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Influence of level and duration of feeding polysaccharide (laminarin and fucoidan) extracts from brown seaweed (Laminaria digitata) on quality indices of fresh pork.
Moroney, N C; O'Grady, M N; Robertson, R C; Stanton, C; O'Doherty, J V; Kerry, J P.
Afiliación
  • Moroney NC; Food Packaging Group, School of Food and Nutritional Sciences, College of Science, Engineering and Food Science, University College Cork, Ireland.
  • O'Grady MN; Food Packaging Group, School of Food and Nutritional Sciences, College of Science, Engineering and Food Science, University College Cork, Ireland.
  • Robertson RC; Teagasc Food Research Centre, Moorepark, Fermoy, Co. Cork, Ireland; School of Microbiology, University College Cork, Co. Cork, Ireland.
  • Stanton C; Teagasc Food Research Centre, Moorepark, Fermoy, Co. Cork, Ireland; Alimentary Pharmabiotic Centre, Cork, Ireland.
  • O'Doherty JV; School of Agriculture, Food Science, and Veterinary Medicine, College of Life Sciences, Lyons Research Farm, University College Dublin, Newcastle, Co. Dublin, Ireland.
  • Kerry JP; Food Packaging Group, School of Food and Nutritional Sciences, College of Science, Engineering and Food Science, University College Cork, Ireland. Electronic address: joe.kerry@ucc.ie.
Meat Sci ; 99: 132-41, 2015 Jan.
Article en En | MEDLINE | ID: mdl-25443973
The effect of level (450 or 900 mg laminarin (L) and fucoidan (F) /kg feed) and duration (3 or 6 wks) of feeding a seaweed (Laminaria digitata) extract containing L/F on the quality of pork (longissimus thoracis et lumborum (LTL)) stored in modified atmosphere packs and on organ lipid stability was examined. Mechanisms of L/F antioxidant activity in LTL were evaluated. Plasma total antioxidant status, LTL pH, colour, microbiology and 'eating quality' sensory analysis were unaffected by dietary L/F. 'Visual' sensory descriptors (purchasing appeal and overall visual acceptability) were enhanced (p<0.05) in L/F450-3 LTL. Lipid oxidation was lower (p<0.05) in L/F450-3 and L/F900-3 LTL and reduced in L/F900-6 kidney homogenates. In cooked minced pork, lipid oxidation was not reduced by dietary L/F. Saturated fatty acids were lower (p<0.05) in L/F900-6 LTL. Results indicated L/F in pig diets for 3 weeks enhanced pork quality.
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Polisacáridos / Comportamiento del Consumidor / Dieta / Glucanos / Laminaria / Alimentación Animal / Carne Tipo de estudio: Prognostic_studies Límite: Animals / Humans Idioma: En Revista: Meat Sci Asunto de la revista: CIENCIAS DA NUTRICAO Año: 2015 Tipo del documento: Article País de afiliación: Irlanda Pais de publicación: Reino Unido
Texto completo
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Polisacáridos / Comportamiento del Consumidor / Dieta / Glucanos / Laminaria / Alimentación Animal / Carne Tipo de estudio: Prognostic_studies Límite: Animals / Humans Idioma: En Revista: Meat Sci Asunto de la revista: CIENCIAS DA NUTRICAO Año: 2015 Tipo del documento: Article País de afiliación: Irlanda Pais de publicación: Reino Unido