Addition of seaweed (Laminaria digitata) extracts containing laminarin and fucoidan to porcine diets: Influence on the quality and shelf-life of fresh pork

作者：Moroney N C; O' Grady M N; O' Doherty J V; Kerry J P^*

来源：Meat Science, 2012, 92(4): 423-429.

DOI：10.1016/j.meatsci.2012.05.005

• Seaweed
• Polysaccharides
• Laminarin
• Fucoidan
• Antioxidants

A seaweed extract containing laminarin (L) and fucoidan (F) (L/F) was manufactured from brown seaweed (Laminaria digitata) in spray-dried (L/F-SD) and wet (L/F-WS) forms. The effect of supplementation of pig diets with L/F-SD and L/F-WS (L, 500 mg/kg feed: F, 420 mg/kg feed) for 21 days pre-slaughter. on quality indices of fresh M. longissimus dorsi (LD) steaks was examined. Susceptibility of porcine liver, heart, kidney and lung tissue homogenates to iron-induced (1 mM FeSO4) lipid oxidation was also investigated. Dietary supplementation with L/F did not increase plasma total antioxidant status (TAS). In LD steaks stored in modified atmosphere packs (80% O-2:20% CO2) (MAP) for up to 15 days at 4 degrees C, muscle pH, surface colour (CIE %26apos;L*%26apos; lightness. %26apos;a*%26apos; redness and %26apos;b*%26apos; yellowness values) and microbiology (psychrotrophic and mesophilic counts, log CFU/g pork) were unaffected by dietary L/F. In general, levels of lipid oxidation (TBARS, mg MDA (malondialdehyde)/kg pork) followed the order: C%26gt;LF-SD%26gt;L/F-WS. A statistically significant reduction in lipid oxidation (P%26lt;0.05) was observed in LD steaks from 75% of pigs (n=6) fed with L/F-WS compared to controls. Iron-induced lipid oxidation increased in liver, heart, kidney and lung tissue homogenates over the 24 h storage period and dietary L/F-WS reduced lipid oxidation to the greatest extent in liver tissue homogenates. Results demonstrate potential for the incorporation of marine-derived bioactive antioxidant components into muscle foods via the animal%26apos;s diet.

• 出版日期2012-12