Polyunsaturated fat and fish oil in diets for growing-finishing pigs: Effects on fatty acid composition and meat, fat, and sausage quality
Publikasjonsdetaljer
Tidsskrift : Meat Science , vol. 62 , p. 1–8–8 , 2002
Utgiver : Elsevier
Internasjonale standardnummer
:
Trykt
:
0309-1740
Elektronisk
:
1873-4138
Publikasjonstype : Vitenskapelig artikkel
Sak : 1
Lenker
:
OMTALE
:
http://www.elsevier.nl/inca/pu...
DOI
:
doi.org/10.1016/S0309-1740(01)...
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Kjetil Aune
Bibliotekleder
kjetil.aune@nofima.no
Sammendrag
Forty-eight crossbred growing-finishing pigs were used to study the effects of polyunsaturated fatty acids (PUFA 31%= low and 50%= high) and fish oil (0, 0.2, and 0.4% capelin) diets on fatty acid composition, chemical traits, and sensory properties ofthe longissimus muscle, fat, and sausages. High levels of PUFA, independent of the level of fish oil, increased oxidation and rancidity for whole muscle (stored at 1 and 8 months at 23 °C) and sausages (TBARS 0.6-1.3). Fish oil at 0.4% in the diet increased TBA values of loin, but did not affect sensory evaluation scores. An interaction between PUFA and fish oil occurred for TBARS values and rancid odour in sausage, where the 0.4% fish oil and high PUFA level showed highest oxidation (TBARS 1.9). Although fish oil and high PUFA levels might contribute to a more healthy meat, their undesirable affects on palatability would limit their use.