The Expression of Carnosine and Its Effect on the Antioxidant Capacity of Muscle in Finishing Pigs Exposed to Constant Heat Stress

The objective of this study was to assess the effects of constant high ambient temperatures on meat quality, antioxidant capacity, and carnosine expression in longissimus dorsi muscle of finishing pigs. Castrated 24 male DLY (crossbreeds between Landrace×Yorkshire sows and Duroc boars) pigs were all...

Full description

Saved in:
Bibliographic Details
Published in:Asian-australasian journal of animal sciences 2014-12, Vol.27 (12), p.1763-1772
Main Authors: Peige Yang, Yue Hao, Jinghai Feng, Hai Lin, Yuejin Feng, Xin Wu, Xin Yang, Xianhong Gu
Format: Article
Language:English
Subjects:
Antioxidants
Carnosine
Heat Stress
Meat Quality
Pigs
Online Access:Get full text
Tags: Add Tag
No Tags, Be the first to tag this record!
Description
Summary:The objective of this study was to assess the effects of constant high ambient temperatures on meat quality, antioxidant capacity, and carnosine expression in longissimus dorsi muscle of finishing pigs. Castrated 24 male DLY (crossbreeds between Landrace×Yorkshire sows and Duroc boars) pigs were allocated to one of three treatments: constant ambient temperature at 22°C and ad libitum feeding (CON, n = 8); constant high ambient temperature at 30°C and ad libitum feeding (H30, n = 8); and constant ambient temperature at 22°C and pair-fed with H30 (PF, n = 8). Meat quality, malondialdehyde (MDA) content, antioxidant capacity, carnosine content, and carnosine synthetase (CARNS1) mRNA expression in longissimus dorsi muscle were measured after three weeks. The results revealed that H30 had lower pH24 h, redness at 45 min, and yellowness at 24 h post-mortem (p
ISSN:1011-2367
1976-5517
DOI:10.5713/ajas.2014.14063