Effect of dietary magnolia bark extract supplementation in finishing pigs on the oxidative stability of meat  

作　　者：Ruggero Menci Hajer Khelil‑Arfa Alexandra Blanchard Luisa Biondi Marco Bella Alessandro Priolo Giuseppe Luciano Antonio Natalello 

机构地区：[1]Dipartimento Di Agricoltura,Alimentazione e Ambiente(Di3A),University of Catania,Via Valdisavoia 5,95123 Catania,Italy. [2]Pancosma ADM,A One Business Center,1180 Rolle,Switzerland.

出　　处：《Journal of Animal Science and Biotechnology》2023年第1期200-211,共12页畜牧与生物技术杂志（英文版）

基　　金：the University of Catania,Department of Agriculture,Food and Environment(project“QUALIGEN”;Linea 2–Piano di Incentivi per la Ricerca di Ateneo 2020/2022;principal investigator:G.Luciano);A.Natalello benefits from PON“RICERCA E INNOVAZIONE”2014–2020 research contract(Azione IV.6—CUP E61B21004280005)Ministero dell’Universitàe della Ricerca。

摘　　要：Background:Magnolia bark extract(MBE)is a natural supplement with antioxidant,anti-inflammatory,and antimicrobial activities.Its properties suggest that the dietary supplementation in livestock could improve the quality of products.Therefore,the aim of this study was to investigate,for the first time,the effect of dietary MBE supplementation(0.33 mg/kg)in finishing pigs on the oxidative stability of meat.Oxidative stability is of paramount importance for pork,as it affects storage,retail,and consumer acceptance.For the purpose,the fatty acid profile,cholesterol,fatsoluble vitamins,antioxidant enzymes(catalase,glutathione peroxidase,and superoxide dismutase),non-enzymatic antioxidant capacity(TEAC,FRAP,and Folin-Ciocalteu assays),color stability,and lipid stability of pork were assessed.Results:Concerning carcass characteristics,dietary MBE did not affect cold carcass yield,but reduced(P=0.040)the chilling weight loss.The meat from pigs fed MBE had a lower(P=0.031)lightness index than the control meat.No effect on intramuscular fat,cholesterol,and fatty acid profile was observed.Dietary MBE did not affect the content of vitamin E(α-tocopherol andγ-tocopherol)in pork,whereas it reduced(P=0.021)the retinol content.The catalase activity was 18%higher(P=0.008)in the meat from pigs fed MBE compared with the control group.The MBE supplementation reduced(P=0.039)by 30%the thiobarbituric acid reactive substances(TBARS)in raw pork over 6 d of aerobic refrigerated storage.Instead,no effect on lipid oxidation was observed in cooked pork.Last,the meat from pigs fed MBE reduced Fe3+-ascorbate catalyzed lipid oxidation in muscle homogenates,with a lower(P=0.034)TBARS value than the control group after 60 min of incubation.Conclusions:Dietary MBE supplementation in finishing pigs delayed the lipid oxidation in raw meat.This effect was combined with an increased catalase concentration.These results suggest that dietary MBE could have implications for improving the shelf-life of pork.

关 键 词：Antioxidant capacity Antioxidant enzyme Color Fatty acid Lipid oxidation Plant extract PORK Shelf-life TBARS VITAMIN 

分 类 号：S828.5[农业科学—畜牧学]