Effect of dietary glycolytic inhibitors on pork quality

Abstract

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Effect of Dietary KocetinTMon Meat Quality of Hanwoo Loin

“…In addition, there were no significant differences on the water holding capacity, drip loss, cooking loss and surface color of sample. These results mean that the dietary quercetin treatments did not change the physical meat quality characteristics, which is in agreement with Kremer et al (2000).…”

Effects of dietary onion (Allium cepa) extract supplementation on performance, apparent total tract retention of nutrients, blood profile and meat quality of broiler chicks

“…The meat color a* values were lowered by dietary OE, although there was no dose dependent manner. In a pig feeding study [30], dietary quercetin decreased a* value of pork. However, there are other studies [8,21] that reported either no or inconsistent effect by dietary onion or quercetin on meat color.…”

ИСПОЛЬЗОВАНИЕ АНТИОКСИДАНТОВ В КАЧЕСТВЕ АДАПТОГЕНОВ для СВИНЕЙ (Sus scrofa domesticus Erxleben, 1777) (МЕТА-АНАЛИЗ)

“…Однако конечное значение pH через 24 ч после убоя не зависело от рациона. Отмечено повышение влагосвязывающей способности мяса и снижение потерь массы при хранении в условиях розничной торговли в течение 12 сут (69). Адаптогены (дигидрокверцетин в дозе 3,5 мг/кг живой массы и лепестки роз в дозе 0,255 мг/кг живой массы) способствовали снижению накопления первичных и вторичных продуктов окисления липидов в процессе хранения как в мышцах, так и в жире.…”

“…Незначительный положительный эффект отмечен по рН и цвету свинины (67,70). Установлены эффективные для свиней дозы кверцетина -25-50 мг/кг массы животного (55, 58) и дигидрокверцетина -1 мг/кг массы животного (64-66) и 3,5 мг/кг живой массы (67,70), а также факт, что флавоноиды эффективны при скармливании как в процессе роста животных (55,65), так и непосредственно перед убоем, транспортировкой (68,69,71).…”