engleski

Sex differences of antioxidant enzymes activities, lipid metabolism and lipid peroxidation in swine’s slow-twitch muscle (m. psoas major)

Psoas major muscles had a high percentage of slow-twitch oxidative fibres, numerous mitochondria, and possess a high capacity for oxidative metabolism. Since susceptibility of pig muscle to lipid oxidation depends upon relative proportion of fibre type, amount and composition of lipids, and prooksidant/antioxidant balance, the aim of this study was to investigate sex differences of antioxidant enzymes activities, lipid content and lipid peroxidation in swine’s psoas major muscle. The experiment was carried out on twenty Swedish Landrace pigs reared under intensive management system. At four weeks of age five males and five females were gonadectomized, and the rest of the pigs were sham operated in the same way without testes and ovary removal (control males, n = 5 ; control females n = 5). Clinically healthy pigs were slaughtered at ten months of age. In the collected and homogenized muscles samples glutathione peroxidase (GSH-Px), superoxide dismutase (SOD), triacylglycerides, phospholipids and cholesterol, as well as end product of lipid peroxidation (malondialdehyde, MDA) were determined. The results showed no differences between intact males and females antioxidant enzymes activities and MDA concentration, but female pigs had significantly higher cholesterol and lower triacylglycerides concentrations than males. Barrows had a significantly lower triacylglycerides concentration than control males, and castrated females had significantly higher triacylglycerides and phospholipids concentrations than barrows, as well as a significantly lower GSH-Px activity than control females and barrows. The results indicated that muscles of ovariectomized females are more susceptible to lipid peroxidation, due to the lowest GSH-Px activity, higher phospholipids content, and, although not significantly, the highest MDA concentration.

swines muscle; castration; antioxidants; lipid content; lipid peroxidation

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