Pork transformation with antioxidants

Unlock Pork Perfection: How Cysteamine Can Enhance Meat Color and Quality

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Reese Marlowe in Tech & Innovation September 2025 • 4 min read.

"Discover the science-backed method livestock farmers are using to improve pork quality and reduce financial losses through innovative feed supplementation."


In the competitive landscape of livestock farming, meat quality stands as a critical determinant of economic success. Among the various factors influencing consumer choice, meat color reigns supreme, acting as an immediate indicator of freshness and appeal. Consumers are naturally drawn to the vibrant cherry-red hue, associating it with quality and freshness. Conversely, meat exhibiting pale or brown discoloration often faces rejection, leading to price reductions and significant financial setbacks for producers.

The quest to maintain and enhance meat color has led researchers and producers alike to explore innovative solutions, focusing on the interplay between an animal's nutritional status, postmortem conditions, and processing techniques. Oxidation, a natural process that affects heme pigments and fatty acids in muscle, is a primary culprit behind meat discoloration. Consequently, the incorporation of antioxidants into animal feed has emerged as a promising strategy to combat oxidation, preserve the desirable color, and increase the market value of meat products.

One such antioxidant gaining traction in animal production is cysteamine, a naturally occurring metabolite. Cysteamine hydrochloride, particularly in its coated form, is being explored for its growth-promoting and antioxidant properties. Its role as a surrogate in glutaredoxin and thioredoxin pathways—critical for cellular function—highlights its potential to enhance meat quality. Recent research has delved into how cysteamine supplementation impacts pork color by influencing glutathione (GSH) synthesis, a key factor in reducing oxidative stress. This exploration aims to provide actionable insights for livestock farmers striving for product excellence and financial stability.

The Science Behind Cysteamine and Pork Color Enhancement

Pork transformation with antioxidants

A recent study investigated the effects of dietary coated cysteamine hydrochloride (CC) on the pork color and overall meat quality of finishing pigs. The research meticulously examined how different levels of CC supplementation influenced various meat quality parameters, including color stability, lipid oxidation, and antioxidant status.

The results of the study offer valuable insights into the potential benefits of CC supplementation:

  • Improved Color Stability: Dietary CC supplementation was found to increase the a (redness) and H (hue angle) values in the longissimus dorsi muscles, while reducing the L (lightness) value. This indicates a more desirable, stable color in the meat.
  • Reduced Lipid Oxidation: Pigs fed with dietary CC showed enhanced levels of deoxymyoglobin (deoxyMb) and reduced levels of metmyoglobin (MetMb) and malondialdehyde (MDA). This suggests that CC helps to prevent oxidation and discoloration.
  • Enhanced Antioxidant Status: Dietary CC improved antioxidant status and delayed meat discoloration by improving GSH levels and antioxidase activity after longer chill storage.
  • Optimal Dosage: The study found that a dietary CC supplementation of 0.035 g kg-1 resulted in lower cooking loss and a higher a value in the longissimus dorsi muscles, indicating improved meat quality.
  • Gene Expression: The mRNA expression of SOD1, a key antioxidant enzyme, was up-regulated in the longissimus dorsi muscles of pigs supplemented with dietary CC.
These findings suggest that coated cysteamine hydrochloride could be a valuable tool for improving antioxidant status and delaying meat discoloration, ultimately enhancing the marketability and reducing financial losses associated with pork production.

The Future of Pork Production: Embracing Innovative Solutions

As consumer demands for high-quality, visually appealing meat products continue to rise, livestock farmers must embrace innovative solutions to stay competitive. The research on cysteamine supplementation highlights the potential for targeted nutritional strategies to enhance meat color, improve antioxidant status, and reduce financial losses associated with pork discoloration. By incorporating coated cysteamine hydrochloride into pig diets, producers can take a proactive step towards ensuring product excellence, increasing consumer satisfaction, and securing a sustainable future for their operations.

About this Article -

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Everything You Need To Know

1

What is the primary reason why meat color is so important to pork producers?

Meat color is a critical determinant of economic success in livestock farming because it directly influences consumer perception. A vibrant cherry-red color indicates freshness and quality, attracting consumers and ensuring higher market value. Conversely, pale or brown discoloration often leads to price reductions and financial losses for producers.

2

How does Cysteamine Hydrochloride work to improve pork quality?

Coated cysteamine hydrochloride (CC) improves pork quality through several mechanisms. It acts as an antioxidant, reducing lipid oxidation and delaying meat discoloration. It enhances the antioxidant status by improving glutathione (GSH) levels and antioxidase activity. Furthermore, CC supplementation increases the a* (redness) value and reduces the L* (lightness) value of the meat, leading to a more desirable and stable color. Optimal dosage of CC supplementation (0.035 g kg-1) also lowers cooking loss, enhancing meat quality.

3

What specific improvements in meat quality were observed in pigs fed with Coated Cysteamine Hydrochloride?

Pigs supplemented with coated cysteamine hydrochloride showed several improvements. There was an increase in the a* (redness) and H* (hue angle) values, indicating a more desirable color. Lipid oxidation was reduced, with enhanced levels of deoxymyoglobin (deoxyMb) and reduced levels of metmyoglobin (MetMb) and malondialdehyde (MDA). The antioxidant status improved due to elevated GSH levels and enhanced antioxidase activity. Finally, the mRNA expression of SOD1, a key antioxidant enzyme, was up-regulated.

4

What is the significance of GSH, and how does Cysteamine Hydrochloride influence it?

GSH, or glutathione, is a key factor in reducing oxidative stress in meat. It is a crucial antioxidant that helps to prevent discoloration. Coated cysteamine hydrochloride (CC) supplementation improves GSH levels, thereby enhancing the antioxidant status within the muscle. This improvement directly contributes to delaying meat discoloration and maintaining the desired color and quality of the pork.

5

Beyond color enhancement, what other benefits can livestock farmers expect from incorporating Coated Cysteamine Hydrochloride into pig diets?

Besides enhancing meat color, incorporating coated cysteamine hydrochloride (CC) into pig diets offers several additional benefits. It reduces lipid oxidation, which helps to prevent the development of off-flavors and preserves the meat's quality. CC improves antioxidant status, which extends the shelf life of the meat and reduces waste. Furthermore, CC supplementation results in lower cooking loss, leading to juicier and more tender meat, ultimately increasing consumer satisfaction and securing a sustainable future for the farmers' operations.

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