Effect of creatine monohydrate supplementation on carcass traits, meat quality and postmortem energy metabolism of finishing pigs
J. L. Li A , Z. Y. Guo A , Y. J. Li A , L. Zhang A , F. Gao A B and G. H. Zhou A
+ Author Affiliations
- Author Affiliations
A College of Animal Science and Technology; Key Laboratory of Animal Origin Food Production and Safety Guarantee, Jiangsu Province; Synergetic Innovation Centre of Food Safety and Nutrition, Nanjing Agricultural University, Nanjing 210095, China.
B Corresponding author. Email: gaofeng0629@sina.com
Animal Production Science 56(1) 48-54 https://doi.org/10.1071/AN14017
Submitted: 14 January 2014 Accepted: 25 September 2014 Published: 19 February 2015
Abstract
The objective of this study was to evaluate the effects of creatine monohydrate (CMH) supplementation on meat quality and postmortem energy metabolism of finishing pigs. In total, 48 healthy Duroc–Large White cross castrated male pigs were randomly allocated into two treatments, and fed either a CHM-free basal diet or a basal diet with CMH supplementation (0.8%) for 14 days. At the end of the experiment, six pigs from each treatment were weighed individually and slaughtered. The muscle from longissimus dorsi was collected to evaluate the meat quality and energy metabolism-related parameters. The results showed that CMH supplementation did not affect the loin eye area, back fat depth or dressing percentage (P > 0.05). The muscle pH45 min was higher, whereas drip loss and cooking loss were lower in the CMH supplementation group (P < 0.05). CMH supplementation increased the concentrations of creatine (P < 0.05), adenosine triphosphate (P < 0.05), adenosine diphosphate (P < 0.01) and creatine kinase activity (P < 0.05), and decreased the concentration of lactic acid (P < 0.05), and the activities of lactate dehydrogenase (P < 0.05) and pyruvate kinase (P < 0.05) in muscle postmortem. However, no differences were observed between groups for chemical composition, textural characteristics and glycolytic potential of longissimus dorsi muscle (P > 0.05). These findings suggest that dietary supplementation with CMH during the finishing period in pigs could delay early pH decline and decrease the rate of glycolysis in postmortem longissimus dorsi muscle resulting in a decreased drip loss.
Additional keywords: adenosine nucleotides, glycolytic potential, longissimus dorsi muscle, texture characteristics.
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