Effect of dietary magnolia bark extract supplementation in finishing pigs on the oxidative stability of meat

Abstract

Background Magnolia bark extract (MBE) is a natural supplement with antioxidant, anti-inflammatory, and antimicrobial activities. Its properties suggest that the dietary supplementation in livestock could improve the quality of products. Therefore, the aim of this study was to investigate, for the first time, the effect of dietary MBE supplementation (0.33 mg/kg) in finishing pigs on the oxidative stability of meat. Oxidative stability is of paramount importance for pork, as it affects storage, retail, and consumer acceptance. For the purpose, the fatty acid profile, cholesterol, fat-soluble vitamins, antioxidant enzymes (catalase, glutathione peroxidase, and superoxide dismutase), non-enzymatic antioxidant capacity (TEAC, FRAP, and Folin-Ciocalteu assays), color stability, and lipid stability of pork were assessed. Results Concerning carcass characteristics, dietary MBE did not affect cold carcass yield, but reduced (P = 0.040) the chilling weight loss. The meat from pigs fed MBE had a lower (P = 0.031) lightness index than the control meat. No effect on intramuscular fat, cholesterol, and fatty acid profile was observed. Dietary MBE did not affect the content of vitamin E (α-tocopherol and γ-tocopherol) in pork, whereas it reduced (P = 0.021) the retinol content. The catalase activity was 18% higher (P = 0.008) in the meat from pigs fed MBE compared with the control group. The MBE supplementation reduced (P = 0.039) by 30% the thiobarbituric acid reactive substances (TBARS) in raw pork over 6 d of aerobic refrigerated storage. Instead, no effect on lipid oxidation was observed in cooked pork. Last, the meat from pigs fed MBE reduced Fe3+-ascorbate catalyzed lipid oxidation in muscle homogenates, with a lower (P = 0.034) TBARS value than the control group after 60 min of incubation. Conclusions Dietary MBE supplementation in finishing pigs delayed the lipid oxidation in raw meat. This effect was combined with an increased catalase concentration. These results suggest that dietary MBE could have implications for improving the shelf-life of pork.

Magnolol Supplementation Alters Serum Parameters, Immune Homeostasis, Amino Acid Profiles, and Gene Expression of Amino Acid Transporters in Growing Pigs

“…Previous studies showed that the incorporation of magnolol as an additive can have various effects on growth performance. In line with our findings, Menci et al [ 32 ] reported no remarkable effect on growth performance in finishing pigs after dietary supplementation with magnolia bark extract (mainly containing magnolol). Similarly, Xie et al [ 23 ] found that diets supplemented with 100–300 mg/kg of magnolol did not improve the growth performance of yellow-feathered broilers from day 1 to 28, but from day 28 to 51, groups receiving 200 and 300 mg/kg magnolol had higher ADG compared to the control group.…”

Magnolin alleviated DSS‐induced colitis by inhibiting ALOX5‐mediated ferroptosis

“…Magnolia , a traditional medicinal plant, has been shown to have diverse physiological effects, including mitigation of ROS and lipid oxidation 12 and anti‐inflammatory effects 13 by regulating inflammatory mediators, fatty acid, and cholesterol metabolism 14,15 . Magnolin, derived from Magnolia flos, is shown to exhibit potent therapeutic effects in various inflammatory conditions, such as inflammatory periodontal disease, 16 osteoarthritis, 17 and pulmonary inflammation 18 .…”