The Chemistry, Biochemistry and Nutritional Importance of Animal Fats

Enser, M.

doi:10.1016/b978-0-408-10864-5.50008-5

Cited by 77 publications

(61 citation statements)

References 77 publications

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Section: Meat Quality and Sensory Evaluation Of Finishing-pigs In Resmentioning

confidence: 99%

“…The firmness may influence by melting point of fatty acids, for instance, the melting point are 69.6 °C, 13.4 °C, -5 °C and -11 °C in C18:0, C18:1, C18:2 and C18:3, respectively, thus, the more PUFA, the less firmness (Enser, 1984). The tenderness and juiciness are concern with the amount of fatty acids, since fat could hold more water inside (Enser, 1984). The meat color will be affected by oxidation of fatty acids, which will change the red oxymyoglobin to the brown metmyoglobin (Mottram, 1998), thus, the meat more PUFA, when storage the more prone to oxidation and change color.…”

Section: Meat Quality and Sensory Evaluation Of Finishing-pigs In Resmentioning

confidence: 99%

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Healthy Pork Production through Dietary n6:n3 Ratio Regulation

Yang¹,

Lien²

2015

JAS

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The meat fat fatty acid composition could influent consumer health. Thus, this study was though dietary n-6:n-3 ratio regulation to production healthy pork. The experiment was used eighty LYD pigs that average weight was 66.5 kg (half male and half female) divide into five groups, they are lard group (L), soybean oil group (SO), commercial fish product group (CFP), canola oil group (CO), and 50% fish oil and 50% canola oil group (FCO) with 4 replicates, this experiment was lasted for 90 days. Experimental results indicated that the growth performances was no difference among groups; serum cholesterol, LDL and LDL-C were lower, meanwhile HDL was higher (P < 0.05) in FCO group than in control group. Back fat thickness, pork color, water holding capacity and meat fat content show no difference among groups. TBARS test on pork storage for 15 days in SO group was significantly higher (P < 0.05) than CO group. The n-6:n-3 ratio of back and belly fat in CFP, FCO and CO groups were significantly lower (P < 0.05) than in lard group. Panel evaluation score in SO group was significantly better (P < 0.05) than CO group in flavor, texture, juicy and total acceptance in longissmus muscle, but no difference in belly meat. In conclusion, the pork n-6: n-3 ratio was decreased with CFP, FCO, and CO supplementation, feeding pigs with low n-6:n-3 ratio fat could production healthy pork for consumers.

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Section: Meat Quality and Sensory Evaluation Of Finishing-pigs In Resmentioning

confidence: 99%

Section: Meat Quality and Sensory Evaluation Of Finishing-pigs In Resmentioning

confidence: 99%

Healthy Pork Production through Dietary n6:n3 Ratio Regulation

Yang¹,

Lien²

2015

JAS

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“…PUFAs are particularly susceptible to oxidative breakdown, which leads to the production of peroxides and eventually to rancidity (Enser, 1984); the susceptibility of muscle lipids to oxidation is also influenced by the presence of antioxidants.…”

Section: Introductionmentioning

confidence: 99%

Effects of replacing palm oil with maize oil and Curcuma longa supplementation on the performance, carcass characteristics, meat quality and fatty acid profile of the perirenal fat and muscle of growing rabbits

Peiretti

Masoero

Meineri

2011

Animal

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An experiment has been conducted to study the effects of the inclusion of plant oil in rabbit diets. This study was aimed at evaluating the beneficial effects of the inclusion of maize oil (MO), rich in unsaturated fatty acids (UFAs), compared to palm oil (PO) containing saturated fatty acids (SFAs), on the meat fatty acid (FA) profile. As UFAs are susceptible to rancidity, Curcuma longa (CL), which is known for its antioxidant properties, was also added (3 g/kg) to the diet with two plant oils. CL contains curcuminoids, volatile oils, sugars, proteins, resins and polyunsaturated fatty acids (PUFAs). We also evaluated the influence of CL inclusion in the diet on the FA profile of the meat. Furthermore, the possibility of using these oil-enriched diets and the ability to assimilate CL in rabbits was evaluated by analysing the performance, carcass characteristics and meat quality. At the end of the experiment, there were no significant differences between the groups concerning the live weight, live weight gain, feed consumption, feed efficiency, carcass yield or the percentages of edible organs. The hind legs, forelegs, loins and abdominal wall, breast and ribs, skin and limbs and head were not affected by the oil type or by the inclusion of CL. The chemical composition, pH and oxidative status of the Longissimus dorsi muscle of the rabbits fed the experimental diets were not affected by the oil source or by the CL supplementation. Conversely, it has been shown that it is possible to modify the FA profile of rabbit meat and fat by dietary means. The SFA/PUFA ratio significantly decreased from 218% to 216% in the meat and from 225% to 223% in the perirenal fat of the rabbits fed diets containing MO without or with CL supplementation, respectively, compared to same tissues of the rabbits fed diets containing PO without or with CL supplementation, respectively. Similar trends were found for the atherogenic index, which decreased from 220% to 217% in the meat and from 226% to 223% in the perirenal fat, respectively, and the thrombogenic index, which decreased from 219% to 224% in the meat and from 224% to 223% in the perirenal fat, respectively. CL increased the a-Linolenic acid and PUFA n-3 contents and reduced the vaccenic acid content and the n-6/n-3 ratio in the meat of the rabbits fed the PO or MO diets.

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“…1). Dietary inclusion of fat produced higher unsaturation of neutral lipids (P = 0.0001), consequently, a higher susceptibility of animal tissues to oxidation was expected (Enser 1984). However, it is generally believed membrane-bound polar lipids are the sites where oxidative changes are initiated in muscle systems (Gray and Pearson 1987).…”

Section: Resultsmentioning

confidence: 99%

“…Dietary fat is partially incorporated into body tissues in monogastrics, resulting in different compositional characteristics (Bee et al 1995). Changes in fatty acid composition can lead to changes in susceptibility of tissue lipids to free radical attack (LopezBote et al 1997b;Enser 1984). There is little conclusive information about the effect of relatively high levels of dietary animal fat on fatty acid composition and susceptibility to lipid oxidation in pigs.…”

mentioning

confidence: 99%

Effect of dietary lard on performance, fatty acid composition and susceptibility to lipid peroxidation in growing-finishing female and entire male pigs

López-Bote¹,

Sanz²,

Isabel³

et al. 1997

Can. J. Anim. Sci.

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. 1997. Effect of dietary lard on performance, fatty acid composition and susceptibility to lipid peroxidation in growing-finishing female and entire male pigs. Can. J. Anim. Sci. 77: 301-306. The effect of increasing the energy concentration of growing-finishing pig diets through inclusion of lard on performance, carcass and meat composition and lipid susceptibility to peroxidation was studied. A total of 720 Landrace × Large White male and female pigs (equal number of entire males and females) were used. Experimental diets were formulated to have a low (3000 kcal ME kg -1 ) or high (3200 kcal ME kg -1 ) energy level, but in all cases to have a constant lysine:ME ratio. This was achieved using a low (6.8 g kg -1 ) and a high (49.3 g kg -1 ) level of dietary lard inclusion. Gilts had lower daily gain (P < 0.0001) and worse feed conversion efficiency (P < 0.0001) than entire males. Susceptibility to oxidation was not affected by sex. Fat concentration in pig diets equilibrated in metabolizable energy and protein did not modify average gain, but reduced feed intake (P < 0.02), improved the gain:feed ratio (P < 0.0001), increased dressing percentage (P < 0.02) and produced higher carcass weight (P < 0.01). Carcass backfat and lean percentage were not affected by dietary treatment. A reduction in the proportion of (n-3) fatty acids in phospholipids (P < 0.03), a higher (n-6):(n-3) ratio (P < 0.01) and a lower susceptibility of muscle homogenates to oxidation was found in animals receiving higher levels of dietary lard (P < 0.01).Key words: Pig, boar, diet, lard, lipid oxidation Lopez-Bote, C. J., Sanz, M., Isabel, B., Perez de Ayala, P. et Flores, A. 1997. Effect of dietary lard on performance, fatty acid composition and susceptibility to lipid peroxidation in growing-finishing female and entire male pigs. Can. J. Anim. Sci. 77: 301-306. On a étudié l'effet d'augmenter la concentration énergétique des aliments pour porcs en incluant du saindoux sur la croissance, sur l'utilisation des aliments, sur la composition de la carcasse et de la viande et sur la susceptibilité à l'oxydation. On a utilisé 720 porcs Landrace x Large White mâles entiers et femelles. Les diètes avaient deux niveaux d'énergie métabolisable (3000 kcal kg -1 et 3200 kcal kg -1 ) avec une proportion constante de lysine:énergie métabolisable. Le gain moyen quotidien (GMQ) des cochettes était plus faible que le GMQ des mâles et il était de même pour l'efficácité alimentaire (P < 0.0001). Aucun effet sexe n'a été observé sur l'oxydation. La concentration énergétique de diètes n'a pas affecte le GMQ mais a réduit la consommation (P < 0.02), amélioré l'efficacité alimentaire (P < 0.0001), augmenté les rendements de carcasses (P < 0.02) et a produit des carcasses plus lourds (P < 0.01). L'épaisseur de gras dorsal et les rendements en maigres n'ont pas été affectés par les diètes. Le niveaux d'inclusion de saindoux a diminué la concentration des acides gras n-3 dans les phospholipides (P < 0.03) et a provoqué un rapport (n-6)/(n-3) plus élevé (P < 0.01) ch...

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The Chemistry, Biochemistry and Nutritional Importance of Animal Fats

Cited by 77 publications

References 77 publications

Healthy Pork Production through Dietary n6:n3 Ratio Regulation

Healthy Pork Production through Dietary n6:n3 Ratio Regulation

Effects of replacing palm oil with maize oil and Curcuma longa supplementation on the performance, carcass characteristics, meat quality and fatty acid profile of the perirenal fat and muscle of growing rabbits

Effect of dietary lard on performance, fatty acid composition and susceptibility to lipid peroxidation in growing-finishing female and entire male pigs

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