The effect of three natural sorbents added to the diet of pigs on the composition and physicochemical properties of two skeletal muscles—the musculus Longissimus lumborum (MLL) and musculus semimembranosus (MSM) of crossbred pigs were evaluated.
Table 1. Nutrient content in 1 kg grower feed 40-70 kg and finisher feed >70 kg body weight (BW); experiments 1 and 2.
Nutrient |
Content |
Requirement |
% Met |
|||
Grower |
Finisher |
Grower |
Finisher |
Grower |
Finisher |
|
Dry matter, g |
762 |
765 |
– |
– |
– |
– |
Metabolizable energy, MJ |
13.2 |
13.0 |
13.2 |
13.0 |
100 |
100 |
Lysine, g |
10.3 |
9.48 |
10.1 |
9.00 |
103 |
105 |
Methionine, g |
2.80 |
2.67 |
3.02 |
2.70 |
93 |
99 |
Methionine + cystine, g |
5.92 |
5.74 |
6.03 |
5.40 |
98 |
106 |
Tryptophan, g |
1.97 |
1.86 |
1.91 |
1.70 |
103 |
109 |
Threonine, g |
6.49 |
6.04 |
6.53 |
5.85 |
99 |
103 |
Crude protein, g |
168 |
157 |
168 |
155 |
100 |
101 |
Calcium, g |
8.10 |
8.32 |
8.12 |
8.00 |
100 |
104 |
Total phosphorus, g |
5.81 |
5.79 |
4.87 |
4.50 |
119 |
129 |
Digestible phosphorus, g |
1.47 |
1.45 |
2.64 |
2.00 |
56 |
72 |
Sodium, g |
1.79 |
1.78 |
1.73 |
1.70 |
104 |
105 |
Fiber, g |
43.8 |
46.8 |
43.1 |
43.0 |
102 |
109 |
Magnesium, g |
1.68 |
1.40 |
64.0 |
65.0 |
3 |
2 |
Manganese, mg |
98.6 |
98.1 |
40.0 |
40.0 |
246 |
245 |
Iodine, mg |
2.46 |
2.44 |
0.200 |
0.200 |
1232 |
1 220 |
Copper, mg |
23.5 |
23.3 |
17.5 |
17.5 |
134 |
133 |
Iron, mg |
172 |
169 |
80.0 |
80.0 |
215 |
211 |
Zinc, mg |
101 |
101 |
100 |
100 |
101 |
101 |
Selenium, mg |
0.520 |
0.505 |
0.100 |
0.100 |
520 |
505 |
Vitamin A, IU |
6 500 |
6 500 |
6 500 |
6 500 |
100 |
100 |
Vitamin D3, IU |
2 000 |
2 000 |
1 250 |
1 250 |
160 |
160 |
Vitamin E, mg |
90.1 |
91.2 |
80.0 |
80.0 |
113 |
114 |
Vitamin K3, mg |
2.33 |
2.33 |
1.25 |
1.25 |
186 |
186 |
Vitamin B1, mg |
6.34 |
6.37 |
1.00 |
1.00 |
634 |
637 |
Vitamin B2, mg |
7.73 |
7.51 |
4.00 |
4.00 |
193 |
188 |
Vitamin B6, mg |
8.40 |
8.14 |
2.25 |
2.25 |
373 |
362 |
Vitamin B12, mcg |
0.391 |
0.031 |
20.0 |
20.0 |
2 |
– |
Biotin, mg |
0.232 |
0.231 |
– |
– |
– |
– |
Folic acid, mg |
1.43 |
1.47 |
0.75 |
0.75 |
190 |
196 |
Nicotinic acid, mg |
77.4 |
76.7 |
25.0 |
25.0 |
310 |
307 |
Pantothenic acid, mg |
24.1 |
23.6 |
14.0 |
14.0 |
172 |
168 |
Choline, mg |
1 466 |
1 355 |
150 |
150 |
977 |
903 |
Linoleic acid, mg |
2 663 |
3 260 |
– |
– |
– |
– |
Sugar, g |
33.9 |
33.3 |
– |
– |
– |
– |
Table 2. Physicochemical properties of the musculus longissimus lumborum (MLL) and musculus semimembranosus (MSM), (mean ± SD).
December |
MLL |
MSM |
||||
C2 (n = 6) |
Sorbent A (n = 6) |
Sorbent B (n = 6) |
K2/C2 (n = 6) |
Sorbent A (n = 6) |
Sorbent B (n = 6) |
|
pH1 |
6.65 ± 0.05 |
6.47 ± 0.48 |
6.48 ± 0.05 |
6.58 ± 0.06 |
6.71 ± 0.36 |
6.47 ± 0.12 |
pH24 |
5.79 ± 0.01 |
5.69 ± 0.21 |
5.54 ± 0.05 |
6.02 c ± 0.06 |
5.70 b ± 0.26 |
5.55 a ± 0.03 |
pH48 |
5.64 ± 0.04 |
5.44 ± 0.03 |
5.46 ± 0.02 |
5.79 B ± 0.04 |
5.48 A ± 0.04 |
5.49 A ± 0.02 |
aW |
0.947 ± 0.002 |
0.953 ± 0.006 |
0.953 ± 0.005 |
0.949 ± 0.002 |
0.957 ± 0.007 |
0.953 ± 0.003 |
L* |
50.58 a ± 1.15 |
54.05 b ± 2.37 |
53.79 b ± 1.36 |
44.56 a ± 0.75 |
50.44 c ± 3.79 |
48.63 b ± 2.53 |
a* |
17.51 ± 0.93 |
18.17 ± 0.93 |
18.03 ± 0.83 |
20.56 ± 0.84 |
19.75 ± 0.86 |
20.38 ± 0.98 |
b* |
4.21 ± 1.28 |
5.60 ± 1.84 |
5.51 ± 1.28 |
4.09 ± 1.06 |
5.98 ± 1.57 |
5.80 ± 1.28 |
Pigments (µg/g) |
53.70 C ± 1.76 |
41.80 A ± 1.26 |
46.70 B ± 3.95 |
64.30 B ± 3.42 |
43.70 A ± 3.82 |
44.90 A ± 0.94 |
TBARS (mg MDA/kg) |
0.314 b ± 0.018 |
0.238 a ± 0.019 |
0.280 ab ± 0.013 |
0.444 C ± 0.036 |
0.280 A ± 0.012 |
0.375 B ± 0.012 |
W-B SF (N) |
47.60 ± 8.80 |
55.10 ± 21.40 |
48.30 ± 9.20 |
65.50 ± 8.70 |
71.50 ± 21.10 |
72.60 ± 20.60 |
W-B SE (mJ) |
164.00 ± 28.50 |
182.00 ± 81.10 |
155.70 ± 41.80 |
289.30 ± 41.10 |
286.20 ± 103.50 |
285.90 ± 95.30 |
Hardness (N) |
88.90 ± 14.85 |
96.40 ± 12.86 |
75.22 ± 12.24 |
89.15 ± 12.37 |
89.05 ± 16.15 |
90.95 ± 33.60 |
Springiness |
0.59 ± 0.05 |
0.59 ± 0.03 |
0.60 ± 0.02 |
0.58 ± 0.03 |
0.58 ± 0.04 |
0.56 ± 0.03 |
Gumminess |
34.17 ± 5.83 |
36.98 ± 2.70 |
28.90 ± 5.37 |
37.12 ± 2.64 |
34.86 ± 5.72 |
37.21 ± 8.16 |
Chewiness |
20.09 ± 3.32 |
21.75 ± 0.99 |
17.38 ± 3.09 |
21.37 ± 0.52 |
19.97 ± 2.39 |
21.11 ± 8.09 |
DL (%) |
3.37 b ± 0.58 |
2.25 a ± 0.13 |
2.78 ab ± 0.12 |
3.78 ± 0.92 |
3.67 ± 0.44 |
3.52 ± 0.11 |
CL (%) |
27.04 ± 1.05 |
29.26 ± 1.61 |
27.06 ± 1.73 |
25.67 ± 1.08 |
26.84 ± 1.32 |
26.83 ± 2.20 |
M/T×100 |
37.34 ± 1.12 |
38.15 ± 6.59 |
36.95 ± 2.06 |
40.58 ± 4.51 |
45.08 ± 5.62 |
36.45 ± 4.34 |
G-H (mg) |
50.45 ± 1.59 |
56.53 ± 4.27 |
55.91 ± 1.07 |
57.57 ± 2.52 |
54.89 ± 9.11 |
60.82 ± 5.98 |
Moisture (%) |
75.25 ± 0.13 |
73.68 ± 0.53 |
74.42 ± 0.10 |
75.17 ± 0.20 |
73.41 ± 0.78 |
74.25 ± 0.19 |
Protein (%) |
21.48 ± 0.57 |
21.76 ± 1.19 |
22.22 ± 0.72 |
21.17 ± 1.46 |
22.09 ± 1.43 |
22.12 ± 0.99 |
Fat (%) |
1.08 ± 0.16 |
1.47 ± 0.42 |
1.30 ± 0.22 |
1.81 ± 0.04 |
2.24 ± 0.32 |
2.00 ± 0.58 |
Ash (%) |
1.21 ± 0.04 |
1.25 ± 0.03 |
1.24 ± 0.03 |
1.24 ± 0.04 |
1.17 ± 0.10 |
1.24 ± 0.08 |
M:P |
3.50 ± 0.09 |
3.39 ± 0.17 |
3.35 ± 0.11 |
3.56 ± 0.26 |
3.34 ± 0.29 |
3.36 ± 0.15 |
Energy (kcal) |
95.60 ± 2.78 |
100.30 ± 3.42 |
100.60 ± 4.14 |
101.00 ± 6.21 |
108.50 ± 3.11 |
106.50 ± 8.06 |
MLL—m. longissimus lumborum; MSM—m. semimembranosus; SD—standard deviation; Groups: C2—control; A and B—groups receiving feed with 1.5% of mixtures (in different proportions) of bentonite–montmorillonite and zeolite–clinoptilolite defined in the patent application; a,b —Values in rows marked with different letters differ significantly at p ≤ 0.05; A,B—Values in rows marked with different letters differ significantly at p ≤ 0.01; M:P—moisture to protein ratio; CIE color parameters: L*—lightness; a*—red; b*—yellow; TBARS—thiobarbituric acid reactive substance; MDA—malondialdehyde; aW—water activity; W–B SF—Warner–Bratzler shear force; W–B SE—Warner–Bratzler shear energy; DL—drip loss; CL—cooking loss; M/T—meat sample/total loss × 100; G–H—free water by the Grau–Hamm method [[32]].
This entry is adapted from the peer-reviewed paper 10.3390/ani11102930