Combination of dietary glycaemic index and fasting time prior to slaughter as strategy to modify quality of pork

Rey Muñoz, Ana Isabel; Menoyo Luque, David; Segura Plaza, José Francisco; López Bote, Clemente José; Calvo Adiego, Luis

Combination of dietary glycaemic index and fasting time prior to slaughter as strategy to modify quality of pork

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2020_A_Glycaemic_index_MeatSci.pdf (418.13 KB)

Official URL

https://doi.org/10.1016/j.meatsci.2019.108013

Publication date

2020

Authors

Rey Muñoz, Ana Isabel

Menoyo Luque, David

Segura Plaza, José Francisco

López Bote, Clemente José

Calvo Adiego, Luis

Publisher

Elsevier

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URI

https://hdl.handle.net/20.500.14352/96246

Citation

A.I. Rey, D. Menoyo, J. Segura, C.J. López-Bote, L. Calvo, Combination of dietary glycaemic index and fasting time prior to slaughter as strategy to modify quality of pork, Meat Science, Volume 161, 2020, 108013,

Abstract

This study evaluates the effect of the dietary glycaemic index (low: L-GI vs. high: H-GI), pre-slaughter fasting times (17 h: f17 vs. 19 h: f19 vs. 22 h: f22), and their interaction, on certain meat quality characteristics. Greater duration of fasting resulted in lesser drip loss of muscle, greater LIPE expression (lipolysis) and 10% greater TBARS, with PUFA being the main source of free-fatty acid production. L-GI diets produced a greater drip loss, lipolytic activity and lesser C18:1n-9 relative mobilization, suggesting this group had greater glycolytic potential than H-GI. An interaction was found in meat characteristics related to fat metabolism. The IRS2 gene expression was greater in pigs fed L-GI diets, but only in a low fasting period. LIPE gene expression was greater for L-GI-f17 group than for L-GI-f22. Lesser n-6 PUFA but greater MUFA were found in the free fatty acid fraction of L-GI- f17 group thus resulting in a faster lipolysis initiation in this group.