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) |
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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: |
14 Mar 2023 10:32 |
ARBOR DOI: |
10.24451/arbor.8332 |
URI: |
https://arbor.bfh.ch/id/eprint/8332 |
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