Effects of lycopene and tomato paste on oxidative stability and fatty acid composition of fresh belly meat in finishing pigs

Abstract

The present study was undertaken to investigate the effects of dietary lycopene and tomato paste on plasma lipids, malondialdehyde (MDA) concentrations and fatty acid composition of fresh belly meats from finishing pigs. In addition, lycopene concentrations in fresh belly meat were measured. A total of 60, 18-week-old crossbred pigs (Landrace  Yorkshire  Duroc) were fed four dietary treatments for four weeks. The diets included a base diet of maize and soybean meal (control treatment) and the base diet mixed with lycopene (20 mg/kg of diet); or tomato paste (3.4 g/100 g diet); or both (10 mg/kg lycopene and 1.7 g tomato paste/100 g diet).Supplementing pigs with lycopene and/or tomato paste did not affect production traits, plasma lipids including total lipids, total cholesterol, high-density and low-density cholesterols, and triglycerides. The dietary lycopene or tomato paste resulted in significantly lower (p < .05) MDA concentrations in fresh pork bellies compared with the control group. Lycopene was not detected in fresh belly meat of pigs fed the control diet, but the lycopene concentration was significantly higher (p < .05) in lycopene-or tomato paste-fed pigs. The fatty acid composition of fresh belly meat was not affected by dietary treatment. We conclude that the dietary lycopene or tomato paste failed to affect growth performance and lipid parameters in late finishing pigs but resulted in lower MDA concentrations in fresh pork belly meats. It is likely that enhanced oxidative stability in pork belly meats is mediated via the incorporation of diet-origin lycopene in the analysed tissues. HIGHLIGHTSDietary lycopene improves oxidative stability of fresh belly meats from pigs. Dietary lycopene is incorporated into fresh belly meats from pigs. ARTICLE HISTORY

Effects of pectin and tomato paste as a natural antioxidant on inhibition of lipid oxidation and production of functional chicken breast sausage

“…The colour evaluation of meat samples showed that the concentration of TP had significant (P < 0.05) effects on the colour of raw chicken sausage samples (Table 2). Similar results have been observed in previous studies by adding tomato products to the color changes of grilled turkey breast (Skiepko et al, 2016), minced chicken (Alves et al, 2012), beef (Østerlie & Lerfall, 2005) and pork (An et al, 2019) samples.…”

Effects of dietary lycopene on the protection against oxidation of muscle and hepatic tissue in finishing pigs

“…As in this study, that reaction shows a reduced concentration of malonaldehyde in the LL muscle. An et al [ 8 ] also observed that the inclusion of 20 mg of lycopene/kg of diet resulted in lower MDA concentrations in fresh pork belly meats of finishing pigs and observed significant values of lycopene in meat and no change in the fatty acid composition of fresh belly meat. In this way, it is suggested that enhanced oxidative stability of pork meat is due to the incorporation of lycopene, rather than lycopene-induced alteration of fatty acid composition or lipid metabolism.…”

“…Some studies have already shown improvements in pork quality of pigs fed diets with lycopene. Finishing pigs receiving 20 mg lycopene/kg of diet showed lower malondialdehyde (MDA) concentrations in fresh belly meat [ 8 ]. The inclusion of tomato processing by-products in pig diets during a seven weeks period improved the pork softness [ 9 ] and the inclusion of 5.0% of this byproduct in the diet increased the oxidative stability of pork, improving its nutritional quality [ 10 ].…”

The sources, properties, extraction, biosynthesis, pharmacology, and application of lycopene

“…158 It was found that the production performance of hybrid fattening pigs was not affected after adding lycopene (12.5, 25.0, 37.5 and 50.0 mg kg −1 ) to their diets for 4 weeks. 159 This may be due to differences in pig breeds, feeding management, and other factors, resulting in various research results. Although lycopene can improve the production performance of sows, further tests are needed to verify the positive effect of lycopene on pig production performance.…”