Effects of dietary lycopene on the protection against oxidation of muscle and hepatic tissue in finishing pigs
Objective The objective of this study was to evaluate the effect of different levels of lycopene supplementation on the carcass traits, meat quality, concentration of lipid oxidation products and antioxidant potential in the meat and liver of finishing barrows and gilts. Methods A total of 40 barrow...
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Asian-Australasian Association of Animal Production Societies
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doaj-99387eb0172847a4b3252d7082e5ef0e2020-11-25T03:41:37ZengAsian-Australasian Association of Animal Production SocietiesAsian-Australasian Journal of Animal Sciences1011-23671976-55172020-09-013391477148610.5713/ajas.19.013324349Effects of dietary lycopene on the protection against oxidation of muscle and hepatic tissue in finishing pigsMarcelise Regina Fachinello0Eliane Gasparino1Alessandra Nardina Triccia Rigo Monteiro2Cleiton Pagliari Sangali3André Vinicius Sturzenegger Partyka4Paulo Cesar Pozza5 Department of Animal Science, State University of Maringa, Maringá, Paraná, 87020-900, Brazil Department of Animal Science, State University of Maringa, Maringá, Paraná, 87020-900, Brazil Institut National de la Recherche Agronomique, Agrocampus Ouest, Saint-Gilles, 35590, France Department of Agronomy, Integrated University Center, Campo Mourão, Paraná, 87300-970, Brazil Department of Animal Science, State University of Maringa, Maringá, Paraná, 87020-900, Brazil Department of Animal Science, State University of Maringa, Maringá, Paraná, 87020-900, BrazilObjective The objective of this study was to evaluate the effect of different levels of lycopene supplementation on the carcass traits, meat quality, concentration of lipid oxidation products and antioxidant potential in the meat and liver of finishing barrows and gilts. Methods A total of 40 barrows and 40 gilts were allotted in a completely randomized block design, arranged in a 2×5 factorial scheme, consisting of two sexes (barrows and gilts) and five dietary levels of lycopene (0, 12.5, 25.0, 37.5, and 50.0 mg/kg). In addition, four storage times (0, 24, 48, and 72 h), at 4°C, were added to the model to evaluate the longissimus lumborum muscle. Results An interaction (p = 0.010) was observed between storage periods and dietary lycopene levels. The unfolding of the interaction (lycopene×period) showed a decreasing concentration of malondialdehyde concentration as the dietary lycopene increased, at all storage periods. No interactions (p>0.050) were observed for the 2,2 diphenyl 1 picrylhydrazyl (DPPH) in the pork. However, the percentage of DPPH radical inhibition reduced (p = 0.001) up to 72 h. Additionally, there was a linear increase (p = 0.001) in the capture of DPPH radicals by antioxidants, as the dietary lycopene increased. No interactions were observed (p>0.05) between the evaluated factors in liver. However, lipid oxidation was reduced by supplementing lycopene in pig diets. The capture of the DPPH radical, resulted increase in the antioxidant power exerted by lycopene in the liver (p = 0.001). The concentrations of the thiobarbituric acid reactive substances and DPPH in the liver were affected by sex (p = 0.001). Conclusion Dietary supplementation of lycopene reduced the water loss during thawing and was effective in protecting against oxidation of the longissimus lumborum muscle and liver until 72 hours of storage, and the best results were obtained by supplementing with 50.0 mg of lycopene/kg of diet.http://www.ajas.info/upload/pdf/ajas-19-0133.pdf2,2 diphenyl 1 picrylhydrazyl (dpph)livermeatoxidationpigthiobarbituric acid reactive substances (tbars) |
collection |
DOAJ |
language |
English |
format |
Article |
sources |
DOAJ |
author |
Marcelise Regina Fachinello Eliane Gasparino Alessandra Nardina Triccia Rigo Monteiro Cleiton Pagliari Sangali André Vinicius Sturzenegger Partyka Paulo Cesar Pozza |
spellingShingle |
Marcelise Regina Fachinello Eliane Gasparino Alessandra Nardina Triccia Rigo Monteiro Cleiton Pagliari Sangali André Vinicius Sturzenegger Partyka Paulo Cesar Pozza Effects of dietary lycopene on the protection against oxidation of muscle and hepatic tissue in finishing pigs Asian-Australasian Journal of Animal Sciences 2,2 diphenyl 1 picrylhydrazyl (dpph) liver meat oxidation pig thiobarbituric acid reactive substances (tbars) |
author_facet |
Marcelise Regina Fachinello Eliane Gasparino Alessandra Nardina Triccia Rigo Monteiro Cleiton Pagliari Sangali André Vinicius Sturzenegger Partyka Paulo Cesar Pozza |
author_sort |
Marcelise Regina Fachinello |
title |
Effects of dietary lycopene on the protection against oxidation of muscle and hepatic tissue in finishing pigs |
title_short |
Effects of dietary lycopene on the protection against oxidation of muscle and hepatic tissue in finishing pigs |
title_full |
Effects of dietary lycopene on the protection against oxidation of muscle and hepatic tissue in finishing pigs |
title_fullStr |
Effects of dietary lycopene on the protection against oxidation of muscle and hepatic tissue in finishing pigs |
title_full_unstemmed |
Effects of dietary lycopene on the protection against oxidation of muscle and hepatic tissue in finishing pigs |
title_sort |
effects of dietary lycopene on the protection against oxidation of muscle and hepatic tissue in finishing pigs |
publisher |
Asian-Australasian Association of Animal Production Societies |
series |
Asian-Australasian Journal of Animal Sciences |
issn |
1011-2367 1976-5517 |
publishDate |
2020-09-01 |
description |
Objective The objective of this study was to evaluate the effect of different levels of lycopene supplementation on the carcass traits, meat quality, concentration of lipid oxidation products and antioxidant potential in the meat and liver of finishing barrows and gilts. Methods A total of 40 barrows and 40 gilts were allotted in a completely randomized block design, arranged in a 2×5 factorial scheme, consisting of two sexes (barrows and gilts) and five dietary levels of lycopene (0, 12.5, 25.0, 37.5, and 50.0 mg/kg). In addition, four storage times (0, 24, 48, and 72 h), at 4°C, were added to the model to evaluate the longissimus lumborum muscle. Results An interaction (p = 0.010) was observed between storage periods and dietary lycopene levels. The unfolding of the interaction (lycopene×period) showed a decreasing concentration of malondialdehyde concentration as the dietary lycopene increased, at all storage periods. No interactions (p>0.050) were observed for the 2,2 diphenyl 1 picrylhydrazyl (DPPH) in the pork. However, the percentage of DPPH radical inhibition reduced (p = 0.001) up to 72 h. Additionally, there was a linear increase (p = 0.001) in the capture of DPPH radicals by antioxidants, as the dietary lycopene increased. No interactions were observed (p>0.05) between the evaluated factors in liver. However, lipid oxidation was reduced by supplementing lycopene in pig diets. The capture of the DPPH radical, resulted increase in the antioxidant power exerted by lycopene in the liver (p = 0.001). The concentrations of the thiobarbituric acid reactive substances and DPPH in the liver were affected by sex (p = 0.001). Conclusion Dietary supplementation of lycopene reduced the water loss during thawing and was effective in protecting against oxidation of the longissimus lumborum muscle and liver until 72 hours of storage, and the best results were obtained by supplementing with 50.0 mg of lycopene/kg of diet. |
topic |
2,2 diphenyl 1 picrylhydrazyl (dpph) liver meat oxidation pig thiobarbituric acid reactive substances (tbars) |
url |
http://www.ajas.info/upload/pdf/ajas-19-0133.pdf |
work_keys_str_mv |
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