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Oxidative stability of pork meat lipids as related to high-oleic sunflower oil and vitamin E diet supplementation and storage conditions

Vladimiro Cardenia, Maria Teresa Rodriguez-Estrada, Fabio Cumella, Luca Sardi, Giacinto Della Casa, and Giovanni Lercker

Meat Sci 88(2):9 (2011) PMID 21295921

The aim of this research work was to evaluate the oxidative stability of pork meat lipids as related to dietary supplementation with high-oleic sunflower oil (HOSO) and/or @a-tocopheryl acetate (VE), as well as the influence of storage conditions. Four different diets (control; HOSO; VE; HOSO+VE), were fed to swines until slaughtering. Meat slices were packed in vessels with transparent shrink film and exposed to white fluorescent light for 3days at 8^oC. HOSO supplementation increased oleic acid content of pork meat. The highest levels of peroxide value (PV) and cholesterol oxidation products (COPs) were detected in the control group, whereas HOSO-enriched diets displayed the highest thiobarbituric reactive substance (TBARs) content. After storage under light exposure, pork meat slices exhibited a decrease of PV, which resulted in an increasing trend of TBARs and COPs. Feeding enrichment with both HOSO and vitamin E can be, therefore, used as an appropriate supplementation strategy to produce pork meat with a suitable oxidative stability.

Copyright © 2011 Elsevier Ltd. All rights reserved.

DOI: 10.1016/j.meatsci.2010.12.034
Version: za2963e q8za5 q8zba q8zc0 q8zd3 q8ze7 q8zf6 q8zg4

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