Dietary supplementation with carnosine improves antioxidant capacity and meat quality of finishing pigs
Controlled trialOther animals
- Design
- Controlled trial
- Subjects
- 72 pigs (about 60 kg)
- Dose used in the study
- 0, 25, 50 or 100 mg/kg of diet
- Duration
- 8 weeks
- What was measured
- Growth, carcass traits, postmortem muscle pH, drip loss, colour, glycogen, Ca-ATPase, malondialdehyde, carbonyl proteins, antioxidant enzyme activities in plasma, liver and muscle, and SOD and GSH-Px gene expression in muscle.
What the authors reported
Carnosine did not change growth or carcass traits. At 100 mg/kg it raised muscle pH at 45 min, 24 h and 48 h postmortem, lowered drip loss at 48 h and raised redness at 45 min. It raised glycogen and Ca-ATPase activity at 24 and 48 h, lowered muscle malondialdehyde and carbonyl proteins at 24 h, and raised GSH-Px, SOD and catalase activity in plasma, liver or muscle and SOD and GSH-Px gene expression in muscle (p < 0.05).
Limits of this study
Pig meat-quality study; pigs have serum carnosinase but the outcomes are production traits rather than health endpoints. Full text not read.
Source
PubMed 20626506 · doi:10.1111/j.1439-0396.2010.01009.x
Entry checked against PubMed abstract (E-utilities) on 2026-10-19. The dose shown is the dose the researchers used. It is not a recommendation. How to read this page.