Hostname: page-component-78c5997874-4rdpn Total loading time: 0 Render date: 2024-11-19T22:05:30.076Z Has data issue: false hasContentIssue false
  • English
  • Français

Effects of dietary vegetable oil inclusion and composition on the susceptibility of pig meat to oxidation

Published online by Cambridge University Press:  18 August 2016

A. I. Rey ,
C. J. López-Bote ,
J. P. Kerry ,
P. B. Lynch ,
D. J. Buckley  and
P. Morrissey
A. I. Rey
Affiliation:
Departamento de Producción Animal, Facultad de Veterinaria, Universidad Complutense, 28040 Madrid, Spain
C. J. López-Bote*
Affiliation:
Departamento de Producción Animal, Facultad de Veterinaria, Universidad Complutense, 28040 Madrid, Spain
J. P. Kerry
Affiliation:
Department of Food Science and Technology, University College Cork, National University of Ireland, Ireland
P. B. Lynch
Affiliation:
Teagasc, Moorepark, Fermoy, Co. Cork, Ireland
D. J. Buckley
Affiliation:
Department of Food Science and Technology, University College Cork, National University of Ireland, Ireland
P. Morrissey
Affiliation:
Department of Food Science and Technology, University College Cork, National University of Ireland, Ireland
*
† Corresponding author.
Get access

Abstract

This investigation was designed to evaluate the effects of the dietary inclusion of vegetable oil and its composition on fatty acid composition and lipid oxidation in pig muscle. Pigs were given the following diets from 50 kg to slaughter (90 kg): a control diet with no added fat (NF) or diets containing 20 g/kg of sunflower (SUN), olive (OL) or sunflower + linseed (SUN + LIN) oils. Meat from pigs given the SUN + LIN diet showed the highest thiobarbituric acid reactive substances (TBARS) from day 3 of refrigerated storage to the end of the experiment (P < 0·05). The OL group showed the lowest TBARS after 9 days of storage (P < 0·05). Pigs on NF showed intermediate values that were generally closer to those recorded for pigs given the SUN + LIN than the OL diet. By day 9, there was no statistical difference between the NF and the SUN + LIN group. The SUN group also showed intermediate TBARS throughout storage, with no statistical differences compared with the NF group. After 9 days of storage the lowest CIELAB a* value, corresponded to the SUN + LIN group and the highest to the OL group. These results indicate similar behaviour to that of lipid oxidation. Meat samples from pigs given the diet not enriched with fat showed greater drip loss than those given the remaining diets (P < 0·05) while there was no significant effect of dietary fat source on water-holding capacity. The inclusion of oils rich in linoleic fatty acids in pig diets modifies muscle fatty acid composition but susceptibility to lipid oxidation does not appear to be increased with respect to that occurring in pigs given diets with no added fat.

Keywords

lipid peroxidationpigmeatplant oils
Type
Growth, development and meat science
Information
Animal Science , Volume 72 , Issue 3 , June 2001 , pp. 457 - 463
Copyright
Copyright © British Society of Animal Science 2001

Access options

Get access to the full version of this content by using one of the access options below. (Log in options will check for institutional or personal access. Content may require purchase if you do not have access.)

References

Addis, P. B. and Park, S. W. 1989. Role of lipid oxidation products in atherosclerosis. In Food toxicology: a perspective on the relative risks (ed. Scanlan, R. A. and Taylor, S. L.), pp. 297–230. Marcel Dekker, Inc. New York, NY.Google Scholar
Association of Official Analytical Chemists. 1996. Official methods of analysis (ed. Williams, S.). Association of Official Analytical Chemists, Arlington, VA.Google Scholar
Bligh, E.G. and Dyer, W. J. 1959. A rapid method of total lipid extraction and purification. Canadian Journal of Biochemistry and Physiology 37: 911–917.Google Scholar
Bowling, R. A., Smith, G. C., Carpenter, Z. L., Dutson, T. R. and Olver, W. M. 1977. Comparison of forage-finished and grain-finished beef carcasses. Journal of Animal Science 45: 209–215.Google Scholar
Ellis, N. R. and Isbell, H. S. 1926. Soft pork studies. 2. The influence of the character of the ration upon the composition of the body fat of hogs. Journal of Biological Chemistry 69: 219–238.Google Scholar
Enser, M. 1984. The chemistry, biochemistry and nutritional importance of animal fats. In Fats in animal nutrition (ed. Wiseman, J.), pp. 23–54. Butterworths, London.CrossRefGoogle Scholar
Faustman, C. and Wang, K. W. 2000. Potential mechanisms by which vitamin E improves oxidative stability of myoglobin. In Antioxidants in muscle foods: nutritional strategies to improve quality (ed. E. A.Decker, , Faustman, C. and López-Bote, C. J.), pp. 135–152. John Wiley and Sons Inc., New York, NY.Google Scholar
Gray, J. I. and Pearson, A. M. 1987. Rancidity and warmed-over flavor. In Advances in meat research, vol. 3 (ed. Pearson, A. M. and Dutson, T. R.), pp. 221–270. Van Nostrand Reinhold Company, New York, NY.Google Scholar
Hammer, C. T. and Wills, E. D. 1978. The role of lipid components of the diet in the regulation of the fatty acid composition of the rat liver endoplasmic reticulum and lipid peroxidation. Biochemical Journal 174: 585–593.Google Scholar
Honikel, K. O., Kim, C. I., Hamm, R. and Roncales, P. 1986. Sarcomere shortening of prerigor muscles and its influence on drip loss. Meat Science 16: 267–270.Google Scholar
Honikel, K. O., Rosenbauer, H., Fischer, K., Muller, W. D. and Przytulla, J. 1998. Influence of vitamin E and rape seed oil on quality characteristics of pork and pork products. Fleischwirtschaft 78: 1205–1207.Google Scholar
Hu, M. L., Frankel, E. N., Leibovitz, B. E. and Tappel, A. L. 1989. Effect of dietary lipid and vitamin E on in vitro lipid peroxidation in rat liver and kidney homogenates. Journal of Nutrition 119: 1574–1582.Google Scholar
Jensen, C., Flensted Jensen, M., Skibsted, L. H. and Bertelsen, G. 1998. Effects of dietary rape seed oil, copper II sulphate and vitamin E on drip loss, colour and lipid oxidation of chilled pork chops packed in atmospheric air or in a high oxygen atmosphere. Meat Science 50: 211–221.Google Scholar
Kerry, J. P., Buckley, J. D. and Morrissey, P. A. 2000. Improvement of oxidative stability of beef and lamb with vitamin E. In Antioxidants in muscle foods: nutritional strategies to improve quality (ed. Decker, E. A., Faustman, C. and López-Bote, C. J.), pp. 229–262. John Wiley and Sons Inc., New York, NY.Google Scholar
Lanari, M. C., Cassens, R. G., Schaefer, D. M. and Scheller, K. K. 1993. Dietary vitamin E enhance color and display life of frozen beef from Holstein steer. Journal of Food Science 58: 701–704.Google Scholar
Larick, D. K. and Turner, B. E. 1989. Influence of finishing diet on the phospholipid composition and fatty acid profile of individual phospholipids in lean muscle of beef cattle. Journal of Animal Science 67: 2282–2293.Google Scholar
Lee, J. H., Fukumoto, M., Nishida, H., Ikeda, I. and Sugano, M. 1989. The interrelated effects of n-6/n-3 and polyunsaturated/saturated ratios of dietary fats on the regulation of lipid metabolism in rats. Journal of Nutrition 119: 1893–1899.CrossRefGoogle ScholarPubMed
Lin, C. F., Gray, J. I., Ashgar, A., Buckley, D. J., Booren, A. M. and Flegal, C. J. 1989. Effect of dietary oils and α-tocopherol supplementation on lipid peroxidation in broiler meat. Journal of Food Science 54: 1457–1460.Google Scholar
López-Bote, C. J., Rey, A. I., Isabel, B. and Sanz Arias, R. 1997a. Dietary fat reduces odd-numbered and branched chain fatty acids in depot lipids of rabbits. Journal of the Science of Food and Agriculture 73: 517–524.Google Scholar
López-Bote, C. J., Rey, A. I., Sanz, M., Gray, I. A. and Buckley, J. D. 1997b. Dietary vegetable oils and α-tocopherol reduce lipid oxidation in rabbit muscle. Journal of Nutrition 127: 1176–1182.CrossRefGoogle ScholarPubMed
López-Bote, C. J., Sanz, M., Isabel, B., Perez de Ayala, P. and Flores, A. 1997c. Effect of dietary lard on performance, fatty acid composition and susceptibility to lipid peroxidation in growing-finishing female and entire male pigs. Canadian Journal of Animal Science 77: 301–306.Google Scholar
Marmer, W. N. and Maxwell, R. J. 1981. Dry column method for the quantitative extraction and simultaneous class separation of lipids from muscle tissue. Lipids 16: 365–371.Google Scholar
Monahan, F. J., Buckley, D. J., Morrisey, P. A., Lynch, P. B. and Gray, J. I. 1992. Influence of dietary fat and α-tocopherol supplementation on lipid oxidation in pork. Meat Science 31: 229–241.Google Scholar
National Research Council. 1985. Guide for the care and use of laboratory animals. Publication no. 85-23, NIH, Washington, DC.Google Scholar
National Research Council. 1998. Nutrient requirements of pigs, 10th edition. National Academic Press, Washington, DC.Google Scholar
O’Neill, L. M., Galvin, K., Morrissey, P. A. and Buckley, D. J. 1998. Comparison of effects of dietary olive oil, tallow and vitamin E on the quality of broiler meat and meat products. British Poultry Science 39: 365–371.Google Scholar
Pan, D. A. and Storlien, L. H. 1993. Dietary lipid profile is a determinant of tissue phospholipid fatty acid composition and rate of weight gain in rat. Journal of Nutrition 123: 512–519.CrossRefGoogle Scholar
Rey, A. I., Lopez-Bote, C. J. and Sanz Arias, R. 1997. Effect of extensive feeding on alpha-tocopherol concentration and oxidative stability of muscle microsomes from Iberian pigs. Animal Science 65: 515–520.Google Scholar
Salih, A. M., Smith, D. M., Price, J. F. and Dawson, L. E. 1987. Modified extraction 2-thiobarbituric acid method for measuring lipid oxidation in poultry. Poultry Science 66: 1483–1488.Google Scholar
Schroeder, J. W., Cramer, D. A., Bowling, R. A. and Cook, C. W. 1980. Palatability, shelf-life and chemical differences between forage- and grain-finished beef. Journal of Animal Science 50: 852–859.CrossRefGoogle Scholar
Sheehy, P. J. A., Morrissey, P. A. and Flynn, A. 1994. Consumption of thermally-oxidized sunflower oil by chicks reduces alpha-tocopherol status and increases susceptibility of tissues to lipid oxidation. British Journal of Nutrition 71: 53–65.Google Scholar
Statistical Analysis Systems Institute. 1988. SAS user’s guide: statistics. Statistical Analysis System Institute Inc., Cary, NC.Google Scholar
Tichivangana, J. Z. and Morrissey, P. A. 1985. Metmyoglobin and inorganic metals as prooxidants in raw and cooked muscle systems. Meat Science 15: 107–116.CrossRefGoogle ScholarPubMed
Warnants, N., Oeckel, M. J. van and Boucqué, , C. V. 1996. Incorporation of dietary polyunsaturated fatty acids in pork tissues and its implications for the quality of the end products. Meat Science 44: 125–144.Google Scholar