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Natural variations of precursors in pig meat affect the yield of heterocyclic amines - Effects of RN genotype, feeding regime, and sex

Olsson, V; Solyakov, A; Skog, Kerstin LU ; Lundstrom, K and Jagerstad, M (2002) In Journal of Agricultural and Food Chemistry 50(10). p.2962-2969
Abstract
Pig meat shows natural variations in the concentrations of precursors of heterocyclic amines (HCAs), which may affect formation of HCAs in cooked pig meat. To study this, 26 pigs with an inherent genetic variation (carriers and noncarriers of the RN- allele) were subjected to different feeding regimes (conventional feed compared with feed composed according to organic standards). In addition, the effect of sex (castrated males or females) was considered when assessing chemical and technological meat quality parameters. Concentrations of precursors of HCAs, i.e., creatine, residual glycogen, dipeptides, and free amino acids, were analyzed in the raw meat, and the levels of some HCAs (4,8-DiMelQx, MelQx, PhIP, harman, and norharman) were... (More)
Pig meat shows natural variations in the concentrations of precursors of heterocyclic amines (HCAs), which may affect formation of HCAs in cooked pig meat. To study this, 26 pigs with an inherent genetic variation (carriers and noncarriers of the RN- allele) were subjected to different feeding regimes (conventional feed compared with feed composed according to organic standards). In addition, the effect of sex (castrated males or females) was considered when assessing chemical and technological meat quality parameters. Concentrations of precursors of HCAs, i.e., creatine, residual glycogen, dipeptides, and free amino acids, were analyzed in the raw meat, and the levels of some HCAs (4,8-DiMelQx, MelQx, PhIP, harman, and norharman) were then determined in fried meat patties prepared from these pigs. The FIN genotype most affected technological meat quality parameters and the level of precursors of HCAs, especially the level of residual glycogen, where carriers of the RN- allele showed levels four times as high as those of noncarriers (75.3 +/- 2.6 compared with 17.2 +/- 2.4,mumol/g meat, least-squares means +/- SE). The increased level of residual glycogen resulted in about 50% lower amounts of total mutagenic HCAs in cooked meat compared with cooked meat from normal pigs. Fried meat from carriers of the RN- allele obtained darker crust color than meat from noncarriers. Feeding regime and sex did not significantly affect the chemical composition of the meat or the formation of HCAs. (Less)
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author
organization
publishing date
type
Contribution to journal
publication status
published
subject
keywords
pig meat quality, heterocyclic amines, PhIP, precursors, mutagens, RN- allele
in
Journal of Agricultural and Food Chemistry
volume
50
issue
10
pages
2962 - 2969
publisher
The American Chemical Society
external identifiers
  • wos:000175355200037
  • pmid:11982426
  • scopus:0037041936
ISSN
0021-8561
DOI
10.1021/jf011239h
language
English
LU publication?
yes
id
38cc706c-1489-4fe7-8575-a30beee0cd0f (old id 338608)
date added to LUP
2007-11-02 14:27:01
date last changed
2017-11-05 03:39:00
@article{38cc706c-1489-4fe7-8575-a30beee0cd0f,
  abstract     = {Pig meat shows natural variations in the concentrations of precursors of heterocyclic amines (HCAs), which may affect formation of HCAs in cooked pig meat. To study this, 26 pigs with an inherent genetic variation (carriers and noncarriers of the RN- allele) were subjected to different feeding regimes (conventional feed compared with feed composed according to organic standards). In addition, the effect of sex (castrated males or females) was considered when assessing chemical and technological meat quality parameters. Concentrations of precursors of HCAs, i.e., creatine, residual glycogen, dipeptides, and free amino acids, were analyzed in the raw meat, and the levels of some HCAs (4,8-DiMelQx, MelQx, PhIP, harman, and norharman) were then determined in fried meat patties prepared from these pigs. The FIN genotype most affected technological meat quality parameters and the level of precursors of HCAs, especially the level of residual glycogen, where carriers of the RN- allele showed levels four times as high as those of noncarriers (75.3 +/- 2.6 compared with 17.2 +/- 2.4,mumol/g meat, least-squares means +/- SE). The increased level of residual glycogen resulted in about 50% lower amounts of total mutagenic HCAs in cooked meat compared with cooked meat from normal pigs. Fried meat from carriers of the RN- allele obtained darker crust color than meat from noncarriers. Feeding regime and sex did not significantly affect the chemical composition of the meat or the formation of HCAs.},
  author       = {Olsson, V and Solyakov, A and Skog, Kerstin and Lundstrom, K and Jagerstad, M},
  issn         = {0021-8561},
  keyword      = {pig meat quality,heterocyclic amines,PhIP,precursors,mutagens,RN- allele},
  language     = {eng},
  number       = {10},
  pages        = {2962--2969},
  publisher    = {The American Chemical Society},
  series       = {Journal of Agricultural and Food Chemistry},
  title        = {Natural variations of precursors in pig meat affect the yield of heterocyclic amines - Effects of RN genotype, feeding regime, and sex},
  url          = {http://dx.doi.org/10.1021/jf011239h},
  volume       = {50},
  year         = {2002},
}