Dietary ethanol extract of mango increases antioxidant activity of pork

Araújo, Lina Raquel Santos; Watanabe, Pedro Henrique; Fernandes, D. R.; Maia, Irvila Ricarte de Oliveira; Silva, E.C. da; Pinheiro, R.R.S.; Melo, Marcelle Craveiro Abreu de; Santos, Edibergue Oliveira dos; Owen, Robert W.; Trevisan, Maria Teresa; Freitas, Ednardo Rodrigues

doi:10.1016/j.animal.2020.100099

Cited by 10 publications

(7 citation statements)

References 26 publications

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“…In pigs (Landrace × Large White), a reduction of malonaldehyde in the serum was also found in animals fed with a diet that included 400 mg/kg of mango kernel extracts (Mangifera indica), as well as a contribution in the weight gain of the animals [161]. The meat of these animals presented better levels of antioxidant activity after storage and even after cooking [162].…”

Section: Animal Feedingmentioning

confidence: 99%

Phenolic compounds in mango fruit: a review

et al. 2021

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Mangifera indica fruit (mango) is one of the most commercialized fruits around the world, due to the great variety of existing cultivars from which different food products such as drinks, juices, concentrates, and jams are prepared. The wastes generated during the processing of this fruit (20 million tons), which represent up to 60% of the weight of the fruit and consist mainly of peels (12%) and kernels seeds (20%), cause a series of environmental and economic problems for entrepreneurs in the sector. This is because there are no clear policies for its disposal and reuse. Nevertheless, the development of biotechnological tools has led to these wastes becoming subject of interest for their use in multiple industries such as food and pharmaceuticals, since it has been shown that they can be used as raw material to obtain phenolic compounds with biological activities (antioxidant, antimicrobial, anticancer, etc.). This review compiles the most relevant works from 2016 to 2021 about extraction, quantification, identification, biological activities, and applications of phenolic compounds obtained from the mango tree, with special focus on the fruit, with the objective to promote the use of mango from a sustainable perspective, and with a biorefinery approach.

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Section: Animal Feedingmentioning

confidence: 99%

Phenolic compounds in mango fruit: a review

et al. 2021

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“…This characteristic when present in the carcass is passed on to sausages made with these meats. Therefore, as dietary EEMS did not affect the color parameters of fresh pork meat (Araújo et al 2021), this characteristic was not altered in the sausages either.…”

Section: Discussionmentioning

confidence: 84%

Ethanol extracts of mango seeds added to the diet of pigs increases antioxidant capacity of processed pork

Araújo

Watanabe

Fernandes

et al. 2021

An. Acad. Bras. Ciênc.

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“…For color measurement, 2.5 cm thick sections were exposed to air for 45 min and 24 h for reaction of myoglobin with atmospheric oxygen. The staining measurements were obtained using a colorimeter (Chroma Meter CR410, Konica Minolta Inc. ® , Osaka, Japan) apparatus operating in the CIE system, evaluating values of L* (lightness), a* (redness) and b* (yellowness) of the meat [ 21 ].…”

Section: Methodsmentioning

confidence: 99%

The Effect of Dietary Leucine Supplementation on Antioxidant Capacity and Meat Quality of Finishing Pigs under Heat Stress

et al. 2022

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This study examined the effects of dietary leucine supplements on antioxidant capacity and meat quality in growing-finishing pigs. A total of 24 crossbred (Duroc × Landrace × Yorkshire) pigs with an average initial weight of 68.33 ± 0.97 kg were randomly allotted to three treatment groups. All pigs were exposed to constant heat stress. Each group of pigs was fed a basal diet, or a diet supplemented with increasing levels of leucine (0.25% or 0.50%). The results showed that leucine intake could improve average daily gain and reduce feed/gain of finishing pigs under heat stress (p < 0.05). The supplementation of leucine could improve the carcass slant length (p = 0.09), and dramatically increased loin-eye area of the finishing pigs (p < 0.05) but had no significant effect on other carcass traits. Compared with the control group, 0.50% leucine markedly reduced drip loss and shear force of longissimus dorsi muscle, and increased pH value at 24 h after slaughter (p < 0.05). Dietary supplementation of 0.25% leucine increased the contents of inosine monophosphate and intramuscular fat in biceps femoris muscle (p < 0.05). Supplementation of 0.25% or 0.50% leucine significantly stimulated the activities of antioxidant enzymes while reduced the level of MDA in serum, liver and longissimus dorsi muscle (p < 0.05). Compared with the control group, 0.50% leucine supplementation markedly modulated the relative mRNA expression levels of genes related to muscle fiber type and mitochondrial function in longissimus dorsi muscle and the gene relative antioxidant in the liver (p < 0.05). In conclusion, dietary leucine supplementation could improve the growth performance and meat quality of the finishing pigs under heat stress, and the pathway of Keap1-NRF2 and PGC-1α-TFAM might be involved.

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Dietary ethanol extract of mango increases antioxidant activity of pork

Cited by 10 publications

References 26 publications

Phenolic compounds in mango fruit: a review

Phenolic compounds in mango fruit: a review

Ethanol extracts of mango seeds added to the diet of pigs increases antioxidant capacity of processed pork

The Effect of Dietary Leucine Supplementation on Antioxidant Capacity and Meat Quality of Finishing Pigs under Heat Stress

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