Menci Ruggero, Khelil-Arfa Hajer, Blanchard Alexandra, Biondi Luisa, Bella Marco, Priolo Alessandro, Luciano Giuseppe, Natalello Antonio
Dipartimento Di Agricoltura, Alimentazione e Ambiente (Di3A), University of Catania, Via Valdisavoia 5, 95123, Catania, Italy.
Pancosma ADM, A One Business Center, 1180, Rolle, Switzerland.
J Anim Sci Biotechnol. 2022 Aug 8;13(1):89. doi: 10.1186/s40104-022-00740-0.
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.
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 Fe-ascorbate catalyzed lipid oxidation in muscle homogenates, with a lower (P = 0.034) TBARS value than the control group after 60 min of incubation.
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.
厚朴树皮提取物（MBE）是一种具有抗氧化、抗炎和抗菌活性的天然补充剂。其特性表明，在牲畜日粮中添加该物质可能会提高产品质量。因此，本研究的目的是首次调查育肥猪日粮中添加MBE（0.33毫克/千克）对肉的氧化稳定性的影响。氧化稳定性对猪肉至关重要，因为它会影响储存、零售和消费者接受度。为此，对猪肉的脂肪酸组成、胆固醇、脂溶性维生素、抗氧化酶（过氧化氢酶、谷胱甘肽过氧化物酶和超氧化物歧化酶）、非酶抗氧化能力（TEAC、FRAP和福林-西奥尔特法测定）、颜色稳定性和脂质稳定性进行了评估。
关于胴体特征，日粮MBE不影响冷胴体产量，但降低了（P = 0.040）冷鲜肉失重。饲喂MBE的猪的肉的亮度指数低于对照肉（P = 0.031）。未观察到对肌内脂肪、胆固醇和脂肪酸组成有影响。日粮MBE不影响猪肉中维生素E（α-生育酚和γ-生育酚）的含量，但降低了视黄醇含量（P = 0.021）。与对照组相比，饲喂MBE的猪的肉中的过氧化氢酶活性高18%（P = 0.008）。在有氧冷藏储存6天期间，添加MBE使生猪肉中的硫代巴比妥酸反应物质（TBARS）降低了30%（P = 0.039）。相反，在熟猪肉中未观察到对脂质氧化有影响。最后，饲喂MBE的猪的肉在肌肉匀浆中降低了抗坏血酸铁催化的脂质氧化，孵育60分钟后TBARS值低于对照组（P = 0.034）。
育肥猪日粮中添加MBE可延缓生肉中的脂质氧化。这种作用与过氧化氢酶浓度增加有关。这些结果表明，日粮MBE可能对延长猪肉保质期有意义。
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