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http://dx.doi.org/10.5851/kosfa.2021.e40

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

Ali, Mahabbat (Department of Animal Science and Technology, Sunchon National University)
Lee, Seong-Yun (Department of Animal Science and Technology, Sunchon National University)
Park, Ji-Young (Department of Animal Science and Technology, Sunchon National University)
Chung, Yi-Hyung (Jeonbuk Institute for Bioindustry)
Nam, Ki-Chang (Department of Animal Science and Technology, Sunchon National University)
Publication Information
Food Science of Animal Resources / v.41, no.5, 2021 , pp. 826-839 More about this Journal
Abstract
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.
Keywords
Rubus coreanus Miquel; antioxidant; pork quality; ellagic acid;
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