Effect of storage and grilling on fatty acids in muscle of pigs fed plant oils

Abstract

The purpose of the study was to assess changes in the fatty acid composition of raw and grilled pig muscles after different storage periods. A total of 13 female and 12 castrated Pietrain×German Landrace pigs were fed a basal concentrate diet supplemented with 5% olive oil or 5% linseed oil during the growing‐finishing period. An entire cut of the pork loin with bone (15th rib to 5th lumbar vertebra) was stored at 5 °C for 48, 96 or 144 h. Simultaneous analyses of intramuscular fat and lipid composition were carried out on raw and grilled longissimus muscles following different storage intervals. Dietary inclusion of linolenic acid by linseed oil feeding effectively increased the long‐chain n‐3 fatty acids, whereas in the olive oil group the oleic acid in pork was higher. Mean total lipid ranged from 1.8 to 2.3% for raw and from 2.6 to 3.5% for grilled pork chops. The relative proportions of lauric acid, stearic acid and oleic acid significantly increased with storage time, while the percentages of linoleic, arachidonic, eicosapentaenoic acid and the sum of polyunsaturated fatty acids, especially n‐6 fatty acids, were decreased. Compared with raw muscle, grilling affected the relative fatty acid profile only slightly. Related to the original weight, storage and grilling increased the total fatty acid contents and the sum of saturated, monounsaturated, n‐6 and n‐3 fatty acids of loin chops, as a result of water losses.

Proximate, amino acid, fatty acid and mineral composition of raw and cooked camel (Camelus dromedarius) meat

“…These results are consistent with those obtained for the same amino acids in beef (Greenwood et al, 1951), pork and lamb cuts (Schweigert et al, 1949). The literature mainly describes the fatty acid composition of fresh meat from meat producing animals (Nuernberg et al, 2006). The effect of cooking on fatty acid composition of meat has been reported with contradictory results due to different animal species, meat cuts, cooking methods and temperatures ( Janicki and Appledorf, 1974;Ono et al, 1985;Slover et al, 1987;Smith et al, 1989;Heymann et al, 1990;Zirpin and Rhee, 1990;Scheeder et al, 2001, Sarries et al, 2009, Gerber et al, 2009.…”

The effects of kaolin, bentonite and zeolite dietary supplementation on broiler chickens meat quality during storage

“…Meat color is regarded as an indicator for evaluating meat quality in broilers which myoglobin level, type of muscle, pH, as well as broiler age at slaughter are effective factors on it. 22 In this experiment, addition of silicate minerals to broiler dietary were effective in improving meat quality characteristics during storage (Figure 1 and 2). It reported that there is a reverse relation between the amount of dietary protein and level of intramuscular fat; further, a direct positive relation seen between dietary energy level and the amount of intramuscular fat indicating that the more intramuscular fat much higher lipid oxidation.…”

“…It reported that there is a reverse relation between the amount of dietary protein and level of intramuscular fat; further, a direct positive relation seen between dietary energy level and the amount of intramuscular fat indicating that the more intramuscular fat much higher lipid oxidation. 22,23 Our previous studies revealed that adding silicate minerals in broiler dietary may lead to a significant increase in the protein digestibility; while, it showed no significant effect on energy digestibility. 24 Moreover, inclusion silicate minerals to diets may increase meat protein amount and reduce intramuscular fat and abdominal fat in broilers chickens.…”

Composition of subcutaneous adipose tissue of dry-cured pork forelegs as affected by desalting and boiling: The effects of vacuum-packaging

“…Decreases in TBA values have also been observed in meat lipids after the culinary treatment of the pieces of dry-cured forelegs (Cobos et al, 2008), after boiling beef muscles (Badiani et al, 2002) and after grilling pork muscles (Nuernberg et al, 2006). The explanation of these results might be the degradation or denaturation of aldehydes that make the TBA-reactive substances less assessable for measurement (Nuernberg et al, 2006).…”