Combination of dietary glycaemic index and fasting time prior to slaughter as strategy to modify quality of pork. (March 2020)

• Record Type: Journal Article
• Authors: Rey, A.I.; Menoyo, D.; Segura, J.; López-Bote, C.J.; Calvo, L.
• Is Part Of: Meat science. Volume 161(2020)
• Publication Date: 2020-03
• Subjects: Glycaemic index -- Insulin levels -- Lipolysis -- Fasting -- Meat quality; 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.2019.108013
• Languages: English
• ISSNs: 0309-1740

Abstract

Abstract: This study evaluates the effect of the dietary glycaemic index (low: L-GI vs. high: H-GI ), pre-slaughter fasting times (17 h: f 17 vs. 19 h: f 19 vs. 22 h: f 22 ), and their interaction, on certain meat quality characteristics. Greater duration of fasting resulted in lesser drip loss of muscle, greater LIPE expression (lipolysis) and 10% greater TBARS, with PUFA being the main source of free-fatty acid production. L-GI diets produced a greater drip loss, lipolytic activity and lesser C18:1n-9 relative mobilization, suggesting this group had greater glycolytic potential than H-GI. An interaction was found in meat characteristics related to fat metabolism. The IRS2 gene expression was greater in pigs fed L-GI diets, but only in a low fasting period. LIPE gene expression was greater for L-GI-f 17 group than for L-GI-f 22 . Lesser n-6 PUFA but greater MUFA were found in the free fatty acid fraction of L-GI- f 17 group thus resulting in a faster lipolysis initiation in this group.