The effect of sex and dietary antioxidants β-carotene, vitamins C and E in a CLA-enriched diet on the lipid profile and oxidative stability of pork meat

被引:10
|
作者
Pieszka, M
Pasciak, P
Janik, A
Barowicz, T
Wojtysiak, D
Migdal, W
机构
[1] Agr Univ Krakow, Dept Anat, PL-30059 Krakow, Poland
[2] Natl Res Inst Anim Prod, Dept Nutr & Feed Sci, PL-32083 Balice, Poland
[3] Agr Univ Krakow, Dept Anim Prod Technol, PL-31149 Krakow, Poland
来源
JOURNAL OF ANIMAL AND FEED SCIENCES | 2006年 / 15卷 / 01期
关键词
beta-carotene; vitamin C; vitamin E; CLA; pigs; meat;
D O I
10.22358/jafs/66838/2006
中图分类号
S8 [畜牧、 动物医学、狩猎、蚕、蜂];
学科分类号
0905 ;
摘要
Fifty Polish Large White growing pigs were randomly divided into 5 groups (5 gilts and 5 barrows in each group) and fattened from 50 to 105 kg body weight. The experimental factors were gender and addition of vitamins C, E and beta-carotene to the diets. All diets were supplemented with 0.5% CLA. Polyunsaturated fatty acids (PUFA) were observed to decrease in pigs receiving combined vitamins C, E and beta-carotene compared with pigs receiving a single supplement of beta-carotene (P < 0.05). In gilts the level of saturated fatty acids (SFA) was significantly lower and the content of unsaturated fatty acids (UFA) and PUFA was significantly higher than in barrows (P < 0.01). A high significant difference (P < 0.01) was also found between gilts and barrows in the PUFA/SFA ratio. The CLA concentration was significantly higher in gilts than in barrows (P < 0.05). Highly significant sex-dependent differences were found in the content of crude fat, which was significantly lower (P < 0.01) in gilts than in barrows. The pH of meat 24 h post-mortem was 5.44 in gilts and 5.55 in barrows (P < 0.01). Yellowness (b*) was found to decrease in all experimental groups compared with the control group (P < 0.01). There was a tendency towards a lower concentration of tiobarbituric acid reactive substances (TBARS) after 3-month storage of frozen meat in the group receiving supplemental vitamin E and combined vitamins C, E and beta-carotene compared with the group receiving beta-carotene alone (P < 0.05). The vitamin supplements caused significant changes in the vitamin E content of meat (P < 0.01): the highest concentration (3.06 mu g/g) was found in fatteners supplemented with combined vitamins E, C and beta-carotene. The vitamin supplements, including beta-carotene, exerted no influence on the vitamin A concentration in meat. No significant interaction between gender and the studied supplements was found.
引用
收藏
页码:37 / 45
页数:9
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