Karlsson, Anders
- Danish Institute of Agricultural Sciences
Abstract
The combination of a muscle glycogen reducing diet or a standard diet (control group) with normal (80 mg/kg) and high vitamin E levels (500 mg/kg) and exercise immediately prior to slaughter was used on 56 pigs to investigate the influence on meat quality indicators (pH and temperature) and attributes (drip loss, colour and Warner-Bratzler shear force). The drip loss was reduced in M. longissimus dorsi, M. biceps femoris and M. semimembranosus in pigs given the muscle glycogen reducing diet compared with the control groups, the greatest effect was seen in exercised pigs. These results can be explained by an early post mortem reduction in glycometabolism in pigs fed muscle glycogen reducing diets rather than by an increase in ultimate pH. Noticeably, high dietary vitamin E level increased muscle glycogen stores by about 10% on the day prior to slaughter but not on the day of slaughter in both dietary groups compared with the low dietary vitamin E level, which in fact reduced rather than improved the water-holding capacity, especially in pigs fed the standard diet. (C) 2002 Elsevier Science Ltd. All rights reserved.
Keywords
muscle glycogen; pork quality; strategic feeding; vitamin E; WHC
Published in
Meat Science
2002, volume: 62, number: 4, pages: 485-496
Publisher: ELSEVIER SCI LTD
SLU Authors
Lundström, Kerstin
- Department of Molecular Sciences, Swedish University of Agricultural Sciences
- Department of Molecular Sciences, Swedish University of Agricultural Sciences
UKÄ Subject classification
Food Science
Publication identifier
- DOI: https://doi.org/10.1016/S0309-1740(02)00045-1
Permanent link to this page (URI)
https://res.slu.se/id/publ/85626