Effect of adaptogens on the quality of pig meat

Abstract

The specificity of post-mortem redox processes in pork with the development of PSS (Porcine Stress Syndrome), which is the syndrome of pig stress, is considered. Pre-slaughter stress leads to the increased breakdown of glycogen, a slight decrease in the pH of muscle tissue during autolysis and a significant pH shift to the acidic side. To study the physicochemical parameters of muscle tissue after deboning, samples of the longest muscle were taken at the level of 9–12 thoracic vertebrae, 400 g of each half-carcass. Changes in the pH of meat in the experimental groups correlated with the indicators of volatile fatty acids (VFA), which considered the indicator of meat quality. The level of VFA in the group with a dosage of 10 mg/kg of lithium ascorbate was 3.07 % lower than in the control. We also recorded the higher pH values in the first experimental group (by 3 % relative to the control group).When the pH balance shifted to the acidic side, the acidosis occurs, which negatively affected muscle contraction in living organisms. In post-slaughter period the acidosis prevented the contraction of muscle fibers, which increased the organoleptic quality of meat products. The lithium ascorbate prevented the activation of metabolic processes under the action of catecholamines and reduced the level of organic acids in muscle fibers with increasing the stress resistance. The use of lithium ascorbate as a stress protector could reduce these negative effects and increase the organoleptic quality. We suggested to include lithium ascorbate in a standard diet in a dosage of 10 mg/kg of the body weight during the entire feeding period. The presented scheme of lithium ascorbate usage will allow achieving the best organoleptic and physicochemical qualities of pig meat products.

БИОХИМИЧЕСКИЙ СТАТУС И ПРОДУКТИВНЫЕ КАЧЕСТВА СВИНЕЙ (Sus scrofa domesticus) ПРИ МОДЕЛИРОВАНИИ СТРЕССА И ЕГО КОРРЕКЦИИ

“…В современном животноводстве применение биологически активных противострессовых препаратов природного происхождения признается более предпочтительным (63). Исследования по нескольким биохимическим параметрам у свиней разных генотипов свидетельствуют о том, что местные животные более адаптированы к меняющимся условиям среды (64).…”

Physiological features of hematological parameters of sows during suckling, kept in the ecological conditions of central Russia

“…The influence of the change of stages of ontogenesis on its state is taken into account [11,12]. At the same time, much attention is paid to the continuation of the elucidation of hematological parameters in animals at different stages of their life [13,14]. Tracking them can help to further reveal the mechanisms of homeostasis and improve the conditions of animals that can increase their productivity [15,16].…”

МИКРОСТРУКТУРА МЫШЕЧНОЙ ТКАНИ У ГИБРИДНЫХ СВИНЕЙ (Sus scrofa domesticus L.) ПРИ ИНТЕНСИВНОМ ОТКОРМЕ ПОД ВЛИЯНИЕМ АДАПТОГЕНОВ

“…Increased giant fibers are associated with inhumane handling of animals prior to slaughter [29][30][31], genetic profile, and breed [31,32]. The frequency and size of giant fibers determine the decline in pork quality [33,34].…”

“…For example, surrounding fibers can passively hold the affected fibers in a stretched state, preventing them from transforming into giant ones. Many authors note muscle fiber density/total number of fibers per unit cut area as an important factor determining meat quality [18,19,34]. This parameter is related to the diameter of the muscle fibers.…”

“…It has been shown that the choice of diet affects the characteristics of muscle fibers [38], and in preventing the appearance and development of myopathic changes in meat, an important role is played by adaptogen substances, the vitamins and bioflavonoids that animals need during the period of active growth [39][40][41][42]. Reducing the risk of receiving lowquality meat can be achieved through the use of adaptogenic drugs in vivo, which increase the stress resistance of animals and ensure optimal glycolysis in meat [34]. The search for adaptogens that act as regulators of the directional development of muscle tissue can become the main way to ensure the quality of meat while intensifying its production.…”