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Fatty acid profile and oxidative stability of pork as influenced by duration and time of dietary linseed or fish oil supplementation.
J Anim Sci 2008; 86(6):1418-25JA

Abstract

In this experiment, the effect of duration and time of feeding n-3 PUFA sources on the fatty acid composition and oxidative stability of the longissimus thoracis (LT) muscle was investigated. Linseed (L) and fish oil (F), rich in alpha-linolenic acid and eicosapentaenoic and docosahexaenoic acid (EPA and DHA), respectively, were supplied equivalent to a level of 1.2% oil (as fed), either during the whole fattening period or only during the first (P1; 8 wk) or second (P2; 6 to 9 wk until slaughter) fattening phase. All diets were based on barley, wheat, and soybean meal and were fed ad libitum. Crossbred pigs (n = 154; Topigs 40 x Piétrain) were randomly allotted to the 7 feeding groups. In the basal diet (B), only animal fat was used as the supplementary fat source. Three dietary groups were supplied the same fatty acid source during both fattening phases (i.e., group BB, LL, and FF). For the other 4 dietary groups, the fatty acid source was switched after the first phase (groups BL, BF, LF, and FL; the first and second letter indicating the diet in P1 and P2, respectively). Twelve animals per feeding group were selected based on average live BW. The LT was analyzed for fatty acid composition; lipid stability (thiobarbituric acid-reactive substances) and color stability (a* value, % of myoglobin pigments) were determined on the LT after illuminated chill storage for up to 8 d. The alpha-linolenic acid, EPA, and docosapentaenoic acid incorporation was independent of the duration of linseed feeding (1.24, 0.54, and 0.75% of total fatty acids, respectively, for group LL). Supplying fish oil during both phases resulted in the greatest EPA and DHA proportions (1.37 and 1.02% of total fatty acids; P < 0.05), but the content of docosapentaenoic acid was not affected. The proportion of DHA was greater when fish oil was administered during P2 compared with P1 (P < 0.05). There was no effect of diet on meat ultimate pH and drip loss or on lipid or color oxidation.

Authors+Show Affiliations

Laboratory for Animal Nutrition and Animal Product Quality, Department of Animal Production, Ghent University, 9090 Melle, Belgium.No affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info available

Pub Type(s)

Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

18310496

Citation

Haak, L, et al. "Fatty Acid Profile and Oxidative Stability of Pork as Influenced By Duration and Time of Dietary Linseed or Fish Oil Supplementation." Journal of Animal Science, vol. 86, no. 6, 2008, pp. 1418-25.
Haak L, De Smet S, Fremaut D, et al. Fatty acid profile and oxidative stability of pork as influenced by duration and time of dietary linseed or fish oil supplementation. J Anim Sci. 2008;86(6):1418-25.
Haak, L., De Smet, S., Fremaut, D., Van Walleghem, K., & Raes, K. (2008). Fatty acid profile and oxidative stability of pork as influenced by duration and time of dietary linseed or fish oil supplementation. Journal of Animal Science, 86(6), pp. 1418-25. doi:10.2527/jas.2007-0032.
Haak L, et al. Fatty Acid Profile and Oxidative Stability of Pork as Influenced By Duration and Time of Dietary Linseed or Fish Oil Supplementation. J Anim Sci. 2008;86(6):1418-25. PubMed PMID: 18310496.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Fatty acid profile and oxidative stability of pork as influenced by duration and time of dietary linseed or fish oil supplementation. AU - Haak,L, AU - De Smet,S, AU - Fremaut,D, AU - Van Walleghem,K, AU - Raes,K, Y1 - 2008/02/29/ PY - 2008/3/4/pubmed PY - 2008/9/10/medline PY - 2008/3/4/entrez SP - 1418 EP - 25 JF - Journal of animal science JO - J. Anim. Sci. VL - 86 IS - 6 N2 - In this experiment, the effect of duration and time of feeding n-3 PUFA sources on the fatty acid composition and oxidative stability of the longissimus thoracis (LT) muscle was investigated. Linseed (L) and fish oil (F), rich in alpha-linolenic acid and eicosapentaenoic and docosahexaenoic acid (EPA and DHA), respectively, were supplied equivalent to a level of 1.2% oil (as fed), either during the whole fattening period or only during the first (P1; 8 wk) or second (P2; 6 to 9 wk until slaughter) fattening phase. All diets were based on barley, wheat, and soybean meal and were fed ad libitum. Crossbred pigs (n = 154; Topigs 40 x Piétrain) were randomly allotted to the 7 feeding groups. In the basal diet (B), only animal fat was used as the supplementary fat source. Three dietary groups were supplied the same fatty acid source during both fattening phases (i.e., group BB, LL, and FF). For the other 4 dietary groups, the fatty acid source was switched after the first phase (groups BL, BF, LF, and FL; the first and second letter indicating the diet in P1 and P2, respectively). Twelve animals per feeding group were selected based on average live BW. The LT was analyzed for fatty acid composition; lipid stability (thiobarbituric acid-reactive substances) and color stability (a* value, % of myoglobin pigments) were determined on the LT after illuminated chill storage for up to 8 d. The alpha-linolenic acid, EPA, and docosapentaenoic acid incorporation was independent of the duration of linseed feeding (1.24, 0.54, and 0.75% of total fatty acids, respectively, for group LL). Supplying fish oil during both phases resulted in the greatest EPA and DHA proportions (1.37 and 1.02% of total fatty acids; P < 0.05), but the content of docosapentaenoic acid was not affected. The proportion of DHA was greater when fish oil was administered during P2 compared with P1 (P < 0.05). There was no effect of diet on meat ultimate pH and drip loss or on lipid or color oxidation. SN - 1525-3163 UR - https://www.unboundmedicine.com/medline/citation/18310496/Fatty_acid_profile_and_oxidative_stability_of_pork_as_influenced_by_duration_and_time_of_dietary_linseed_or_fish_oil_supplementation_ L2 - https://academic.oup.com/jas/article-lookup/doi/10.2527/jas.2007-0032 DB - PRIME DP - Unbound Medicine ER -