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

• Autores: Miaomiao Bai, Hongnan Liu, Kang Xu, Bingjie Zou, Rong Yu, Yanhong Liu, Weigang Xing, Haitao Du, Yong Li, Yulong Yin
• Localización: Journal of the science of food and agriculture, ISSN 0022-5142, Vol. 98, Nº 5, 2018, págs. 1743-1750
• Idioma: inglés
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• Resumen

  • Coated cysteamine hydrochloride (CC) was applied as a feed additive in animal production. The influence and the mechanisms of CC used as a feed additive in promoting meat 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 and malondialdehyde contents were 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. The messenger 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. © 2017 Society of Chemical Industry.; © 2017 Society of Chemical Industry.