A Review of Creatine Supplementation and its Potential to Improve Pork Quality

Abstract

James, B.W., Goodband, R.D., Unruh, J.A., Tokach, M.D., Nelssen, J.L. and Dritz, S.S. 2002. A review of creatine supplementation and its potential to improve pork quality. J. Appl. Anim. Res., 21: 1–16.

Creatine is an amino acid derivative normally produced by the liver, kidneys and pancreas from arginine, methionine and glycine. It functions to provide high energy phosphate for the rephosphorylation of adenosine diphosphate to adenosine triphosphate (ATP) following rapid energy expenditure. Research conducted with athletes has demonstrated that creatine monohydrate supplementation reduced fatigue and enhanced performance during anaerobic exercise. Based on the observations in humans, creatine supplementation has been investigated to improve meat quality in swine. As muscle is converted to meat, several biochemical reactions occur that have profound effects on product quality. Postmortem glycolysis results in the accumulation of lactic acid which decreases muscle pH. Therefore, if supplemented dietary creatine could delay the onset of postmortem glycolysis through increased levels of phosphocreatine and ATP, muscle pH would not decline as rapidly and pork quality would be improved. Several strategies have been explored in an attempt to increase the muscle creatine concentrations in pigs, although most methodologies are a reflectance of those typically used by athletes. Little evidence has been found to suggest that creative supplementation will affect growth performance. However, some studies have demonstrated that pigs fed creatine have increased pH at 45 minute and 24 h postmortem. Other research has demonstrated that creatine may decrease drip loss and improve visual firmness scores of pork. However, the results have been variable and warrant further investigation.

Key words:

• Creatine
• pork quality