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Supplementing antioxidants to pigs fed diets high in oxidants: II. Effects on carcass characteristics, meat quality, and fatty acid profile.
J Anim Sci. 2014 Dec; 92(12):5464-75.JA

Abstract

The study was conducted to determine effects of dietary supplementation with a blend of antioxidants (ethoxyquin and propyl gallate) on carcass characteristics, meat quality, and fatty acid profile in finishing pigs fed a diet high in oxidants. A total of 100 crossbred barrows (10.9±1.4 kg BW, 36±2 d of age) were randomly allotted to 5 diet treatments (5 replicate pens per treatment, 4 pigs per pen). Treatments included: 1) HO: high oxidant diet containing 5% oxidized soy oil and 10% PUFA source which contributed 5.56% crude fat and 2.05% docosahexanoic acid (DHA) to the diet; 2) VE: the HO diet with 11 IU/kg of added vitamin E; 3) AOX: the HO diet with antioxidant blend (135 mg/kg); 4) VE+AOX: the HO diet with both vitamin E and antioxidant blend; and 5) SC: a standard corn-soy control diet with nonoxidized oil and no PUFA source. The trial lasted for 118 d; on d 83, the HO diet pigs were switched to the SC diet due to very poor health. From that point, the VE pigs displayed the poorest performance. On d 118, 2 pigs from each pen were harvested for sampling. Compared to pigs fed SC diet, the HO and VE pigs (P<0.05) showed lighter carcass weight, less back fat, less lean body mass, and smaller loin eye area. In addition, the VE pigs had decreased dressing percentage than the AOX and VE+AOX pigs (65.7 vs. 75.3 and 74.2%). Compared to the SC pigs, greater moisture percentage (74.7 vs. 77.4%) and less extractable lipid content (2.43 vs. 0.95%) were found in VE fed pigs (P<0.05). Drip loss of loin muscle in VE pigs was less than SC pigs (0.46 vs. 3.98%, P=0.02), which was associated with a trend for a greater 24-h muscle pH (5.74 vs. 5.54, P=0.07). The antioxidant blend addition in the high oxidant diet attenuated all of these effects to levels similar to SC (P>0.05), except a* value (redness) and belly firmness. Visible yellow coloration of backfat and lipofuscin in HO and VE pigs was observed at harvest at d 118. The high oxidant diet resulted in greater concentration of DHA in backfat (P<0.001); switching the diet on d 83 resulted in HO pigs having a similar fatty acid profile to SC at d 118 pigs. Vitamin E concentration in plasma and muscle was greater in HO and SC than VE, AOX, and VE+AOX on d 118. Feeding the high oxidant diet caused a series of changes in carcass characteristics and meat quality. Addition of antioxidant blend attenuated many of these, whereas the protective effects of supplemental vitamin E at 11 IU/kg were minimal during the finisher phase of the study.

Authors+Show Affiliations

Department of Animal and Poultry Sciences, Virginia Tech, Blacksburg, 24061.Department of Animal and Poultry Sciences, Virginia Tech, Blacksburg, 24061 alharper@vt.edu.Novus International Inc., St. Charles, MO 63304.Department of Animal and Poultry Sciences, Virginia Tech, Blacksburg, 24061.Department of Dairy Science, Virginia Tech, Blacksburg, 24061.Department of Animal and Poultry Sciences, Virginia Tech, Blacksburg, 24061.Novus International Inc., St. Charles, MO 63304.Department of Animal and Poultry Sciences, Virginia Tech, Blacksburg, 24061.

Pub Type(s)

Journal Article
Research Support, Non-U.S. Gov't
Research Support, U.S. Gov't, Non-P.H.S.

Language

eng

PubMed ID

25367510

Citation

Lu, T, et al. "Supplementing Antioxidants to Pigs Fed Diets High in Oxidants: II. Effects On Carcass Characteristics, Meat Quality, and Fatty Acid Profile." Journal of Animal Science, vol. 92, no. 12, 2014, pp. 5464-75.
Lu T, Harper AF, Dibner JJ, et al. Supplementing antioxidants to pigs fed diets high in oxidants: II. Effects on carcass characteristics, meat quality, and fatty acid profile. J Anim Sci. 2014;92(12):5464-75.
Lu, T., Harper, A. F., Dibner, J. J., Scheffler, J. M., Corl, B. A., Estienne, M. J., Zhao, J., & Dalloul, R. A. (2014). Supplementing antioxidants to pigs fed diets high in oxidants: II. Effects on carcass characteristics, meat quality, and fatty acid profile. Journal of Animal Science, 92(12), 5464-75. https://doi.org/10.2527/jas.2013-7112
Lu T, et al. Supplementing Antioxidants to Pigs Fed Diets High in Oxidants: II. Effects On Carcass Characteristics, Meat Quality, and Fatty Acid Profile. J Anim Sci. 2014;92(12):5464-75. PubMed PMID: 25367510.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Supplementing antioxidants to pigs fed diets high in oxidants: II. Effects on carcass characteristics, meat quality, and fatty acid profile. AU - Lu,T, AU - Harper,A F, AU - Dibner,J J, AU - Scheffler,J M, AU - Corl,B A, AU - Estienne,M J, AU - Zhao,J, AU - Dalloul,R A, Y1 - 2014/11/03/ PY - 2014/11/5/entrez PY - 2014/11/5/pubmed PY - 2015/10/21/medline KW - antioxidant KW - carcass characteristics KW - fatty acid profile KW - meat quality KW - pigs SP - 5464 EP - 75 JF - Journal of animal science JO - J Anim Sci VL - 92 IS - 12 N2 - The study was conducted to determine effects of dietary supplementation with a blend of antioxidants (ethoxyquin and propyl gallate) on carcass characteristics, meat quality, and fatty acid profile in finishing pigs fed a diet high in oxidants. A total of 100 crossbred barrows (10.9±1.4 kg BW, 36±2 d of age) were randomly allotted to 5 diet treatments (5 replicate pens per treatment, 4 pigs per pen). Treatments included: 1) HO: high oxidant diet containing 5% oxidized soy oil and 10% PUFA source which contributed 5.56% crude fat and 2.05% docosahexanoic acid (DHA) to the diet; 2) VE: the HO diet with 11 IU/kg of added vitamin E; 3) AOX: the HO diet with antioxidant blend (135 mg/kg); 4) VE+AOX: the HO diet with both vitamin E and antioxidant blend; and 5) SC: a standard corn-soy control diet with nonoxidized oil and no PUFA source. The trial lasted for 118 d; on d 83, the HO diet pigs were switched to the SC diet due to very poor health. From that point, the VE pigs displayed the poorest performance. On d 118, 2 pigs from each pen were harvested for sampling. Compared to pigs fed SC diet, the HO and VE pigs (P<0.05) showed lighter carcass weight, less back fat, less lean body mass, and smaller loin eye area. In addition, the VE pigs had decreased dressing percentage than the AOX and VE+AOX pigs (65.7 vs. 75.3 and 74.2%). Compared to the SC pigs, greater moisture percentage (74.7 vs. 77.4%) and less extractable lipid content (2.43 vs. 0.95%) were found in VE fed pigs (P<0.05). Drip loss of loin muscle in VE pigs was less than SC pigs (0.46 vs. 3.98%, P=0.02), which was associated with a trend for a greater 24-h muscle pH (5.74 vs. 5.54, P=0.07). The antioxidant blend addition in the high oxidant diet attenuated all of these effects to levels similar to SC (P>0.05), except a* value (redness) and belly firmness. Visible yellow coloration of backfat and lipofuscin in HO and VE pigs was observed at harvest at d 118. The high oxidant diet resulted in greater concentration of DHA in backfat (P<0.001); switching the diet on d 83 resulted in HO pigs having a similar fatty acid profile to SC at d 118 pigs. Vitamin E concentration in plasma and muscle was greater in HO and SC than VE, AOX, and VE+AOX on d 118. Feeding the high oxidant diet caused a series of changes in carcass characteristics and meat quality. Addition of antioxidant blend attenuated many of these, whereas the protective effects of supplemental vitamin E at 11 IU/kg were minimal during the finisher phase of the study. SN - 1525-3163 UR - https://www.unboundmedicine.com/medline/citation/25367510/Supplementing_antioxidants_to_pigs_fed_diets_high_in_oxidants:_II__Effects_on_carcass_characteristics_meat_quality_and_fatty_acid_profile_ L2 - https://academic.oup.com/jas/article-lookup/doi/10.2527/jas.2013-7112 DB - PRIME DP - Unbound Medicine ER -