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http://dx.doi.org/10.5187/JAST.2004.46.5.821

Effect of Dietary Glycine Betaine on Pork Qualities During Storage  

Park, G.B. (Division of Animal Science, Gyeongsang National University)
Hur, S.J. (Division of Animal Science, Gyeongsang National University)
Yang, H.S. (Division of Animal Science, Gyeongsang National University)
Lee, J.I. (Gyeongnam Province Advanced Swine Research Institute)
Kwck, S.J. (Gyeongnam Province Advanced Swine Research Institute)
Lee, J.D. (Gyeongnam Province Advanced Swine Research Institute)
Huh, N.E. (Division of Natural Science)
Kim, J.S. (Division of Food Science, Donga University)
Joo, S.T. (Division of Animal Science, Gyeongsang National University)
Publication Information
Journal of Animal Science and Technology / v.46, no.5, 2004 , pp. 821-832 More about this Journal
Abstract
A total of 80 pigs were used to investigate the effect of dietary glycine betaine(N,N,N-trimethylglycine) on pork quality during cold storage. About 70 kg pigs were randomly a1loted into one of four experimental diet groups(0%, 0.2%, 0.4% and 0.6% glycine betaine). Pigs were slaughtered at approximately 110 kg live weight, and pH, color(CIE $L^* a^* b^*$), shear force, sarcomere length, lipid oxidation and composition of fatty acid were measured in pork loin for 13 days of cold storage. The concentration of glycine betaine in pork loin was significantly increased(P<0.05) with increasing of glycine betaine level in diet. Pork loins from dietary betaine groups showed significantly higher muscle pH and lower CIE $b^*$ values compared to control group after 13 days of storage. There were significant differences in shear force values among pork loins from diet groups at 24 hrs postmortem. However, pork loins from control diet showed longer sarcomere length than those of dietary betaine groups. Dietary glycine betaine increased the ratio of saturated fatty acids and decreased unsaturated fatty acids in pork loins. Especially the ratios of linoleic and myristic acid were decreased with increasing dietary betaine level. However, dietary glycine betaine did not affect lipid oxidation (TSARS) and sensory evaluation during cold storage.
Keywords
Glycine betaine; Pork quality; Pig diet; Pork evaluation;
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