The effect of inulin supply to high‐fat diet rich in saturated fatty acids on pork quality and profile of sarcoplasmic protein in meat exudate. Issue 2 (14th December 2018)

• Record Type: Journal Article
• Authors: Przybylski, Wiesław; Jaworska, Danuta; Sałek, Piotr; Sobol, Monika; Branicki, Maciej; Skiba, Grzegorz; Raj, Stanisława; Jankiewicz, Urszula
• Is Part Of: Journal of animal physiology and animal nutrition. Volume 103:Issue 2(2019)
• Page Start: 593
• Page End: 602
• Publication Date: 2018-12-14
• Subjects: feed additives -- high‐fat diet -- inulin -- pork quality; Animal nutrition -- Periodicals; Feeds -- Periodicals; 636.085
• DOI: 10.1111/jpn.13039
• Languages: English
• ISSNs: 0931-2439

Abstract

Abstract: The aim of the study was to evaluate the influence of inulin supply to high‐fat diet rich in saturated fatty acids (SFA) on pork quality and profile of sarcoplasmic protein in drip loss. At 50 days of age, twenty cross‐bred pigs (gilts) were randomly allotted to four groups: the control (C) group fed a standard diet, and three experimental (D1, D2 and D3) groups fed a high‐fat diet rich in SFA. Moreover, pigs from the groups D2 and D3 consumed an extra inulin supply (7% of daily feed intake) from 85 to 120 days of age (for 5 weeks) and from 50 to 120 days of age (for 10 weeks) respectively. The addition of inulin to the diet reduced meaty odour and flavour significantly, improved tenderness and overall sensory quality of pork and additionally influenced ultimate pH, L* colour parameter, lactate level and protein content in meat. The diets also affected the profile of sarcoplasmic proteins. Significant effects were observed for the following enzymes—PK/PGI (pyruvate kinase/phosphoglucose isomerase) and ALD (aldolase), which are related to the intensity of post‐mortem glycolysis. Presented data indicate that long‐term inulin supply to high‐fat diet has a positive effect on technological and sensory quality as well as protein profile of pork.