title: Natural variations of precursors in pig meat affect the yield of heterocyclic amines--effects of RN genotype, feeding regime, and sex.
abstract: Pig meat shows natural variations in the concentrations of precursors of heterocyclic amines (HCAs), which may affect formation of HCAs in cooked pig meat. To study this, 26 pigs with an inherent genetic variation (carriers and noncarriers of the RN(-) allele) were subjected to different feeding regimes (conventional feed compared with feed composed according to organic standards). In addition, the effect of sex (castrated males or females) was considered when assessing chemical and technological meat quality parameters. Concentrations of precursors of HCAs, i.e., creatine, residual glycogen, dipeptides, and free amino acids, were analyzed in the raw meat, and the levels of some HCAs (4,8-DiMeIQx, MeIQx, PhIP, harman, and norharman) were then determined in fried meat patties prepared from these pigs. The RN genotype most affected technological meat quality parameters and the level of precursors of HCAs, especially the level of residual glycogen, where carriers of the RN(-) allele showed levels four times as high as those of noncarriers (75.3 +/- 2.6 compared with 17.2 +/- 2.4 micromol/g meat, least-squares means +/- SE). The increased level of residual glycogen resulted in about 50% lower amounts of total mutagenic HCAs in cooked meat compared with cooked meat from normal pigs. Fried meat from carriers of the RN(-) allele obtained darker crust color than meat from noncarriers. Feeding regime and sex did not significantly affect the chemical composition of the meat or the formation of HCAs.
authors: Department of Food Science, Swedish University of Agricultural Sciences, Box 7051, SE-750 07 Uppsala, Sweden. viktoria.olsson@lmv.slu.se
authors: Viktoria
authors: V
authors: Olsson
authors: Alexey
authors: A
authors: Solyakov
authors: Kerstin
authors: K
authors: Skog
authors: Kerstin
authors: K
authors: Lundström
authors: Margaretha
authors: M
authors: Jägerstad
mesh_terms: D000818:Animals; D002273:Carcinogens / Q000032:analysis*; D004435:Eating; D005260:Female; D005838:Genotype; D006247:Harmine / Q000031:analogs & derivatives* / Q000032:analysis; D006358:Hot Temperature; D007093:Imidazoles / Q000032:analysis; D008297:Male; D008460:Meat / Q000032:analysis*; D009153:Mutagens / Q000032:analysis*; D011810:Quinoxalines / Q000032:analysis; D012727:Sex Characteristics; D013552:Swine / Q000235:genetics*
chemical_list: D002273:Carcinogens; D007093:Imidazoles; D009153:Mutagens; D011810:Quinoxalines; D006247:Harmine; C036990:2-amino-3,8-dimethylimidazo(4,5-f)quinoxaline; C005010:harman; C049584:2-amino-1-methyl-6-phenylimidazo(4,5-b)pyridine