Antioxidant Properties and Physicochemical Attributes of Meat from Berkshire Finishing Pigs Supplemented with Rubus coreanus By-Product

• 발행기관: 한국축산식품학회
• 저자명: Mahabbat Ali Seong-Yun Lee Ji-Young Park Yi-Hyung Chung Ki-Chang Nam
• 간행물 정보: 『Food Science of Animal Resources』Food Science of Animal Resources 제41권 제5호, 826~839쪽, 전체 14쪽
• 주제분류: 농수해양 > 식품과학
• 파일형태: PDF
• 발행일자: 2021.09.30

영문 초록

A 60-d feeding trial was conducted to evaluate the effects of diets supplemented with two concentrations (0% and 0.3%) of black raspberry (Rubus coreanus Miquel) fruit by-product (RCFB) on the physicochemical characteristics, oxidative stability, antioxidant capacity, antioxidant enzyme activity, and fatty acid profile of M. longissimus dorsi (LL) porcine muscle from Berkshire finishing pigs meat. Results revealed that regardless of the sex, diets supplemented with 0.3% RCFB reduced (p<0.05) the thiobarbituric acid reactive substances (TBARS) expressed as malonaldehyde (MDA) content effectively. A higher antioxidant capacity [2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity] was found (p<0.05) in response to feeding supplemented with 0.3% RCBF for male or female pigs. Moreover, 0.3% RCFB dietary feed increased (p<0.05) the glutathione peroxidase enzyme activities (GPX1) in blood plasma for male or female pigs. However, no influences were observed (p>0.05) on meat color, WHC, shear force, and fatty acid contents while fed diet supplemented with 0% or 0.3% RCFB for male or female pigs. Overall, this study suggests that a diet supplemented with 0.3% RCFB may beneficially affect owing to better oxidative stability, higher antioxidant capacity, and antioxidant enzyme activity (blood plasma) in pigs which could be a promising natural antioxidant without affecting meat quality traits.

목차

Introduction

Materials and Methods

Results

Discussion

Conclusion

Conflicts of Interest

Acknowledgements

Author Contributions

Ethics Approval

키워드

Rubus coreanus Miquel antioxidant pork quality ellagic acid