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Effects of dietary coated cysteamine hydrochloride on pork color in finishing pigs
Author(s) -
Bai Miaomiao,
Liu Hongnan,
Xu Kang,
Zou Bingjie,
Yu Rong,
Liu Yanhong,
Xing Weigang,
Du Haitao,
Li Yong,
Yin Yulong
Publication year - 2017
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.8647
Subject(s) - food science , cysteamine , hydrochloride , chemistry , biochemistry
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