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000167450 0247_ $$2doi$$a10.1016/j.animal.2020.100099
000167450 0247_ $$2pmid$$apmid:33573964
000167450 0247_ $$2ISSN$$a1751-7311
000167450 0247_ $$2ISSN$$a1751-732X
000167450 037__ $$aDKFZ-2021-00354
000167450 041__ $$aeng
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000167450 1001_ $$aAraújo, L. R. S.$$b0
000167450 245__ $$aDietary ethanol extract of mango increases antioxidant activity of pork.
000167450 260__ $$aCambridge$$bCambridge Univ. Press$$c2021
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000167450 520__ $$aEthanol extract of mango seeds (EEMS) are composed of several polyphenolic compounds with considerable in vitro antioxidant activity that can be used in pig feed and may contribute positively to meat quality characteristics. The aim of this study was to evaluate the effect of EEMS as a source of antioxidants in growing-finishing pig diets on meat quality, lipid stability, sulfhydryl groups non-proteinaceous (SG-NP), total phenolic compounds, total antioxidant potential and total antioxidant activity of meat after 1 and 7 days of refrigeration storage. Thirty-two (60-day-old) barrows, weighing 20.20 ± 1.34 kg, were used in a randomized block design consisting of eight animals with four treatment regimens. Treatments consisted of: Control = no dietary antioxidant; butylated hydroxytoluene (BHT) = diet with 200 ppm BHT; EEMS200 = diet with 200 ppm EEMS; EEMS400 = diet with 400 ppm EEMS. At 145 days of age and average weight of 95.47 ± 6.19 kg, the animals were slaughtered and loin samples were collected and frozen before for qualitative analysis and evaluation of the effect of subsequent storage for 1 or 7 days at 8 °C on lipid stability, SG-NP, phenolic compounds, total antioxidant capacity and total antioxidant activity Meat from animals fed EEMS400 diet showed lower cooking loss (P < 0.0001) and higher non-protein sulfhydryl groups, phenolic compounds and total antioxidant activity at both 1 and 7 days of storage (P < 0.0001) compared to the other treatments. Greater antioxidant capacity was observed at 1 day storage in the meat of animals that consumed EEMS regardless of concentration when compared to the control group (P < 0.01). The dietary inclusion of EEMS to pig diets is more effective at 400 ppm in improving meat quality after cooking and antioxidant parameters of pork.
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000167450 650_7 $$2Other$$aMangifera indica
000167450 650_7 $$2Other$$aMangiferin
000167450 650_7 $$2Other$$aMeat quality
000167450 650_7 $$2Other$$aPhenolic compounds
000167450 650_7 $$2Other$$aReduced glutathione
000167450 7001_ $$aWatanabe, P. H.$$b1
000167450 7001_ $$aFernandes, D. R.$$b2
000167450 7001_ $$aMaia, I R de O$$b3
000167450 7001_ $$aSilva, E C da$$b4
000167450 7001_ $$aPinheiro, R. R. S.$$b5
000167450 7001_ $$aMelo, M C A de$$b6
000167450 7001_ $$aSantos, E O Dos$$b7
000167450 7001_ $$0P:(DE-HGF)0$$aOwen, R. W.$$b8
000167450 7001_ $$aTrevisan, M. T. S.$$b9
000167450 7001_ $$aFreitas, E. R.$$b10
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