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

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dc.contributor.authorRey Muñoz, Ana Isabel
dc.contributor.authorMenoyo Luque, David
dc.contributor.authorSegura Plaza, José Francisco
dc.contributor.authorLópez Bote, Clemente José
dc.contributor.authorCalvo Adiego, Luis
dc.date.accessioned2024-01-29T18:16:18Z
dc.date.available2024-01-29T18:16:18Z
dc.date.issued2020
dc.description.abstractThis 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.
dc.description.departmentDepto. de Producción Animal
dc.description.facultyFac. de Veterinaria
dc.description.refereedTRUE
dc.description.sponsorshipMinisterio de Economía, Comercio y Empresa (España)
dc.description.statuspub
dc.identifier.citationA.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,
dc.identifier.doi10.1016/j.meatsci.2019.108013
dc.identifier.issn0309-1740
dc.identifier.officialurlhttps://doi.org/10.1016/j.meatsci.2019.108013
dc.identifier.pmid31786440
dc.identifier.relatedurlhttps://www.sciencedirect.com/science/article/pii/S030917401930542X?via%3Dihub
dc.identifier.relatedurlhttps://pubmed.ncbi.nlm.nih.gov/31786440/
dc.identifier.urihttps://hdl.handle.net/20.500.14352/96246
dc.issue.number108013
dc.journal.titleMeat Science
dc.language.isoeng
dc.publisherElsevier
dc.relation.projectIDRetos-RTC-2015-3550-2
dc.rightsAttribution-NonCommercial-NoDerivatives 4.0 Internationalen
dc.rights.accessRightsrestricted access
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/4.0/
dc.subject.cdu61
dc.subject.keywordGlycaemic index
dc.subject.keywordInsulin levels
dc.subject.keywordLipolysis
dc.subject.keywordFasting
dc.subject.keywordMeat quality
dc.subject.ucmCiencias
dc.subject.unesco3109 Ciencias Veterinarias
dc.titleCombination of dietary glycaemic index and fasting time prior to slaughter as strategy to modify quality of pork
dc.typejournal article
dc.type.hasVersionVoR
dc.volume.number161
dspace.entity.typePublication
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relation.isAuthorOfPublication6a7ae18a-be91-4154-ba36-03c6aec972c2
relation.isAuthorOfPublication4cf95539-d564-4527-8e89-3d172176905c
relation.isAuthorOfPublication.latestForDiscovery4b10d36b-426e-4bfd-8f51-85b2b1b2e260
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