Effects of dietary coated cysteamine hydrochloride on pork color in finishing pigs

被引：18

作者：

Bai, Miaomiao ^{[1
,2
]}

Liu, Hongnan ^{[1
,3
,4
,5
]}

Xu, Kang ^{[1
,3
]}

Zou, Bingjie ^{[3
]}

Yu, Rong ^{[3
]}

Liu, Yanhong ^{[6
]}

Xing, Weigang ^{[7
]}

Du, Haitao ^{[8
]}

Li, Yong ^{[8
]}

Yin, Yulong ^{[1
,2
,3
]}

机构：

[1] Chinese Acad Sci, Inst Subtrop Agr,Minist Agr, Hunan Prov Engn Res Ctr Hlth Breeding Livestock &, Key Lab Agroecol Proc Subtrop Reg,Sci Observing &, Changsha, Hunan, Peoples R China

[2] South China Agr Univ, Coll Anim Sci, Guangzhou, Guangdong, Peoples R China

[3] Hangzhou King Techina Technol Co Ltd, Hangzhou King Techina Technol Co Academician Expe, Hangzhou, Zhejiang, Peoples R China

[4] CICAPS, Hunan Coinnovat Ctr Anim Prod Safety, Changsha, Hunan, Peoples R China

[5] Hunan Coinnovat Ctr Anim Prod Safety, Changsha, Hunan, Peoples R China

[6] Univ Calif Davis, Dept Anim Sci, Davis, CA 95616 USA

[7] Shandong Newhope Liuhe Grp Co Ltd, Shandong Newhope Liuhe Grp Co Academician Expert, Qingdao, Peoples R China

[8] Shandong Newhope Liuhe Grp Co Ltd, Weifang, Peoples R China

来源：

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE | 2018年 / 98卷 / 05期

基金：

中国国家自然科学基金;

关键词：

coated cysteamine; antioxidant status; finishing pigs; pork color; LONGISSIMUS-DORSI MUSCLE; WATER-HOLDING CAPACITY; MEAT COLOR; IN-VITRO; GROWTH-PERFORMANCE; ANTIOXIDANT STATUS; OXIDATIVE STRESS; FATTY-ACIDS; VITAMIN-E; QUALITY;

D O I：

10.1002/jsfa.8647

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

BACKGROUND: Coated cysteamine hydrochloride ( CC) was applied as a feed additive in animal production. The influence and themechanisms of CC used as a feed additive in promotingmeat quality in finishing pigs were investigated. RESULTS: Dietary CC supplementation increased ( P< 0.05) the a* and H* values and reduced ( P< 0.05) the L* value in the longissimus dorsi muscles at 48 h postmortem ( P< 0.05). The deoxymyoglobin content was enhanced ( P< 0.05) and the metmyoglobin andmalondialdehyde contentswere reduced ( P< 0.05) in pigs fed the dietary CC. Pigs fed a dietary CC of 0.035 g kg- 1 had a lower cooking loss ( P< 0.05) and a higher a* ( 24 h) value in the longissimus dorsi muscles than pigs on control treatment. Themessenger RNA expression of superoxide dismutase 1 was upregulated ( P< 0.05) in the longissimus dorsi. CONCLUSION: Dietary supplementation with CC could improve antioxidant status and delay meat discoloration by improving glutathione levels and antioxidase activity after longer chill storage ( for 48 h after slaughter). Dietary supplementation with CC at 0.035 g kg- 1 may promote the stability of pork color by reducing oxidation. c 2017 Society of Chemical Industry

引用

页码：1743 / 1750

页数：8

共 48 条

[1] Beef colour evolution as a function of ultimate pH [J].