ACTA VETERINARIA BRNO 投稿经验-刊鹿论文编译

Comparison of oxidation status and antioxidant capacity of meat from surgically castrated and immunocastrated pigs, entire males and sows

Abstract:

The aim of the present study was to evaluate the influence of castration (surgical and immunological) and sex on lipid hydrolysis, oxidation and antioxidant capacity in selected muscles/cuts of pigs. Nine muscles/cuts from four groups of pigs (surgically castrated, entire males, immunocastrated and sow) were analysed. Free fatty acids (FFA) were analysed using standard methods according to CSN EN ISO 660. Thiobarbituric reactive substances (TBARS) were determined as malondialdehyde (MDA) equivalents and antioxidant capacity was evaluated by 2,2-diphenyl-1-picrylhydrazyl (DPPH) method . The highest content of FFA was observed in sows, detected to be significantly (P < 0.001) higher than in entire males. The highest content of TBARS was found in entire males; the content was significantly (P < 0.05) higher than in sows. Generally, the highest values of DPPH inhibition were detected in samples of surgically castrated pigs whereas the lowest values were observed in samples of entire males. Antioxidant capacity in musculus longissimus dorsi and backfat of surgically castrated pigs was significantly (P < 0.05) higher than in other evaluated groups of pigs. The study confirmed the differences in FFA and TBARS formation between analysed groups of pigs, probably due to differences in the fatty acid composition. The results of our study indicate that methods of castration have an effect on the antioxidant capacity of pork. These findings are of value to the meat industry. Castration, pork, TBARS, DPPH, free fatty acids Castration of male piglets represents the most common and usual method for boar taint prevention worldwide. Boar taint is an unpleasant odour caused mainly by the accumulation of androstenone, skatole, and to a lesser extent indole in the adipose tissue of male pigs (Fredriksen et al. 2009). In order to improve animal welfare practices, many consumers call for the prohibition of castration without anaesthesia. This was the reason for the European Union to introduce the Council Directive 2008/120/EC of December 2008 to protect pigs from traditional castration, imposing the condition of prolonged analgesia and/or anaesthesia during the surgical castration of pigs. In various European countries young entire males are produced for slaughter. Usually smaller pigs are slaughtered, of about 80 kg of carcass weight. This prevents them from reaching sexual maturity and prevents tainted meats. The slaughtering of smaller pigs leads to production of lighter, leaner meat with more unsaturated fatty acids which can cause a problem during the meat processing (Bañón et al. 2004). Castration encourages fattening and can affect certain qualities of fresh meat (water retention capacity and colour) and cooked meat (cooking loss, aroma, taste, juiciness and tenderness) which are related to intramuscular fat (Babol and Squires 1995). Owing to their high concentration of iron and sufficient levels of polyunsaturated fatty acids (PUFA) and cholesterol, pork meat and meat products are prone to lipid oxidation (Karwowska and Dolatowski 2014). One of the most important factor of meat shelf life is lipid peroxidation. The carbon-carbon double bonds of PUFA allow the formation of ACTA VET. BRNO 2019, 88: 113–119; https://doi.org/10.2754/avb201988010113 Address for correspondence: Ing. František Ježek, Ph.D. University of Veterinary and Pharmaceutical Sciences Brno Palackeho tr. 1946/1, 612 42 Brno, Czech Republic Phone: +420 541 562 754 E-mail: fjezek@vfu.cz lipid free radicals by reactive oxygen species. This generates a chain reaction of more lipid hydroperoxides and more lipid free radicals. Breakdown of lipid hydroperoxides produces malondialdehyde (Grotto et al. 2009). In fact, thiobarbituric reactive substances (TBARS) are the standard method for detecting meat lipid oxidation by quantifying the amount of malondialdehyde present (Ripoll et al. 2018). Hydrolytic changes in lipids cause the release of free fatty acids (FFA). Lipid hydrolysis could speed up lipid oxidation. Lipid oxidation in muscles may be associated with the cooperative actions of denatured proteins, release of metal ions, changes in enzymatic activities, or damages to cell membranes. The primary products of lipid oxidation are some hydroperoxides, which are of transitory nature and subsequently decompose to some small secondary oxidation-product molecules including TBA-reactive substances (Huang et al. 2015). The oxidative stability of meat is dependent on the balance between antioxidants and pro-oxidants (such as PUFA concentration or free iron) (Florek et al. 2012). The animal’s diet plays a major role in modifying the concentration of antioxidants, pro-oxidants and fatty acids in the meat (Serpen et al. 2012). A higher antioxidant content improves oxidation stability of meat. Low antioxidant levels in pig tissues containing high PUFA concentrations are due to the utilization of the antioxidant to control the oxidation status (Kouba et al. 2003). Previous results confirmed higher mean PUFA content in boars compared to castrates while no difference was observed between entire males and female pigs (Pauly et al. 2012). Immunologically castrated pigs have less back fat than surgical castrates (Dunshea et al. 2001; Boler et al. 2012), and as a result, it is more likely that their carcass fat will contain high concentrations of unsaturated fatty acids (Harris et al. 2018). The aim of this study was to evaluate the influence of surgical castration and immunocastration on lipid hydrolysis, oxidation and antioxidant capacity of selected pig muscles/cuts in comparison to carcasses from entire males and sows. Materials and Methods

Author Listing： František Ježek;Fouad Ali Abdullah Abdullah;Iva Steinhauserová;Radka Hulánková;Gabriela Bořilová

Volume： 88

Pages： 113-119

DOI： 10.2754/AVB201988010113

Language： English

Journal： Acta Veterinaria Brno

ACTA VETERINARIA BRNO

ACTA VET BRNO

影响因子：0.6

是否综述期刊：否

是否OA：是

是否预警：不在预警名单内

发行时间：1969

ISSN：0001-7213

发刊频率：Quarterly

收录数据库：SCIE/Scopus收录

出版国家/地区：CZECH REPUBLIC

出版社：University of Veterinary and Pharmaceutical Sciences

期刊介绍

ACTA VETERINARIA BRNO is a scientific journal of the University of Veterinary and Pharmaceutical Sciences in Brno, Czech Republic.The scientific journal Acta Veterinaria Brno is dedicated to the publication of original research findings and clinical observations in veterinary and biomedical sciences. Original scientific research articles reporting new and substantial contribution to veterinary science and original methods that have not been submitted for publication elsewhere are considered for publication. A written statement to this effect should accompany the manuscript, along with approval for publication by the author´s head of department. The authors bear full responsibility for the contents of their contribution. Book reviews are published, too.

《布尔诺兽医学报》（Acta Veterinaria Brno）是捷克共和国布尔诺兽医和制药科学大学的科学期刊，专门发表兽医和生物医学科学的原创研究成果和临床观察。报告对兽医科学有新的和实质性贡献的原始科学研究文章以及尚未在其他地方提交发表的原始方法将被考虑发表。手稿应附有一份书面声明，沿着附有作者所在部门负责人的出版批准。作者对其稿件内容承担全部责任。书评也出版了。

年发文量	53
国人发稿量	-
国人发文占比	0%
自引率	33.3%
平均录取率	容易
平均审稿周期	较慢,18-36周
版面费	-
偏重研究方向	农林科学-兽医学
期刊官网	http://actavet.vfu.cz/
投稿链接	http://actavet.vfu.cz/submissions.html

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版本	大类学科	小类学科	Top期刊	综述期刊
	农林科学 4区	VETERINARY SCIENCES 兽医学 4区	否	否
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