Effects of dietary coated cysteamine hydrochloride on pork color in finishing pigs.
BACKGROUND
Coated cysteamine hydrochloride (CC) was applied as a feed additive in animal production. The influence and the mechanisms of CC used as a feed additive in promoting meat quality in finishing pigs were investigated.


RESULTS
Dietary CC supplementation increased (P < 0.05) the a* and H* values and reduced (P < 0.05) the L* value in the longissimus dorsi muscles at 48 h postmortem (P < 0.05). The deoxymyoglobin content was enhanced (P < 0.05) and the metmyoglobin and malondialdehyde contents were reduced (P < 0.05) in pigs fed the dietary CC. Pigs fed a dietary CC of 0.035 g kg-1 had a lower cooking loss (P < 0.05) and a higher a* (24 h) value in the longissimus dorsi muscles than pigs on control treatment. The messenger RNA expression of superoxide dismutase 1 was upregulated (P < 0.05) in the longissimus dorsi.


CONCLUSION
Dietary supplementation with CC could improve antioxidant status and delay meat discoloration by improving glutathione levels and antioxidase activity after longer chill storage (for 48 h after slaughter). Dietary supplementation with CC at 0.035 g kg-1 may promote the stability of pork color by reducing oxidation. © 2017 Society of Chemical Industry.
['Bai|Miaomiao|M|', 'Liu|Hongnan|H|http://orcid.org/0000-0002-5710-8624', 'Xu|Kang|K|', 'Zou|Bingjie|B|', 'Yu|Rong|R|', 'Liu|Yanhong|Y|http://orcid.org/0000-0001-7727-4796', 'Xing|Weigang|W|', 'Du|Haitao|H|', 'Li|Yong|Y|', 'Yin|Yulong|Y|']
D000821:Animal Feed D000818:Animals D003116:Color D003543:Cysteamine D019587:Dietary Supplements D005260:Female D008297:Male D008460:Meat D018482:Muscle, Skeletal D009211:Myoglobin D010084:Oxidation-Reduction D013552:Swine
coated cysteamine pork color finishing pigs antioxidant status