Influence of level and duration of feeding polysaccharide (laminarin and fucoidan) extracts from brown seaweed (Laminaria digitata) on quality indices of fresh pork. (January 2015)

• Record Type: Journal Article
• Authors: Moroney, N.C.; O'Grady, M.N.; Robertson, R.C.; Stanton, C.; O'Doherty, J.V.; Kerry, J.P.
• Is Part Of: Meat science. Volume 99(2015:Jan.)
• Page Start: 132
• Page End: 141
• Publication Date: 2015-01
• Subjects: Seaweed -- Polysaccharides -- Laminarin -- Fucoidan -- Antioxidants -- Pork; Meat -- Periodicals; Meat industry and trade -- Periodicals; Viande -- Périodiques; Viande -- Industrie -- Périodiques; Meat; Meat industry and trade; Periodicals; 641.36
• DOI: 10.1016/j.meatsci.2014.08.016
• Languages: English
• ISSNs: 0309-1740

Abstract

Abstract: The effect of level (450 or 900 mg laminarin (L) and fucoidan (F) /kg feed) and duration (3 or 6 wks) of feeding a seaweed ( Laminaria digitata ) extract containing L/F on the quality of pork ( longissimus thoracis et lumborum (LTL)) stored in modified atmosphere packs and on organ lipid stability was examined. Mechanisms of L/F antioxidant activity in LTL were evaluated. Plasma total antioxidant status, LTL pH, colour, microbiology and 'eating quality' sensory analysis were unaffected by dietary L/F. 'Visual' sensory descriptors (purchasing appeal and overall visual acceptability) were enhanced (p < 0.05) in L/F450 − 3 LTL. Lipid oxidation was lower (p < 0.05) in L/F450 − 3 and L/F900 − 3 LTL and reduced in L/F900 − 6 kidney homogenates. In cooked minced pork, lipid oxidation was not reduced by dietary L/F. Saturated fatty acids were lower (p < 0.05) in L/F900 − 6 LTL. Results indicated L/F in pig diets for 3 weeks enhanced pork quality. Highlights: A seaweed extract containing laminarin and fucoidan (L/F) was added to pig diets. Muscle pH, surface colour and microbiology of fresh pork meat were unaffected. Saturated fatty acids of pork meat were lowered by dietary L/F. After 3 weeks, dietary L/F resulted in lowered lipid oxidation in LTL muscle.