Effect of dietary supplementation with sugar cane extract on meat quality and oxidative stability in finishing pigs

Effects of dietary Inonotus obliquus fermentation products supplementation on meat quality and antioxidant capacity of finishing pigs

This study aimed to investigate the supplementation of finishing pigs with Inonotus obliquus fermentation products (IOFP) on the meat quality, amino acid and fatty acid composition, muscle fiber characteristics, and antioxidant capacity. Eighteen healthy castrated piglets were randomly divided into three groups and fed a basal diet or supplemented with IOFP (obliquus (Chaga fungus) products fermented for 3 or 7 days (IOFP-3 and IOFP-7) at 8 g per kg feed). The results demonstrated that, compared to the control group, IOFP significantly increased the pH24h from 5.44 to 5.52, a* value from 3.8 to 4.5, crude protein content from 21.9 % to 24.0 %, and intramuscular fat content from 3.03 % to 3.56 %. Additionally, IOFP led to significant increases in the content of total amino acids (TAA), essential amino acids (EAA), flavor amino acids, total polyunsaturated fatty acids (PUFA), and the percentage of unsaturated fatty acids (P < 0.05). Furthermore, it resulted in a significant decrease 45.3 N to 40.3 N in shear force (P < 0.05) in the Longissimus thoracis et lumborum (LTL) muscle of pigs. IOFP-7 supplementation also increased (P < 0.05) the MyHC I mRNA expression and decreased (P < 0.05) MyHC IIb mRNA levels. IOFP not only increased superoxide dismutase (SOD) (P < 0.05) in the serum and muscle tissue, but also decreased the content of MDA (P < 0.05) in serum. IOFP-7 supplementation significantly increased enzyme activity and enhanced the expression of Nuclear factor E2-related factor 2 (Nrf2) and downstream genes (P < 0.05), and reduced MDA and carbonyl contents of pork during storage in high‑oxygen modified atmosphere packaging. In summary, this study demonstrated that dietary IOFP supplementation can effectively improve pork's color and nutritional value, increase slow-twitch fiber percentage, enhance the antioxidant capacity of pigs, prevent lipid and protein oxidation, and improve pork quality.

Exploring the multifaceted factors affecting pork meat quality

The significance of pork meat quality extends far beyond mere consumer satisfaction, encompassing crucial aspects such as health and nutrition, economic impact, reputation and branding, food safety, and sustainability within the global food system. Influenced by a multitude of factors, each playing a pivotal role in shaping its sensory attributes and consumer appeal, pork meat quality stands as a cornerstone of the meat industry. Thus, understanding these factors are imperative for ensuring consistent high-quality pork production, aligning with consumer preferences, and elevating overall satisfaction levels. In this review, we provide a comprehensive overview of the diverse factors affecting pork meat quality, including genetic characteristics, rearing systems, feed composition, gender differences, pre-slaughter handling, and meat aging processes.

Performance and meat quality in pigs fed hydrolysable tannins from Tara spinosa

This study aimed to assess the effect of dietary tara (Tara spinosa (Feuillée ex Molina) Britton & Rose) hydrolysable tannins on performance and meat quality of finishing pigs. Twenty barrows (crossbred PIC × Piétrain; age: 125 ± 5 d; bodyweight: 60.8 ± 3.89 kg) were randomly assigned to two groups and fed ad libitum for 7 weeks a control diet (CON) or a diet supplemented with 10 g/kg of tara tannins (TAT), respectively. No differences (P > 0.10) on growth performance and carcass traits were observed between the two groups. Meat fatty acid profile was not affected (P > 0.10) by the diet, but the content of C22:5 n-3 tended to be lower (P = 0.079) in TAT pork. Dietary tannins tended to reduce (P = 0.095) meat cholesterol. The diet had no effect (P > 0.10) on fat-soluble antioxidant vitamins, hydrophilic antioxidant capacity, catalase activity, and glutathione peroxidase activity. Superoxide dismutase activity tended to be lower (P = 0.087) in TAT meat than in CON meat. Dietary tannins did not affect (P > 0.10) backfat and meat color development during 6 days of refrigerated storage, but TAT meat tended to be darker (P = 0.082). Meat from pigs fed tara tannins showed lower (P = 0.028) hydroperoxides content and a tendency toward lower conjugated dienes (P = 0.079) and malondialdehyde (P = 0.084) contents. Also, dietary tannins delayed lipid oxidation in meat subjected to oxidative challenges such as catalysis and cooking (P < 0.05). The positive effect of dietary tara hydrolysable tannins on lipid oxidation was likely due to their antioxidant and anti-inflammatory capacity, but it may have been mitigated by the high α-tocopherol content in meat.

Effect of dietary magnolia bark extract supplementation in finishing pigs on the oxidative stability of meat

BACKGROUND

Magnolia bark extract (MBE) is a natural supplement with antioxidant, anti-inflammatory, and antimicrobial activities. Its properties suggest that the dietary supplementation in livestock could improve the quality of products. Therefore, the aim of this study was to investigate, for the first time, the effect of dietary MBE supplementation (0.33 mg/kg) in finishing pigs on the oxidative stability of meat. Oxidative stability is of paramount importance for pork, as it affects storage, retail, and consumer acceptance. For the purpose, the fatty acid profile, cholesterol, fat-soluble vitamins, antioxidant enzymes (catalase, glutathione peroxidase, and superoxide dismutase), non-enzymatic antioxidant capacity (TEAC, FRAP, and Folin-Ciocalteu assays), color stability, and lipid stability of pork were assessed.

RESULTS

Concerning carcass characteristics, dietary MBE did not affect cold carcass yield, but reduced (P = 0.040) the chilling weight loss. The meat from pigs fed MBE had a lower (P = 0.031) lightness index than the control meat. No effect on intramuscular fat, cholesterol, and fatty acid profile was observed. Dietary MBE did not affect the content of vitamin E (α-tocopherol and γ-tocopherol) in pork, whereas it reduced (P = 0.021) the retinol content. The catalase activity was 18% higher (P = 0.008) in the meat from pigs fed MBE compared with the control group. The MBE supplementation reduced (P = 0.039) by 30% the thiobarbituric acid reactive substances (TBARS) in raw pork over 6 d of aerobic refrigerated storage. Instead, no effect on lipid oxidation was observed in cooked pork. Last, the meat from pigs fed MBE reduced Fe³⁺-ascorbate catalyzed lipid oxidation in muscle homogenates, with a lower (P = 0.034) TBARS value than the control group after 60 min of incubation.

CONCLUSIONS

Dietary MBE supplementation in finishing pigs delayed the lipid oxidation in raw meat. This effect was combined with an increased catalase concentration. These results suggest that dietary MBE could have implications for improving the shelf-life of pork.

Probiotics: Symbiotic Relationship with the Animal Host

Antibiotic growth-promoters in animal feeding are known to generate bacterial resistance on commercial farms and have proven deleterious effects on human health. This review addresses the effects of probiotics and their symbiotic relationship with the animal host as a viable alternative for producing healthy meat, eggs, and milk at present and in the future. Probiotics can tolerate the conditions of the gastrointestinal tract, such as the gastric acid, pH and bile salts, to exert beneficial effects on the host. They (probiotics) may also have a beneficial effect on productivity, health and wellbeing in different parameters of animal performance. Probiotics stimulate the native microbiota (microbes that are present in their place of origin) and production of short-chain fatty acids, with proven effects such as antimicrobial, hypocholesterolemic and immunomodulatory effects, resulting in better intestinal health, nutrient absorption capacity and productive responses in ruminant and non-ruminant animals. These beneficial effects of probiotics are specific to each microbial strain; therefore, the isolation and identification of beneficial microorganisms, as well as in vitro and in vivo testing in different categories of farm animals, will guarantee their efficacy, replicability and sustainability in the current production systems.

Effects of dietary citrus extract on growth performance, carcass characteristics and meat quality of pigs

This study investigated the effects of citrus extract on growth, carcass and meat quality of Duroc × Landrace × Large White pigs. One hundred and eight pigs (54 barrows, 54 females) were assigned to one of three dietary treatments for 138 days. The dietary treatments were (1) basic diet; (2) basic diet supplemented with 75 mg/kg chlortetracycline; and (3) basic diet supplemented with citrus extract (0.25 ml/kg during 56-112 days of age and 0.20 ml/kg during 113-194 days of age). No significant differences among treatments were found for growth performance, carcass characteristics, meat quality and free amino acids (p > 0.05). Feeding citrus extract tended to increase intramuscular fat (p = 0.052). Citrus extract and chlortetracycline increased C15:0 concentration (p = 0.016) and superoxide dismutase activity (p = 0.004). The pigs that received chlortetracycline exhibited the lowest (p = 0.033) muscle malondialdehyde concentration. Overall, citrus extract ameliorated some meat quality indicators without adverse effects on pig growth or carcass performance.

Hepatoprotective effect of ethanolic extract of sugarcane (Saccharum officinarum Linn.) leaves

OBJECTIVES

The sugarcane leaf is rich inphytochemical content. It is rarely used because it is a waste although it has potential activity as antimutation, anti inflammation, and antioxidation. There is no study about its hepatoprotective activity yet. This study was conducted to determine the hepatoprotection of sugarcane leaves in tested animals with liver acute injury induced by carbon tetrachloride (CCl₄).

METHODS

Twenty-four Wistar strain rats were divided into three groups of experimental animals (dose 300, 400, and 500 mg/kg) and three control groups (normal, positive, and negative). The ethanol extract of sugarcane leaves obtained from Panti, Jember, was made using the maceration method. The animals were treated for 14 days by giving the extract to the treatment group. One hour after treatment on the last day, the test animals were given CCl₄ intraperitoneally except for the normal group. On the 15th day, the blood of the test animal was taken to be tested for the biochemical value of the liver (aspartate transaminase (AST), alanine aminotransferase (ALT), alanine phosphatase (ALP), and bilirubin) and examined for its liver to be made histological preparations.

RESULTS

The results showed that the treatment with a dose of 500 mg/kg was able to decrease AST, ALT, ALP, and bilirubin parameters compared to the negative control. The extract also provided improvements in liver tissue histology compared to the negative control.

CONCLUSIONS

Sugarcane leaf ethanol extract (SCLE) has a potential hepatoprotective effect.

Understanding the Implications of Alternative Bioenergy Crops to Support Smallholder Farmers in Brazil

Smallholders constitute more than three quarters of the world’s farmers, and despite their numbers, they commonly lack opportunities to advance their development status. Bioenergy production and consumption can help sustain smallholders’ energy needs and generate employment and income, but it also raises concerns over social justice and equity, especially where crops used for bioenergy could also be used for food. This perspective paper is grounded in a literature review related to three different crops in Brazil: sugarcane, landrace maize and sweet potato. It seeks to determine if these crops offer the potential to support smallholder farmers’ development in a more equitable way, focusing on opportunities for their use in bioenergy. We review the literature to identify policies shaping the smallholder development context in relation to these crops, assessing whose knowledge informs policy and institutional decision making, and highlighting the policy attention afforded to the different crops from different sectors. We further evaluate the literature on each crop in relation to water use and calorific value (i.e., food and energy). Our review indicates that while sugarcane has received the most policy and institutional attention, its development is largely anchored in research and development investments that support large-scale commercial farms and agri-businesses. Smallholders have not benefited or had the opportunity to engage in relevant policy decision making for sugarcane cultivation. At the same time, smallholders hold valuable untapped knowledge on the cultivation of sweet potato and landrace maize, both of which have the potential to generate development opportunities for smallholders. Our review suggests that the environmental impact of landrace maize and sweet potato in terms of water use is significantly lower than sugarcane, while they can generate more calories for energy or food consumption and offer diversification opportunities. Despite that these alternative crops offer considerable untapped potential to support rural development, more research is still needed to harness these benefits. Changes are needed to address inequities in policies, institutions and the types of knowledge informing decision making. Such changes need to afford smallholder farmers greater recognition and participation in decision making, so that the distribution of benefits from the three study crops can reach them to support their development better.

Effects of dietary Senecio scandens buch-ham extracts on growth performance, plasma biochemical, histology and the expression of immune-related genes in hybrid grouper (Epinephelus lanceolatus♂ × Epinephelus fuscoguttatus♀)

The study mainly aimed at the effects of dietary Senecio scandens buch-ham extract (SSBE) on the growth performance, body composition, plasma biochemical index, intestinal and liver histology and the expression of antioxidant, apoptosis and inflammatory related genes in hybrid grouper (Epinephelus lanceolatus♂ × Epinephelus fuscoguttatus♀). Basal diets supplemented with SSBE (10:1) 0%, 0.05%, 0.1%, 0.2% and 0.4% were fed hybrid grouper for 8 weeks. The results showed that WGR and SGR were significantly increased in the week 2 and week 4 in Diet 0.05% group (P < 0.05). The total protein, globulin and albumin significantly increased whereas alanine aminotransferase, triglyceride and alkaline phosphate in the plasma were significantly decreased in Diet 0.1% group (P < 0.05). The villi length, width, muscle thickness and the cross-sectional area of intestine were improved in Diet 0.05% and Diet 0.1% group. The expression levels of PPAR-α and CPT-1 in the liver of hybrid grouper were significantly increased following the supplementation of SSBE (P < 0.05). The expression levels of antioxidant related genes (CAT, GPX, GR and Keap1) and anti-inflammatory factor (IL-10) in liver, head kidney and spleen of hybrid grouper decreased significantly (P < 0.05). In addition, diets supplemented with 0.05%-0.1% SSBE had a good liver-protecting effect, but it would have a detrimental effect on hepatocytes when the content exceeds 0.2%. The above results indicated that the suitable additive amount of SSBE in hybrid grouper feed was 0.05%-0.1%.

Increasing selenium supplementation to a moderately-reduced energy and protein diet improves antioxidant status and meat quality without affecting growth performance in finishing pigs

BACKGROUND

Along with economic development and living standards' improvement, more and more attention has been converted from satisfying meat quantity to pursuing meat quality.

RESEARCH PURPOSE

This study was conducted to evaluate the effects of increasing selenium (Se) supplementation to a moderately-reduced energy and protein diet (MREP) on growth performance, antioxidant status, meat quality in finishing pigs.

BASIC PROCEDURES

A total of 144 "Duroc × Landrace × Yorkshire" pigs with the average body weight of 75 ± 1 kg were randomly allotted to 3 dietary treatments with six replicates per treatment and eight pigs per replicate. The 3 experimental diets were as follows: (1) Normal energy and protein (NEP) +0.2 mg/kg Se diet (14.02 MJ/kg DE, 14% CP and 0.2 mg/kg Se as selenite sodium), (2) MREP +0.2 mg/kg Se diet (13.60 MJ/kg DE, 13% CP and 0.2 mg/kg Se as selenite sodium), and (3) MREP +0.5 mg/kg Se diet (13.60 MJ/kg DE, 13% CP, 0.2 mg/kg Se as selenite sodium, and 0.3 mg/kg Se as Se-enriched yeast). The study lasted for 45 days.

MAIN FINDINGS

The results show that there were no differences for growth performance, antioxidant status and meat quality of finishing pigs between NEP +0.2 mg/kg Se group and MREP +0.2 mg/kg Se group (P＞0.05). However, compared to pigs from MREP +0.2 mg/kg Se group, pigs from MREP +0.5 mg/kg Se group had greater Se concentration, GSH-Px activity and GSH concentration, but lower MDA concentration in serum (P＜0.05). Also, pigs from MREP +0.5 mg/kg Se group had greater Se concentration, T-AOC, and SOD activity, but lower MDA concentration in loin compared with pigs from MREP +0.2 mg/kg Se group (P＜0.05). As for meat quality, pigs from MREP +0.5 mg/kg Se group had greater a* value (relative redness) at 45 min and 24 h in loin compared with pigs from MREP +0.2 mg/kg Se group (P＜0.05). Compared to pigs from MREP +0.2 mg/kg Se group, pigs from MREP +0.5 mg/kg Se group had lower MDA concentration of fresh pork during a simulated retail display at 0, 1, 2, 4, 6 and 7 day (P＜0.05).

PRINCIPAL CONCLUSIONS

In conclusion, increasing selenium supplementation to a moderately-reduced energy and protein diet improved antioxidant status and meat quality without affecting growth performance in finishing pigs. (New Aspects) The present study provided a nutritional strategy for reducing feed costs and improving pork quality without influencing growth performance in finishing pigs.