Fresh meat quality of pigs fed diets with different fatty acid profiles and supplemented with red wine solids

Peiretti, P. G.; Gai, Francesco; Brugiapaglia, Alberto; Mussa, Pier Paolo; Meineri, Giorgia

doi:10.1590/1678-457x.6653

Cited by 15 publications

(9 citation statements)

References 69 publications

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“…Breast muscle was stored under refrigeration (at 0-4°C) to evaluate lipid oxidation of meat at three storage times: 1, 3, and 9 d after slaughter. Lipid oxidation of the meat was determined through the TBARS assay according to Peiretti et al (2015), and was performed for each meat sample in triplicate.…”

Section: Tbars Assaymentioning

confidence: 99%

Effects of diets containing linseed oil or lard and supplemented with pumpkin seeds on oxidative status, blood serum metabolites, growth performance, and meat quality of naked neck chickens

2018

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This study investigates the effect of two dietary fats, namely linseed oil (LO) and lard (LF), and supplementation with pumpkin seeds (PS) on the performance, oxidative status, and blood serum metabolites of broilers, along with the composition, oxidative stability, and fatty acid (FA) profile of broiler meat. Ninety-six 64-d-old naked neck chickens were randomly distributed into four groups of 24 chickens each (8 chickens per cage, three cages per treatment) and fed a LO diet, a LO diet supplemented with 50 g PS kg−1, a LF diet, and a LF diet supplemented with 50 g PS kg−1. The antioxidant system is increased and reactive oxygen species decreased in chickens fed PS diets. Glycemia and cholesterol levels were significantly lower in the chickens fed PS diets than in those given diets without supplementation; the cholesterol levels were also significantly lower in the chickens fed LO diets than those fed LF diets. However, the LO diet affected the fresh meat quality by decreasing pH values of the meat at 24 h after slaughter. Adding PS to the LO diet improved the oxidative stability of the muscle at day 3 of refrigerated storage. The use of LO instead of LF favourably modulates the FA profile of meat, by increasing both linoleic and α-linolenic acid content and reducing the n-6/n-3 polyunsaturated FA ratio, atherogenic and thrombogenic index.

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Section: Tbars Assaymentioning

confidence: 99%

Effects of diets containing linseed oil or lard and supplemented with pumpkin seeds on oxidative status, blood serum metabolites, growth performance, and meat quality of naked neck chickens

2018

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“…Profile modifications of dietary FAs in products originated from monogastric animals have been widely studied, and most common supplements include fish or plant oils. However, there are some concerns that pigs' diet supplementation with oils rich in unsaturated FAs can adversely affect carcass fat features with respect to its further processing because of the reduction in its melting point value [4][5][6]. Due to the fact that PUFAs are more susceptible to oxidation processes, the smell and taste of fresh meat and meat products can be negatively influenced by PUFAs supplementation [7].…”

Section: Introductionmentioning

confidence: 99%

An Attempt to Enrich Pig Meat with Omega-3 Fatty Acids Using Linseed Oil Ethyl Ester Diet Supplement

et al. 2021

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This study aims to evaluate an effect of pig diet supplementation with ethyl esters derived from linseed oil with a high content of alpha-linolenic acid (ALA) on the fatty acids profile of meat. The study was conducted on Polish Landrace fatteners supplemented for a period of 7 weeks (control and experimental groups of 8 animals each, 16 in total). After this period, loin (Longissimus dorsi) and ham (Biceps femoris) samples were collected for laboratory analysis, including basic composition (fat, protein, ash, dry matter) and fatty acids (FAs) profile. The supplementation caused a significant increase in the level of ALA acid, decrease in the content of saturated fatty acids (SFAs), increase in unsaturated FAs level, and resulting decrease in the ratio of n-6/n-3. The indices of atherogenicity and thrombogenicity were beneficially altered in the experimental groups. It can thus be supposed that meat enriched this way may be considered as an interesting choice for consumers who are aware of the importance of diet consumed.

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“…Therefore, in the past few years, several studies have focused on the improvement of the nutritional value of pork. Pig feed has been oriented to a higher content of natural sources of PUFA to increase the tissue deposition of PUFA and to improve the health status of consumers (Boselli et al, 2008;Peiretti et al, 2015). Linseed is one of n-3 PUFA sources.…”

Section: Introductionmentioning

confidence: 99%

Effect of linseed oil sediment in the diet of pigs on the growth performance and fatty acid profile of meat

et al. 2018

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Fresh meat quality of pigs fed diets with different fatty acid profiles and supplemented with red wine solids

Cited by 15 publications

References 69 publications

Effects of diets containing linseed oil or lard and supplemented with pumpkin seeds on oxidative status, blood serum metabolites, growth performance, and meat quality of naked neck chickens

Effects of diets containing linseed oil or lard and supplemented with pumpkin seeds on oxidative status, blood serum metabolites, growth performance, and meat quality of naked neck chickens

An Attempt to Enrich Pig Meat with Omega-3 Fatty Acids Using Linseed Oil Ethyl Ester Diet Supplement

Effect of linseed oil sediment in the diet of pigs on the growth performance and fatty acid profile of meat

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