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Abstract: Duroc and Landrace pigs as well as primary myotubes from these breeds were used to investigate mechanisms behind differences in their response to creatine monohydrate (CMH). Pigs were supplemented with 0, 12.5, 25 or 50g CMH/d for 5 days (n =10 per treatment and breed). Plasma levels of creatine increased dose-dependently in both breeds, while muscle-creatine phosphate content increased only in the Duroc pigs. 1H NMR metabolic profiling showed a tendency towards clustering according to CMH supplementation only among Duroc pigs, revealing a stronger response compared to Landrace pigs. The abundance of insulin-like growth factor I and myostatin mRNA was decreased by CMH supplementation while that of type 1 IGF-receptor and creatine transporter was unaffected. Protein synthesis, increased in the myotubes from both breeds, indicating protein accretion, but no effect was observed on the mRNA abundance of IGF-I, type 1 IGF-receptor, myostatin or the creatine transporter in myotubes. [Copyright &y& Elsevier]

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 pH2h, pH24h 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 pH30min and pH45min (at 50g CMH/d) and WHC, but reduced redness (reduced in both breeds) and juiciness when supplemented with CMH compared to non-supplemented controls. [Copyright &y& Elsevier]

Abstract: Creatine content in the muscle may delay postmortem lactate formation and postpone the pH decline, hence potentially improving the water-holding capacity (WHC) as shown in a previous study including purebred Duroc pigs, although the same study did not find any effect on meat from purebred Landrace pigs. In the present study Danish D(LY) crossbreeds were supplemented with 0 or 50g creatine monohydrate (CMH)/d for five days prior to the slaughter. CMH supplementation had no effect on meat quality indicators (pH and temperature), meat quality attributes (WHC and colour) or eating quality (juiciness and tenderness) of meat from the D(LY) crossbred pigs. As a consequence the D(LY) crossbreed was classified as a non-responder to CMH supplementation. [Copyright &y& Elsevier]