Diet with linseed oil and organic selenium yields low n‐6/n‐3 ratio pork <i>Semimembranosus</i> meat with unchanged volatile compound profiles

Wojtasik‐Kalinowska, Iwona; Guzek, Dominika; Górska‐Horczyczak, Elżbieta; Brodowska, Marta; Sun, Da‐Wen; Wierzbicka, Agnieszka

doi:10.1111/ijfs.13763

Cited by 10 publications

(12 citation statements)

References 45 publications

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“…The supplementation with different minerals did not influence the values of pH and initial temperature (45 minutes) and final (24 hours post mortem), cooking loss and shear force (Table 2). The results found in the literature regarding the supplementation with chromium, magnesium and selenium in general, did not influence the pH values of the meat (Frederick et al, 2006;Jin et al, 2018;Peres et al, 2014;Wojtasik-Kalinowska et al, 2018), although other studies indicated an improvement with the use of magnesium (Swigert et al, 2004).…”

Section: Physical-chemical Characteristicsmentioning

confidence: 76%

Lipid profile and quality of meat from finishing pig supplemented with minerals

et al. 2019

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This study aimed evaluate the effects of the associated supplementation of: chromium more iron (CrFe), magnesium more selenium (MgSe) and the four minerals (CrFeMgSe) on the parameters related to the pork quality. Supplementation with MgSe reduced the ether extract of the meat and changed the fatty acids profile, increasing the poly-unsaturated, n-3, n-6, the polyunsaturated: saturated rate and the activity of the enzyme Thioesterase index, besides reducing the total number of saturated fatty acids and the Atherogenicity index. Ot promoted a reduction in a*, b* and C* indices and increased h* of the chilled meat stored. Dver the storage days under refrigeration, there was linear drop for L* and a* and an increase to C*. The associated use of magnesium and selenium promotes changes in lipid profile without changing the meat quality, and they may be used in order to obtain meat with more appropriate nutritional aspects.

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Section: Physical-chemical Characteristicsmentioning

confidence: 76%

Lipid profile and quality of meat from finishing pig supplemented with minerals

et al. 2019

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“…According to Wojtasik-Kalinowska, I. et.al. [54], the ratio of NUFA / EFA in the muscle tissue of Landrace pigs was 1.23-1.41 units, while according to Jiang, Y.Z et.al. [51], this indicator in pigs of indigenous Chinese breeds was higher and amounted to 1.48-1.52 units.…”

Section: The Influence Of Fatty Acid and Amino Acid Composition Of Pimentioning

confidence: 87%

“…[51], this indicator in pigs of indigenous Chinese breeds was higher and amounted to 1.48-1.52 units. The ratio of omega-6 to omega-3 fatty acids is at the level of 1.46-25.33 units according to different authors [53][54][55][56] and also depends on genetic factors and conditions of animal farming.…”

Section: The Influence Of Fatty Acid and Amino Acid Composition Of Pimentioning

confidence: 99%

“…Wojtasik-Kalinowska I. et al (2018) [54] studied the fatty acid profile of the muscle tissue of Landrace pigs after feeding a diet with various ingredients. The results showed that when the main diet was fed to animals with the addition of 3% flaxseed oil, 100 mg per kg vitamin E and 1 mg per kg organic selenium, the level of polyunsaturated fatty acids (PUFA) in meat samples was 26% higher (P≤0.05 ) as compared to control [54].…”

Section: Regulation Of Pork Composition Using Nutritional Factorsmentioning

confidence: 99%

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Chromatographic Methods for Evaluation of the Amino Acid and Fatty Acid Compositions Related with Pork Quality

Bogolyubova¹,

Zaitsev²

2020

Preprint

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The increasing demand for high-quality livestock products dictates to develop approaches to assessing the composition of the fatty acids (CFAs) and amino acids (CAAs) in animal tissues. The review considers the following issues: chromatographic methods for the determination of CAAs and CFAs of pig tissues; factors influencing the CAAs and CFAs of pig tissues; methods of regulating CAAs and CFAs of pork using nutritional factors; the effect of CAAs and CFAs on formation of meat properties. The main methods for determining CAAs or CFAs are the ion-exchange or gas chromatography, respectively. The total FA amount and individual FAs have significant effects on the tenderness, taste, color and juiciness of pork meat (due to the different melting points of particular fatty acids, formation of lipid oxidation products during cooking, etc.). Muscle proteins of pigs with regulated fatness differ also in CAAs (decreasing by increase in “pork fat” and decrease in the protein’s amount. The significance of this review is also determined by high popularity of pork in Russia and in a number of other countries of the world.

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“…The inclusion of microalgae rich in antioxidants as natural feed ingredients in animal diet can be a promising and sustainable alternative to enhance not only the nutritional value and health aspects of pork lipids, decreasing the ratio n-6:n-3 PUFA, but also delaying meat susceptibility to lipid oxidation [62]. However, PUFA represent the best candidates for the propagation of oxidative reactions that could depreciate the sensory and nutritional properties of foods [63].…”

Section: Oxidative Stability Of Porkmentioning

confidence: 99%

A High Dietary Incorporation Level of Chlorella Vulgaris Improves the Nutritional Value of Pork Fat Without Impairing the Performance of Finishing Pigs

Coelho¹,

Pestana²,

Almeida³

et al. 2020

Preprint

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The influence of a high inclusion level of Chlorella vulgaris, individually and supplemented with two carbohydrase mixtures, in finishing pig diets was assessed on zootechnical performance, carcass characteristics, pork quality traits and nutritional value of pork fat. Forty crossbred entire male pigs, sons of Large White × Landrace sows crossed with Pietrain boars, with an initial live weight of 59.1 ± 5.69 kg were used in this trial. Swines were randomly assigned to one of four dietary treatments (n=10): cereal and soybean meal-based diet (control), control diet with 5% C. vulgaris (CV), CV diet supplemented with 0.005% Rovabio® Excel AP (CV+R) and CV diet supplemented with 0.01% of a four-CAZyme mixture (CV+M). Animals were slaughtered, after the finishing period, with a BW of 101 ± 1.9 kg. Growth performance, carcass characteristics and meat quality traits were not influenced (p > 0.05) by the incorporation of C. vulgaris in the diets. However, the inclusion of the microalga in finishing pig diets increased some lipid-soluble antioxidant pigments and n-3 PUFA, and decreased the n-6:n-3 ratio of fatty acids, thus ameliorating the nutritional value of pork fat. Moreover, the supplementation of diets with the carbohydrase mixtures did not change (p > 0.05) neither animal performance nor meat quality traits, indicating their inefficacy in the increase of digestive utilization of C. vulgaris by pigs under these experimental conditions. It is concluded that the use of C. vulgaris in finishing pig diets, at this high incorporation level, improves the nutritional value of pork fat without compromising pig performance.

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Diet with linseed oil and organic selenium yields low n‐6/n‐3 ratio pork Semimembranosus meat with unchanged volatile compound profiles

Cited by 10 publications

References 45 publications

Lipid profile and quality of meat from finishing pig supplemented with minerals

Lipid profile and quality of meat from finishing pig supplemented with minerals

Chromatographic Methods for Evaluation of the Amino Acid and Fatty Acid Compositions Related with Pork Quality

A High Dietary Incorporation Level of Chlorella Vulgaris Improves the Nutritional Value of Pork Fat Without Impairing the Performance of Finishing Pigs

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