Effect of vegetable oils supplementation in pig diets on lipid oxidation and formation of oxidized forms of cholesterol in meat

• Autorzy: Pieszka M.

Warianty tytułu

PL

Wplyw dodatku olejow roslinnych do diety tucznikow na utlenianie lipidow oraz powstawanie utlenionych form cholesterolu w miesie

• Języki publikacji: EN

Abstrakty

EN

The effects of giving pigs dietary vegetable oils on oxidative stability, cholesterol level and oxysterol formation in their meat were studied. A total of 40 Polish Landrace pigs were randomly allocated to 4 groups with 5 gilts and 5 barrows per group and fattened from 50 to 105 kg body weight. Fat supplements represented the experimental factor: palm oil, linseed oil, rapeseed oil, and sunflower oil given at 3% of ration dry matter. A significantly higher MUFA level was found in the m. longissimus dorsi of pigs receiving dietary palm oil compared to the linseed oil-fed pigs (p<0.05). There was a highly significant narrowing in the n-6/n-3 PUFA ratio between the experimental groups (p<0.01). In addition, the level of DHA acid was significantly higher in gilts than in barrows (p<0.01). The use of dietary vegetable oils caused a significant decrease in the oxidative stability of meat, in particular after 180 days of frozen storage of meat (p<0.01). A highly significant interaction was found for TBARS between the fat supplement used and sex (p=0.003). There were highly significant differences in vitamin E content of meat between the group receiving palm oil and the linseed oil-fed group (p<0.01). The type of oil had no significant effect on the total cholesterol content of meat. It was found that oxidized forms of cholesterol formed during storage. There were highly significant differences in the level of 7-ketocholesterol between the groups receiving palm oil and sunflower oil and the groups fed linseed oil and rapeseed oil (p<0.01). A similar, highly significant correlation was found between the level of total oxysterols and total cholesterol, with additional differences between the groups receiving linseed oil and rapeseed oil (p<0.01). Highly significant interactions, ranging from p=0.002 to p=0.08, were found between the level of oxysterols, and the source of fat and sex.

PL

Badano wpływ podawania tucznikom olejów roślinnych w diecie na stabilność oksydacyjną, poziom cholesterolu i powstawanie oksysteroli w mięsie. Doświadczenie wykonano na 40 tucznikach rasy pbz, podzielonych losowo na 4 grupy po 5 loszek i 5 wieprzków w grupie tuczonych od 50 do 105 kg masy ciała. Czynnikiem doświadczalnym były dodatki tłuszczowe: olej palmowy, olej lniany, olej rzepakowy i olej słonecznikowy podane w ilości 3% s.m. dawki pokarmowej. Stwierdzono istotnie wyższy poziom MUFA w mięśniu najdłuższym świń otrzymujących w dawce pokarmowej olej palmowy w porównaniu do grupy otrzymującej olej lniany (p<0,05),(tab. 2). Wykazano wysoko istotne zawężenie w proporcji kwasów z rodziny PUFA n-6/PUFA n-3 pomiędzy grupami doświadczalnymi (p<0,01). Ponadto obserwowano istotnie wyższy poziom kwasu DHA u loszek w porównaniu do wieprzków (p<0,01). Zastosowanie dodatku olejów roślinnych w dawce pokarmowej spowodowało istotne obniżenie stabilności oksydacyjnej mięsa zwłaszcza po okresie 180 dni przechowywania mięsa w zamrożeniu (p<0,01), (tab. 3). Stwierdzono wysoko istotną interakcję pomiędzy zastosowanym dodatkiem tłuszczowym a płcią w zawartości TBARS (p=0,003). Wykazano wysoko istotne różnice w zawartości witaminy E w mięsie pomiędzy grupą otrzymującą olej palmowy a grupą otrzymującą olej lniany (p<0,01). Rodzaj zastosowanego oleju nie miał istotnego wpływu na zawartość cholesterolu ogólnego w mięsie. W trakcie przechowywania stwierdzono powstawanie utlenionych form cholesterolu. Wykazano wysoko istotne różnice w zawartości 7-ketocholesterolu pomiędzy grupami otrzymującymi olej palmowy i słonecznikowy a grupami otrzymującymi olej lniany i rzepakowy (p<0,01) (tab. 4). Podobną wysoko istotną zależność stwierdzono w poziomie sumy oksysteroli do zawartości cholesterolu całkowitego, przy czym zaznaczyły się również różnice pomiędzy grupą otrzymującą olej lniany i olej rzepakowy (p<0,01). Obserwowano wysoko istotne interakcje pomiędzy zawartością oksysteroli a zastosowanym źródłem tłuszczu i płcią, wartości te wahały się w zakresie p=0,002 do p=0,08 (tab. 4).

Słowa kluczowe

EN

animal feeding; pig; diet; diet supplementation; feed supplementation; vegetable oil; palm oil; rapeseed oil; sunflower oil; linseed oil; lipid oxidation; cholesterol; formation; meat; oxysterol

• Wydawca: -
• Czasopismo: Polish Journal of Food and Nutrition Sciences
• Rocznik: 2007
• Tom: 57
• Numer: 4
• Opis fizyczny: p.509-516,ref.

Twórcy

autor

Pieszka M.

• National Research Institute of Animal Production, Krakowska 1, 32-083 Balice, Poland

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