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Addition of seaweed (Laminaria digitata) extracts containing laminarin and fucoidan to porcine diets: Influence on the quality and shelf-life of fresh pork

Author:
Moroney, N.C., O'Grady, M.N., O'Doherty, J.V., Kerry, J.P.
Source:
Meat science 2012 v.92 no.4 pp. 423-429
ISSN:
0309-1740
Subject:
Laminaria, carbon dioxide, dietary supplements, feeds, food animals, fucoidan, heart, kidneys, lipid peroxidation, liver, longissimus muscle, lungs, macroalgae, malondialdehyde, microbiology, pork, shelf life, steaks, storage time, swine, swine feeding, thiobarbituric acid-reactive substances
Abstract:
A seaweed extract containing laminarin (L) and fucoidan (F) (L/F) was manufactured from brown seaweed (Laminaria digitata) in spray-dried (L/F-SD) and wet (L/F-WS) forms. The effect of supplementation of pig diets with L/F-SD and L/F-WS (L, 500mg/kg feed; F, 420mg/kg feed) for 21days pre-slaughter, on quality indices of fresh M. longissimus dorsi (LD) steaks was examined. Susceptibility of porcine liver, heart, kidney and lung tissue homogenates to iron-induced (1mM FeSO₄) lipid oxidation was also investigated. Dietary supplementation with L/F did not increase plasma total antioxidant status (TAS). In LD steaks stored in modified atmosphere packs (80% O₂:20% CO₂) (MAP) for up to 15days at 4°C, muscle pH, surface colour (CIE ‘L*’ lightness, ‘a*’ redness and ‘b*’ yellowness values) and microbiology (psychrotrophic and mesophilic counts, logCFU/g pork) were unaffected by dietary L/F. In general, levels of lipid oxidation (TBARS, mg MDA (malondialdehyde)/kg pork) followed the order: C>LF-SD>L/F-WS. A statistically significant reduction in lipid oxidation (P<0.05) was observed in LD steaks from 75% of pigs (n=6) fed with L/F-WS compared to controls. Iron-induced lipid oxidation increased in liver, heart, kidney and lung tissue homogenates over the 24h storage period and dietary L/F-WS reduced lipid oxidation to the greatest extent in liver tissue homogenates. Results demonstrate potential for the incorporation of marine-derived bioactive antioxidant components into muscle foods via the animal's diet.
Agid:
444551