甜菜碱
食品科学
抗氧化剂
氧化应激
谷胱甘肽过氧化物酶
化学
锌
多不饱和脂肪酸
阿布茨
丙二醛
生物
动物科学
超氧化物歧化酶
生物化学
脂肪酸
有机化学
DPPH
作者
Zaira Pardo,L. Lara,R. Nieto,I. Fernández‐Fígares,Isabel Seiquer
出处
期刊:Meat Science
[Elsevier]
日期:2023-04-01
卷期号:198: 109119-109119
被引量:5
标识
DOI:10.1016/j.meatsci.2023.109119
摘要
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.
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