title: Dietary creatine monohydrate affects quality attributes of Duroc but not Landrace pork.
abstract: Increased creatine content in the muscle may delay post mortem lactate formation and postpone the pH decline, hence potentially improving the water-holding capacity (WHC). Duroc and Landrace pigs were supplemented with 0, 12.5, 25 or 50g creatine monohydrate (CMH)/d for 5 days prior to slaughter. Meat from Longissimus dorsi (LD) of Duroc pigs had a higher WHC and pH at all times, lower colour determinants; a* (redness), b* (yellowness), L* (lightness) and was more juicy compared to that of Landrace pigs. Furthermore, higher pH(2h), pH(24h) and decreased colour determinants were observed in carcass sides exposed to a faster cooling profile. Dietary supplementation with CMH increased the body weight gain of both breeds. However, only meat from Duroc pigs had higher pH(30min) and pH(45min) (at 50g CMH/d) and WHC, but reduced redness (reduced in both breeds) and juiciness when supplemented with CMH compared to non-supplemented controls.
authors: Danish Institute of Agricultural Sciences, Department of Food Science, Research Centre Foulum, DK-8830 Tjele, Denmark.
authors: J F
authors: JF
authors: Young
authors: H C
authors: HC
authors: Bertram
authors: K
authors: K
authors: Rosenvold
authors: G
authors: G
authors: Lindahl
authors: N
authors: N
authors: Oksbjerg