AI Article Synopsis
- Higher creatine supplementation in pigs may enhance meat quality by reducing lactate formation and stabilizing pH, which could improve water-holding capacity (WHC).
- Duroc pigs displayed better WHC, pH levels, and juiciness compared to Landrace pigs after receiving creatine monohydrate, along with some color reduction in the meat.
- Both pig breeds gained weight with creatine intake, but only Duroc pigs showed significant improvements in early post-mortem pH levels and WHC at higher creatine doses.
Article Abstract
Increased creatine content in the muscle may delay post mortem lactate formation and postpone the pH decline, hence potentially improving the water-holding capacity (WHC). Duroc and Landrace pigs were supplemented with 0, 12.5, 25 or 50g creatine monohydrate (CMH)/d for 5 days prior to slaughter. Meat from Longissimus dorsi (LD) of Duroc pigs had a higher WHC and pH at all times, lower colour determinants; a* (redness), b* (yellowness), L* (lightness) and was more juicy compared to that of Landrace pigs. Furthermore, higher pH(2h), pH(24h) and decreased colour determinants were observed in carcass sides exposed to a faster cooling profile. Dietary supplementation with CMH increased the body weight gain of both breeds. However, only meat from Duroc pigs had higher pH(30min) and pH(45min) (at 50g CMH/d) and WHC, but reduced redness (reduced in both breeds) and juiciness when supplemented with CMH compared to non-supplemented controls.
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| http://dx.doi.org/10.1016/j.meatsci.2005.03.008 | DOI Listing |
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