Effect of oregano essential oil and benzoic acid supplementation to a low-protein diet on meat quality, fatty acid composition, and lipid stability of longissimus thoracis muscle in pigs.

Published on Aug 31, 2017in Lipids in Health and Disease3.876
· DOI :10.1186/S12944-017-0535-1
Chuanshang Cheng8
Estimated H-index: 8
(HAU: Huazhong Agricultural University),
Xiaming Zhang4
Estimated H-index: 4
(HAU: Huazhong Agricultural University)
+ 6 AuthorsJian Peng27
Estimated H-index: 27
(HAU: Huazhong Agricultural University)
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Abstract
Consumers are becoming increasingly interested in food containing appropriately high concentration of intramuscular fat (IMF) and polyunsaturated fatty acids (PUFA). The supplementation of feed with antioxidants decreases degradation of lipids in muscles thereby enhances nutritional and sensory properties of meat. Two experiments were conducted to determine the effects of adding oregano essential oil (OEO) and benzoic acid (BA) to low-protein, amino acid-supplemented diets on meat quality, sensory profile, fatty acid composition, and lipid oxidation of longissimus thoracis (LT) muscle in pigs. In Exp. 1, 21 barrows were housed in metabolism cages and randomly allotted to 1 of 3 diets. The three diets were normal protein diet (NPD), medium protein diet (MPD) and low protein diet (LPD) with 1% and 2% less than NPD, respectively. In Exp. 2, 36 barrows were randomly divided into three experimental groups, namely, NPD, LPD, and identical LPD supplemented with blends of OEO (250 mg/kg feed) and BA (1000 mg/kg feed) (LPOB) groups. No significant effects of diets on meat quality were observed in Exp. 1. The b*45min, tenderness, and IMF content in LPD muscle were higher than those in NPD and LPOB muscle. The LT muscle in LPD group contained a higher percentage of oleic acid (C18:1n-9) and a lower percentage of linoleic acid (C18:2n-6) than those in NPD group. Dietary LPOB improved oxidative stability, total superoxide dismutase, and glutathione peroxidase but decreased drip loss in LT muscle. These findings suggest that growing-finishing pigs fed with a low-protein, amino acid-supplemented diet show a high content of intramuscular fat in the longissimus thoracis muscle. Dietary LPOB enhances the anti-oxidative status by improving antioxidative capacity but deteriorates the sensory attributes by decreasing IMF content of meat.
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#2Xiaoming Hu (HAU: Huazhong Agricultural University)H-Index: 6
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: This study investigates the effects of dietary oregano essential oil (OEO) and vitamin E (Vit E) supplementation on meat quality, stress response and intestinal morphology in pigs following transport stress. A total of 288 finishing pigs were randomly assigned to three groups: a basal diet or a basal diet supplemented either with 200 mg/kg Vit E or 25 mg/kg OEO. After a 28-day feeding trial, total of 132 finishing pigs according diet and transport stress were assigned to one of four treatment ...
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#1Yi Zou (HAU: Huazhong Agricultural University)H-Index: 10
#2Jun Wang (HAU: Huazhong Agricultural University)H-Index: 6
Last. H. K. Wei (HAU: Huazhong Agricultural University)H-Index: 7
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Oregano essential oil (OEO) has long been used to improve the health of animals, particularly their intestinal health. The health benefits of OEO are generally attributed to antioxidative actions, but the mechanisms remain unclear. Here, we investigate the antioxidative effects of OEO and their underlying molecular mechanisms in porcine small intestinal epithelial (IPEC-J2) cells. We found that OEO treatment prior to hydrogen peroxide (H2O2) exposure increased cell viability and prevented lactat...
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#2Quanhang Xiang (HAU: Huazhong Agricultural University)H-Index: 8
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This study compared the effects of dietary oregano essential oil (OEO), quercetin or vitamin E (vit E), on the live body weight loss, carcass characteristics, meat quality and antioxidant status of pigs after transportation. A total of 340 finishing pigs (Large White×Landrace) with an initial body weight of 74 kg (±4.0 kg) were randomly assigned to one of four treatment groups (five replicate pens per treatment, 17 pigs per pen). Pigs consumed the basal diet (control) or the basal diet supplemen...
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Abstract Benzoic acid has been widely used in feed industry as an organic acidifier and preservative. However, it is unknown whether excessive benzoic acid in diets would have a potential risk on pigs. This study was conducted to investigate the safety of benzoic acid that was used in diets of piglets. A total of 120 weaned pigs [(Yorkshire×Landrace)×Duroc] with initial average BW of 8.16±0.09 kg (28±1 d of age) were randomly allotted to four groups receiving diets supplementing 0%, 0.5%, 2.5% a...
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Oregano essential oil (OEO) has long been used to improve the health of animals, particularly the health of intestine, which is generally attributed to its antimicrobial and anti-inflammatory effects. However, how OEO acts in the intestine of pig is still unclear. This study was aimed at elucidating how OEO promotes the intestinal barrier integrity in a pig model. Pigs were fed a control diet alone or one supplemented with 25 mg/kg of OEO for 4 weeks. The OEO-treated pigs showed decreased () end...
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Abstract Nutritional strategies are being researched in pigs to increase fatness and then to improve quality of dry-cured products. A total of 160 Duroc × (Landrace × Large White) pigs, 50% barrows and 50% gilts, were used in a trial. During the growing period (73–118 d of age), four feeds were formulated with decreasing levels of crude protein (CP; 21.6, 17.7, 14.7 and 13.5%) to achieve 1.10, 0.91, 0.78 and 0.52% of total Lysine, respectively. From 118 d until slaughter, at 123 kg (183, 181, 17...
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A total of 144 weaned crossed pigs were used in a 42-d trial to explore the effects of different concentrations/ combinations of benzoic acid and thymol on growth performance and gut characteristics in weaned pigs. Pigs were randomly allotted to 4 dietary treatments: i) control (C), basal diet, ii) C+1,000 mg/kg benzoic acid+100 mg/kg thymol (BT1), iii) C+1,000 mg/kg benzoic acid+200 mg/kg thymol (BT2) and, iv) C+2,000 mg/kg benzoic acid+100 mg/kg thymol (BT3). Relative to the control, pigs fed ...
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AbstractContext: Several studies have demonstrated that essential oils and their major components have antioxidant activity. p-Cymene is a monoterpene and a major constituent of essential oils of various species of plants.Objective: This paper evaluated the antioxidant potential of p-cymene in the hippocampus of mice by determining the levels of thiobarbituric acid reactive substances (TBARS), nitrite content, and activity of catalase (CAT) and superoxide dismutase (SOD).Materials and methods: S...
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