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Susceptibility of muscle lipids in pigs to oxidation depending on breed and feeding soybean or rapeseed diet

100%

Kolakowska A., Zygadlik R., Czarnecki H., Szczygielski M.

Polish Journal of Food and Nutrition Sciences

1998

tom 07

nr 4

655-662

Oxidation susceptibility of lipids was studied for pork obtained from the Polish breed Wielka Biała Polska (wbp) and its crosses with Pietrain (P), Belgian Landrace (L) and Hampshire x Pietrain (H/P) when fed soybean or rapeseed diet. Lipids were extracted by Bligh-Dyer technique and exposed to UV light. During UV-accelerated oxidation, the changes in peroxide value, fluorescence, absorbance at 285 nm and 470 nm were determined. The changes in odour profile, especially rancid odour intensity were sensory evaluated. Fatty acid composition was determined with GC/MS method. Lipids of wbpxP race were found the most resistant to oxidation, whereas the most susceptible to oxidation were lipids of pure race pigs wbp and wbpxH/E Lipids of pigs (except wbpxH/P) fed rapeseed meal were more susceptible to oxidation than these fed soybean diet.

Ograniczanie wyników

1 Polish Journal of Food and Nutrition Sciences

1 Czarnecki H.

1 Kolakowska A.

1 Szczygielski M.

1 Zygadlik R.

1 1998

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Susceptibility of muscle lipids in pigs to oxidation depending on breed and feeding soybean or rapeseed diet