Effects of oral administration of sodium citrate or acetate to pigs on blood parameters, postmortem glycolysis, muscle pH decline, and quality attributes of pork1,2

Abstract

The objective of this study was to determine the effects of oral administration of sodium citrate (CIT) or acetate (ACE) to pigs on blood parameters, postmortem glycolysis, pH decline, and quality attributes of pork. Previous studies have shown that CIT has the potential to inhibit phosphofructokinase (PFK), a key enzyme in postmortem muscle glycolysis. In Exp. 1, CIT, ACE, or water was orally administered (0.75 g/ kg of BW) to 24 pigs. After a 30-min rest, pigs were exercised, and blood samples were taken at 45 and 75 min after oral treatment. Citrate and ACE tended (P = 0.08) to increase blood pH and increased (P = 0.02) bicarbonate levels immediately after exercise. After a 30-min rest, blood pH of pigs administered ACE tended (P = 0.09) to remain higher, whereas blood pH of CITtreated pigs was similar to that of control pigs. Bicarbonate levels in ACE-and CIT-treated pigs were still

Effect of anhydrous betaine and hydrochloride betaine on growth performance, meat quality, postmortem glycolysis, and antioxidant capacity of broilers

“…During the initiation of rigor mortis, muscle metabolism is modified due to the cessation of oxygen supply. Then, muscle relies on the anaerobic glycolysis pathway to use the glycogen stores for ATP regeneration, which leads to lactic acid accumulation ( Duclos et al., 2007 ; Stephens et al., 2008 ). In this study, compared with the control group, diet supplemented with high-dose anhydrous betaine significantly decreased lactate content in breast muscle, and high-dose hydrochloride betaine also numerically decreased breast muscle lactate content by 15.49%, which was consistent with the result of higher pH 24h value in breast muscle in the H-AB and H-HB groups.…”

“…Then, anaerobic glycolysis inevitably occurs and drives lactic acid accumulation. If the ultimate pH of meat is abnormally low caused by extended glycolysis, it will lead to a diminished WHC and poor meat quality ( Stephens et al., 2008 ). Previous studies proved that betaine supplementation could decrease muscle lactate accumulation of horses and regulate muscle anaerobic glycolysis of transported broilers, which indicated that betaine might affect muscle postmortem metabolism of broilers ( Warren et al., 1999 ; Chen et al., 2020 ).…”

Anti-Fatigue Effect of Prunus Mume Vinegar in High-Intensity Exercised Rats

“…When compared with the serum biomarkers in EC rats, SC and PJ rats showed no significant differences. Fushimi et al (2001) reported that vinegar supplementation significantly reduced serum lactate and ammonia after exercise to exhaustion in rats, and Stephens et al (2008) reported that the oral administration of acetate improved the level of blood lactate in pigs [31,32]. Based on these results, the high levels of organic acids and various free amino acids in PV might have affected the regulation of serum ammonia, inorganic phosphate and lactate.…”

Analysis of Glyoxal- and Methylglyoxal-Derived Advanced Glycation End Products during Grilling of Porcine Meat

“…Indeed, raw meat contained about 40 μmol/kg fat-free dry matter triosephosphates, which is in comparable range to previous reports. 36,37 Grilling led to a complete degradation, which explains about 50% of the formed free methylglyoxal at the final stages assuming complete conversion. Glyoxal and methylglyoxal can also form from lipid oxidation, e.g., at a temperature of 200 °C, butter and margarine were reported to give about 3 times higher yields of methylglyoxal compared to glyoxal, but a clear mechanistic background was not given.…”