title: Influence of level and duration of feeding polysaccharide (laminarin and fucoidan) extracts from brown seaweed (Laminaria digitata) on quality indices of fresh pork.
abstract: The effect of level (450 or 900 mg laminarin (L) and fucoidan (F) /kg feed) and duration (3 or 6 wks) of feeding a seaweed (Laminaria digitata) extract containing L/F on the quality of pork (longissimus thoracis et lumborum (LTL)) stored in modified atmosphere packs and on organ lipid stability was examined. Mechanisms of L/F antioxidant activity in LTL were evaluated. Plasma total antioxidant status, LTL pH, colour, microbiology and 'eating quality' sensory analysis were unaffected by dietary L/F. 'Visual' sensory descriptors (purchasing appeal and overall visual acceptability) were enhanced (p<0.05) in L/F450-3 LTL. Lipid oxidation was lower (p<0.05) in L/F450-3 and L/F900-3 LTL and reduced in L/F900-6 kidney homogenates. In cooked minced pork, lipid oxidation was not reduced by dietary L/F. Saturated fatty acids were lower (p<0.05) in L/F900-6 LTL. Results indicated L/F in pig diets for 3 weeks enhanced pork quality.
authors.affiliation: Food Packaging Group, School of Food and Nutritional Sciences, College of Science, Engineering and Food Science, University College Cork, Ireland.
authors.forename: N C
authors.initials: NC
authors.lastname: Moroney
authors.affiliation: Food Packaging Group, School of Food and Nutritional Sciences, College of Science, Engineering and Food Science, University College Cork, Ireland.
authors.forename: M N
authors.initials: MN
authors.lastname: O'Grady
authors.affiliation: Teagasc Food Research Centre, Moorepark, Fermoy, Co. Cork, Ireland; School of Microbiology, University College Cork, Co. Cork, Ireland.
authors.forename: R C
authors.initials: RC
authors.lastname: Robertson
authors.affiliation: Teagasc Food Research Centre, Moorepark, Fermoy, Co. Cork, Ireland; Alimentary Pharmabiotic Centre, Cork, Ireland.
authors.forename: C
authors.initials: C
authors.lastname: Stanton
authors.affiliation: School of Agriculture, Food Science, and Veterinary Medicine, College of Life Sciences, Lyons Research Farm, University College Dublin, Newcastle, Co. Dublin, Ireland.
authors.forename: J V
authors.initials: JV
authors.lastname: O'Doherty
authors.affiliation: Food Packaging Group, School of Food and Nutritional Sciences, College of Science, Engineering and Food Science, University College Cork, Ireland. Electronic address: joe.kerry@ucc.ie.
authors.forename: J P
authors.initials: JP
authors.lastname: Kerry
mesh_terms: D000821:Animal Feed; D000818:Animals; D000975:Antioxidants; D003258:Consumer Behavior; D003296:Cooking; D004032:Diet; D004040:Dietary Carbohydrates; D005227:Fatty Acids / Q000378:metabolism; D005936:Glucans; D006801:Humans; D007795:Laminaria / Q000737:chemistry*; D015227:Lipid Peroxidation; D008460:Meat / Q000032:analysis* / Q000592:standards; D018482:Muscle, Skeletal; D011134:Polysaccharides; D012624:Seaweed / Q000737:chemistry; D013552:Swine
chemical_list: D000975:Antioxidants; D004040:Dietary Carbohydrates; D005227:Fatty Acids; D005936:Glucans; D011134:Polysaccharides; C008247:laminaran; C007789:fucoidan
keywords: Antioxidants; Fucoidan; Laminarin; Polysaccharides; Pork; Seaweed