Effect of long-term dietary supplementation with Bacillus subtilis in pigs on meat color and oxidative stability under high-oxygen packaging

文献类型： 外文期刊

第一作者： Zhang, Yue

作者： Zhang, Yue;Zhang, Yimin;Mao, Yanwei;Liu, Fei;Yu, Jiang;Wu, Jiaqiang;Wang, Wei;Wu, Hao

作者机构：

关键词： Pork; Bacillus subtilis; Meat color; Oxidative stability; High- oxygen modified atmosphere packaging

期刊名称：MEAT SCIENCE （ 影响因子：6.1； 五年影响因子：6.8 ）

ISSN： 0309-1740

年卷期： 2025 年 222 卷

页码：

收录情况： SCI

摘要： This study aimed to investigate the effects of dietary Bacillus subtilis (B. subtilis) supplementation in pigs on the meat color and oxidative stability of the meat under high-oxygen packaging. The results showed B. subtilis increased redness (a*) (P < 0.05), accompanied by inhibiting the formation of metmyoglobin (MetMb) of pork, and maintained better meat color during storage. Compared to the control group, dietary B. subtilis supplementation increased the R630/580 value, metmyoglobin-reducing activity (MRA) and the oxygen consumption rate (OCR) of pork (P < 0.05), and the pork had better meat color stability. B. subtilis supplementation also upregulated the expression of Nrf2 and downstream antioxidant enzyme genes (SOD, CAT, and GSH-Px) in the Nrf2-Keap1 signaling pathway and downregulated the expression of the Keap1 (P < 0.05). The activities of superoxide dismutase (SOD) and glutathione peroxidase (GSH-Px) and catalase (CAT) in longissimus thoracis et lumborum (LTL) muscle were increased by B. subtilis while the levels of lipid and protein oxidation were decreased (P < 0.05). All results confirmed that dietary B. subtilis supplementation could effectively maintain the meat color and delay the oxidation of chilled pork compared to the control.

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