MDA production a er incubation of longissimus muscle homogenates with Fe 2+ /ascorbate) was substantially improved by vitamin E and somewhat by CMH supplementation. meat quality, pork, creatine monohydrate, vitamin E Previous research has examined the eff ects of supplementing swine fi nishing diets with creatine.

Effects of Creatine Monohydrate Diet on Muscle Metabolism, Quality, Sensory and Oxidative Stability of Pork in Female, Entire and Castrated Male Pigs

“…While the sex did not have any influence (p > 0.05), dietary CMH suggested significant reduced peroxidation-lower values of MDA production after 30, 60 and 120 min incubation with Fe 2+ /ascorbate mixture in EM, SC and G. Interactions between sex and diet were also found for all three time incubations (Table 4). Similar effect of CMH supplementation on oxidative stability of pig muscle was found by Lahučký et al [14]. Also, significant interactions of sex and diet were found in plasma creatine and PCr concentrations, drip loss and tenderness of meat.…”

“…Significant interaction between sex and diet was found for this qualitative parameter (Table 4). Similar results were reported by Lahučký et al [14] and Li et al [16]. In another study Li et al [15] suggested that drip loss reduction by CMH may be associated with a delayed early pH decline and a decrease in the rate of glycolysis.…”

“…Positive effect of CMH (p < 0.05) on meat colour L * measured 24 h post mortem was found. Results of various studies published worldwide are often contradictory when some of them reported positive effect of CMH supplementation [12]-partially, in some muscles; some none effect [14,19,[27][28][29][30] or even though negative effect-reduced colour darkness [13,31].…”

“…On the other hand, ATP values of experimental and control groups in the study were almost the same and differences were not significant (p ≥ 0.05). Lahučký et al [14] reported comparable effect of CMH supplementation in experiment with dominant homozygous in RYR1 gene (NN) pigs when plasma creatine level and PCr concentration in longissimus dorsi muscle increased by 42% and 63%, respectively. They showed that higher efficiency of energetic muscle metabolism (decreased and slower PCr breakdown) was found in pigs supplemented by CMH.…”

“…Berg and Allee [8], and James et al [9] found postponed pH drop and increased water holding capacity in meat of pigs supplemented with creatine. Positive effect of creatine supplementation on pork color, pH, incidence of pale, soft, exudative (PSE), drip loss was found in several studies [10][11][12][13][14][15][16]. On the contrary, some studies suggested no or, even though, negative effect on pork quality [17,18], and tenderness [19].…”