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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

Moroney, N.C., O'Grady, M.N., O'Doherty, J.V., Kerry, J.P.
Meat science 2012 v.92 no.4 pp. 423-429
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
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.