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@ARTICLE{Arajo:167450,
      author       = {L. R. S. Araújo and P. H. Watanabe and D. R. Fernandes and
                      I. R. d. O. Maia and E. C. d. Silva and R. R. S. Pinheiro
                      and M. C. A. d. Melo and E. O. D. Santos and R. W. Owen$^*$
                      and M. T. S. Trevisan and E. R. Freitas},
      title        = {{D}ietary ethanol extract of mango increases antioxidant
                      activity of pork.},
      journal      = {Animal},
      volume       = {15},
      number       = {2},
      issn         = {1751-7311},
      address      = {Cambridge},
      publisher    = {Cambridge Univ. Press},
      reportid     = {DKFZ-2021-00354},
      pages        = {100099},
      year         = {2021},
      note         = {2021 Feb;15(2):100099},
      abstract     = {Ethanol 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.},
      keywords     = {Mangifera indica (Other) / Mangiferin (Other) / Meat
                      quality (Other) / Phenolic compounds (Other) / Reduced
                      glutathione (Other)},
      cin          = {C120},
      ddc          = {590},
      cid          = {I:(DE-He78)C120-20160331},
      pnm          = {313 - Krebsrisikofaktoren und Prävention (POF4-313)},
      pid          = {G:(DE-HGF)POF4-313},
      typ          = {PUB:(DE-HGF)16},
      pubmed       = {pmid:33573964},
      doi          = {10.1016/j.animal.2020.100099},
      url          = {https://inrepo02.dkfz.de/record/167450},
}