[논문]Effects of a Dietary Chitosan-Alginate-Fe(II) Complex on Meat Quality of Pig Longissimus Muscle during Ageing

Park, B.Y.; Kim, J.H.; Cho, S.H.; Hwang, I.H.; Jung, O.S.; Kim, Y.K.; Lee, J.M.; Yun, S.G.

doi:10.5713/ajas.2005.414

Effects of a Dietary Chitosan-Alginate-Fe(II) Complex on Meat Quality of Pig Longissimus Muscle during Ageing 원문보기

Asian-Australasian journal of animal sciences, v.18 no.3, 2005년, pp.414 - 419

Park, B.Y. (National Livestock Research Institute, RDA) , Kim, J.H. (National Livestock Research Institute, RDA) , Cho, S.H. (National Livestock Research Institute, RDA) , Hwang, I.H. (National Livestock Research Institute, RDA) , Jung, O.S. (Ecobio Inc. Chonnam Univ.) , Kim, Y.K. (National Livestock Research Institute, RDA) , Lee, J.M. (National Livestock Research Institute, RDA) , Yun, S.G. (National Livestock Research Institute, RDA)

Abstract ▼ AI-Helper

The current study was conducted to investigate the effects of dietary chitosan-alginate-Fe(II) complex (CAFC) supplementation on carcass and meat qualities of pig m. longissimus during chiller ageing. One hundred and twenty-two LYD (Landrace${\times}$Yorkshire${\times}$Duroc) pigs were sampled from an industrial population. Seventy-four pigs (32 gilts and 42 barrows) were administered 3 ml of dietary supplementation of CAFC per day from 25 to 70 days of age, while the remaining 48 pigs (20 gilts and 28 barrows) were fed the same commercial feeding regime without the supplementation. For assessing the dietary effects on pH, objective meat color, cooking loss, water-holding capacity (WHC), thiobarbituric acid reactive substances (TBARS), volatile basic nitrogen (VBN) and fatty acid composition during ageing, 20 barrows (10 of each treatment) were randomly sampled, and aged for 3, 7, 12, 16, 20 and 25 days in a $1^{\circ}C$ chiller. The results showed that CAFC-fed pigs required approximately 10 fewer feeding days than the control group. Furthermore, the treatment resulted in greatly higher carcass grade whereby the grade A was increased by approximately 35% and 7% for gilts and barrows, respectively. The treatment had no significant effect (p>0.05) on pH, meat color and WHC during ageing. On the other hand, the CAFC-fed pigs showed significantly (p<0.05) lower TBARS values from 20 days of storage. In addition, the sum of unsaturated fatty acids for the treated group was significantly (p<0.05) higher than that for the control group after the storage time. This implied that CAFC supplementation could reduce the formation of free radicals in fatty acids (i.e., lipid oxidation). The treatment also significantly (p<0.05) retarded VBN formation during ageing, indicating a significant reduction in protein degradation. However, as there was no difference in pH between the two groups, the result raised a possibility that antibacterial activity of the CAFC alone could cause reduction in the formation of TBARS and VBN. In this regard, although the treatment effectively slowed down the formation of TBARS and TBA during chiller ageing, it was not resolved whether that was associated with the direct effect of the antioxidant function of chitosan and/or alginate, or a consequence of their antibacterial functions.

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문제 정의

However, its effect on meat quality has not yet been evaluated. The objective of this study was to investigate the effects of dietary CAFC supplementation on carcass and meat qualities of pig m. longissimus during chiller ageing.

제안 방법

The muscle samples were cut into 6 portions of ca. 150 g, vaccum packed, and randomly assigned to six ageing treatments (3, 7, 12, 16, 20 and 25 days post-mortem).
The day following slaughter, carcass grade was evaluated by carcass graders from the Korean Animal Products Grading Service (APGS, 2001). To evaluate the effect of CAFC supplementation on stability in objective meat quality during chiller ageing, 20 barrows (10 of each treatment) were randomly sampled, and longissimus muscles (from the 7^th thoracic vertebrae to the last lumbar vertebrae) were taken from the left sides. The muscle samples were cut into 6 portions of ca.
To examine the treatment effect on stability of meat quality during chiller ageing, 20 barrows (10 pigs from each treatment), were randomly sampled. As seen in Table 2, the treatment had no significant effect on pH, meat color and WHC during ageing.

데이터처리

(1998). The effect of the dietary supplementation on objective meat quality within each ageing time was assessed by a T-test procedure at 5% probability level (SAS, 1997).

성능/효과

In this experiment, the supplement resulted in significantly lower levels of C16:0, C18:0, C20:1n-9, C20:2n-6 than the control after 25 days at 1°C.
The unsaturated fatty acids undergo autoxidation by a free radical mechanism involving the abstraction of a labile hydrogen from the lipid molecule followed by the addition of molecular oxygen to the resultant lipid radical (Smith, 1981). In this experiment, the supplement resulted in significantly lower levels of C16:0, C18:0, C20:1n-9, C20:2n-6 than the control after 25 days at 1°C. On the other hand, the treatment showed significantly higher contents of C18:1n-9 and C20:4n-6 than the control, and consequently the sum of unsaturated fatty acids was significantly (p<0.
, 2003). The most significant result of the current study was that the dietary supplementation significantly retarded lipid oxidation, as assessed by TBARS. As seen in Figure 1, meat from CAFC-fed pigs had significantly (p<0.
In the Korean pork grading scheme (APGS, 2001) pigs having an intermediate carcass weight with an intermediate backfat thickness receive a higher carcass grade. The results indicated that CAFC supplementation prevented both excessive backfat accumulation and extremely high carcass weight. This was also shown by the smaller standard deviations of carcass weight and backfat thickness for the treated group than those for the control group.

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