Impact of Heat Stress on Meat Quality and Antioxidant Markers in Iberian Pigs.

Zaira Pardo,Ignacio Fernández-Fígares,Rosa Nieto,Luis Lara,Manuel Lachica,Isabel Seiquer

doi:10.3390/antiox10121911

Zaira Pardo, Ignacio Fernández-Fígares + Show 4 more

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https://doi.org/10.3390/antiox10121911

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Abstract

Heat stress is associated with impaired meat quality and disruption of redox balance. This study investigated the effect of chronic exposure to high temperature on meat quality and antioxidant markers of muscles (longissimus lumborum and gluteus medius) of growing Iberian pigs. Twenty-four pure Iberian pigs were allocated during 28 days to one of three treatments (n = 8/treatment): thermoneutral conditions (20 °C) and ad libitum feeding (TN), heat stress conditions (30 °C) and ad libitum feeding (HS) and thermoneutral and pair-fed with HS (TN-pf). Muscles of the HS group had greater intramuscular fat content than the TN-pf group and higher Zn levels than TN and TN-pf, whereas differences on fatty acid composition were negligible. Heat exposure did not affect pH, color coordinates of redness (a*) and yellowness (b*) and MDA values but had a positive influence on lightness and drip losses. Moreover, chronic heat stress stimulated the activity of antioxidant defenses SOD, CAT and GPx. The statistical factor analysis adequately classified the muscles studied, but was unable to differentiate samples according with treatments. Findings of the present study support an adaptive response of the Iberian pig to high temperatures and show the high Iberian meat quality even under adverse climate situations.

Highlights

Given the current need of identifying pigs less susceptible to heat stress that would raise the efficiency of pig industry in the face of climate changes [17], the objective of the present work was to evaluate the effects of prolonged high temperature exposure on meat quality traits and antioxidant capacity of Iberian pigs
The present study shows for the first time the impact of chronic heat stress (28 d of exposure at 30 ◦ C) on the quality and antioxidant markers in two muscles of Iberian pigs
It was observed that the prolonged heat exposure did no compromise meat quality traits of Iberian pigs, and even certain improvements, such as in intramuscular fat (IMF) content, lightness and drip losses were shown

Summary

Introduction

The heat stress impacts on physiological changes and growth performance in live animals, but can compromise meat quality characteristics such as pH, water holding capacity or meat color [3], resulting in economic losses for producers and lower acceptance by consumers [4,5]. This fact has especial importance considering that livestock products will have to increase 40% by 2050 as a result of the 33% expected increase of world population, according to the United Nations Food and Agriculture Organization [6]

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