Iron glycine chelate on meat color, iron status and myoglobin gene regulation of M. longissimus dorsi in weaning pigs
2013
Zhuo, Z. (Zhejiang Univ., Hangzhou (China). Ministry of Education) | Fang, S. (Zhejiang Univ., Hangzhou (China). Ministry of Education) | Yue, M. (Zhejiang Univ., Hangzhou (China). Ministry of Education) | Wang, Y. | Feng, J.
Effects of iron glycine chelate (Fe-Gly) on meat color, iron status and gene expression of myoglobin was studied in weaning pigs. A total of 180 pigs, weight about 7.81 kg were selected and allotted to six dietary treatments. The treatments consisted of 0, 30, 60, 90, 120 mg Fe/kg diets from Fe-Glys, and 120 mg Fe/kg from FeSO4, respectively. Feeding trial lasted for 40 days, the results showed that a significant increase (P less than 0.05) in a* values for M. longissimus dorsi was observed when pigs were fed with Fe-Gly (60, 90 or 120 mg Fe/kg). A linear response on myoglobin in M. longissimus dorsi was observed with increasing Fe-Gly levels. In addition, the increasing Fe-Gly levels enhanced the content of total iron and heme iron in M. longissimus dorsi, but had no significant effects in nonheme iron contents between the treatments. Supplementation with 60 or 90 mg/kg Fe-Gly greatly increased the relative abundance of myoglobin mRNA (P less than 0.05 or P less than 0.01). To conclude, adding Fe-Gly to diets for pigs improved the meat color, increased muscle total iron and heme iron content, and enhanced gene expression of myoglobin in M. longissimus dorsi pork.
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