Journal Article


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



seaweed food packaging polysaccharides muscle development oxidation reduction pigmentation metabolism laminaria food quality administration dosage chemistry female lipid peroxidation fucoidan muscle skeletal male growth development blood antioxidants ireland laminaran meat crosses genetic physicochemical phenomena biological agents sus scrofa animals food storage

Addition of seaweed (Laminaria digitata) extracts containing laminarin and fucoidan to porcine diets: influence on the quality and shelf-life of fresh pork. (2011)

Abstract A seaweed extract containing laminarin (L) and fucoidan (F) (L/F) was manufactured from brown seaweed (Laminaria digitata) in spray-dried (L/F-SD) and wet (L/F-WS) forms. The effect of supplementation of pig diets with L/F-SD and L/F-WS (L, 500 mg/kg feed; F, 420 mg/kg feed) for 21 days pre-slaughter, on quality indices of fresh M. longissimus dorsi (LD) steaks was examined. Susceptibility of porcine liver, heart, kidney and lung tissue homogenates to iron-induced (1mM FeSO₄) lipid oxidation was also investigated. Dietary supplementation with L/F did not increase plasma total antioxidant status (TAS). In LD steaks stored in modified atmosphere packs (80% O₂:20% CO₂) (MAP) for up to 15 days at 4 °C, muscle pH, surface colour (CIE 'L*' lightness, 'a*' redness and 'b*' yellowness values) and microbiology (psychrotrophic and mesophilic counts, log CFU/g pork) were unaffected by dietary L/F. In general, levels of lipid oxidation (TBARS, mg MDA (malondialdehyde)/kg pork) followed the order: C>LF-SD>L/F-WS. A statistically significant reduction in lipid oxidation (P<0.05) was observed in LD steaks from 75% of pigs (n=6) fed with L/F-WS compared to controls. Iron-induced lipid oxidation increased in liver, heart, kidney and lung tissue homogenates over the 24h storage period and dietary L/F-WS reduced lipid oxidation to the greatest extent in liver tissue homogenates. Results demonstrate potential for the incorporation of marine-derived bioactive antioxidant components into muscle foods via the animal's diet.
Collections Ireland -> University College Cork -> PubMed

Full list of authors on original publication

J P Kerry, J.V. O'Doherty, 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
M N O'Grady
University College Cork
Total Publications: 23
N C Moroney
University College Cork
Total Publications: 6