Comparison of oxidation status and antioxidant capacity of meat from surgically castrated and immunocastrated pigs, entire males and sows

František Ježek,Fouad Ali Abdullah Abdullah,Radka Hulánková,Iva Steinhauserová,Gabriela Bořilová

doi:10.2754/avb201988010113

František Ježek, Fouad Ali Abdullah Abdullah + Show 3 more

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https://doi.org/10.2754/avb201988010113

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Abstract

The aim of the present study was to evaluate the influence of castration (surgical and immunological) and sex on lipid hydrolysis, oxidation and antioxidant capacity in selected muscles/cuts of pigs. Nine muscles/cuts from four groups of pigs (surgically castrated, entire males, immunocastrated and sow) were analysed. Free fatty acids (FFA) were analysed using standard methods according to CSN EN ISO 660. Thiobarbituric reactive substances (TBARS) were determined as malondialdehyde (MDA) equivalents and antioxidant capacity was evaluated by 2,2-diphenyl-1-picrylhydrazyl (DPPH) method . The highest content of FFA was observed in sows, detected to be significantly (P < 0.001) higher than in entire males. The highest content of TBARS was found in entire males; the content was significantly (P < 0.05) higher than in sows. Generally, the highest values of DPPH inhibition were detected in samples of surgically castrated pigs whereas the lowest values were observed in samples of entire males. Antioxidant capacity in musculus longissimus dorsi and backfat of surgically castrated pigs was significantly (P < 0.05) higher than in other evaluated groups of pigs. The study confirmed the differences in FFA and TBARS formation between analysed groups of pigs, probably due to differences in the fatty acid composition. The results of our study indicate that methods of castration have an effect on the antioxidant capacity of pork. These findings are of value to the meat industry.

Highlights

The aim of the present study was to evaluate the influence of castration and sex on lipid hydrolysis, oxidation and antioxidant capacity in selected muscles/cuts of pigs
Content of free fatty acids Differences in fat hydrolysis were observed among evaluated groups of pigs, which led to formation of Free fatty acids (FFA)
It is a well-known fact that FFA are products of enzymatic hydrolysis of esterified lipids

Summary

Introduction

The aim of the present study was to evaluate the influence of castration (surgical and immunological) and sex on lipid hydrolysis, oxidation and antioxidant capacity in selected muscles/cuts of pigs. Nine muscles/cuts from four groups of pigs (surgically castrated, entire males, immunocastrated and sow) were analysed. The study confirmed the differences in FFA and TBARS formation between analysed groups of pigs, probably due to differences in the fatty acid composition. Castration encourages fattening and can affect certain qualities of fresh meat (water retention capacity and colour) and cooked meat (cooking loss, aroma, taste, juiciness and tenderness) which are related to intramuscular fat (Babol and Squires 1995) Owing to their high concentration of iron and sufficient levels of polyunsaturated fatty acids (PUFA) and cholesterol, pork meat and meat products are prone to lipid oxidation (Karwowska and Dolatowski 2014). The primary products of lipid oxidation are some hydroperoxides, which are of transitory nature and subsequently decompose to some small secondary oxidation-product molecules including TBA-reactive substances (Huang et al 2015)

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