Effect of different doses of heavy metals on quality and safety indices of meat and pig fat

Abstract

The results of studies of the effect of toxic doses of heavy metals, namely Cadmium and Lead (jointly and separately) at the dose of 10 and 20 maximum allowable concentrations on the chemical composition and quality of the muscle and adipose tissues of pigs are presented. The assessment is given of the use of the experimental herbal supplement as protective agent for chronic intoxication with heavy metals. When animals consumed diets with the high level of heavy metals, both jointly and separately, there were changes in the chemical composition and technological properties of muscle tissue and bacon. The content of dry matter, fat, and protein in meat decreased, and these changes were more significant in the organisms of animals receiving increased doses of Cadmium in series I and when heavy metals were fed together in series II, where their content in diets was 20 maximum allowable concentrations. Along with this, in the meat of the animals of the experimental groups, compared with the control, the calorie content and protein-quality index decreased. The active acidity of meat and its water-retaining capacity in animals of all groups were within the normal range. However, in animals that received high doses of heavy metals with the diet, the pH of the meat slightly changed towards neutral environment (pH - 5.3 - 5.5, with pH control - 5.1 - 5.2), the water-holding capacity of the meat of experimental animals ranged from 55.24% to 56.5% (control - 55.0 - 55.1%). Studies of the qualitative indicators of pig bacon experimentally showed that under the influence of Cadmium and Lead there was the decrease in the amount of dry matter (up to 2.84%) and fat (up to 2.7%) in the bacon, the increase in moisture and % of cell membranes compared to control animal groups. With the increase in the dose of heavy metals, negative changes in the chemical composition and technological properties of the meat and bacon of experimental animals were more noticeable. The intake of heavy metals into the organism of animals led to the accumulation of these toxicants in meat, and with the increase in the dose of heavy metals, their accumulation also increased. Thus, the content of Cadmium and Lead in the meat of animals of the experimental groups in both series of experiments exceeded the established MPC for these toxicants, while the excess for Lead was maximum 1.9 times (Group II), and for Cadmium 4.0 times (Group IV). Feeding the experimental feed additive helped to improve the chemical composition and technological properties of meat and bacon of fattening pigs, and to reduce the accumulation of toxins in muscle tissue. Key words: pork, bacon, quality, Cadmium, Lead, water-holding capacity, experimental herbal supplement.