Meat colour relies upon largely on pH ranges. To enhance this, nutritionists and farmers add bioactive compounds and natural components to pig diets. Pine needles (Pinus spp.) have sturdy anti-inflammatory, antioxidant, and antimicrobial properties, making fermented pine needles useful purposeful feed components.
Goal: The goal of this examine was to research the results of fermented pine needles on the carcass traits, meat high quality, and antioxidant capability of ending pigs.
Strategies: In complete, 80 Duroc × (Landrace × Massive white) crossbred pigs of roughly 4 months of age, with an preliminary physique weight of 60.5 ± 2.5 kg, have been randomly assigned to 4 experimental therapies, 1) management (basal food plan), and basal food plan supplemented with fermented pine needle at completely different ranges: FR1 (1%), FR2 (2%), and FR3 (3%) for 55 days. Longissimus dorsi muscle samples have been collected for meat high quality, texture profile, antioxidant enzyme exercise, and gene expression.
Outcomes: In contrast with the management group, the fermented pine needle therapies elevated the lean meat proportion, complete antioxidative capability, and superoxide dismutase exercise within the serum and longissimus dorsi muscle. As well as, the therapies elevated the mRNA expression ranges of SOD1, catalase, and Nrf2 within the muscle and decreased the malondialdehyde exercise within the serum and longissimus dorsi muscle and the Keap1 mRNA expression stage. In contrast with the management and FR1 remedy, the FR2 and FR3 therapies elevated springiness, serum GSH-Px exercise, and longissimus dorsi muscle CAT exercise, and decreased hardness, chewiness, gumminess, and cohesiveness. Furthermore, in contrast with the management remedy and different fermented pine needle therapies, the FR2 remedy confirmed greater carcass weight, dressing proportion, pH24h, a* worth (redness), and marbling scores of the ending pigs, but additionally remarkably decreased the L* worth (lightness), b* worth (yellowness), and shear drive within the meat high quality.
Conclusion: The addition of fermented pine needles to the food plan might enhance the tenderness and freshness of the meat, as evidenced by the modified antioxidant enzyme exercise and mRNA expression ranges of antioxidant genes within the muscle tissues of ending pigs, with out affecting efficiency.
Ma W, Ma Z, Mao P, Zhang X, Wu X, Gao M, Wu Q. Results of Feed Supplemented with Fermented Pine Needles (Pinus ponderosa) on Carcass High quality, Meat High quality, and Antioxidant Capability of Rising-Ending Pigs. Meals. 2025; 14(12), 2046.
https://doi.org/10.3390/foods14122046
