2026-08-23T19:56:40Zhttps://docta.ucm.es/rest/oai/request

oai:docta.ucm.es:20.500.14352/962462025-03-18T13:24:53Zcom_20.500.14352_14col_20.500.14352_15

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 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. 2024-01-29T18:16:18Z 2024-01-29T18:16:18Z 2024-01-29T18:16:18Z 2020 journal article https://hdl.handle.net/20.500.14352/96246 0309-1740 10.1016/j.meatsci.2019.108013 eng Retos-RTC-2015-3550-2 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, http://creativecommons.org/licenses/by-nc-nd/4.0/ restricted access Attribution-NonCommercial-NoDerivatives 4.0 International Elsevier