Dietary ethanol extract of mango increases antioxidant activity of pork

Animal

D.R. Fernandes¹  P.H. Watanabe²  R.R.S. Pinheiro³  E.O. dos Santos⁴  M.T.S. Trevisan⁴  L.R.S. Araújo⁴  I.R. de O Maia⁴  R.W. Owen⁴  E.C. da Silva⁴  E.R. Freitas⁵  M.C.A. de Melo⁶ 

[1] Corresponding author at: Departamento de Zootecnia, Centro de Ciências Agrárias, Universidade Federal do Ceará, Av. Mister Hull, 970 Campus do Pici, Bloco 808, Fortaleza, CE 60.021-640, Brazil.;Faculdade de Veterinária, Universidade Estadual do Ceará, Av. Silas Munguba, 1700, Campus do Itaperi, Fortaleza, CE 60.714-903, Brazil;Departamento de Química Orgânica e Inorgânica, Centro de Ciências, Universidade Federal do Ceará, Campus do Pici, Bloco 940, Caixa postal 6021, Fortaleza, CE 60.455-760, Brazil;Departamento de Zootecnia, Centro de Ciências Agrárias, Universidade Federal do Ceará, Av. Mister Hull, 970 Campus do Pici, Bloco 808, Fortaleza, CE 60.021-640, Brazil;Division of Preventive Oncology, National Center for Tumor Diseases, Im Neuenheimer Feld 460 and German Cancer Research Center (DKFZ), Im Neuenheimer Feld 581, Heidelberg 69120, Germany;Pós-graduação IFOPE, Universidade Cândido Mendes, R. da Assembleia, 10 Centro, Rio de Janeiro, RJ 20.011-901, Brazil;

关键词: Mangifera indica;    Mangiferin;    Meat quality;    Phenolic compounds;    Reduced glutathione;   

DOI  :  

来源: DOAJ

【 摘 要 】

Ethanol extract of mango seeds (EEMS) are composed of several polyphenolic compounds with considerable in vitro antioxidant activity that can be used in pig feed and may contribute positively to meat quality characteristics. The aim of this study was to evaluate the effect of EEMS as a source of antioxidants in growing-finishing pig diets on meat quality, lipid stability, sulfhydryl groups non-proteinaceous (SG-NP), total phenolic compounds, total antioxidant potential and total antioxidant activity of meat after 1 and 7 days of refrigeration storage. Thirty-two (60-day-old) barrows, weighing 20.20 ± 1.34 kg, were used in a randomized block design consisting of eight animals with four treatment regimens. Treatments consisted of: Control = no dietary antioxidant; butylated hydroxytoluene (BHT) = diet with 200 ppm BHT; EEMS200 = diet with 200 ppm EEMS; EEMS400 = diet with 400 ppm EEMS. At 145 days of age and average weight of 95.47 ± 6.19 kg, the animals were slaughtered and loin samples were collected and frozen before for qualitative analysis and evaluation of the effect of subsequent storage for 1 or 7 days at 8 °C on lipid stability, SG-NP, phenolic compounds, total antioxidant capacity and total antioxidant activity Meat from animals fed EEMS400 diet showed lower cooking loss (P < 0.0001) and higher non-protein sulfhydryl groups, phenolic compounds and total antioxidant activity at both 1 and 7 days of storage (P < 0.0001) compared to the other treatments. Greater antioxidant capacity was observed at 1 day storage in the meat of animals that consumed EEMS regardless of concentration when compared to the control group (P < 0.01). The dietary inclusion of EEMS to pig diets is more effective at 400 ppm in improving meat quality after cooking and antioxidant parameters of pork.

【 授权许可】

Unknown