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Título: | Muscle quality traits and oxidative status of Iberian pigs supplemented with zinc and betaine under heat stress |
Autor: | Pardo Domínguez, Zaira CSIC ORCID; Lara Escribano, Luis CSIC ORCID; Nieto Liñán, Rosa María CSIC ORCID; Fernández-Fígares Ibáñez, Ignacio; Seiquer, Isabel CSIC ORCID | Palabras clave: | Muscle fiber type Apoptosis Longissimus lumborum Psoas major Mitochondria |
Fecha de publicación: | 2023 | Editor: | Elsevier BV | Citación: | Meat Science 198: 109119 (2023) | Resumen: | The study analyzed the effect of supplemental zinc and betaine on meat quality and redox status of muscles (longissimus lumborum and gluteus medius) from heat- stressed pigs. Twenty-four pure Iberian pigs were assigned to one of three treatments (n = 8): control diet, Zn supplemented diet (120 mg/kg) and betaine supplemented diet (5 g/kg) that were all exposed to 30 °C during 28 days. No significant differences were observed in chemical composition and fatty acid profile of the muscles. The Zn diet improved the water retention capacity of longissimus, increased the antioxidant properties (ABTS and FRAP) and the glutathione peroxidase activity, and reduced the level of MDA. No significant effects associated to the betaine diet were observed in quality traits and antioxidant markers of muscles. These findings suggest that Zn supplementation may be used as a nutritional strategy to improve the antioxidant properties of meat of Iberian pigs subjected to heat stress conditions. | Versión del editor: | http://dx.doi.org/10.1016/j.meatsci.2023.109119 | URI: | http://hdl.handle.net/10261/342191 | DOI: | 10.1016/j.meatsci.2023.109119 | Identificadores: | doi: 10.1016/j.meatsci.2023.109119 issn: 0309-1740 |
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