Dietary Lecithin Supplementation Can Improve the Quality of the M. Longissimus thoracis

doi:10.3390/ani5040405

. 2015 Nov 25;5(4):1180-91.

doi: 10.3390/ani5040405.

Dietary Lecithin Supplementation Can Improve the Quality of the M. Longissimus thoracis

Darryl N D'Souza¹, Bronwyn L Blake², Ian H Williams³, Bruce P Mullan⁴, David W Pethick⁵, Frank R Dunshea⁶

Affiliations

¹ Australian Pork Limited, Level 2, 2 Brisbane Ave, Barton, Australian Capital Territory 2600, Australia. darryl.dsouza@australianpork.com.au.
² Department of Agriculture and Food Western Australia, South Perth, Western Australia 6151, Australia. bronwyn.blake@agric.wa.gov.au.
³ School of Animal Biology, The University of Western Australia, Crawley, Western Australia 6009, Australia. ian.williams@uwa.edu.au.
⁴ Department of Agriculture and Food Western Australia, South Perth, Western Australia 6151, Australia. bruce.mullan@agric.wa.gov.au.
⁵ School of Veterinary and Life Sciences, Murdoch University, Murdoch, Western Australia 6150, Australia. D.Pethick@murdoch.edu.au.
⁶ Faculty of Veterinary and Agricultural Sciences, The University of Melbourne, Parkville, Victoria 3010, Australia. fdunshea@unimelb.edu.au.

PMID: 26610579
PMCID: PMC4693209
DOI: 10.3390/ani5040405

Dietary Lecithin Supplementation Can Improve the Quality of the M. Longissimus thoracis

Darryl N D'Souza et al. Animals (Basel). 2015.

. 2015 Nov 25;5(4):1180-91.

doi: 10.3390/ani5040405.

Authors

Darryl N D'Souza¹, Bronwyn L Blake², Ian H Williams³, Bruce P Mullan⁴, David W Pethick⁵, Frank R Dunshea⁶

Affiliations

¹ Australian Pork Limited, Level 2, 2 Brisbane Ave, Barton, Australian Capital Territory 2600, Australia. darryl.dsouza@australianpork.com.au.
² Department of Agriculture and Food Western Australia, South Perth, Western Australia 6151, Australia. bronwyn.blake@agric.wa.gov.au.
³ School of Animal Biology, The University of Western Australia, Crawley, Western Australia 6009, Australia. ian.williams@uwa.edu.au.
⁴ Department of Agriculture and Food Western Australia, South Perth, Western Australia 6151, Australia. bruce.mullan@agric.wa.gov.au.
⁵ School of Veterinary and Life Sciences, Murdoch University, Murdoch, Western Australia 6150, Australia. D.Pethick@murdoch.edu.au.
⁶ Faculty of Veterinary and Agricultural Sciences, The University of Melbourne, Parkville, Victoria 3010, Australia. fdunshea@unimelb.edu.au.

PMID: 26610579
PMCID: PMC4693209
DOI: 10.3390/ani5040405

Abstract

Forty crossbred (Large White × Landrace × Duroc) female pigs (16.4 kg ± 0.94 kg) were used to investigate the effect of dietary lecithin supplementation on growth performance and pork quality. Pigs were randomly allocated to a commercial diet containing either 0, 3, 15 or 75 g lecithin/kg of feed during the grower and finisher growth phase. Pork from pigs consuming the diets containing 15 g and 75 g lecithin/kg had lower hardness ( P < 0.001) and chewiness ( P < 0.01) values compared to the controls. Dietary lecithin supplementation at 75 g/kg significantly increased ( P < 0.05) the linoleic acid and reduced ( P < 0.05) the myristic acid levels of pork compared to the control and the 3 g/kg and 15 g/kg lecithin supplemented treatments. Pigs fed the 75 g/kg lecithin supplemented diet had lower plasma cholesterol ( P < 0.05) at slaughter compared to pigs fed the control diet and the 3 g/kg and 15 g/kg lecithin supplemented treatments. These data indicate that dietary lecithin supplementation has the potential to improve the quality attributes of pork from female pigs.

Keywords: compression; lecithin; pork quality; texture.

PubMed Disclaimer

Cited by

Perspectives on lecithin from egg yolk: Extraction, physicochemical properties, modification, and applications.
Zhao F, Li R, Liu Y, Chen H. Zhao F, et al. Front Nutr. 2023 Jan 6;9:1082671. doi: 10.3389/fnut.2022.1082671. eCollection 2022. Front Nutr. 2023. PMID: 36687715 Free PMC article. Review.
Dietary lecithin improves feed efficiency without impacting meat quality in immunocastrated male pigs and gilts fed a summer ration containing added fat.
Akit H, Collins C, Fahri F, Hung A, D'Souza D, Leury B, Dunshea F. Akit H, et al. Anim Nutr. 2018 Jun;4(2):203-209. doi: 10.1016/j.aninu.2018.01.008. Epub 2018 Feb 16. Anim Nutr. 2018. PMID: 30140760 Free PMC article.
Dietary Lecithin Decreases Skeletal Muscle COL1A1 and COL3A1 Gene Expression in Finisher Gilts.
Akit H, Collins C, Fahri F, Hung A, D'Souza D, Leury B, Dunshea F. Akit H, et al. Animals (Basel). 2016 Jun 7;6(6):38. doi: 10.3390/ani6060038. Animals (Basel). 2016. PMID: 27338483 Free PMC article.

References

1. Lawrie R.A. Meat Science. 6th ed. Woodhead Publishing Limited; Cambridge, UK: 1998. The eating quality of meat; pp. 212–257.
1. Channon H.A., Kerr M.G., Walker P.J. Effect of duroc content, sex and ageing period on meat and eating quality attributes of pork loin. Meat Sci. 2004;66:881–888. doi: 10.1016/j.meatsci.2003.08.010. - DOI - PubMed
1. Light N.D., Chapman A.E., Voyle C., Bailey A.J. The role of epimysial, perimysial and endomysial collagen in determining texture in six bovine muscles. Meat Sci. 1985;13:137–141. doi: 10.1016/0309-1740(85)90054-3. - DOI - PubMed
1. Rowe R.W.D. Morphology of perimysial and endomysial connective tissue in skeletal muscle. J. Food Technol. 1981;13:681–690. doi: 10.1016/S0040-8166(81)80005-5. - DOI - PubMed
1. Stryer L. Biochemistry. 3th ed. Freeman, W.H. Freeman and Company; New York, NY, USA: 1988. Connective tissue proteins; pp. 261–281.

LinkOut - more resources

Full Text Sources
Other Literature Sources
- scite Smart Citations

[1] Lawrie R.A. Meat Science. 6th ed. Woodhead Publishing Limited; Cambridge, UK: 1998. The eating quality of meat; pp. 212–257.

[2] Lawrie R.A. Meat Science. 6th ed. Woodhead Publishing Limited; Cambridge, UK: 1998. The eating quality of meat; pp. 212–257.

[3] Channon H.A., Kerr M.G., Walker P.J. Effect of duroc content, sex and ageing period on meat and eating quality attributes of pork loin. Meat Sci. 2004;66:881–888. doi: 10.1016/j.meatsci.2003.08.010. - DOI - PubMed

[4] Channon H.A., Kerr M.G., Walker P.J. Effect of duroc content, sex and ageing period on meat and eating quality attributes of pork loin. Meat Sci. 2004;66:881–888. doi: 10.1016/j.meatsci.2003.08.010. - DOI - PubMed

[5] Light N.D., Chapman A.E., Voyle C., Bailey A.J. The role of epimysial, perimysial and endomysial collagen in determining texture in six bovine muscles. Meat Sci. 1985;13:137–141. doi: 10.1016/0309-1740(85)90054-3. - DOI - PubMed

[6] Light N.D., Chapman A.E., Voyle C., Bailey A.J. The role of epimysial, perimysial and endomysial collagen in determining texture in six bovine muscles. Meat Sci. 1985;13:137–141. doi: 10.1016/0309-1740(85)90054-3. - DOI - PubMed

[7] Rowe R.W.D. Morphology of perimysial and endomysial connective tissue in skeletal muscle. J. Food Technol. 1981;13:681–690. doi: 10.1016/S0040-8166(81)80005-5. - DOI - PubMed

[8] Rowe R.W.D. Morphology of perimysial and endomysial connective tissue in skeletal muscle. J. Food Technol. 1981;13:681–690. doi: 10.1016/S0040-8166(81)80005-5. - DOI - PubMed

[9] Stryer L. Biochemistry. 3th ed. Freeman, W.H. Freeman and Company; New York, NY, USA: 1988. Connective tissue proteins; pp. 261–281.

[10] Stryer L. Biochemistry. 3th ed. Freeman, W.H. Freeman and Company; New York, NY, USA: 1988. Connective tissue proteins; pp. 261–281.

Save citation to file

Email citation

Add to Collections

Add to My Bibliography

Your saved search

Create a file for external citation management software

Your RSS Feed

Dietary Lecithin Supplementation Can Improve the Quality of the M. Longissimus thoracis

Affiliations

Dietary Lecithin Supplementation Can Improve the Quality of the M. Longissimus thoracis

Authors

Affiliations

Abstract

Similar articles

Cited by

References

LinkOut - more resources

Full Text Sources

Other Literature Sources