Influence of level and duration of feeding polysaccharide (laminarin and fucoidan) extracts from brown seaweed (Laminaria digitata) on quality indices of fresh pork

N. C. Moroney; M. N. O'Grady; R. C. Robertson; C. Stanton; J. V. O'Doherty; J. P. Kerry

doi:10.1016/j.meatsci.2014.08.016

Influence of level and duration of feeding polysaccharide (laminarin and fucoidan) extracts from brown seaweed (Laminaria digitata) on quality indices of fresh pork

N. C. Moroney
, M. N. O'Grady
, R. C. Robertson
, C. Stanton
, J. V. O'Doherty
, J. P. Kerry

School of Food and Nutritional Sciences

Research output: Contribution to journal › Article › peer-review

Abstract

The effect of level (450 or 900mg laminarin (L) and fucoidan (F) /kg feed) and duration (3 or 6wks) of feeding a seaweed (Laminaria digitata) extract containing L/F on the quality of pork (longissimus thoracis et lumborum (LTL)) stored in modified atmosphere packs and on organ lipid stability was examined. Mechanisms of L/F antioxidant activity in LTL were evaluated. Plasma total antioxidant status, LTL pH, colour, microbiology and 'eating quality' sensory analysis were unaffected by dietary L/F. 'Visual' sensory descriptors (purchasing appeal and overall visual acceptability) were enhanced (p<0.05) in L/F_450-3 LTL. Lipid oxidation was lower (p<0.05) in L/F_450-3 and L/F_900-3 LTL and reduced in L/F_900-6 kidney homogenates. In cooked minced pork, lipid oxidation was not reduced by dietary L/F. Saturated fatty acids were lower (p<0.05) in L/F_900-6 LTL. Results indicated L/F in pig diets for 3weeks enhanced pork quality.

Original language	English
Pages (from-to)	132-141
Number of pages	10
Journal	Meat Science
Volume	99
DOIs	https://doi.org/10.1016/j.meatsci.2014.08.016
Publication status	Published - 1 Jan 2015

Keywords

Antioxidants
Fucoidan
Laminarin
Polysaccharides
Pork
Seaweed

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10.1016/j.meatsci.2014.08.016

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title = "Influence of level and duration of feeding polysaccharide (laminarin and fucoidan) extracts from brown seaweed (Laminaria digitata) on quality indices of fresh pork",

abstract = "The effect of level (450 or 900mg laminarin (L) and fucoidan (F) /kg feed) and duration (3 or 6wks) of feeding a seaweed (Laminaria digitata) extract containing L/F on the quality of pork (longissimus thoracis et lumborum (LTL)) stored in modified atmosphere packs and on organ lipid stability was examined. Mechanisms of L/F antioxidant activity in LTL were evaluated. Plasma total antioxidant status, LTL pH, colour, microbiology and 'eating quality' sensory analysis were unaffected by dietary L/F. 'Visual' sensory descriptors (purchasing appeal and overall visual acceptability) were enhanced (p<0.05) in L/F450-3 LTL. Lipid oxidation was lower (p<0.05) in L/F450-3 and L/F900-3 LTL and reduced in L/F900-6 kidney homogenates. In cooked minced pork, lipid oxidation was not reduced by dietary L/F. Saturated fatty acids were lower (p<0.05) in L/F900-6 LTL. Results indicated L/F in pig diets for 3weeks enhanced pork quality.",

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author = "Moroney, \{N. C.\} and O'Grady, \{M. N.\} and Robertson, \{R. C.\} and C. Stanton and O'Doherty, \{J. V.\} and Kerry, \{J. P.\}",

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T1 - Influence of level and duration of feeding polysaccharide (laminarin and fucoidan) extracts from brown seaweed (Laminaria digitata) on quality indices of fresh pork

AU - Moroney, N. C.

AU - O'Grady, M. N.

AU - Robertson, R. C.

AU - Stanton, C.

AU - O'Doherty, J. V.

AU - Kerry, J. P.

PY - 2015/1/1

Y1 - 2015/1/1

N2 - The effect of level (450 or 900mg laminarin (L) and fucoidan (F) /kg feed) and duration (3 or 6wks) of feeding a seaweed (Laminaria digitata) extract containing L/F on the quality of pork (longissimus thoracis et lumborum (LTL)) stored in modified atmosphere packs and on organ lipid stability was examined. Mechanisms of L/F antioxidant activity in LTL were evaluated. Plasma total antioxidant status, LTL pH, colour, microbiology and 'eating quality' sensory analysis were unaffected by dietary L/F. 'Visual' sensory descriptors (purchasing appeal and overall visual acceptability) were enhanced (p<0.05) in L/F450-3 LTL. Lipid oxidation was lower (p<0.05) in L/F450-3 and L/F900-3 LTL and reduced in L/F900-6 kidney homogenates. In cooked minced pork, lipid oxidation was not reduced by dietary L/F. Saturated fatty acids were lower (p<0.05) in L/F900-6 LTL. Results indicated L/F in pig diets for 3weeks enhanced pork quality.

AB - The effect of level (450 or 900mg laminarin (L) and fucoidan (F) /kg feed) and duration (3 or 6wks) of feeding a seaweed (Laminaria digitata) extract containing L/F on the quality of pork (longissimus thoracis et lumborum (LTL)) stored in modified atmosphere packs and on organ lipid stability was examined. Mechanisms of L/F antioxidant activity in LTL were evaluated. Plasma total antioxidant status, LTL pH, colour, microbiology and 'eating quality' sensory analysis were unaffected by dietary L/F. 'Visual' sensory descriptors (purchasing appeal and overall visual acceptability) were enhanced (p<0.05) in L/F450-3 LTL. Lipid oxidation was lower (p<0.05) in L/F450-3 and L/F900-3 LTL and reduced in L/F900-6 kidney homogenates. In cooked minced pork, lipid oxidation was not reduced by dietary L/F. Saturated fatty acids were lower (p<0.05) in L/F900-6 LTL. Results indicated L/F in pig diets for 3weeks enhanced pork quality.

KW - Antioxidants

KW - Fucoidan

KW - Laminarin

KW - Polysaccharides

KW - Pork

KW - Seaweed

UR - https://www.scopus.com/pages/publications/84908377188

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DO - 10.1016/j.meatsci.2014.08.016

M3 - Article

C2 - 25443973

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SN - 0309-1740

VL - 99

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JF - Meat Science

ER -

Influence of level and duration of feeding polysaccharide (laminarin and fucoidan) extracts from brown seaweed (Laminaria digitata) on quality indices of fresh pork

Abstract

Keywords

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