Effects of dietary coated cysteamine hydrochloride on pork color in finishing pigs

BACKGROUND Coated cysteamine hydrochloride (CC) was applied as a feed additive in animal production. The influence and the mechanisms of CC used as a feed additive in promoting meat quality in finishing pigs were investigated. RESULTS Dietary CC supplementation increased ( P < 0.05 ) the a * and H * values and reduced ( P < 0.05 ) the L * value in the longissimus dorsi muscles at 48 h postmortem ( P < 0.05 ). The deoxymyoglobin content was enhanced ( P < 0.05 ) and the metmyoglobin and malondialdehyde contents were reduced ( P < 0.05 ) in pigs fed the dietary CC. Pigs fed a dietary CC of 0.035 g kg −1 had a lower cooking loss ( P < 0.05 ) and a higher a * (24 h) value in the longissimus dorsi muscles than pigs on control treatment. The messenger RNA expression of superoxide dismutase 1 was upregulated ( P < 0.05 ) in the longissimus dorsi. CONCLUSION Dietary supplementation with CC could improve antioxidant status and delay meat discoloration by improving glutathione levels and antioxidase activity after longer chill storage (for 48 h after slaughter). Dietary supplementation with CC at 0.035 g kg −1 may promote the stability of pork color by reducing oxidation. © 2017 Society of Chemical Industry