Efecto de la suplementación de dietas con vitamina D₃ y 25-hidroxicolecalciferol en la estabilidad oxidante de la carne de cerdo

Abstract

Lipid and protein oxidation is a factor of deterioration in the quality of the meat, to cause changes in color, aroma, taste, texture and nutritional value. The presence of antioxidants can slow oxidation and preserve their physicochemical properties and sensory. The aim of this study was to determine the physicochemical and oxidative stability in meat from pigs supplemented with vitamin D3 and 25-OH cholecalciferol. We employed M. Longissimus dorsi of 80 pigs, the animals were assigned to one of 10 treatments raised, sacrificed and butchering. Each muscle was identified and cut into 9 chops cuts were packed with: oxygen permeable film and vacuum. Subsequently stored at 4 ° C in a cooling chamber for a period of 28 days. The analysis was performed on days 1, 7, 14, 21 and 28 for vacuum and samples at 1, 7, 14 and 21 for the samples with oxygen permeable film. We evaluated the endogenous antioxidant capacity by chemical methods such as FRAP (Ferric Reducing Ability of Plasma) and DPPH • (2,2-diphenyl-1 picrylhydrazyl) and by enzymatic methods as the activity of catalase (CAT), glutathione peroxidase (GPX) and superoxide dismutase (SOD). Furthermore, lipid stability was evaluated by determining thiobarbituric acid reactive substances (TBARS) and protein oxidation (fluorescence and appearance of carbonyl groups). The changes of color as well as the determination of biogenic amines (putrescine and cadaverine) is also conducted.The discriminant analysis for the samples packaged with oxygen permeable film indicated that significant variables were: FRAP, DPPH • , CAT and GPX, color difference and TBARS. For samples with vacuum packaging was found that the determinations were significant: DPPH • , CAT and GPX, color difference, TBARS and protein oxidation (determination of carbonyl groups).The antioxidant activity in the pork was modified by the effect of time and the type of packaging as in samples with vacuum packaging and storage day 7 showed higher antioxidant activity. The reducing activity of iron (FRAP) was modified by the effect of time of vitamin D source and type of packaging, since the samples from pigs supplemented with 25-OH cholecalciferol vacuum packed and showed greater activity during the reductive storage time.