Asian-Australasian Journal of Animal Sciences

Asian Australasian Association of Animal Production Societies (아세아태평양축산학회)
권호 표지
DOI QR코드

DOI QR Code

Effects of dietary lycopene on the protection against oxidation of muscle and hepatic tissue in finishing pigs

  • Received : 2019.02.16
  • Accepted : 2019.07.31
  • Published : 2020.09.01
Download PDF
⟨ Previous Next ⟩

Abstract

Objective: The objective of this study was to evaluate the effect of different levels of lycopene supplementation on the carcass traits, meat quality, concentration of lipid oxidation products and antioxidant potential in the meat and liver of finishing barrows and gilts. Methods: A total of 40 barrows and 40 gilts were allotted in a completely randomized block design, arranged in a 2×5 factorial scheme, consisting of two sexes (barrows and gilts) and five dietary levels of lycopene (0, 12.5, 25.0, 37.5, and 50.0 mg/kg). In addition, four storage times (0, 24, 48, and 72 h), at 4℃, were added to the model to evaluate the longissimus lumborum muscle. Results: An interaction (p = 0.010) was observed between storage periods and dietary lycopene levels. The unfolding of the interaction (lycopene×period) showed a decreasing concentration of malondialdehyde concentration as the dietary lycopene increased, at all storage periods. No interactions (p>0.050) were observed for the 2,2 diphenyl 1 picrylhydrazyl (DPPH) in the pork. However, the percentage of DPPH radical inhibition reduced (p = 0.001) up to 72 h. Additionally, there was a linear increase (p = 0.001) in the capture of DPPH radicals by antioxidants, as the dietary lycopene increased. No interactions were observed (p>0.05) between the evaluated factors in liver. However, lipid oxidation was reduced by supplementing lycopene in pig diets. The capture of the DPPH radical, resulted increase in the antioxidant power exerted by lycopene in the liver (p = 0.001). The concentrations of the thiobarbituric acid reactive substances and DPPH in the liver were affected by sex (p = 0.001). Conclusion: Dietary supplementation of lycopene reduced the water loss during thawing and was effective in protecting against oxidation of the longissimus lumborum muscle and liver until 72 hours of storage, and the best results were obtained by supplementing with 50.0 mg of lycopene/kg of diet.

Keywords

References

  1. Papuc C, Gheorghe VG, Corina NP, Nicorescu V. Mechanisms of oxidative processes in meat and toxicity induced by postprandial degradation products: a review. Food Sci Food Saf 2017;16:96-123. https://doi.org/10.1111/1541-4337.12241
  2. Karakaya M, Bayrak E, Ulusoy K. Use of natural antioxidants in meat and meat products [abstract]. J. Food Sci Eng 2011;1(Issue 1):10.
  3. Yi AG, Haug BA, Nyquist BNF, Egelandsdal B. Hydroperoxide formation in different lean meats. Food Chem 2013;141:2656-65. https://doi.org/10.1016/j.foodchem.2013.05.041
  4. Moroney NC, O'Grady MN, O'Doherty JV, Kerry JP. Addition of seaweed (Laminaria digitata) extracts containing laminarin and fucoidan to porcine diets: influence on the quality and shelf-life of fresh pork. Meat Sci 2012;92:423-9. https://doi.org/10.1016/j.meatsci.2012.05.005
  5. Rajauria G, Jaiswal AK, Abu-ghannam N, Gupta S. Antimicrobial, antioxidant and free radical‐scavenging capacity of brown seaweed Himanthalia elongata from western coast of ireland. J Food Biochem 2013;37:322-35. https://doi.org/10.1111/j.1745-4514.2012.00663.x
  6. Sun B, Chen C, Wang W, et al. Effects of Lycopene supplementation in both maternal and offspring diets on growth performance, antioxidant capacity and biochemical parameters in chicks. J Anim Physiol Anim Nutr 2015;99:42-9. https://doi.org/10.1111/jpn.12196
  7. Dorman HJD, Peltoketo A, Hiltunen R, Tikkanen MJ. Characterisation of the antioxidant properties of de-odourised aqueous extracts from selected Lamiaceae herbs. Food Chem 2003;83:255-62. https://doi.org/10.1016/S0308-8146(03)00088-8
  8. An BK, Kim DH, Joo WD, Kang CW, Lee KW. Effects of lycopene and tomato paste on oxidative stability and fatty acid composition of fresh belly meat in finishing pigs. Ital J Anim Sci 2019;18:630-5. https://doi.org/10.1080/1828051X.2018.1549963
  9. Chung SH, Son AR, Le SA, Kim BG. Effects of dietary tomato processing byproducts on pork nutrient composition and loin quality of pig. Asian J Anim Vet Adv 2014;9:775-81. http://dx.doi.org/10.3923/ajava.2014.775.781
  10. Correia CS, Alfaia CM, Madeira MS, et al. Dietary inclusion of tomato pomace improves meat oxidative stability of young pigs. J Anim Physiol Anim Nutr 2017;101:1215-26. https://doi.org/10.1111/jpn.12642
  11. Bridi AM, Silva CA. Pork meat evaluation. Londrina, Brazil: 1th ed. Midigraft; 2009.
  12. Boccard R, Buchter L, Casteels E, et al. Procedures for measuring meat quality characteristics in beef production experiments. Report of a working group in the Commission of the European Communities' (CEC) beef production research programme. Livest Prod Sci 1981;8:385-97. https://doi.org/10.1016/0301-6226(81)90061-0
  13. Juncher D, Ronn B, Mortensen E, et al. Effect of pre-slaughter physiological conditions on the oxidative stability of colour and lipid during chill storage of pork. Meat Sci 2001;58:347-57. https://doi.org/10.1016/S0309-1740(00)00156-X
  14. Brand-Williams W, Cuvelier ME, Berset C. Use of a free radical method to evaluate antioxidant activity. LWT - Food Sci Technol 1995;28:25-30. https://doi.org/10.1016/S0023-6438(95)80008-5
  15. Li W, Shan F, Sun S, Corke H, Beta T. Free radical scavenging properties and phenolic content of Chinese black-grained wheat. J Agric Food Chem 2005;53:8533-6. https://doi.org/10.1021/jf051634y
  16. Patience JF, Rossoni-Serao MC, Gutierrez NA. A review of feed efficiency in swine: biology and application. J Anim Sci Biotechnol 2015;6:33. https://doi.org/10.1186/s40104-015-0031-2
  17. Chung SH, Son AR, Le SA, Kim BG. Effects of dietary tomato processing byproducts on pork nutrient composition and loin quality of pigs. Asian J Anim Vet Adv 2014;9:775-81. http://dx.doi.org/10.3923/ajava.2014.775.781
  18. Latorre MA, Lazaro R, Gracia MI, Nieto M, Mateos GG. Effect of sex and terminal sire genotype on performance, carcass characteristics, and meat quality of pigs slaughtered at 117 kg body weight. Meat Sci 2003;65:1369-77. https://doi.org/10.1016/S0309-1740(03)00059-7
  19. Lindahl G, Lundstrom K, Tornberg E. Contribution of pigment content, myoglobin forms and internal reflectance to the colour of pork loin and ham from pure breed pigs. Meat Sci 2001;59:141-51. https://doi.org/10.1016/S0309-1740(01)00064-X
  20. Karamucki T, Jakubowska M, Rybarczyk A, Gardzielewska J. The influence of myoglobin on the colour of minced pork loin. Meat Sci 2013;94:234-8. https://doi.org/10.1016/j.meatsci.2013.01.014
  21. Rowe LJ, Maddock KR, Lonergan SM, Huff-Lonergan E. Oxidative environments decrease tenderization of beef steaks through inactivation of $\mu$-calpain. J Anim Sci 2004;82:3254-66. https://doi.org/10.2527/2004.82113254x
  22. Simitzis PE, Symeon GK, Charismiadou MA, Bizelis JA, Deligeorgis SG. The effects of dietary oregano oil supplementation on pig meat characteristics. Meat Sci 2010;84:670-6. https://doi.org/10.1016/j.meatsci.2009.11.001 https://doi.org/10.1016/j.meatsci.2009.11.001
  23. American Meat Science Association (AMSA). American Meat Science Association's meat colour measurement guidelines [internet]. Raosoft Inc.; c2012 [cited 2016 nov 5]. Available from: http://www.meatscience.org/publications-resources/printedpublications/amsa-meat-color-measurement-guidelines
  24. Sindelar JJ, Prochaska F, Britt J, Smith GL, Osburn WN. Strategies to eliminate atypical aromas and flavors in sow loins-part II: consumer acceptance of loins marinated with sodium tripolyphosphate and sodium bicarbonate. Meat Sci 2003;65:1223-30. https://doi.org/10.1016/S0309-1740(03)00028-7
  25. Joseph S, Chatli MK, Biswas AK, Sahoo J. Oxidative stability of pork emulsion containing tomato products and pink guava pulp during refrigerated aerobic storage. J Food Sci Technol 2014;51:3208-16. https://doi.org/10.1007/s13197-012-0820-y
  26. Krinsky NI. The antioxidant and biological properties of the carotenoids. Ann NY Acad Sci 1998;854:443-7. https://doi.org/10.1111/j.1749-6632.1998.tb09923.x
  27. Kim IS, Jin SK, Yang MR, et al. Efficacy of tomato powder as antioxidant in cooked pork patties. Asian-Australas J Anim Sci 2013;26:1339-46. https://doi.org/10.5713/ajas.2013.13079
  28. Pajk T, Rezar V, Levart A, Salobir J. Efficiency of apples, strawberries, and tomatoes for reduction of oxidative stress in pigs as a model for humans. Nutrition 2006;22:376-84. https://doi.org/10.1016/j.nut.2005.08.010
  29. Balakrishnan B, Prasad B, Rai AK, et al. In vitro antioxidant and antibacterial properties of hydroLysed proteins of delimed tannery fleshings: comparison of acid hydrolysis and fermentation methods. Biodegradation 2011;22:287-95. https://doi.org/10.1007/s10532-010-9398-0
  30. Borras C, Sastre J, Garcia-Sala D, Lloret A, Pallardo FV, Vina J. Mitochondria from females exhibit higher antioxidant gene expression and lower oxidative damage than males. Free Radic Biol Med 2003;34:546-52. https://doi.org/10.1016/S0891-5849(02)01356-4
  31. Tudus PM. Estrogen and gender effects on muscle damage, inflammation, and oxidative stress. Can J Appl Physiol 2000;25:274-87. https://doi.org/10.1139/h00-022
  32. Liu Y, Zhang H, Zhang L. Evaluation of sex specificity on oxidative stress induced in lungs of mice irradiated by 12C6+ ions. Nucl Sci Tech 2008;19:17-21. https://doi.org/10.1016/S1001-8042(08)60016-0
  33. Shahidi F, Zhong Y. Lipid oxidation and improving the oxidative stability. Chem Soc Rev 2010;39:4067-79. https://doi.org/10.1039/B922183M

Cited by

  1. Lycopene improves maternal reproductive performance by modulating milk composition and placental antioxidative and immune status vol.12, pp.24, 2021, https://doi.org/10.1039/d1fo01595h
  2. Different chemical forms of dietary selenium influence the fatty acid profile and the malondialdehyde content of selected edible organs in broiler chickens vol.255, 2020, https://doi.org/10.1016/j.livsci.2021.104799