Journal Article


J P Kerry
J.V. O'Doherty
C Stanton
R C Robertson
M N O'Grady
N C Moroney


Agriculture & Food Science

modified atmosphere brown seaweed sensory analysis feeding level antioxidant activity pig diets saturated fatty acids laminaria digitata

Influence of level and duration of feeding polysaccharide (laminarin and fucoidan) extracts from brown seaweed (Laminaria digitata) on quality indices of fresh pork. (2014)

Abstract The effect of level (450 or 900 mg laminarin (L) and fucoidan (F) /kg feed) and duration (3 or 6 wks) of feeding a seaweed (Laminaria digitata) extract containing L/F on the quality of pork (longissimus thoracis et lumborum (LTL)) stored in modified atmosphere packs and on organ lipid stability was examined. Mechanisms of L/F antioxidant activity in LTL were evaluated. Plasma total antioxidant status, LTL pH, colour, microbiology and 'eating quality' sensory analysis were unaffected by dietary L/F. 'Visual' sensory descriptors (purchasing appeal and overall visual acceptability) were enhanced (p<0.05) in L/F450-3 LTL. Lipid oxidation was lower (p<0.05) in L/F450-3 and L/F900-3 LTL and reduced in L/F900-6 kidney homogenates. In cooked minced pork, lipid oxidation was not reduced by dietary L/F. Saturated fatty acids were lower (p<0.05) in L/F900-6 LTL. Results indicated L/F in pig diets for 3 weeks enhanced pork quality.
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Full list of authors on original publication

J P Kerry, J.V. O'Doherty, C Stanton, R C Robertson, M N O'Grady, N C Moroney

Experts in our system

J P Kerry
University College Cork
Total Publications: 130
J V O'Doherty
University College Dublin
Total Publications: 85
Catherine Stanton
Total Publications: 267
M N O'Grady
University College Cork
Total Publications: 23
N C Moroney
University College Cork
Total Publications: 6