Effects of Dietary Glycine Betaine on Pork Quality in Different Muscle Types

Sun Jin Hur,Seon Tea Joo,Gu Boo Park,Han Sul Yang

doi:10.5713/ajas.2007.1754

Abstract

This study was conducted to determine the effects of dietary glycine betaine on pork quality in different muscle types. A total of 80 female pigs (LandracexYorkshirexDuroc) were randomly allotted into one of four experimental diet groups. Each group of pigs were fed a commercial diet (Control) with 0.2 g glycine betaine (Tl), 0.4 g glycine betaine (T2) and 0.6 g% glycine betaine (T3)/kg for 40 days. pH of belly was significantly higher in the control than dietary glycine betaine groups at 13 days of storage, whereas pH of picnic shoulder and ham were significantly lower in control than glycine betaine groups. At 13 days of storage, redness (a*) of belly was significantly higher in control than dietary glycine betaine groups, whereas picnic shoulder and ham were significantly higher in glycine betaine groups than in the control. Water-holding capacities (WHC) of all muscle samples were significantly higher in the control than glycine betaine groups until 5 days of storage. Sarcomere length was significantly longer in the control than glycine betaine groups. The thiobarbituric acid reactive substances (TBARS) value of belly was much higher than other muscle types at 13 days of storage. In fatty acid composition, dietary glycine betaine increased the ratio of saturated fatty acids (SFA) and decreased unsaturated fatty acids (USFA) in loins.

Highlights

Glycine betaine is a natural occurring product found in many plant and animal species
Pigs were slaughtered at approximately 110 kg live weight and belly, picnic shoulder and ham were fabricated according to procedures outlined by the National Association of Meat Purveyors (NAMP) guidelines (NAMP, 1997)
PH As shown in Table 2, pH of belly was significantly higher in control group than glycine betaine groups at 13 days of storage, whereas pH of picnic shoulder and ham were significantly lower in control group than glycine betaine groups at 13 days of storage

Summary

Introduction

Glycine betaine is a natural occurring product found in many plant and animal species It is an amino acid (trimethyl-glycine) present in most organisms and is an obligatory intermediate in the catabolism of choline (Fernandez-Figares et al, 2002). Matthews et al (1998) reported that subjective color of the loin muscle in pigs fed 0.125% betaine was decreased, but subjective marbling and firmness-wetness were not affected. They reported that addition of betaine to the diet of finishing pigs may result in improved leanness and carcass quality (Matthews et al, 2001). There is little information on the effects of dietary glycine betaine on pork quality in different muscle types. The purpose of this study was to determine the effects of dietary glycine betaine pork quality in different muscle types

Objectives

Methods

Results

Conclusion