This study investigated the effect of two levels of zinc chelate of glycine hydrate (ZnGly) on performance, carcass characteristics and meat quality of growing-finishing pigs. Thirty pigs (initial bodyweight: 61.0 ± 4.02 kg), were randomly assigned to three treatments and fed ad libitum for 56 days with a basal diet supplemented with 0 mg/kg (control group, CON), 45 mg/kg (Zn45 treatment) or 100 mg/kg (Zn100 treatment) of ZnGly. Both ZnGly levels strongly reduced chilling carcass loss (P < 0.001). Micromineral content, color stability and fatty acid profile of meat was not altered by ZnGly. Superoxide dismutase activity was lowered by Zn45 compared to CON (P = 0.007); while, catalase activity was enhanced by Zn100 (P = 0.003). Although ZnGly supplementation did not influence lipid oxidation in raw meat and in meat homogenates incubated with pro-oxidant catalysts, Zn45 limited lipid oxidation in cooked meat (P = 0.037). The results of this study demonstrated that supplementing pigs with 45 mg/kg of ZnGly could improve the oxidative stability of pork subjected to strong pro-oxidant conditions, but this effect need be further elucidated.

Effect of different level of organic zinc supplementation on pork quality / Natalello, Antonio; Khelil-Arfa, Hajer; Luciano, Giuseppe; Zoon, Mieke; Menci, Ruggero; Scerra, Manuel; Blanchard, Alexandra; Mangano, Fabrizio; Biondi, Luisa; Priolo, Alessandro. - In: MEAT SCIENCE. - ISSN 0309-1740. - 186:(2022), p. 108731. [10.1016/j.meatsci.2021.108731]

Effect of different level of organic zinc supplementation on pork quality

Manuel Scerra;
2022-01-01

Abstract

This study investigated the effect of two levels of zinc chelate of glycine hydrate (ZnGly) on performance, carcass characteristics and meat quality of growing-finishing pigs. Thirty pigs (initial bodyweight: 61.0 ± 4.02 kg), were randomly assigned to three treatments and fed ad libitum for 56 days with a basal diet supplemented with 0 mg/kg (control group, CON), 45 mg/kg (Zn45 treatment) or 100 mg/kg (Zn100 treatment) of ZnGly. Both ZnGly levels strongly reduced chilling carcass loss (P < 0.001). Micromineral content, color stability and fatty acid profile of meat was not altered by ZnGly. Superoxide dismutase activity was lowered by Zn45 compared to CON (P = 0.007); while, catalase activity was enhanced by Zn100 (P = 0.003). Although ZnGly supplementation did not influence lipid oxidation in raw meat and in meat homogenates incubated with pro-oxidant catalysts, Zn45 limited lipid oxidation in cooked meat (P = 0.037). The results of this study demonstrated that supplementing pigs with 45 mg/kg of ZnGly could improve the oxidative stability of pork subjected to strong pro-oxidant conditions, but this effect need be further elucidated.
2022
intramuscular fatty acids
antioxidant capacity
fat-soluble vitamins
antioxidant enzymes
lipid oxidation
meat shelf-life
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/20.500.12318/112662
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