The effect of sex and dietary antioxidants β-carotene, vitamins C and E in a CLA-enriched diet on the lipid profile and oxidative stability of pork meat

Abstract

Fifty Polish Large White growing pigs were randomly divided into 5 groups (5 gilts and 5 barrows in each group) and fattened from 50 to 105 kg body weight. The experimental factors were gender and addition of vitamins C, E and β-carotene to the diets. All diets were supplemented with 0.5% CLA. Polyunsaturated fatty acids (PUFA) were observed to decrease in pigs receiving combined vitamins C, E and β-carotene compared with pigs receiving a single supplement of β-carotene (P<0.05). In gilts the level of saturated fatty acids (SFA) was significantly lower and the content of unsaturated fatty acids (UFA) and PUFA was significantly higher than in barrows (P<0.01). A high significant difference (P<0.01) was also found between gilts and barrows in the PUFA/SFA ratio. The CLA concentration was significantly higher in gilts than in barrows (P<0.05). Highly significant sex-dependent differences were found in the content of crude fat, which was significantly lower (P<0.01) in gilts than in barrows. The pH of meat 24 h post-mortem was 5.44 in gilts and 5.55 in barrows (P<0.01). Yellowness (b*) was found to decrease in all experimental groups compared with the control group (P<0.01). There was a tendency towards a lower concentration of tiobarbituric acid reactive substances (TBARS) after 3-month storage of frozen meat in the group receiving supplemental vitamin E and combined vitamins C, E and β-carotene compared with the group receiving β-carotene alone (P<0.05). The vitamin supplements caused significant changes in the vitamin E content of meat *

The increase of slaughter weight in gilts as a strategy to optimize the production of Spanish high quality dry-cured ham1

“…In agreement with several studies (Pieszka et al, 2006;Latorre et al, 2007b), sex influenced the SFA, PUFA, and UFA contents of the ham fat cover, with greater concentrations of C16:0, C18:0, and total SFA and decreased proportions of C18:2, C18:3, and total PUFA and UFA being found in B compared with G1. The increase in SW resulted in greater SFA content in gilts, mainly due to greater C16:0 concentrations.…”

Dietary CLA supplementation and gender modify fatty acid composition of subcutaneous and intramuscular fat in Iberian × Duroc finishing heavy pigs

“…Regarding the influence of gender on fatty acid composition of subcutaneous backfat, Pieszka et al (2006) observed that in gilts fed with CLA diets, the SFA content in fat was lower and the content of PUFA, MUFA and PUFA/SFA ratio were higher than in barrows. In agreement with our results, some other experiments also reported that subcutaneous backfat from males is more saturated than that from females (Courboulay and Massabie, 1996;Smithard et al, 1980), although, Serrano et al (2008 did not observe influence of gender on fatty acid composition of subcutaneous backfat from Duroc × Iberian heavy pigs.…”

The sensitive and simple measurement of underivatized cholesterol and its oxygen derivatives in biological materials by capillary gas chromatography coupled to a mass-selective detector

“…Moreover, the concentration of ChlOs (oxysterols) in beef and pork, which possess mutagenic, carcinogenic, and cytotoxic properties, depends strongly on the cholesterol content of their muscles [9][10][11][12]. ChlOs possess numerous adverse biological effects and play an important role in the development of atherosclerosis [12,13].…”