Journal of Animal Science and Technology

Korean Society of Animal Sciences and Technology (한국축산학회)
권호 표지
DOI QR코드

DOI QR Code

Effects of persimmon peel supplementation on pork quality, palatability, fatty acid composition, and cholesterol level

  • Received : 2016.05.13
  • Accepted : 2016.07.29
  • Published : 2016.08.31
Download PDF
⟨ Previous Next ⟩

Abstract

Background: The objectives of this study were to investigate the effects of persimmon peel (PPM) supplementation on carcass performance, pork quality, eating quality, fatty acid composition, and cholesterol concentration of the porcine longissimus dorsi muscle. Results: No adverse effects of PPM supplementation were observed on carcass and meat quality characteristics among the treatment groups (P > 0.05), whereas pork loins from pigs fed a diet supplemented with 0.9 % persimmon peel (T3) showed more tender meat than did pork loins from pigs fed a control diet (P < 0.01), even though no significant difference was observed between the control and T1 group. The T3 group had higher ratio of polyunsaturated fatty acids relative to saturated fatty acids (0.33 vs. 0.28, P < 0.05) and lower total cholesterol concentration (94.4 vs. 99.1 mg/g, P < 0.05) compared to the control group. Persimmon peel appeared to have beneficial effects on fatty acid composition and cholesterol concentration, probably leading to a hypocholesterolemic effect. Conclusions: Animal diets fortified with persimmon peel represents an efficient and useful method for improving the nutritional quality of pork without impairing growth performance and eating quality properties.

Keywords

References

  1. Yokozawa T, Kim YA, Kim HY, Lee YA, Nonaka G. Protective effect of persimmon peel polyphenol against high glucose-induced oxidative stress in LLC-PK1 cells. Food Chem Toxicol. 2007;45:1979-87. https://doi.org/10.1016/j.fct.2007.04.018
  2. Gorinstein S, Kulasek GW, Bartnikowska E, Leontowicz M, Zemser M, Morawiec M, Trakhtenberg S. The influence of persimmon peel and persimmon pulp on the lipid metabolism and antioxidant activity of rats fed cholesterol. J Nutr Biochem. 1998;9:223-7. https://doi.org/10.1016/S0955-2863(98)00003-5
  3. Fukai S, Tanimoto S, Maeda A, Fukuda H, Okada Y, Nomura M. Pharmacological activity of compounds extracted from persimmon peel (Diospyros kaki THUNB.). J Oleo Sci. 2009;58:213-9. https://doi.org/10.5650/jos.58.213
  4. Matsumura Y, Ito T, Yano H, Kita E, Mikasa K, Okada M, Furutani A, Murono Y, Shibata M, Nishii Y, Kayano S. Antioxidant potential in non-extractable fractions of dried persimmon (Diospyros kaki Thunb.). Food Chem. 2016;202:99-103. https://doi.org/10.1016/j.foodchem.2016.01.112
  5. Oh ST, Zheng L, Shin YK, An BK, Kang CW. Effects of dietary persimmon peel and its ethanol extract on the production performance and liver lipids in the late stage of egg production in laying hens. Asian-Aust J Anim Sci. 2013;26:260-5. https://doi.org/10.5713/ajas.2012.12487
  6. Son JE, Hwang MK, Lee E, Seo SG, Kim J, Jung SK, Kim JR, Ahn G, Lee KW, Lee HJ. Persimmon peel extract attenuates PDGF-BB-induced human aortic smooth muscle cell migration and invasion through inhibition of c-Src activity. Food Chem. 2013;141:3309-16. https://doi.org/10.1016/j.foodchem.2013.06.038
  7. National Research Council. Nutrient Requirement of Swine 10th revised edition. Washington, DC: National Academic Press; 1998.
  8. Commission International De L'ecairage. Recommendations on uniform color spaces - Color differences equations, Psychrometric color terms. Supplement No. 2, CIE Publication No. 15 (E1.3.1). 1978.
  9. Honikel KO. Reference methods for the assessment of physical characteristics of meat. Meat Sci. 1998;49:447-57. https://doi.org/10.1016/S0309-1740(98)00034-5
  10. Kauffman RG, Eikelenboom G, van der Wal PG, Merkus G, Zaar M. The use of filter paper to estimate drip loss of porcine musculature. Meat Sci. 1986;18:191-200. https://doi.org/10.1016/0309-1740(86)90033-1
  11. National Pork Producer Council. Pork composition and quality assessment procedures. Des Moines: NPPC; 2000.
  12. America Meat Science Association. Research Guidelines for Cookery, Sensory Evaluation, and Instrumental Tenderness Measurements of Fresh Meat. Chicago: American Meat Science Assoc; 1995.
  13. Meilgaard M, Civille GV, Carr BT. Affective tests: Consumer tests and in-house panel acceptance tests. In: Meilgaard M, Civille GV, Carr BT, editors. Sensory evaluation techniques. Boca Raton: CRC Press; 1991. p. 211-22.
  14. AOAC. Official methods of analysis. 17th ed. Washington, DC: Association of Official Analytical Chemists; 2000. p. 991.36.
  15. Folch J, Lees M, Sloane-Stanely GHS. A simple method for the isolation and purification of total lipid from animal tissue. J Biol Chem. 1957;226:497-509.
  16. Santos-Silva J, Bessa RJB, Santos-Silva F. Effect of genotype, feeding, and slaughter weight on the quality of light lambs II. Fatty acid composition of meat. Livest Prod Sci. 2002;77:187-94. https://doi.org/10.1016/S0301-6226(02)00059-3
  17. SAS. SAS User's Guide, version 9.3. Cary: Statistics SAS Institute, Inc; 2009.
  18. Liu Y, Ma YL, Zhao JM, Vazquez-Anon M, Stein HH. Digestibility and retention of zinc, copper, manganese, iron, calcium, and phosphorus in pigs fed diets containing inorganic or organic minerals. J Anim Sci. 2014;92:3407-15. https://doi.org/10.2527/jas.2013-7080
  19. Warner RD, Kauffman RG, Greaser ML. Muscle protein changes post mortem in relation to pork quality traits. Meat Sci. 1997;45:339-52. https://doi.org/10.1016/S0309-1740(96)00116-7
  20. Joo ST, Kauffman RG, Kim BC, Park GB. The relationship of sarcoplasmic and myofibrillar protein solubility to colour and water-holding capacity in porcine longissimus muscle. Meat Sci. 1999;52:291-7. https://doi.org/10.1016/S0309-1740(99)00005-4
  21. Choi YM, Jung KC, Choe JH, Kim BC. Effects of cortisol concentration on muscle fiber characteristics, pork quality, and sensory quality of cooked pork. Meat Sci. 2012;91:490-8. https://doi.org/10.1016/j.meatsci.2012.03.003
  22. Choi YM, Nam KW, Choe JH, Ryu YC, Wick MP, Lee K, Kim BC. Growth, fiber type, and meat quality characteristics in Large White pig with different live weight. Livest Sci. 2013;155:123-9. https://doi.org/10.1016/j.livsci.2013.02.009
  23. Wood JD, Richardson RI, Nute GR, Fisher AV, Campo MM, Kasapidou E, Sheard PR, Enser M. Effects of fatty acids on meat quality: a review. Meat Sci. 2013;66:21-32.
  24. World Health Organization. Diet, nutrition and the prevention of chronic disease. Report of a Joint WHO/FAO Expert Consultation. Geneva: WHO Technical Report Series 916; 2003.
  25. Gorinstein S, Bartnikowska E, Kulasek G, Zemser M, Trakhtenberg S. Dietary persimmon improves lipid metabolism in rats fed diets containing cholesterol. J Nutr. 1998;128:2023-7. https://doi.org/10.1093/jn/128.11.2023
  26. Ahn HS, Jeon TI, Lee JY, Hwang SG, Lim Y, Park DK. Antioxidative activity of persimmon and grape seed extract: in vitro and in vivo. Nutr Res. 2002;22:1265-73. https://doi.org/10.1016/S0271-5317(02)00429-3
  27. Ross R. The pathogenesis of atherosclerosis: A perspective for the 1990s. Nature. 1993;362:801-9. https://doi.org/10.1038/362801a0
  28. Hartog MGL, Feskens EJM, Hollman PCH, Katan MB, Kromhouy D. Dietary antioxidant flavonoids and risk of coronary heart disease: the Zutphen Elderly Study. Lancet. 1993;342:1007-11. https://doi.org/10.1016/0140-6736(93)92876-U