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

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, an...

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Detalles Bibliográficos
Autores principales: Ali, Mahabbat, Lee, Seong-Yun, Park, Ji-Young, Chung, Yi-Hyung, Nam, Ki-Chang
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Korean Society for Food Science of Animal Resources 2021
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8460331/
https://www.ncbi.nlm.nih.gov/pubmed/34632402
http://dx.doi.org/10.5851/kosfa.2021.e40
Descripción
Sumario: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.