Dietary supplementation with β-alanine failed to increase ultimate pH and to improve meat quality in pigs

Scheeder, Martin; Müller Richli, Martina (2018). Dietary supplementation with β-alanine failed to increase ultimate pH and to improve meat quality in pigs In: 64th International Congress of Meat Science and Technology. Melbourne. 12.-17.08.2018.

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The non-proteogenic amino acid β-alanine forms part of the dipeptide carnosine (β-alanyl-L-histidine), which exerts pH-buffering, carbonyl scavenging and antioxidant properties [1]. A dietary supplementation with carnosine was shown to increase the pH-value at 45 min, 24 h and 48 h post mortem in the longissimus dorsi of finishing pigs [2]. Furthermore, the antioxidative activity was increased in plasma, liver and muscle [2]. β-alanine has been identified as the rate-limiting precursor for carnosine synthesis and its dietary supplemen-tation increased levels of carnosine in human muscle [1]. We therefore hypothesized that a dietary supplementation of pigs with β-alanine could increase ultimate pH and consequently the quality of pork, particularly its water holding capacity.

Item Type:

Conference or Workshop Item (Paper)

Division/Institute:

School of Agricultural, Forest and Food Sciences HAFL > Resource-efficient agricultural production systems
School of Agricultural, Forest and Food Sciences HAFL > Agriculture

Name:

Scheeder, Martin and
Müller Richli, Martina

Subjects:

S Agriculture > SF Animal culture

Language:

English

Submitter:

Nadine Werndli

Date Deposited:

23 Mar 2020 11:30

Last Modified:

23 Mar 2020 11:32

ARBOR DOI:

10.24451/arbor.8332

URI:

https://arbor.bfh.ch/id/eprint/8332

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