Parole chiave
whey proteins
piglets
oxidation
meat quality
Abstract
An experiment was conducted to examine the effects of different dietary protein sources (soybean meal vs whey protein) on piglet meat quality characteristics. Eighteen castrated male Large White × Duroc × Landrace piglets were randomly assigned to 2 groups. Piglets were kept in individual metabolic cages and fed ad libitum over a period of 38 days the following 2 diets: diet SB, which was formulated to meet the nutrient requirements of piglets using soybean meal as the main crude protein source and diet WP, where SB was totally replaced by a mixture of whey proteins on equal digestible energy and crude protein basis. At the end of the experiment, piglets were weighed and slaughtered. After overnight chilling, samples of Longissimus dorsi muscle were taken and were used for meat quality measurements.
No significant differences were observed in the values of pH, colour, water holding capacity, shear force and intramuscular fat content of L. dorsi muscle between the dietary treatments. Measurement of lipid oxidation values showed that dietary supplementation with different protein sources did not influence meat antioxidant properties during refrigerated storage. The SB piglets had lower 14:0 (P<0.01) and higher 18:3n-3 (P<0.001) levels in intramuscular fat in comparison with WP piglets. However, these changes were attributed to background differences in the dietary FA profile and not to a direct protein source effect. The results of this preliminary study indicate that the examined dietary protein sources (soybean meal or whey protein) do not have a significant effect on meat quality characteristics of piglets.
Riferimenti bibliografici
Ascencio, C., Torres, N., Isoard-Acosta, F., Gómez-Pérez, F.J., Hernández-Pando, R., Tovar, A.R., 2004. Soy protein affects serum insulin and hepatic SREBP-1 mRNA and reduces fatty liver in rats. J. Nutr. 134, 522–529.
Asociación Castellano-Leonesa de Psicología y Pedagogía (ACLPP), 2011. Entorno formativo de la orientación educativa en Segovia. ACLPP Informe 23, 18-20.
Botsoglou, N.A, Fletouris, D.J., Papageorgiou, G.E., Vassilopoulos, V.N., Mantis, A.J., Trakatellis, A.G., 1994. A rapid, sensitive and specific thiobarbituric acid method for measuring lipid peroxidation in animal tissues, food and feedstuff samples. J. Agric. Food Chem. 42, 1931-1937.
Carey, G.B., 1997. The swine as a model for studying exercise-induced changes in lipid metabolism. Med. Sci. Sports Exerc. 29, 1437–1443.
Chin, K.B., Keeton, J.T., Miller, R.K., Longnecker, M.T., Lamkey, J.W., 2000. Evaluation of konjac blends and soy protein isolate as fat replavements in low-fat bologna. J. Food Sci. 65, 756-763.
Christensen, L.B., 2003. Drip loss sampling in porcine m. longissimus dorsi. Meat Sci. 63, 469–477.
Farmer, S.R., 2005. Regulation of PPARgamma activity during adipogenesis. Int. J. Obes. Relat. Metab. Disord. 29, 13–16.
Folch, J., Lees, M., Stanley, S.G.H., 1957. A simple method for the isolation and purification of total lipids from animal tissues. J. Biol. Chem. 226, 497-509.
Fundación Española para el Desarrollo de la Nutrición Animal, 2003. In: De Blas C., Mateos G.G., Rebollar P.G. (eds), Tablas FEDNA de composición y valor nutritivo de alimentos para la fabricación de piensos compuestos (2nd ed.). FEDNA, Madrid, Spain.
Grinstead, G.S., Goodband, R.D., Dritz, S.S., Tokach, M.D., Nelssen, J.L., Woodworth, J.C., Molitor, M., 2000. Effects of a whey protein product and spray-dried animal plasma on growth performance of weanling pigs. J. Anim. Sci. 78, 647-657.
Lenehan, N.A., DeRouchey, J.M., Goodband, R.D., Tokach, M.D., Dritz, S.S., Nelssen, J.L., Groesbeck, C.N., Lawrence, K.R., 2007. Evaluation of soy protein concentrates in nursery pig diets. J. Anim. Sci. 85, 3013-3021.
Mac Con Iomaire, M., 2002. The Pig in Irish Cuisine past and present. Walker, H. (ed) The Fat of the Land: Proceedings of the Oxford Symposium on Food and Cookery. Bristol: Footwork, pp 207-215.
Mahan, D.C., 1993. Evaluating two sources of dried whey and the effects of replacing the corn and dry whey component with corn gluten meal and lactose in the diets of weanling swine. J. Anim. Sci. 71, 2860-2866.
NRC, 1998. Nutrient Requirements of Swine. 10th rev. ed. Natl. Acad. Press. Washington, DC, USA.
O’Fallon, J.V., Busboom, J.R., Nelson, M.L., Gaskins, C.T., 2007. A direct method for fatty acid methyl ester synthesis: Application to wet meat tissues, oils, and feedstuffs. J. Anim. Sci. 85, 1511-1521.
Oliveira, S., 2011. La gastronomia como atractivo turistico primario de un destino. Estudios y Perspectivas en Turismo 20, 738-752.
Payne, R.L., Binder, T.D., Southern, L.L., Geaghan, J.P., 2001. Effects of dietary soy isoflavones on growth, carcass traits, and meat quality in growing-finishing pigs. J. Anim. Sci. 79, 1230-1239.
Peña-Ramos, A.E., Xiong, Y.L., 2003. Whey and soy protein hydrolysates inhibit lipid oxidation in cooked pork patties. Meat Sci. 64, 259-263.
Porcella, M.I., Sanchez, G., Vaudagna, S.R., Zanelli, M.L., Descalzo, A.M., Meichtri, L.H., Gallinger, M.M., Lasta, J.A., 2001. Soy protein isolate added to vacuum-packaged chorizos: effect on drip loss, quality characteristics and stability during refrigerated storage. Meat Sci. 57, 437-443.
Sadler, M.J., 2004. Meat alternatives – market developments and health benefits. Trends Food Sci. Technol. 15, 250-260.
Sas Institute INC, 2005. Statistical analysis systems user’s guide. Version 9.1.3. SAS Institute, Inc., Cary, NC.
Szabo, C., Jansman, A.J., Babinszky, L., Kanis, E., Verstegen, M.W., 2001. Effect of dietary protein source and lysine:DE ratio on growth performance, meat quality, and body composition of growing-finishing pigs. J. Anim. Sci. 79, 2857-2865.
Tokach, M.D., Nelssen, J.L., Allee, G.L., 1989. Effect of protein and (or) carbohydrate fractions of dried whey on performance and nutrient digestibility of early weaned pigs. J. Anim. Sci. 67, 1307-1312.
Torres, N., Torre-Villalvazo, I., Tovar, A.R., 2006. Regulation of lipid metabolism by soy protein and its implication in diseases mediated by lipid disorders. J. Nutr. Biochem. 17, 365-373.
Tovar, A.R., Ascencio, C., Torres, N., 2002. Soy protein, casein, and zein regulate histidase gene expression by modulating serum glucagon. Am. J. Physiol. Endocrinol. Metab. 283, 1016–1022.
Tovar, A.R., Torre-Villalvazo, I., Ochoa, M., Elias, A.L., Ortiz, V., Aguilar-Salinas, C.A., Torres, N., 2005. Soy protein reduces hepatic lipotoxicity in hyperinsulinemic obese Zucker fa/fa rats. J. Lip. Res. 46, 1823–1832.
Yang, Y.X., Kim, Y.G., Lohakare, J.D., Yun, J.H., Lee, J.K., Kwon, M.S., Park, J.I., Choi, J.Y., Chae, B.J., 2007. Comparative efficiency of different soy protein sources on growth performance, nutrient digestibility and intestinal morphology in weaned pigs. Asian-Aust. J. Anim. Sci. 20, 775-783.
Yun, J.H., Kwon, I.K., Lohakare, J.D., Choi, J.Y., Yong, J.S., Zheng, J., Cho, W.T., Chae, B.J., 2005. Comparative efficacy of plant and animal protein sources on the growth performance, nutrient digestibility, morphology and caecal microbiology of the early-weaned pigs. Asian-Aust. J. Anim. Sci. 18, 1285-1293.
Wood J.D., Enser M., Fisher A.V., Nute G.R., Sheard P.R., Richardson R.I., Hughes S.I., Whittington F.M. (2008). Fat deposition, fatty acid composition and meat quality: a review. Meat Sci., 78: 343-358.
Wood J.D., Richardson R.I., Nute G.R., Fisher A.V., Campo M.M., Kasapidou E., Sheard P.R., Enser M. (2003). Effects of fatty acids on meat quality: a review. Meat Sci., 66: 21-32.
Wood J.D., Enser M. (1997). Factors influencing fatty acids in meat and the role of antioxidants in improving meat quality. Br. J. Nutr., 78 (Suppl. 1): S59-S60.
This work is licensed under a CC BY-SA 4.0 international