Effects of nutritional modifications on the water‐holding capacity of fresh pork: a review

Abstract

Although genetics and preslaughter handling and management have the greatest impact on pork quality - especially water-holding capacity (WHC) - modifications to swine diets may offset the negative effects of genotype and/or pig handling on pork quality or improve quality attributes of pork from pigs with the genetic potential for good quality. There is little evidence that pork WHC is altered by the lysine or protein level (and source), cereal grain, or fat source used in growing-finishing diets. Yet, recent research indicates that feeding low-starch, high-fibre, high-fat, glycogen-reducing diets effectively improves the WHC of pork. Moreover, meta-analysis of the available information indicated that including 100, 200, or 400+ mg of alpha-tochopherol per kilogram of diet reduced pork drip losses by 10.1%, 30.5%, and 25.9%, respectively, whereas supplementing swine diets with magnesium for 1-2 days, 3-4 days, or 5-7 days reduced drip losses by 23.1%, 13.7%, or 15.9%, respectively. Some swine nutritionists have advocated the removal of vitamins and trace minerals from finishing diets; however, deletion of vitamin/trace mineral premixes actually reduced the WHC of pork, whereas drip losses were reduced by elevating the dietary inclusion levels of vitamins and trace minerals 150-250% of the recommended levels. Additionally, there is no evidence that feeding pigs ractopamine hydrochloride or injections of porcine somatotropin affect pork WHC. There may not be a single 'silver bullet' that will remedy poor quality genetics or poor animal management, but improvements in pork WHC can be achieved with some modifications to swine finishing diets.

Effects of selenium and vitamin E supplementation on selenium distribution and meat quality of pigs

“…Supplementing diets with vitamin E (a-tocopherol) is the most widely recognized nutritional modification that improves meat quality, especially color and lipid stability during retail display. Vitamin E is an antioxidant and may assist in cell membrane stability, subsequently reducing cellular moisture losses, and enhancing the meat (Apple, 2007). In our study, the increased addition of vitamin E to the feed mixture during the growing finishing period of pigs (up to 120 mg kg −1 ) did not affect the quality of the meat: % protein content and intramuscular fat as well as the pH, color, and WHC.…”

“…The effect of vitamin E on the quality of the meat has been presented in various studies. According to Apple (2007), who presented the results of many other authors, the results vary. Some studies have shown desired effects of addition of vitamin E on reduced drip loss percentages, color, and pH of meat, while others recorded only a slight change.…”

Review: Pork belly quality, bacon properties and recent consumer trends

“…Generally, high dietary carbohydrate increases fat deposition in adipose tissue, and this may affect pork belly and bacon alike. Aside from these, feeding lowenergy diets helps to minimize the detrimental effects of post mortem glycolysis and effectively reduces the rate of pH decline and improves fresh pork WHC and colour attributes (Rosenvold et al 2001;Apple 2007). Not only does increased energy intake result in reduced WHC, it also seems to result in reduced meat tenderness, as perceived by a corresponding reduced activity in mcalpain and increased calpastatin (Pettigrew and Esnaola 2001;Rosenvold et al 2001).…”

“…Reports in the literature on the effects of vitamin C administration on pork quality are inconsistent, which may possibly be due to its rapid excretion from the system as well as the low levels administered to animals for only a short period of time in various experiments. Minimal to no effect Lonergan et al (1992), Nanke et al (1993) Magnesium, selenium, chromium, manganese and iron all have positive effects on pork quality, although their effects vary (Ellis et al 1999;Apple 2007). However, studies focusing directly on the effects of dietary supplements on pork belly quality are scarce.…”

Safety evaluation of ractopamine

“…Other findings (Table 4) are controversial. Apple (2007) used the data in drip loss of ten experiments to perform a meta-analysis (Table VII.4). He concluded that feeding ractopamine, regardless of dietary inclusion level does not impact (p < 0.603) measures of pork water holding capacity.…”