Nutritional intervention during gestation alters growth, body composition and gene expression patterns in skeletal muscle of pig offspring.

Variations in maternal nutrition during gestation can influence foetal growth, foetal development and permanently 'programme' offspring for postnatal life. The objective of this study was to analyse the effect of increased maternal nutrition during different gestation time windows on offspring growth, carcass quality, meat quality and gene expression in skeletal muscle. A total of 64 sows were assigned to the following feeding treatments: a standard control diet at a feed allocation of 2.3 kg/day throughout gestation, increased feed allowance of 4.6 kg/day from 25 to 50 days of gestation (dg), from 50 to 80 dg and from 25 to 80 dg. At weaning, Light, Medium and Heavy pigs of the same gender, within litter, were selected based on birth weight, individually penned and monitored until slaughter at 130 days post weaning. Carcass and meat quality traits of the semimembranosus (SM) muscle were recorded post mortem. A cross section of the semitendinosus (ST) muscle encompassing the deep and superficial regions were harvested from pigs (n = 18 per treatment) for RNA extraction and quantification of gene expression by real-time PCR. The results showed that doubling the feed intake from 25 to 50 dg reduced offspring growth, carcass weight, intramuscular fat content and increased drip loss of the SM muscle. Interestingly, protein phosphatase 3 catalytic subunit - α-isoform, which codes for the transcription factor calcineurin, was upregulated in the ST muscle of offspring whose mothers received increased feed allowance from 25 to 50 dg. This may provide an explanation for the previous observed increases in Type IIa muscle fibres of these offspring. Increasing the maternal feed intake from 50 to 80 dg negatively impacted pig growth and carcass weight, but produced leaner male pigs. Extending the increased maternal feed intake from 25 to 80 dg had no effect on offspring over the standard control gestation diet. Although intra-litter variation in pig weight is a problem for pig producers, increased maternal feeding offered no improvement throughout life to the lighter birth weight littermates in our study. Indeed, increased maternal nutrition at the three-gestation time windows selected provided no major benefits to the offspring.

Survey of cull sow bone and joint integrity in the Moorepark Research Farm herd.

The objective of this study was to examine the effects of production (the number and weight of pigs produced over a lifetime) on the physical and mechanical properties of the metacarpals of cull sows, the prevalence of osteochondrosis and conformation traits. Metacarpals (n=79) and forelimbs (n=36) from cull sows were collected at slaughter. Bones were CT scanned for cross-sectional area and moment of inertia. Cylindrical sections from the diaphysis were used for mechanical testing and for calculating bone strength indices. The value of elastic (Young's) modulus, dry bone ash percentage, apparent bone density and bone mineral density did not decrease with the parity of the sows. Osteochondrosis was found in all the sows. The most severe lesions were in the medial condyle of the humerus and the anconeal process of the ulna. No relationship was found between lameness and joint pathology.

Addition of grape seed extract and bearberry to porcine diets: Influence on quality attributes of raw and cooked pork.

The effect of supplementation of pig diets with grape seed extract (GSE) (100, 300, 700mg/kg feed) and bearberry (BB) (100, 300, 700mg/kg feed) for 56 days pre-slaughter, on the oxidative stability and quality of raw and cooked M. longissimus dorsi (LD) was examined. Susceptibility of porcine liver, kidney and heart tissue homogenates to iron-induced (1mM FeSO(4)) lipid oxidation was also investigated. In raw LD steaks, stored in modified atmosphere packs (75% O(2):25% CO(2)) (MAP) for up to 16 days at 4°C, surface lightness (CIE 'L' value), redness (CIE 'a' value), lipid stability (TBARS, mg MDA (malondialdehyde)/kg muscle) and pH were not significantly affected by supplemental GSE or BB. Similarly, the oxidative stability and sensory properties of cooked LD steaks, stored in MAP (70% N(2):30% CO(2)), for up to 28 days at 4°C, were not enhanced by dietary GSE or BB. Iron-induced lipid oxidation increased in liver, kidney and heart tissue homogenates over the 24h storage period and susceptibility to oxidation followed the order: liver>heart>kidney. Dietary GSE or BB did not significantly reduce lipid oxidation in tissue homogenates. Potential reasons for the lack of efficacy of supplemental GSE and BB on pork quality were explored.

Seasonal effects on the survival characteristics of Salmonella Typhimurium and Salmonella Derby in pig slurry during storage.

AIMS: Studies were carried out to investigate the survival of Salmonella Typhimurium and Salmonella Derby in pig slurry during summer and winter seasons. METHODS AND RESULTS: Pig slurry samples collected from a commercial fattening house were inoculated with a broth culture of Salmonella Typhimurium and Salmonella Derby, each at a level of log(10) 5.0 CFU ml(-1) and log(10) 2.0 CFU ml(-1). At the higher inoculum level, S. Typhimurium and S. Derby survived for 34 and 23 days, respectively in the summer, and 58 and 46 days, respectively in the winter. Survival at the lower inoculum level for S. Typhimurium and S. Derby was 19 and 16 days, respectively, in the summer and 24 days for both in the winter. CONCLUSIONS: The survival of S. Typhimurium and S. Derby observed in this study indicates that a 2-month holding period of pig slurry, prior to land spreading, may be adequate if separate storage facilities are provided. SIGNIFICANCE AND IMPACT OF THE STUDY: Despite difficulties correlating laboratory studies with on-farm conditions, pig slurry may not represent a major source of transmission of Salmonella spp. in the farm environment in Ireland.

Efficacy of cleaning and disinfection on pig farms in Ireland.

Little is known about the effectiveness of the cleaning and disinfection methods used on commercial pig farms either in Ireland or worldwide. A National Salmonella Control Programme was implemented in Ireland in August 2002 to monitor and control the infection of pigs with Salmonella species. Commercial pig herds must be categorised according to their Salmonella status as either category 1, 2 or 3, having a serological prevalence of infection with Salmonella serotypes up to 10 per cent, between 10 and 50 per cent or more than 50 per cent, respectively. The aim of this study was to assess the efficacy of washing and disinfecting finisher units on category 1 and category 3 farms in reducing or eliminating the levels of contamination. Counts of Enterobacteriaceae were used as indicators of the contamination of the environment with enteric bacteria, which could include Salmonella species. Samples were taken from the pen floors, feeders and drinkers of seven category 1 and seven category 3 farms, and Enterobacteriaceae and salmonellae were enumerated in each sample. The results suggested that intensive cleaning and disinfection was effective at reducing levels of Enterobacteriaceae on the pen floors of both categories, but that residual contamination remained on the surfaces of the feeders and drinkers on all the farms, particularly on the category 3 farms.

Age-related changes in pro-inflammatory cytokines, acute phase proteins and cortisol concentrations in neonatal piglets.

Age-related changes have been described in the resting levels of cortisol and acute phase proteins in the neonatal pig. This study evaluated the plasma concentrations of the pro-inflammatory cytokines tumour necrosis factor-alpha (TNF-alpha), interleukin-1beta (IL-1beta), the acute phase proteins C-reactive protein (CRP), serum amyloid A (SAA) and haptoglobin (Hp), as well as cortisol during the first week of postnatal life in piglets. The influence of invasive managerial practices such as teeth clipping, ear notching and tail docking on possible age-related changes in the production of these inflammatory mediators was also assessed. A total of 96 piglets were selected from 24 litters at birth, and were randomly assigned to one of four sampling times over the first week of life and one of two treatments. Blood samples were taken at 1, 3, 5 or 7 days of age. Piglets were ear notched, teeth clipped and tail docked (NCD), or were left untreated (CON). Significant effects of age were found in plasma concentrations of TNF-alpha, SAA, Hp and cortisol (p < 0.001). Concentrations of TNF-alpha and Hp increased with age, and peak concentrations were found on day 5. SAA and cortisol levels were highest on day 1, decreasing gradually with age. NCD piglets tended to have higher levels of plasma Hp than CON animals (p = 0.066). However, no differences between NCD and CON piglets were found in any other parameter measured. Furthermore, age effects were not affected by these husbandry practices. These results indicate that age-related changes exist in several inflammatory mediators, and suggest that these managerial practices do not result in systemic inflammation in early postnatal life of piglets.

Measuring changes in physical size and predicting weight of sows during gestation.

Changes in physical body size during gestation were monitored using 529 sets of sow measurements. All sows were from the same herd and production system with a range in parity from 1 to 8. Sows were individually weighed, P2 backfat thickness was determined by ultrasound and morphometric measurements of body size were taken five times during gestation: day 0 (at service), day 25, day 50, day 80 and day 110. The morphometric measurements included sow height (from floor to last rib at the midline, from floor to ventral surface and from floor to hip), heart girth, depth of last rib, length (from snout to tail and from anterior scapula to tail) and width (at ham, at last rib and at shoulder). Regression analyses were used to model the relationship between day of gestation or parity number and morphometric measurements of body size. Regression equations were also developed to estimate sow weight from physical measurements, day of gestation and parity. As expected, sow dimensions, in general, increased as pregnancy progressed and also with increasing parity number. The relationships between day of gestation and body dimensions were described by linear and quadratic regression models, which had a range of adjusted R2 values up to 0.99. Similar relationships to parity number had a range of R2 values between 0.51 and 0.96. Sow depth, which can be used as an estimate of the width of the sow when lying, equalled the maximum width of the gestation stall (650 mm) at day 103 of gestation. However, by day 40 of gestation, predicted mean sow depth (570 mm) equalled the width at the rear of the crate. The implication of this is that after day 40 of gestation, the average sow was too wide for the rear of the crate when lying in a recumbent position. On day 110 of gestation, 95% of the mean sow body depths would be accommodated in stalls that were 674 mm wide; however, the range in body sizes with increasing parity number suggests the use of more than one stall width would be appropriate. Sow weight could be estimated with an adjusted R2 value of 0.81 and with a residual standard deviation (r.s.d.) of 16.5 kg using heart girth alone, or more accurately using a model with parity, day of gestation, P2 backfat depth and heart girth as the parameters (R2 = 0.89, r.s.d. 12.4 kg).

Salmonella serotypes present on a sample of Irish pig farms.

A survey of the prevalence of Salmonella species infection was conducted on 59 Irish farrow-to-finish pig herds. Faecal samples were collected from the pens of first-stage weaners (growing pigs approximately three to 10 weeks of age), second-stage weaners (approximately 10 to 17 weeks of age) and fatteners, and from the dry sow and farrowing sow houses. The prevalence of infection was estimated to within 5 per cent with a 95 per cent confidence interval. Thirty of the 59 herds were infected, 12 with Salmonella Typhimurium only, eight with Salmonella Derby only and seven with both S Typhimurium and S Derby; serotypes London, Livingstone and Infantis were each isolated from a single herd. Farms in Ireland are assigned to one of three infection categories on the basis of the antibody levels in samples of meat juice taken at slaughter. When a herd was classified as either positive or negative on the basis of the isolation of Salmonella from at least one faecal sample there was no association between the herd's category as determined by meat juice serology and the probability of the isolation of Salmonella from the faecal samples. However, there were differences in prevalence between pigs at different stages of production in herds of different categories. Farrowing sow houses in moderately infected (category 2) herds had significantly lower infection rates (P < or = 0.05) than other herd categories and other stages of production. Pigs from first-stage weaner pens in slightly infected (category 1) herds were more likely to be infected with Salmonella than pigs at any other stage of production or category of herd.

Influence of the time of year on the incidence of PSE and DFD in Irish pigmeat.

The conditions of PSE (pale, soft, exudative) and DFD (dark, firm, and dry) are significant causes for downgrading of pigmeat resulting in financial loss to the slaughter plant. The objective of this study was to document the variation in quality of pigmeat from one slaughter plant over a 15-month period, based on colour, appearance and pH. During 4 days of most weeks, 30 pigs were randomly selected from the slaughter line, resulting in a total number of 4560 pigs. Muscle pH between the third and fourth rib was measured 45 min, 90 min and 24 h after slaughter. Using a Minolta colorimeter (Hunter L, a, b scale), colour of the longissimus dorsi muscle was measured 24 h after slaughter. Muscle colour was also visually scored on a scale of 1-6. Carcass pH at 24 h post-mortem varied significantly with month of slaughter (P<0.04) as did colour (Hunter L, P<0.001; Hunter a, P<0.001; Hunter b, P<0.001). It was concluded that meat quality as measured by 24 h pH and colour was poorest during the months of November and December. While this may be at least partly related to weather, it is probable that the increased slaughtering rates at this time and variable resting period before slaughter had the biggest impact.

Effects of PSE on the quality of cooked hams.

Meat quality comparisons were carried out on hams produced from pork legs showing evidence of PSE and normal pork legs. Quality measurements included drip loss, sliceability, cooking loss, TBARS analysis and colour evaluation (Hunter L, a, b). A total of 40 pork legs were selected from a commercial slaughtering plant, 20 from carcasses showing PSE and 20 from normal carcasses based on L, a, b, and pH values. Carcass pH taken between the third/fourth rib was measured 45 min, 90 min, and 24 h after slaughter. Using a Minolta colorimeter (Hunter L, a, b,), colour of the Longissimus dorsi muscle was measured 24 h after slaughter. PSE had an adverse effect on cooked hams in comparison to normal cooked hams with respect to driploss (P<0.01), cooking loss (P<0.01), sliceability (P<0.01), colour (P<0.05) and lipid oxidation (P<0.05). Cooked hams manufactured from severe PSE pork in this study had an estimated financial loss of 50% (IRL£4.90) in comparison to those manufactured from normal pork (IRL£9.80).

Effect of liquid feeding weaned pigs on growth performance to harvest.

Four experiments were undertaken to examine the effect of feeding postweaning diets as dry pelleted feed, fresh liquid feed, acidified liquid feed, and fermented liquid feed on pig performance from weaning (26 d) to harvest. In Exp. 1 (n = 12 replicates) and 2 (n = 10 replicates), the treatments were 1) dry pelleted feed and 2) fresh liquid feed. In Exp. 1, 2 kg of starter diet (16.7 MJ of DE/kg and 1.6% lysine) per pig and 5 kg of transition diet (16.7 MJ of DE/kg and 1.5% lysine) per pig followed by a weaner diet (14.0 MJ of DE/kg and 1.36% lysine) were offered to 27 d after weaning. In Exp. 3 (n = 8 replicates), the treatments were 1) dry pelleted feed, 2) fresh liquid feed, and 3) acidified liquid feed. In Exp. 4 (n = 8 replicates), the treatments were 1) dry pelleted feed, 2) acidified liquid feed, and 3) fermented liquid feed. In Exp. 2, 3, and 4, 3 kg of starter diet (16.1 MJ of DE/kg and 1.74% lysine) per pig and 6 kg of transition diet (15.3 MJ of DE/kg and 1.5% lysine) per pig followed by a weaner diet (14.0 MJ of DE/kg and 1.36% lysine) was offered to 27 d after weaning. All treatments were balanced for boars and gilts and diets were offered for ad libitum consumption. Acidified liquid feed was produced by adding lactic acid to the liquid feed so that its pH was decreased to 4.0. Fermented liquid feed was produced by adding an inoculum of Lactococcus lactis subsp. cremoris 303 (1.3%, vol/wt) to the first mix. In Exp. 1, ADG from weaning to d 27 after weaning was 338 and 286 g/d (SEM = 10; P < 0.01) and DM gain/feed in the same period was 888 and 594 g/kg (SEM = 23.1; P < 0.001) for dry pelleted feed and fresh liquid feed, respectively. In Exp. 2, ADG was 391 and 352 g/d (SEM = 6.4; P < 0.01) and DM gain/feed was 856 and 642 g/kg (SEM = 9.9; P < 0.001) for dry pelleted feed and fresh liquid feed, respectively, during the period from weaning to d 27 after weaning. In Exp. 3, ADG was 408, 416, and 433 g/d (SEM = 12.7; P > 0.05) and DM gain/feed was 865, 755, and 789 g/ kg (SEM = 14.5; P < 0.001) for dry pelleted feed, fresh liquid feed, and acidified liquid feed, respectively. In Exp. 4, ADG was 361, 389, and 347 g/d (SEM = 13.2; P = 0.11) and DM gain/feed was 888, 749, and 733 g/ kg (SEM = 15.8; P < 0.001) for dry pelleted feed, acidified liquid feed, and fermented liquid feed, respectively, during the period from weaning to d 27 after weaning. It is concluded that although feeding acidified liquid feed may have some merit in the first 27 d after weaning, this benefit is lost in the subsequent period. No benefit arose from feeding fresh liquid feed or fermented liquid feed. Growth performance from d 28 after weaning to harvest was not improved by any liquid feed treatment.

Prevalence of Salmonella serotypes on pig carcasses from high- and low-risk herds slaughtered in three abattoirs.

The aim of this study was to compare the prevalence of Salmonella serotypes at two different sites on pig carcasses from herds classified as high-risk or low-risk and to elucidate the relationship between carcass contamination levels and serological status. Caecal samples and carcass surface swabs were cultured for Salmonella from a total of 210 pigs from low risk herds (< 19% of pigs in herd Salmonella seropositive) and 209 pigs from high risk herds (> 32% of pigs in herd Salmonella seropositive) in three abattoirs. Meat juice samples were collected for analysis by ELISA. The prevalence of Salmonella in the caecal contents of "low-risk" pigs was 10%, which was significantly lower than the 19% prevalence in "high-risk" pigs (p < 0.01). The corresponding figures for skin samples collected immediately post-evisceration were 2% and 12%. The predominant Salmonella serotype in the caecal contents of both the low-risk and high-risk pigs was Salmonella Typhimurium. Salmonella Kentucky and Salmonella Derby were the most frequent isolates from the carcass surface swabs of low- and high-risk pigs respectively. There was a positive association between seropositivity of pigs from high-risk herds and caecal carriage (p < 0.05). Results showed that herd categorisation based on serological results was useful in predicting Salmonella isolation rates from caecal samples and surface swabs of slaughtered pigs.

Effect of dietary oils and alpha-tocopheryl acetate supplementation on lipid (TBARS) and cholesterol oxidation in cooked pork.

The effect of n-3 fatty acid-enriched diets (in the form of 0.5% linseed oil with either 1.5% sunflower oil or 1.5% olive oil) and alpha-tocopheryl acetate supplementation (200 mg/kg feed) on lipid oxidation (thiobarbituric acid-reactive substances, TBARS) and cholesterol oxide products (COPS) in cooked pork was investigated. Longissimus muscle was studied. Meat from pigs fed 0.5% linseed oil-enriched diets had a higher proportion of n-3 fatty acid than meat from pigs in other dietary groups in neutral (P < 0.0001) and polar lipids (P < 0.0001), and a 20% reduction in the n-6:n-3 ratio was observed. Alpha-tocopheryl acetate supplementation increased (P < 0.05) monounsaturated fatty acids in polar lipids and increased (P = 0.0001) alpha-tocopherol levels in muscle. Alpha-tocopherol concentration in muscle was affected by dietary fat (P < 0.05). Groups receiving diets enriched with sunflower oil had significantly higher alpha-tocopherol levels (P < 0.05) in muscle than those groups receiving olive oil-enriched diets. Numbers of TBARS were significantly (P < 0.05) lower in the group fed supplemental olive oil than in those fed sunflower oil. Dietary linseed oil increased (P < 0.05) lipid oxidation principally at the initial period of storage in cooked pork. Overall, dietary alpha-tocopheryl acetate supplementation significantly increased (P < 0.001) lipid stability and decreased (P < 0.05) total COP production across the dietary groups. Alpha-tocopherol was a more effective antioxidant for decreasing TBARS values in cooked meat when adding sunflower oil to the diets instead of olive oil.

Market potential for probiotics.

"Functional foods" as a marketing term was initiated in Japan in the late 1980s and is used to describe foods fortified with ingredients capable of producing health benefits. This concept is becoming increasingly popular with consumers because of a heightened awareness of the link between health, nutrition, and diet. Food manufacturers are enthusiastic about developing such products because the added ingredients give increased value to food. The global market for functional foods in the coming years is predicted to grow rapidly. Although Japan currently accounts for about one-half of this market, the fastest rate of growth is expected to be in the United States. Probiotic products represent a strong growth area within the functional foods group and intense research efforts are under way to develop dairy products into which probiotic organisms such as Lactobacillus and Bifidobacterium species are incorporated. Such probiotic foods may modulate gut microbial composition, thereby leading to improved gut health, for example, through improved tolerance to lactose in lactose-intolerant individuals or improved resistance to pathogenic bacteria. Large numbers of viable microorganisms are likely to be required in the food product, which should be consumed regularly to experience the health effect. The probiotic market, especially dairy products such as yogurts and fermented milks, has experienced rapid growth in Europe. The long-term exploitation of probiotics as health promoters is dependent on several factors, including sound, scientifically proven clinical evidence of health-promoting activity; accurate consumer information; effective marketing strategies; and, above all, a quality product that fulfills consumer expectations.

Assessment of the antioxidant potential of natural food and plant extracts in fresh and previously frozen pork patties.

Antioxidant activities of aloe vera, fenugreek, ginseng, mustard, rosemary, sage, soya protein, tea catechins and whey protein concentrate (35% protein) were evaluated in pork patties prepared from both fresh and previously frozen (-20°C) pork. Chemical analysis showed test ingredients to be more effective in reducing lipid oxidation in patties made from previously frozen pork. Tea catechins, rosemary and sage were identified as being the most effective antioxidants with potency decreasing in the following order: tea catechins>rosemary>sage. Optimum addition rates of these ingredients suggested levels of 0.25, 0.10, 0.05% for tea catechins, rosemary and sage, respectively. Soya protein (0.10%) increased meat redness in fresh pork patties producing significantly (P<0.05) higher Hunter 'a' values over the controls on days 0, 3 and 6. However, fenugreek (0.01%) was more effective in increasing Hunter 'a' values in patties manufactured from previously frozen pork. No significant (P>0.05) differences in Hunter 'L' and 'b' values were found between test and control samples on storage. The pH values of tea catechins, sage and soya protein fluctuated over time. Fresh pork patties with mustard and ginseng caused an initial decrease followed by a subsequent increase in pH values. Fenugreek caused an initial increase in pH values followed by a decrease from day 3 onwards.

Evaluation of the antioxidant potential of natural food/plant extracts as compared with synthetic antioxidants and vitamin E in raw and cooked pork patties.

Antioxidant potential for previously identified optimum levels of aloe vera (AV), fenugreek (FGK), ginseng (G), mustard (M), rosemary (R), sage (S), soya protein (SPI), tea catechins (TC) and whey protein concentrate (WPC) were evaluated in raw and cooked patties manufactured from frozen pork. The optimum levels determined were: AV (0.25%), FGK (0.01%), G (0.25%), M (0.10%), R (0.10%), S (0.05%), SPI (0.10%), TC (0.25%) and WPC (4%). Test ingredients were evaluated against synthetic antioxidants butylated hydroxyanisole/butylated hydroxytoluene (BHA/BHT) (0.01%) and a supplemented meat containing natural antioxidant, α-tocopherol (1000 mg α-tocopheryl acetate/kg feed). Ranking the decreasing antioxidant effectiveness of added ingredients in raw patties on day 9 showed that: Control>G>SPI>FGK>AV>M>WPC>S>α-tocopherol>R>TC>BHA/BHT. Cooking resulted in a four-fold increase in TBARS values over raw patties with TC being the most effective antioxidant having significantly (P<0.001) lower TBARS values than the cooked control on days 3, 6 and 9. Ranking of decreasing antioxidant effectiveness of added ingredients showed that: M>SPI>G>FGK>α-tocopherol>AV>control>S>BHA/BHT>R>WPC>TC. BHA/BHT had the most beneficial effect on cooked meat redness with Hunter 'a' values being significantly (P<0.05) higher than the control on days 3, 6 and 9. Ranking of Hunter 'a' values for added test ingredients showed that FGK>WPC>control>R>BHA/BHT>α-tocopherol>TC>AV>SPI>M>G>S on day 9. Hunter 'L' and 'b' values showed no significant trend over the storage period in either raw or cooked patties. The pH values of both raw and cooked pork control patties and products containing added test antioxidants were variable and while a number of trends were observed, no significant differences were recorded between samples.

Reduced nitrite levels and dietary α-tocopheryl acetate supplementation: effects on the colour and oxidative stability of cooked hams.

The objective of the present study was to determine the effects of dietary vitamin E supplementation and reduced nitrite levels on the colour stability of cooked hams. Large white × Landrace pigs (male n=6, female n=6) were each subdivided into two groups (n=3) and fed an α-tocopheryl acetate supplemented diet (1000 mg/kg feed) and a basal diet (10 mg/kg feed) for a period of 10 weeks. M. semitendinosus were removed from each pig, divided into light and dark pigmented fractions, vacuum packed and stored at 4°C for 24 h. Muscles were cured with input nitrite levels of 25 and 100 mg/kg meat and were tumbled and massaged for 17 h. Samples were cooked, sliced and overwrapped in a high oxygen permeable film for a storage period of 10 days. Surface colour of hams was measured and expressed as Hunter 'a' values. Concentrations of α-tocopherol were significantly (P<0.001) greater in supplemented muscles compared to basal muscles for both male and female pigs. Hams manufactured from male and female supplemented pigs resulted in significantly (P<0.001) higher Hunter 'a' values than hams manufactured from male and female pigs receiving the basal diet. Muscles cured with 100 mg nitrite/kg meat formed products with significantly (P<0.001) higher 'a' values than those cured with the lower (25 mg/kg meat) nitrite level. Hams manufactured from supplemented muscles, treated with 25 mg nitrite/kg meat showed significantly (P<0.05) higher Hunter 'a' values than hams manufactured from basal muscles, treated with 100 mg nitrite/kg meat. Hams manufactured from female porcine muscles had significantly (P<0.001) higher 'a' values than hams from male muscles during the 10 days of simulated retail display. No such gender differences were observed for TBARS values.

The effects of dietary α-tocopheryl acetate supplementation and modified atmosphere packaging (MAP) on the quality of lamb patties.

The effects of dietary α-tocopheryl acetate supplementation and/or packaging on the quality of lamb patties were investigated. Ewes (n=12) were selected and scanned to assess pregnancy. They were divided into two groups (n=6). The control group was fed a non-supplemented diet of 20 mg α-tocopheryl acetate/kg feed/day for 9 weeks ante-parturition and 3 weeks post-parturition. The lambs were weaned at 3 weeks and fed either the non-supplemented or supplemented diet for 10 weeks prior to slaughter. The M. longissimus dorsi from each carcass from each dietary group was stored at -20°C for 7 months. Patties were formed from supplemented or control minced m. longissimus dorsi and held in either modified atmosphere packs (MAP) under atmospheres of 70:30, 80:20 or 90:10 CO(2):O(2), under vacuum or in overwrapped trays. All packs were held under refrigerated (4°C, 616 lux) display for a period of 10 days. Patties were assessed for oxidative and colour stability on days 0, 2, 4, 6, 8 and 10. With each type of pack, dietary α-tocopheryl acetate supplementation significantly increased oxidative and colour stability compared to control patties. As oxygen concentrations increased in MAP packs, colour stability was enhanced but the rate of lipid oxidation increased. Vacuum packaged patties had significantly (P<0.05) higher Hunter 'a' values, lower proportions of metmyoglobin and lower TBARS numbers than those held under all other forms of packaging. Aerobically packaged patties had lower Hunter 'a' values, higher proportions of metmyoglobin and lower TBARS numbers compared to MAP patties.

Evaluation of cheddar cheese as a food carrier for delivery of a probiotic strain to the gastrointestinal tract.

Cheddar cheese was evaluated as a food carrier for the delivery of viable microorganisms of Enterococcus faecium (Fargo 688; Quest Int., Naarden, The Netherlands) to the gastrointestinal tract. This strain had previously been shown to possess properties required of a probiotic microorganism including the ability to relieve irritable bowel syndrome. The strain was found to survive to high numbers in Cheddar cheese during ripening at 8 degrees C for 15 mo (4 x 10(8) cfu/g) and in yogurt during storage at 4 degrees C for 21 d (4 x 10(7) cfu/g). In an in vitro model system, Cheddar cheese was found to have a greater protective effect than yogurt upon exposure of the probiotic culture to porcine gastric juice at pH 2. Subsequently, a feeding trial involving 8 pigs per group was performed in which a rifampicin-resistant variant of the probiotic strain was fed for 21 d at a mean daily intake of 1.3 x 10(10) cfu/d from Cheddar cheese or 3.7 x 10(9) cfu/d from yogurt. During the feeding period, Cheddar cheese yielded a significantly higher mean fecal probiotic count (2 x 10(6) cfu/g of feces) than did yogurt (5.2 x 10(5) cfu/g of feces). These data indicate that mature Cheddar cheese compares very favorably with fresh yogurt as a delivery system for viable probiotic microorganisms to the gastrointestinal tract.

The effect of dietary vitamin E supplementation on the quality of fresh and frozen lamb meat.

The effect of dietary α-tocopheryl acetate supplementation on the uptake of α-tocopherol in ewe plasma, lamb plasma, milk, organs and muscles was investigated. The oxidative stability and colour in fresh M. longissimus dorsi and frozen M. longissimus dorsi, M. psoas major and M. gluteus medius were also investigated. Ewes (n = 12) were selected and scanned to assess pregnancy. They were divided into two groups (n = 6). The control group was fed a diet containing 20 mg α-tocopheryl acetate/kg feed/day and the supplemented group fed a diet containing 1000 mg α-tocopheryl acetate/kg feed/day, for 9 weeks ante-parturition and 3 weeks post-parturition. The lambs were weaned at 3 weeks and fed supplemented or basal feed for 10 weeks before slaughter. Plasma α-tocopherol increased significantly (p < 0.01) in ewes in the 9 weeks ante-parturition, and lamb plasma taken just before slaughter was significantly (p < 0.01) higher for the supplemented group than the basal group, following 13 weeks of supplementation. Milk α-tocopherol levels were significantly (p < 0.01) higher from ewes fed the supplemented diet at parturition and for the three weeks of supplementation post-parturition (p < 0.05). Supplementation increased the α-tocopherol levels in all tissues sampled. The α-tocopherol concentrations in M. longissimus dorsi and M. psoas major were also determined after frozen storage at -20 °C for 34 weeks. Frozen storage resulted in a significant (p < 0.01) reduction in mean α-tocopherol levels for M. longissimus dorsi but not M. psoas major. Dietary supplementation with α-tocopheryl acetate significantly (p < 0.05) increased the oxidative stability of lamb muscle. Surface colour (Hunter L, a, b) was found to be negatively correlated with metmyoglobin content. Supplementation reduced surface discolouration in refrigerated display under fluorescent light over a 6-7 day storage period. The effect was more pronounced in frozen displayed muscles than in freshly displayed samples.