Prev. Article Next Article Table of Contents

Article

Significance of Vitamin E Supplementation, Dietary Content of Polyunsaturated Fatty Acids, and Preslaughter Stress on Oxidative Status in Pig As Reflected in Cell Integrity and Antioxidative Enzyme Activities in Porcine Muscle

Jette F. Young,* Katja Rosenvold,^† Jan Stagsted, Jacob H. Nielsen, and Henrik J. Andersen

Department of Food Science, Danish Institute of Agricultural Sciences, P.O. Box 50, DK-8830 Tjele, Denmark

J. Agric. Food Chem., 2005, 53 (3), pp 745–749

DOI: 10.1021/jf0490652

Publication Date (Web): January 14, 2005

Corresponding author (telephone +45 89 99 11 68; fax +45 89 99 15 64; e-mail jettef.young@agrsci.dk).

†

Present address: Department of Pork and Beef Quality, Danish Meat Research Institute, DK-4000 Roskilde, Denmark.

Abstract

The present study investigates the combined effects of feed-induced increase in polyunsaturated fatty acids (PUFA) content and/or α-tocopherol content in pig muscles and preslaughter stress on cell integrity. Cell integrity was determined by plasma lactate dehydrogenase (LDH) activity, and antioxidative status of muscle was measured by activities of the antioxidative enzymes catalase, superoxide dismutase, and glutathione peroxidase. Preslaughter stress increased LDH activity, reflecting loss in cell membrane integrity independent of increased content of PUFA and/or α-tocopherol. However, feed-induced increase of PUFA decreased the LDH activity in plasma immediately after slaughter. Catalase activity in the muscle tissue increased as a consequence of the high-PUFA diet, which may indicate an increased demand caused by introduction of oxidative labile PUFA.

Keywords: Pig; stress; vitamin E; antioxidative enzymes; LDH; PUFA

View: Full Text HTML | Hi-Res PDF

Tools

SciFinder Links

History

Published In Issue February 09, 2005
Received for review June 10, 2004. Revised manuscript received September 30, 2004. Accepted November 15, 2004. We are grateful to The Danish Directorate of Developments for partly supporting H.J.A. (Product Quality Project). We acknowledge the following for financing this work: The Pig Levy Fond, The Ministry of Food, Agriculture and Fisheries, and a Danish Food Technology Research Grant (FØTEK 3) provided by the Danish Research Council.