Rey Ana I, Puig Patricia, Cardozo Paul William, Hechavarría Teresa
Departamento Producción Animal, Facultad de Veterinaria, Universidad Complutense de Madrid, Avda. Puerta de Hierro s/n., 28040 Madrid, Spain.
Andres Pintaluba, S.A. Polígono Industrial Agro-Reus Prudenci Bertrana, 5, 43206 Reus, Spain.
Animals (Basel). 2021 Feb 8;11(2):443. doi: 10.3390/ani11020443.
This study evaluates the effect of the dietary combination of oleuropein extract (1200 mg/kg) and betaine (1000 mg/kg), magnesium oxide (600 mg/kg), and α-tocopheryl acetate (400 mg/kg), or a half-dose of these compounds, on pigs' performance, oxidative status, and meat quality characteristics (drip loss, TBARS, and texture and fatty acid profile of intramuscular fat). Sixty-six barrows and females were slaughtered at 120 kg of BW. Performance and carcass yield were not changed by treatments. The high-dose mixture resulted in higher serum ferric reducing/antioxidant power ( = 0.0026), lower glucose ( = 0.03) and a tendency to have lower serum TBARS ( = 0.07) when compared to control. Percentage of drip loss, moisture content, intramuscular fat, or texture parameters were not modified by dietary treatments. Pigs supplemented with the high-dose mixture had higher PUFA ( = 0.0001), n-6 ( = 0.0001), n-3 ( = 0.0095) and lower MUFA ( = 0.0064) in the neutral lipid fraction of intramuscular fat. Free PUFA, mainly n-3 fatty acids ( = 0.0009), were also higher in the meat of pigs fed the high-dose mixture compared with the others. A higher mobilization (neutral to free fatty acids hydrolysis) of n-3 and MUFA fatty acids in the muscle from pigs fed the high-dose mixture was observed. However, dietary mixture supplementation tended to increase MUFA ( = 0.056) and decrease the total PUFA ( = 0.0074) proportions in muscle polar lipids. This specific fatty acid composition of meat from pigs supplemented with the high-dose mixture could be responsible for the higher meat lipid oxidation observed in this group when compared to the other groups. Consequently, the low-dose mixture would be more adequate for maintaining the oxidative status of pigs and, meat lipid stability.
本研究评估了橄榄苦苷提取物（1200毫克/千克）与甜菜碱（1000毫克/千克）、氧化镁（600毫克/千克）和α-生育酚乙酸酯（400毫克/千克）的饮食组合，或这些化合物的半剂量，对猪的生产性能、氧化状态和肉质特性（滴水损失、硫代巴比妥酸反应物以及肌内脂肪的质地和脂肪酸谱）的影响。66头公猪和母猪在体重达120千克时屠宰。各处理对生产性能和胴体产量没有影响。与对照组相比，高剂量混合物组的血清铁还原/抗氧化能力更高（P = 0.0026），葡萄糖水平更低（P = 0.03），血清硫代巴比妥酸反应物有降低趋势（P = 0.07）。饮食处理对滴水损失百分比、水分含量、肌内脂肪或质地参数没有影响。补充高剂量混合物的猪，其肌内脂肪中性脂质部分的多不饱和脂肪酸（P = 0.0001）、n-6（P = 0.0001）、n-3（P = 0.0095）含量更高，单不饱和脂肪酸含量更低（P = 0.0064）。与其他组相比，喂食高剂量混合物的猪的肉中游离多不饱和脂肪酸，主要是n-3脂肪酸（P = 0.0009）含量也更高。观察到喂食高剂量混合物的猪肌肉中n-3和单不饱和脂肪酸从中性脂肪酸向游离脂肪酸的水解动员更高。然而，饮食混合物补充剂有增加肌肉极性脂质中单不饱和脂肪酸（P = 0.056）比例和降低总多不饱和脂肪酸比例（P = 0.0074）的趋势。与其他组相比，喂食高剂量混合物的猪的肉中这种特定的脂肪酸组成可能是该组中观察到的更高的肉脂质氧化的原因。因此，低剂量混合物对于维持猪的氧化状态和肉脂质稳定性可能更合适。
