The effect of dietary magnesium oxide supplementation on postmortem 31P NMR spectroscopy parameters, rate of Ca2+ uptake and ATPase activity of M. longissimus dorsi and meat quality of heterozygous and normal on malignant hyperthermia pigs

Lahučký, R.; Küchenmeister, U.; Bahelka, Ivan; Vašíček, D.; Liptaj, Tibor; Ender, K.

doi:10.1016/j.meatsci.2003.11.010

Cited by 13 publications

(12 citation statements)

References 27 publications

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“…However, in the studies of Schaefer et al (1993) and Caine et al (2000), the muscle temperature decreased after Mg supplementation of short and long duration, respectively. In the current study, the electrical conductivity did not differ between the 2 tested groups of carcasses, as found by Lahucky et al (2004) after a supplementation with 3.6 g of MgO/(pigؒd) for 5 d. Considering the color of LM 2 d postmortem, no influence was expected based on the results of previous studies (Caine et al, 2000;Apple et al, 2002, Frederick et al, 2004, Lahucky et al, 2004, which is confirmed in the current study. Geesink et al (2004) reported darker (based on L* values and Japanese color scale) and redder (based on a* values) meat after a Mg acetate supplementation of 5 d but only when pigs were slaughtered upon arrival at the abattoir and not allowed to rest for 2 h. It may thus be assumed that pigs have to experience a greater stress level to obtain effects on meat color due to Mg supplementation.…”

supporting

confidence: 88%

“…In the current study, no differences in pH of the LM and BF muscle were found between the Mg-supplemented and control pigs. Several authors reported elevated pH of the LM after Mg supplementation from different sources and for different application periods (D'Souza et al, 1998;Caine et al, 2000;Lahucky et al, 2004), whereas in other studies no effect of Mg on the initial pH was found (D'Souza et al, 1999(D'Souza et al, , 2000Frederick et al, 2004;Apple et al, 2005). Considering the ultimate pH (24 h or 48 h), there was no influence of Mg in the majority of studies (Schaefer et al, 1993;D'Souza et al, 1999D'Souza et al, , 2000Apple et al, 2000Apple et al, , 2002Hamilton et al, 2003;Frederick et al, 2004), which was also the case for the current study.…”

supporting

confidence: 68%

“…Geesink et al (2004) reported darker (based on L* values and Japanese color scale) and redder (based on a* values) meat after a Mg acetate supplementation of 5 d but only when pigs were slaughtered upon arrival at the abattoir and not allowed to rest for 2 h. It may thus be assumed that pigs have to experience a greater stress level to obtain effects on meat color due to Mg supplementation. Several authors (D'Souza et al, 1998(D'Souza et al, , 1999(D'Souza et al, , 2000Hamilton et al, 2003;Lahucky et al, 2004) demonstrated drip loss reduction in the LM of pigs that received short-term Mg supplementation, whereas longer supplementation periods in the experiments of Apple et al (2000Apple et al ( , 2002Apple et al ( , 2005 and Caine et al (2000) seemed not to be effective. Other studies with shorter application time were without a reducing effect of Mg on drip loss (Frederick et al, 2004;Geesink et al, 2004).…”

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confidence: 99%

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Influence of supplemental magnesium, tryptophan, vitamin C, vitamin E, and herbs on stress responses and pork quality1

Peeters

Driessen

Geers

2006

Journal of Animal Science

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This study investigated the effects of supplemental Mg, Trp, vitamin C, vitamin E, and herbs on stress responses, skin lesions, and meat quality of slaughter pigs (106.0 +/- 8.6 kg of BW). These 5 supplements were tested in 4 similar experiments. In Exp. 1, 2 treatments were tested: 1) control treatment without supplementation, and 2) supplementation of an herbal product (2.5 g/L of drinking water for 2 d). Eighty-eight pigs per treatment were involved, of which 40 were selected for meat quality measurements (over 4 replicates). The experimental design of Exp. 2 and 3 was the same as Exp. 1, except that in Exp. 2 Mg (3 g/L of drinking water for 2 d) was supplemented and in Exp. 3 Trp (6 g/kg of feed, as-fed basis) was supplemented. In Exp. 4, 3 treatments were tested: 1) control treatment without supplementation, 2) supplementation of vitamin C (300 mg/kg of feed for 21 d, as-fed basis), and 3) supplementation of vitamin E (150 mg/kg of feed for 21 d, as-fed basis). In Exp. 4, 66 pigs per treatment were used, of which 42 were evaluated for meat quality (over 6 replicates). Pigs supplemented with vitamin E ate less than control (P = 0.03) or vitamin C-supplemented pigs (P = 0.03). Pigs were transported to a commercial slaughterhouse and were slaughtered after a lairage period. Blood sampling at slaughter revealed no differences between the control and supplemented pigs in plasma cortisol, glucose, lactate, or creatine kinase concentrations. Pigs provided with Mg (P = 0.002) or Trp (P = 0.04) had lower plasma NEFA concentrations than control pigs, and pigs supplemented with vitamin C had greater concentrations than the control (P = 0.03) or vitamin E-supplemented pigs (P = 0.01). Supplementation of the herbal product increased the frequency of pigs with shoulder (P = 0.05) and loin lesions (P = 0.03), whereas Mg lowered the incidence of loin lesions (P = 0.01). Measurements of pH and temperature in the LM and biceps femoris 45 min postmortem revealed no differences among treatments, and no influence of treatments on LM pH, electrical conductivity, and water holding capacity was observed 48 h postmortem. Compared with the control loins, loins of pigs supplemented with vitamin C (Japanese color scale, L*, and a* value; P < 0.05) or vitamin E (Japanese color scale and a* value; P < 0.03) were redder and less pale, and the loin of vitamin E-supplemented pigs was more yellow (b* value; P = 0.04). Generally, Mg could lower loin damage, whereas vitamin C and vitamin E supplementation resulted in a color improvement of the loin.

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supporting

confidence: 88%

supporting

confidence: 68%

mentioning

confidence: 99%

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Influence of supplemental magnesium, tryptophan, vitamin C, vitamin E, and herbs on stress responses and pork quality1

Peeters

Driessen

Geers

2006

Journal of Animal Science

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“…Similar to results of this study, supplementation of Mg increased the concentration of circuiting Mg (D'Souza et al, 1998;Lahucky et al, 2004;Frederick et al, 2006), and deceased markedly the level of circuiting cortisol (Kietzmann and Jablonski, 1985;Otten et al, 1995). However, Apple et al (2005) reported that dietary supplementation of Mg-mica had no remarkable effect on cortisol level.…”

Section: Effect Of Dietary Mgsupporting

confidence: 86%

Effects of supplemental magnesium aspartate and short-duration transportation on postmortem meat quality and gene expression of µ-calpain and calpastatin of finishing pigs

Tang

Zhang

et al. 2009

Livestock Science

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“…The PCr/Pi ratio of biopsy muscle samples allowed the discrimination between halothane-positive and halothane-negative pigs, while variations in pH, PCr and ATP are positively correlated with the rate of postmortem metabolism and meat quality traits of the animals after slaughter [81]. In subsequent studies, 31 P NMR was used to show that heterozygote MH pigs suffer from impaired muscle metabolism, leading to lower meat quality characteristics [82,83], a situation that can be partially improved by magnesium oxide supplementation [84]. An important animal processing parameter with respect to meat quality that was studied with the aid of 31 P NMR spectros-copy is the stunning method (CO 2 , electrical, captive bolt pistol or anesthesia) and its effect on the metabolic processes in pig muscle.…”

Section: Meatmentioning

confidence: 99%

NMR Spectroscopy in Food Analysis

Spyros

Dais

2012

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During the last two decades, the use of NMR spectroscopy for the characterization and analysis of food materials has flourished, and this trend continues to increase today. Currently, there exists no book that fulfils specifically the needs of food scientists that are interested in adding or expanding the use of NMR spectroscopy in their arsenal of food analysis techniques. Current books and monographs are rather addressed to experienced researchers in food analysis providing new information in the field. This book, written by acknowledged experts in the field, fills the gap by offering a day to day NMR guide for the food scientist, affording not only the basic theoretical aspects of NMR spectroscopy, but also practical information on sample preparation, experimental conditions and data analysis. Current developments in the field covered in this book are the availability of solid state NMR experiments such as CP/MAS and more importantly HR-MAS NMR for the analysis of semisolid foods, and the increasing use of chemometrics to analyze NMR data in food metabonomics. Moreover, this book contains an up to date discussion of MRI in food analysis including topics such as food processing and natural changes in food such as ripening. The book is a compact and complete source of information for food scientists who wish to apply methodologies based on NMR spectroscopy in food analysis. It contains information so far scattered in the primary literature, in NMR treatises and food analysis books, in a concise format that makes it appealing to food scientists who have no or minimal experience in magnetic resonance techniques. The inclusion of practical information about NMR instrumentation, experiment setup, acquisition and spectral analysis for the study of different food categories make this book a hands-on manual for food scientists wishing to implement novel NMR spectroscopy-based analytical techniques in their field.

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The effect of dietary magnesium oxide supplementation on postmortem 31P NMR spectroscopy parameters, rate of Ca2+ uptake and ATPase activity of M. longissimus dorsi and meat quality of heterozygous and normal on malignant hyperthermia pigs

Cited by 13 publications

References 27 publications

Influence of supplemental magnesium, tryptophan, vitamin C, vitamin E, and herbs on stress responses and pork quality1

Influence of supplemental magnesium, tryptophan, vitamin C, vitamin E, and herbs on stress responses and pork quality1

Effects of supplemental magnesium aspartate and short-duration transportation on postmortem meat quality and gene expression of µ-calpain and calpastatin of finishing pigs

NMR Spectroscopy in Food Analysis

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