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Dietary creatine monohydrate affects quality attributes of Duroc but not Landrace pork
- Source :
-
Meat Science . Aug2005, Vol. 70 Issue 4, p717-725. 9p. - Publication Year :
- 2005
-
Abstract
- 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]
- Subjects :
- *ANIMAL products
*HYDROGEN-ion concentration
*BODY weight
*GLYCINE
*WEIGHT gain
Subjects
Details
- Language :
- English
- ISSN :
- 03091740
- Volume :
- 70
- Issue :
- 4
- Database :
- Academic Search Index
- Journal :
- Meat Science
- Publication Type :
- Academic Journal
- Accession number :
- 18481691
- Full Text :
- https://doi.org/10.1016/j.meatsci.2005.03.008