Preferencje help
Widoczny [Schowaj] Abstrakt
Liczba wyników
2017 | 35 | 2 |

Tytuł artykułu

The effect of oil plants supplementation in pig diet on quality and nutritive value of pork meat

Warianty tytułu

Języki publikacji



The aim of the current study was to provide the updated knowledge about the influence of supplementation of pig diets with oil plants on the quality and nutritive value of pork meat. The use of feed rich in PUFAs in pig diet including plant oils, such as linseed, rapeseed or sunflower is beneficial for consumers health since these acids improve the dietetic value of meat. They especially increase the proportions of n-3 fatty acids like linolenic acid in pig muscle, but don't influence the proportion of DHA and EPA. Among oil plants especially the use of linseed in pig diet seems to be a good source of n-3 PUFA, due to its nutritive, economic and technical sustainability as well as ALA content (50% of fatty acids). However, a higher share of PUFAs has a negative influence on technological properties of pork meat and its oxidative stability, as well as sensory characteristics. Thus, the use of antioxidants in the pig diet including vitamins A, C, E and selenium can reduce the formation of initiating lipid radicals and protect the unsaturated fatty acids in pork from an increased lipid oxidation.








Opis fizyczny



  • Department of Technique and Food Development, Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences, Nowoursynowska 159c, 02-776 Warsaw, Poland
  • Department of Technique and Food Development, Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences, Nowoursynowska 159c, 02-776 Warsaw, Poland


  • 1. ALOZO V., NAJES L. M., PROVINCIAL L., GUILLEN E., GIL M., RONCALES P., BELTRAN J. A., 2012 - Influence of dietary fat on pork eating quality. Meat Science 92, 366 - 373.
  • 2. BEČKOVA R., VACLAVKOVA E., 2010 - The effect of linseed diet on carcass value traits and fatty acid composition in muscle and fat tissue of fattening pigs. Czech Journal of Animal Science 55, 8, 313 - 320.
  • 3. BERTOL T. M., DE CAMPOS R. M. L., LUDKE J. V., TERRA N. N., DE FIGUEIREDO E. A. P., COLDEBELLA A., DOS SANTOS FILHO J. I., KAWSKI V. L., LEHR N. M., 2013 - Effects of genotype and dietary oil supplementation on performance, carcass traits, pork quality and fatty acid composition of backfat and intramuscular fat. Meat Science 93, 507 - 516.
  • 4. BLICHARSKI T., KSIĄŻEK P., POSPIECH E., MIGDAŁ W., JÓŹWIK A., POŁAWSKA E., LISIAK D., 2015 - Aktualna wartość wieprzowiny, jej znaczenie w diecie i wpływ na zdrowie konsumentów (The value, importance in the diet and effect on human health of pork meat) Ed. Polski Związek Hodowców i Producentów Trzody Chlewnej „POLSUS” (Polish Pig Breeders and Producers Association “POLSUS”), Warszawa 1 - 152.
  • 5. BOTSOGLOU E., GOVARIS A., AMBROSIADIS I., FLETOURIS D., 2014 - Effect of olive leaf (Olea europaL.) extracts on protein and lipid oxidation of long-term frozen n-3 fatty acids-enriched pork patties. Meat Science 98, 150 - 157.
  • 6. BOTSOGLOU E., GOVARIS A., AMBROSIADIS I., FLETOURIS D., 2012 - Lipid and protein oxidation of a-linolenic acid-enriched pork during refrigerated storage as influenced by diet supplementation with olive leaves (Olea europea L.) or a-tocopheryl acetate. Meat Science 92, 525 - 532.
  • 7. BOTSOGLOU N., BOTSOGLOU E., 2010 - Oxidation and protection of poultry and eggs. In E. A. Decker R. J. Elias J. McClements (Eds.) Oxidation in Food and beverages and antioxidant applications. Management in different industry sectors, vol. 2 (pp. 50 - 90). Cambridge, UK, Woodhead Publishing Limited.
  • 8. BRZOZOWSKA A. M., OPRZĄDEK J., 2016 - Metabolism of fatty acids in tissues and organs of the ruminants - a review. Animat Science Papers and Reports 34 (3), 211 - 220.
  • 9. CARDENIA V., RODRIGUEZ-ESTRADA M. T., CUMELLA F., SARDI L., DELLA CASA G., LERCKER G., 2011 - Oxidative stability of pork meat lipids as related to high-oleic sunflower oil and vitamin E diet supplementation and storage conditions. Meat Science 88, 271 - 279.
  • 10. CHOI Y., PARK K., KIM H., HWANG K., SONG D., CHOI M., LEE S., PAIK H., KIM J., 2013 - Quality characteristics of reduced-fat frankfurters with pork fat replaced by sunflower seed oils and dietry fiber extracrted from makgeolli lees. Meat Science 93, 652 - 658.
  • 11. CORINO C., ROSSI R., CANNATA S., RATTI S., 2014 - Effect of dietary linseed on the nutritional value and quality of pork and pork products: systematic review and meta-analysis. Meat Science 98, 679 - 688.
  • 12. CZECH A., OGNIK K., LASZEWSKA M., SEMBRATOWICZ I., 2017 - The effect of raw and extruded linseed on the chemical composition, lipid profile and redox status of meat of Turkey hens. Animal Science Papers and Reports 35, 1, 57 - 69.
  • 13. DURAN-MONTGÉ P., REALINI C. E., BARROETA A. C., LIZARDO R. G.. ESTEVE-GARCIA E., 2010 - De novo fatty acid synthesis and balance of fatty acids of pigs fed different fat sources. Livestock Science 132, 157 - 164.
  • 14. FAUSTMAN C., SUN Q., MANCINI R., SUMAN P. S., 2010 - Myoglobin and lipid oxidation interactions: mechanistic bases and control. Meat Science 86, 86 - 94.
  • 15. GODZISZEWSKA J., GUZEK D., GŁĄBSKA D., JÓŹWIK A., BRODOWSKA ., GŁĄBSKI K., ZARODKIEWICZ M., GANTNER M., WIERZBICKA A., 2017 -Nutrient oxidation in pork loin is influenced by feed supplementation and packing methods. Meat Science 56, 18 - 24.
  • 16. GONZALEZ E., OLIVARES A., TEJEDA J. F., 2005 - Uso de pienos engrasados ricos en ácido oleico en la alimentación del cerdo ibérico. Communicación libre. Ill Word Congress on Dry-cured Ham. 18 - 20 May, Teruel, Spain, pp. 375 - 377.
  • 17. HORBAŃCZUK J. O., POŁAWSKA E., WÓJCIK A., HOFFMAN L.C., 2015 - Influence of frozen storage on the fatty acid composition of ostrich meat enriched with linseed and rapeseed. South African Journal of Animal Science 45, 2, 129 - 136.
  • 18. HORBAŃCZUK O. K., WIERZBICKA A. 2016 - Technological and nutritional properties of ostrich, emu and rhea meat quality. Journal of Veterinary of Research 60, 279 - 286.
  • 19. HUANG F. R., ZHAN Z. P., LUO J., LIU Z. X., PENG J., 2008 - Duration of dietary linseed feeding affects the intramuscular fat, muscle mass and fatty acid composition in pig muscle. Livestock Science 118, 132 - 139.
  • 20. JÓŹWIKA., STRZAŁKOWSKAN., BAGNICKA E., ŁAGODZIŃSKI Z., PYZEL B., CHYLIŃSKI W., CZAJKOWSKA A., GRZYBEK W., SŁONIEWSKA D., KRZYZEWSKI J., HORBAŃCZUK J. O., 2010 - The effect of feeding linseed cake on milk yield and milk fatty acid profile in goats. Animal Science Papers and Reports 28, 3, 245 - 251.
  • 21. JUAREZ M., DUGAN M. E. R., ALDAI N., AALHUS J. L., PATIENCE J. F., ZIJLSTRA R. T., BEAULIEU A. D., 2011 - Increasing omega-3 levels through dietry co-extruded flaxseed supplementation negatively affects pork palability. Meat Science 126, 1716 - 1723.
  • 22. KERR B. J., KELLNER T. A., SHURSON G. C., 2015 - Characteristics of lipids and their feeding value in swine diets. Journal of Animal Science and Biotechnology.
  • 23. KLOAREG M., NOBLET J., VAN MILGEN J., 2007 - Deposition of dietary fatty acids, de novo synthesis and anatomical partitioning of fatty acids in finishing pigs. British Journal of Nutrition, 97, 35 - 44.
  • 24. KRALIK G., MARGETA V., SUCHY P., STRAKOVA E., 2010 - Effect of dietary supplemetation with rapeseed and linseed oil on the composition of fatty AIDS In porcie muszle tissue. Acta Veterinaria Brno 79, 363 - 367.
  • 25. LISIAK D., GRZEŚKOWIAK E., BORZUTA K., RAJ S., JANISZEWSKI P., SKIBA G., 2013 - Effects of supplementary vegetable and animal fats on the slaughter values of fatteners, meat quality, and fatty acid profile in pigs. Czech Journal of Animal Science 58, 497 - 511.
  • 26. LUO H. F., WIE H. K., HUANG F. R., ZHOU Z., JIANG S. W., PENG J., 2009 - The effect of linseed on intramuscular fat content and adipogenesis related genes in skeletal muscle of pigs. Lipids 44, 999 - 1010.
  • 27. LYBERG A., FASOLI E., ADLERCREUTZ P., 2005 - Monitoring the oxidation of docosahexaenoic acid in lipids. Lipids 40, 969 - 979.
  • 28. MAS G., LLAVALL M., COLLD., ROCA R., DIAZ I., OLIVER M. A., 2010 - Carcass traits and fatty acid composition of tissue from Pietrain-crossed barrows and gilts fed an elevated monounsaturated fat diet. Meat Science 85, 707 - 714.
  • 29. MAS G., LLAVALL M., COLL D., ROCA R., DIAZ I., OLIVER M. A., GISPERT M., REALINI C. E., 2011 - Effect of an elevated monounsaturated fat diet on pork carcass and meat quality traits and tissue fatty acid composition from York-crosses barrows and gilts. Meat Science 89, 419 - 425.
  • 30. MEATS - OECD-FAO Agricultural Outlook 2016-2025 (Edition 2016) OECD. Stat
  • 31. MOREL P. C. H., LEONG J., NUIJTEN W. G. M., PURCHAS R. W., WILKINSON B. H. P., 2013 - Effect of lipid type on growth performance, meat quality and the content of long chain n-3 fatty acids in pork meat. Meat Science 95, 151 - 159.
  • 32. NUERNBERG K., FISCHER K., NUERNBERG G., KUECHENMEISTER U., KLOSOWSKA D., ELIMINOWSKA-WENDA G., FIEDLER I., ENDER K., 2005 - Effect of dietary olive and linseed oil lipid composition, meat quality, sensory characteristics and muscle structure in pigs. Meat Science 70, 63 - 74.
  • 33. OGŁUSZKA M., SZOSTAK A., F. W. TE PAS M., POŁAWSKA E., URBAŃSKI P., BLICHARSKI T., PAREEK CH. S., JUSZCZUK-KUBIAK E., DUNKELBERGER J. R., HORBAŃCZUK O. J., 2017 - A porcine gluteus medius muscle genome-wide transcriptome analysis: dietary effects of omega-6 and omega-3 fatty acids on biological mechanisms, Gene and Nutrition, DOI: 10.1186/S12263-017-0552-8.
  • 34. PIESZKA M., 2007 - Effect of vegetable oils supplementation in pig diets on lipid oxidation and formation of oxidized forms of cholesterol in meat. Polish Journal of Food and Nutrition Sciences 57, 4, 509 - 516.
  • 35. POŁAWSKA E., HORBAŃCZUK J. O., PIERZCHAŁA M., STRZAŁKOWSKA N., JÓŹWIK A., WÓJCIK A., POMIANOWSKI J., GUTKOWSKA K., WIERZBICKA A., HOFFMAN L. C., 2013 - Effect of dietary linseed and rapeseed supplementation on fatty acid profiles in the ostrich. Part 1. Muscles. Animal Science Papers and Reports 31 (3), 239 - 248.
  • 36. POŁAWSKA E., MARCHEWKA J., COOPER R. G., SARTOWSKA K., POMIANOWSKI J., JÓŹWIKA., STRZAŁKOWSKA N., HORBAŃCZUK J. O., 2011 - The ostrich meat - an updated review. II. - Nutritive value Animal Science Papers and Reports 29 (2), 89 - 97.
  • 37. POŁAWSKA E., ZDANOWSKA-SĄSIADEK Ż., HORBAŃCZUK J., POMIANOWSKI J. F., JÓŹWIK A., TOLIK D., RAES K., DE SMET S., 2016 - Effect of dietary organic and inorganic selenium supplementation on chemical, mineral and fatty acid composition of ostrich meat. Journal of Food 14(1), 84 - 87.
  • 38. POŁAWSKA E., TOLIK D., HORBAŃCZUK O. K., CIEPŁOCH A., RAES K., DE SMET S., 2016 - The effect of dietary oil seeds on the fatty acid profile and metabolism in ostrich liver . Animal Science Paper and Reports 34 (2), 173 - 180.
  • 39. RAES K., DE SMET S., DEMEYER D., 2004 - Effect of dietary fatty acids on incorporation of long chain polyunsaturated fatty acids and conjugated linoleic acid in lamb, beef and pork meat: a review Animal Feed Science and Technology 113, 199 - 221.
  • 40. RANUCCI D., BEGHELLI D., TRABALZA-MARINUCCI T., BRANCIARI R., FORTE C., OLIVIERI O., BADILLO PAZMAY G.V., CAVALLUCCI C., ACUTI G., 2015 - Dietary effects of a mix derived from oregano (Origanum vulgare L.) essential oil and sweet chestnut (Castanea sativa Mill.) wood extract on pig performance, oxidative status and pork quality traits. Meat Science 100, 319 - 326.
  • 41. REALINI C. E., DURAN-MONTGÉ P., LIZARDO R. G., GISPERT M., OLIVER M. A., ESTEVE- GARCIA E., 2010 - Effect of source of dietary on pig performance, carcass characteristics and carcass fat content, distribution and fatty acid composition. Meat Science 85, 606 - 612.
  • 42. RODRIGUEZ-CARPENA J. G, MORCUENDE D., ESTEVEZ M., 2012 - Avocado, sunflower and olive oils as perlacers of pork back-fat in burger patties: Effect on lipid composition, oxidative stability and quality traits. Meat Science 90, 106 - 11.
  • 43. SALES J., KOUKOLOVA V., 2011 - Dietary vitamin E and lipid and color stability of beef and pork: modeling of relationships. Journal of Animal Science 89, 2836 - 2848.
  • 44. SERPEN A., GÖKMEN V., FOGLIANO V., 2012 - Total antioxidant capacities of raw and cooked meats. Meat Science 90, 60 - 65.
  • 45. SIMITZIS P. E., SYMEON G. K., CHARISMIADOU M. A., BIZELIS J. A., DELIGEORGIS S. G., 2010 - The effects of dietary oregano oil supplementation on pig meat characteristics. Meat Science 84, 670 - 676.
  • 46. SKIBA G., RAJ S., WOJTASIK M., WEREMKO D., 2012 - Relationships between intake of PUFA n-3 fatty acids and their quantitative content in the carcass tissues of pigs. Journal of Animal and Feed Sciences 21, 648 - 660.
  • 47. STRZAŁKOWSKA N., JÓŹWIK A., BAGNICKA E., KRZYZEWSKI J., HORBAŃCZUK K., PYZEL B., HORBAŃCZUK J. O., 2009 - Chemical composition, physical traits and fatty acid profile of goat milk as related to the stage of lactation. Animat Science Papers and Reports 27 (4), 311 - 320.
  • 48. SZOSTAK A., OGŁUSZKA M., TE PAS M. F. W., POŁAWSKA E, URBAŃSKI P. JUSZCZUK- KUBIAK E., BLICHARSKI T., PAREEK C. S., DUNKELBERGER J. R., HORBAŃCZUK J. O., PIERZCHAŁA M., 2016 - Effect of a diet enriched with omega-6 and omega-3 fatty acids on the pig liver transcriptome. Genes and Nutrition 11 (1), 1 - 17.
  • 49. TREFAN L., BÜNGER L., ROOKE J. A., BLOOM-HANSEN J., SALMI B., LARZUL C., TERLOUW C., DOESCHL-WILSON A., 2010 - Meta-analysis of effects of dietary vitamin E and post slaughter storage conditions on changes of redness (a*) of pork. Archiv Fur Tierzucht-Archives of Animal Breeding 5, 564 - 577.
  • 50. WOJTASIK M., RAJ S., SKIBA G., WEREMKO D., CZAUDERNA M., 2012 - The effects of diets enriched in omega-3 fatty acids on carcass characteristics and the fatty acid profile of intramuscular and subcutaneous fat in pigs. Journal of Animat and Feed Sciences 21, 635 - 647.
  • 51. WOJTASIK-KALINOWSKA I., GUZEK D., GÓRSKA-HORCZYCZAK E., GŁĄBSKA D., BRODOWSKA M., DA-WEN SUN., WIERZBICKA A., 2016 - Volatile compounds and fatty acids profile in Longissimus dorsi muszle from pigs fed with feed containing bioactive components. LWT - Food Science and Technology 67, 112 - 117.

Typ dokumentu



Identyfikator YADDA

JavaScript jest wyłączony w Twojej przeglądarce internetowej. Włącz go, a następnie odśwież stronę, aby móc w pełni z niej korzystać.