Antioxidant Properties and Physicochemical Attributes of Meat from Berkshire Finishing Pigs Supplemented with Rubus coreanus By-Product

Mahabbat Ali1,2, Seong-Yun Lee1, Ji-Young Park1, Yi-Hyung Chung3, Ki-Chang Nam1,*
Author Information & Copyright
1Department of Animal Science and Technology, Sunchon National University, Suncheon 57922, Korea.
2Department of Animal Production and Management, Sher-e-Bangla Agricultural University, Dhaka 1207, Bangladesh.
3Jeonbuk Institute for Bioindustry, Jeonju 54710, Korea.
*Corresponding Author: Ki-Chang Nam, Department of Animal Science and Technology, Sunchon National University, Suncheon 57922, Korea. Phone: +82-61-750-3231. E-mail:

© Copyright 2021 Korean Society for Food Science of Animal Resources. This is an Open-Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License ( which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.

Received: Jun 04, 2021 ; Revised: Jul 30, 2021 ; Accepted: Jul 31, 2021

Published Online: Aug 05, 2021


A 60-d feeding trial was conducted to evaluate the effects of diets supplemented with two concentrations (0% and 0.3%) of Black raspberry (Rubus coreanus Miquel) fruit by-product (RCFB) on the physicochemical characteristics, oxidative stability, antioxidant capacity, antioxidant enzyme activity, and fatty acid profile of M. Longissimus dorsi (LL) porcine muscle from Berkshire finishing pigs meat. Results revealed that regardless of the sex, diets supplemented with 0.3% RCFB reduced (p<0.05) the thiobarbituric acid reactive substances (TBARS) expressed as malonaldehyde (MDA) content effectively. A higher antioxidant capacity (DPPH radical scavenging activity) was found (p<0.05) in response to feeding supplemented with 0.3% RCBF for male or female pigs. Moreover, 0.3% RCFB dietary feed increased (p<0.05) the glutathione peroxidase enzyme activities (GPX1) in blood plasma for male or female pigs. However, no influences were observed (p>0.05) on meat color, WHC, shear force, and fatty acid contents while fed diet supplemented with 0 or 0.3% RCFB for male or female pigs. Overall, this study suggests that a diet supplemented with 0.3% RCFB may beneficially affect owing to better oxidative stability, higher antioxidant capacity, and antioxidant enzyme activity (blood plasma) in pigs which could be a promising natural antioxidant without affecting meat quality traits.

Keywords: Rubus coreanus Miquel; antioxidant; pork quality; ellagic acid

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