Method for improving meat quality
The present invention relates to methods and compositions for improving the quality of meat obtained from an animal. In one aspect, the method relates to feeding an animal a diet containing calcium nitrate. In one aspect, the method relates to improving the redness of the meat color.
1. A method for improving meat quality in swine comprising: feeding swine a feed comprising an amount of a nitrate compound effective to increase the redness of the color of meat obtained from the swine, wherein:
the feed diet comprises at least 0.01% to less than 1.0% nitrate;
feeding the swine occurs during one or more of a post-weaning phase, growth phase, finishing phase, or combinations thereof of the swine; and
the a* value of the CIE L*a*b* color measurement of the meat obtained from the swine is greater than the a* value for meat obtained from a negative control swine fed a diet without nitrate compound at about 24 hours or more after slaughter of the swine.
2. The method of claim 1 , wherein the a* value of the meat from the swine is at least 30%, at least 35%, or at least 40% greater than the a* value of meat from the negative control swine at about 24 hours after slaughter of the swine.
3. The method of claim 1 , wherein the a* value of the meat from the swine is at least 9.8 at about 24 hours after slaughter of the swine.
4. The method of claim 1 , wherein the amount of nitrate fed to the swine is at least 0.06 wt % of the daily diet.
5. The method of claim] 1 , wherein the amount of nitrate fed to the swine is in the range of 0.05 to 0.1% of the daily diet.
6. The method of claim 1 , wherein the nitrate compound is calcium nitrate.
7. A method for improving the color of meat obtained from swine comprising, feeding the swine a diet comprising an effective amount of nitrate, wherein:
the diet comprises at least 0.01% to less than 1.0% nitrate;
the redness of the color of the meat obtained from the swine is greater than the redness of the color of meat obtained from a control swine fed a diet without an effective amount of nitrate;
feeding the swine occurs during one or more of a post-weaning phase, growth phase, finishing phase, or combinations thereof of the swine; and
the redness of the meat is measured according to the CIE L*a*b* color space method, and the a parameter of meat obtained from the swine is at least 30% greater than the redness of meat obtained from swine not fed a diet comprising an effective amount of nitrate at about 24 hours or more after slaughter of the swine.
8. The method of claim 7 , wherein the nitrate is from calcium nitrate.
9. The method of claim 7 , wherein the method improves the carcass yield (%) of the swine fed an effective amount of nitrate compared to a control swine fed a diet without an effective amount of nitrate,
wherein the carcass yield of the swine fed an effective amount of nitrate is at least 1%, at least 2%, or at least 3% greater than a control swine fed a diet without an effective amount of nitrate.
10. The method of claim 1 , wherein the amount of nitrate fed to the animal is in the range of 0.01 to 0.1% of the daily diet.
11. The method of claim 7 , wherein the feed diet comprises from 0.01% to 0.1% nitrate.