1. bookVolumen 22 (2022): Edición 2 (April 2022)
Detalles de la revista
License
Formato
Revista
eISSN
2300-8733
Primera edición
25 Nov 2011
Calendario de la edición
4 veces al año
Idiomas
Inglés
access type Acceso abierto

Influence of raw pea (Pisum sativum) or blue lupin seeds (Lupinus angustifolius) on the level of selected bioactive substances in pork meat

Publicado en línea: 12 May 2022
Volumen & Edición: Volumen 22 (2022) - Edición 2 (April 2022)
Páginas: 701 - 709
Recibido: 09 Feb 2021
Aceptado: 15 Jun 2021
Detalles de la revista
License
Formato
Revista
eISSN
2300-8733
Primera edición
25 Nov 2011
Calendario de la edición
4 veces al año
Idiomas
Inglés
Abstract

The study objective was to evaluate the impact of different contributions of pea (Pisum sativum) cultivar Hubal and blue lupin (Lupinus angustifolius) cultivar Regent on the level of selected bioactive substances in pork meat. One hundred three cross-breed piglets: ♀ (Landrace × Yorkshire) × ♂ Duroc were used. Two experiments were performed, in which pea seeds (experiment I: E1 – 5.0% pea seeds; E2 – 10.0% pea seeds; E3 – 15.0% pea seeds; E4 – 17.5% pea seeds) and blue lupin seeds (experiment II; D1 – 5.0% blue lupin seeds; D2 – 10.0% blue lupin seeds; D3 – 15.0% blue lupin seeds D4 – 17.5% blue lupin seeds) were used instead of genetically modified soybean meal (SBM-GM). In each of the experiments 50 animals were divided into 5 groups (control – C, and four experimentals), placed in group pens, each for 10 individuals (sex ratio barrows : gilts – 1:1). The animals were weighed and tagged before the experiments. The initial body weight of the pigs at experiment I and II commencement was: 26.7 and 33.5 kg, and at the end of the experiments: 122.0 and 124.0, respectively. In the first experiment (progressive pea “seeds” contribution) the concentration of carnosine was shown to be higher in E4 than E3 and C by 47.3% and 94.2%, respectively. In comparison with group C, the Q10 coenzyme content in groups E1, E2, E3 and E4 was lower by 40.9%, 56.8%, 40.9% and 65.9% respectively. In the experiment II (progressive lupin “seeds” contribution) increased content of all of the investigated bioactive substances was recorded in groups D1-D3 vs C. Significant differences between groups C, D2, D4 for taurine (P≤0.05; P≤0.01) and creatine (P≤0.05) have been recorded. The content of bioactive substances in the longissimus lumborum muscle was significantly influenced by legumes, which increased the level of bioactive components of protein fraction. Therefore, it can be concluded that pea (Pisum sativum) cultivar Hubal and blue lupin (Lupinus angustifolius) cultivar Regent are an alternative to SBM-GM, increasing the nutritional value of pork meat.

Keywords

Abe H., Okuma E. (1995). Discrimination of meat species in processed meat products based on the ratio of histidine dipeptides. Nippon Shokuhin Kagaku Kogaku Kaishi., 42: 827–834.Search in Google Scholar

Amarowicz R., Pegg R.B. (2008). Legumes as a source of natural antioxidants. Eur. J. Lipid Sci. Technol., 110: 865–878.Search in Google Scholar

Arihara K., Nakashima Y., Mukai T., Ishikawa S., Itoh M. (2001). Peptide inhibitors for angiotensin I-converting enzyme from enzymatic hydrolysates of porcine skeletal muscle proteins. Meat Sci., 57: 319–324.Search in Google Scholar

Aurlich K., Bohme H., Daenicke R., Halle L.T., Flachovsky G. (2003). Genetically modified feeds in animal nutrition. Bacillus thuringiensis (Bt) corn in poultry, pig and ruminant nutrition. Arch. Anim. Nutr., 54: 183–195.Search in Google Scholar

Barbana C., Boye J.I. (2010). Angiotensin I-converting enzyme inhibitory activity of chickpea and pea protein hydrolysates. Food Res. Int., 43: 1642–1649.Search in Google Scholar

Belovic M.M., Mastilović J.S., Torbica A.L., Tomić J.M., Stanić D.R., Džinić N.R. (2011). Potential of bioactive proteins and peptides for prevention and treatment of mass non-communicable diseases. Food Feed Res., 38: 51–61.Search in Google Scholar

Biel W. (2011). Composition and quality of protein of conventional and genetically-modified soybean meal. Folia Pomer (in Polish). Univ. Technol. Stetin. Agric. Aliment. Pisc. Zootech., 290: 17–24.Search in Google Scholar

Cardenia V., Massimini M., Poerio A., Venturini M., Rodriguez-Estrada M., Vecchia P., Larcker G. (2015). Effect of dietary supplementation on lipid photooxidation in beef meat, during storage under commercial retail conditions. Meat Sci., 105: 126–135.Search in Google Scholar

Cornet M., Bousset J. (1999). Free amino acids and dipeptides in porcine muscles: Differences between ‘red’ and ‘white’ muscles. Meat Sci., 51: 215–219.Search in Google Scholar

Darewicz M., Dziuba J., Minkiewicz P. (2008). Celiac disease – background, molecular, bioinformatics and analytical aspects. Food Rev. Int., 24: 311–329.Search in Google Scholar

Easter R.A., Baker D.H. (1977). Nitrogen metabolism, tissue carnosine concentration and blood chemistry of gravid swine fed graded levels of histidine. J. Nutr., 107: 120–125.Search in Google Scholar

Essén-Gustavsson B., Lindholm A. (1984). Fiber types and metabolic characteristics in muscles of wild boars, normal and halothane sensitive Swedish Landrace pigs. Comp. Biochem. Physiol., 78: 67–71.Search in Google Scholar

European Parliament and the Council of the European Union. Directive 2010/63/EU of the European Parliament and of the Council of 22 September 2010 on the protection of animals used for scientific purposes (2010). Official Journal of the European Union L., 276, 53: 33–79.Search in Google Scholar

Farrokhi N., Whitelegge J.P., Brusslan J.A. (2008). Plant peptides and peptidomics. Plant Biotechnol., 6: 105–134.Search in Google Scholar

FEFAC experts – private communication (2015).Search in Google Scholar

Flachowsky G., Chesson A., Aurlich K. (2005). Animal nutrition with feeds from genetically modified plants. Arch. Anim. Nutr., 59: 1–40.Search in Google Scholar

Folkers K. (1996). Relevance of the biosynthesis of coenzyme Q10 and of the four bases of DNA as a rationale for the molecular causes of cancer and a therapy. Biochem. Biophys. Res. Commun., 224: 358–361.Search in Google Scholar

Franco D., Gonzáles L., Bispo E., Rodriquez P., Garabal J.I.I., Moreno T. (2010). Study of hydrolyzed protein composition, free amino acid, and taurine content in different muscles of Galician blonde beef. J. Muscle Foods, 21: 769–784.Search in Google Scholar

Frias J., Miranda M.L., Doblado R., Vidal-Valverde C. (2005). Effect of germination and fermentation on the antioxidant vitamin content and antioxidant capacity of Lupinus albus L. var. Multolupa. Food Chem., 92: 211–220.Search in Google Scholar

Grela E.R., Skomiał J. (2015). Zalecenia żywieniowe i wartość pokarmowa pasz dla świń. Normy żywienia świń (in Polish). IFiŻZ, Jabłonna.Search in Google Scholar

Kołodziej-Skalska A., Matysiak B., Grudziński M. (2016). Pigmeat and the human health (in Polish). Kosmos, 65: 535–542.Search in Google Scholar

Kouris-Blazos A., Belski R. (2016). Health benefits of legumes and pulses with a focus on Australian sweet lupins. Asian Pacific J. Clin. Nutr., 21: 1–17.Search in Google Scholar

Kulasek G., Jank M., Sawosz E. (2004). Biological role of taurine in mammals (in Polish). Życie Wet., 79: 603–608.Search in Google Scholar

Lafarga T., Hayes M. (2014). Bioactive peptides from meat muscle and by-products: generation, functionality and application as functional ingredients. Meat Sci., 98: 227–239.Search in Google Scholar

Łukasiewicz M., Puppel K., Kuczyńska B., Kamaszewski M., Niemiec J. (2015). ß-Alanine as a factor influencing the content of bioactive dipeptides in muscles of Hubbard Flex chickens. J. Sci. Food Agric., 95: 2562–2565.Search in Google Scholar

Łukasiewicz M., Puppel K., Balcerak M., Slósarz J., Gołębiewski M., Kuczyńska B., Batorska M., Więcek J., Kunowska-Slósarz M., Popczyk B. (2018). Variability of anserine and carnosine concentration in the wild boar (Sus scrofa scrofa) meat. Anim. Sci. Pap. Rep., 36: 185–192.Search in Google Scholar

Maphosa Y., Jideani V.A. (2016). Physicochemical characteristics of Bambara groundnut dietary fibres extracted using wet milling. South Afr. J. Sci., 112: 1–8.Search in Google Scholar

Marušić N., Aristoy M.C., Toldrá F. (2013). Nutritional pork meat compounds as affected by ham dry-curing. Meat Sci., 93: 53–60.Search in Google Scholar

Messina M.J. (1999). Legumes and soybeans: overview of their nutritional profiles and health effects. Am. J. Clin. Nutr., 70: 439–450.Search in Google Scholar

Möller N.P., Scholz-Ahrens K.E., Roos N., Schrezenmeir J. (2008). Bioactive peptides and proteins from foods: indications for health effects. Eur. J. Nutr., 47: 171–182.Search in Google Scholar

Mora L., Hernández-Cázares A.S., Sentandreu M.A., Toldrá F. (2010). Creatine and creatinine evolution during the processing of drycured ham. Meat Sci., 84: 384–389.Search in Google Scholar

Ortiz-Martinez M., Winkler R., Garcia-Lara S. (2014). Preventive and therapeutic potential of peptides from cereals against cancer. J. Proteomics, 111: 165–183.Search in Google Scholar

Padgette S.R., Taylor N.B., Nida D.L., Bailey M.R., Mac Donald J., Holden L.R., Fusch R.L. (1996). The composition of glyphosatetolerant soybean seeds is equivalent to that of conventional soybeans. J. Nutr., 126: 702–716.Search in Google Scholar

Pasantes-Morales H., Quesada O., Alcocer L., Olea R.S. (1990). Taurine content in foods. Nutr. Rep Int., 40: 793–801.Search in Google Scholar

Petterson D.S., Sipsas S., Mackintosh J.B. (1997). The chemical composition and nutritive value of Australian pulses. 2nd ed. Canberra, Grains Research and Development Corporation.Search in Google Scholar

Pischel I., Gastner T. (2007). Creatine – its chemical synthesis, chemistry, and legal status. Subcell Biochem., 46: 291–307.Search in Google Scholar

Pravst I., Žmitek K., Žmitek J. (2010). Coenzyme Q10 contents in foods and fortification strategies. Crit. Rev. Food Sci., 50: 269–280.Search in Google Scholar

Puppel K., Kapusta A., Kuczyńska B. (2015). The etiology of oxidative stress in the various species of animals, a review. J. Sci. Food Agric., 95: 2179–2184.Search in Google Scholar

Purchas R.W., Rutherfurd S.M., Pearce P.D., Vather R., Wilkinson B.H.P. (2004). Concentrations in beef and lamb of taurine, carnosine, coenzyme Q10 and creatine. Meat Sci., 66: 629–637.Search in Google Scholar

Regulation of the Minister of Agriculture and Rural Development of 15 February 2010 on the requirements and handling procedures in production of livestock species for which the protection standards were stipulated in European Union Regulations (2010). Journal of Laws 2010; no. 56, item 344.Search in Google Scholar

Schulz M., Hamprecht B., Kleinkauf H., Bauer K. (1989). Regulation by dibutyryl cyclic-AMP of carnosine synthesis in astroglia-rich primary cultures kept in serum-free medium. J. Neurochem., 52: 229–234.Search in Google Scholar

Sońta M., Rekiel A. (2017). Production and use of legumes for fodder. Part II. The use of legumes in animal feeding (in Polish). Przegl. Hod., 1: 19–25.Search in Google Scholar

Sońta M., Batorska M., Więcek J., Rekiel A. (2020). Performance results and concentrations of biochemical indices and mineral elements in blood serum of fatteners fed diets containing mixtures of raw seeds of pea (Pisum sativum L.) or blue lupin (Lupinus angustifolius L.). Animals, 10: 1–12.Search in Google Scholar

Świątkiewicz M., Hanczakowska E., Twardowska M., Mazur M., Kwiatek K., Kozaczyński W., Świątkiewicz S., Sieradzki Z. (2011). Effect of genetically modified feeds on fattening results and transfer of transgenic DNA to swine tissues. Bull. Vet. Inst. Pulawy, 55: 121–125.Search in Google Scholar

Szűcs I., Vida V. (2017). Global tendencies in pork meat – production, trade and consumption. Abstract. Appl. Stud. Agribus. Commerce, 11: 105–112.Search in Google Scholar

Vistoli G., Pedretti A., Cattaneo M., Aldini G., Testa B. (2006). Homology modeling of human serum carnosinase, a potential medicinal target, and MD simulations of its allosteric activation by citrate. J. Med. Chem., 49: 3269–3277.Search in Google Scholar

Yorgancilar M., Bilgicli N. (2014). Chemical and nutritional changes in bitter and sweet lupin seeds (Lupinus albus L.) during bulgur production. J. Food Sci. Technol., 51: 1384–1389.Search in Google Scholar

Artículos recomendados de Trend MD

Planifique su conferencia remota con Sciendo