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Dietary supplementation with carnosine improves antioxidant capacity and meat quality of finishing pigs

文献类型： 外文期刊

作者： Ma, X. Y. 1 ; Jiang, Z. Y. 1 ; Lin, Y. C. 1 ; Zheng, C. T. 1 ; Zhou, G. L. 1 ;

作者机构： 1.Guangdong Acad Agr Sci, Inst Anim Sci, Guangzhou 510640, Guangdong, Peoples R China

2.Guangdong Publ Lab Anim Breeding & Nutr, Guangzhou 510640, Guangdong, Peoples R China

关键词： antioxidant capacity;carnosine;finishing pig;gene expression;meat quality

期刊名称：JOURNAL OF ANIMAL PHYSIOLOGY AND ANIMAL NUTRITION （ 影响因子：2.13； 五年影响因子：2.322 ）

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收录情况： SCI

摘要： SummaryThis study was conducted to determine the effect of dietary carnosine (b-alanyl-l-histidine) supplementation on antioxidant capacity and meat quality of pigs. 72 pigs approximately 60 kg were fed a corn- and soybean meal-based diet supplemented with 0, 25, 50 or 100 mg carnosine per kg diet for 8 weeks. Carnosine supplementation did not affect growth performance and carcass traits of pigs. However, the addition of 100 mg carnosine per kg diet increased pH value of muscle at 45 min, 24 h and 48 h postmortem. It also decreased drip loss at 48 h postmortem and increased redness value of muscle at 45 min postmortem (p < 0.05). The addition of 100 mg carnosine per kg diet enhanced glycogen concentration and Ca-ATPase activity at 24 and 48 h postmortem, and reduced malondialdehyde and carbonyl protein complexes concentrations in muscle at 24 h postmortem (p < 0.05). The addition of 100 mg carnosine per kg diet increased glutathione peroxidase (GSH-Px), superoxide dismutase (SOD) and catalase (CAT) activities in plasma, liver or muscle, as well as SOD and GSH-Px genes expression in muscle (p < 0.05). Taken together, these findings indicate that carnosine supplementation improves antioxidant capacity and meat quality of pigs.

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