Rey Muñoz, Ana IsabelMenoyo Luque, DavidSegura Plaza, José FranciscoLópez Bote, Clemente JoséCalvo Adiego, Luis2024-01-292024-01-292020A.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, 108013,0309-174010.1016/j.meatsci.2019.108013https://hdl.handle.net/20.500.14352/96246This 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.engAttribution-NonCommercial-NoDerivatives 4.0 Internationaljournal articlehttps://doi.org/10.1016/j.meatsci.2019.10801331786440https://www.sciencedirect.com/science/article/pii/S030917401930542X?via%3Dihubhttps://pubmed.ncbi.nlm.nih.gov/31786440/restricted access61Glycaemic indexInsulin levelsLipolysisFastingMeat qualityCiencias3109 Ciencias Veterinarias