Effects of dietary α-linolenic acid on the fatty acid composition, storage stability and sensory characteristics of pork loin

Ahn, Dong U.; Lutz, S.; Sim, J. S.

doi:10.1016/s0309-1740(96)00001-0

Cited by 73 publications

(40 citation statements)

References 18 publications

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“…The reason for these differences is unclear. In the present and other long-term feeding experiments (Cunnane et al 1990;Ahn et al, 1996), dietary amounts of ALA probably resulted in greater ALA and EPA tissue concentrations, indicating a competitive exclusion of DHA from tissue lipids, particularly from phospholipids, which normally contain only small amounts of ALA (Enser et al, 2000). In addition, genotype affects the conversion rate of ALA to EPA and DPA and DHA, which is greater for Large White pigs relative to the crossbreds, as was recently reported by Kloareg et al (2007).…”

Section: Effects Of Diet On Green Ham Fatty Acid Compositionsupporting

confidence: 73%

“…Consequently, in the trimmed fat of pigs fed the control diet, the n-6:n-3 PUFA ratio value was 12 and the n-6:n-3 PUFA ratio of the trimmed fat of pigs fed the linseed diet was approximately 2.5. In several studies in light pigs (110.0 ± 10 kg of BW; Cunnane et al, 1990;Ahn et al, 1996), the DHA content in adipose tissue was not affected by Table 4. Effects of diet (control diet: 2.5% sunflower oil; linseed diet: 5% extruded linseed) on fatty acid composition (g/100 g of fatty acids) of semimembranosus muscle and of subcutaneous adipose tissue of dry-cured ham Means in the same row without common superscripts differ (P < 0.05).…”

Section: Effects Of Diet On Green Ham Fatty Acid Compositionmentioning

confidence: 89%

“…7 The percentage of n-3 PUFA is the sum of C18:3, C20:3, C20:5, C22:5, and C22:6. a greater amount of ALA in the diet, which agrees with our results. Cunnane et al (1990; 5% of dietary linseed supplementation) and Ahn et al (1996;1.5 to 3.5% of ALA dietary supplementation) reported increased concentrations of ALA and EPA, but not of DHA, in subcutaneous adipose tissue. In contrast with our results, Romans et al (1995) observed an increase in the quantities of DHA (approximately +200%) in the inner and outer layers of subcutaneous adipose tissue in light pigs fed diets with linseed at 15% (3.5% ALA) for different lengths of time (7, 14, 21, or 28 d).…”

Section: Effects Of Diet On Green Ham Fatty Acid Compositionmentioning

confidence: 95%

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Omega-3 polyunsaturated fatty acid from extruded linseed influences the fatty acid composition and sensory characteristics of dry-cured ham from heavy pigs1

Musella

Cannata

Rossi

et al. 2009

Journal of Animal Science

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Twenty-four barrows (78.1 ± 1.7 kg of initial BW) were fed a control diet (2.5% sunflower oil) or an experimental diet containing 5% whole extruded linseed. Both diets were supplemented with 170 mg of vitamin E/kg of feed. At slaughter (160 ± 9.2 kg of BW), 6 hams were collected per group and delivered to Stazione Sperimentale per l'Industria delle Conserve Alimentari of Parma for seasoning. There was no effect (P > 0.05) of diet on the physicochemical characteristics of dry-cured ham. The linseed diet increased (P < 0.05) the content of n-3 PUFA in trimmed fat (green ham), semimembranosus muscle, subcutaneous adipose tissue, and the whole slice (dry-cured ham).Moreover, there was a decrease in the n-6:n-3 PUFA ratio from 12 to 3 in all of those tissues. In contrast, the greater α-linolenic acid content in linseed caused an increase in the iodine value of green hams to a value that is not accepted by the Parma Ham Consortium. A sensory consumer test indicated that linseed-enriched dry-cured ham had the least acceptance score for odor, taste, and overall acceptability descriptors. These data suggest that the use of extruded linseed for pig feed is an acceptable way to improve the nutritional quality of long-cured pork products but could be limited by negative effects on the sensory characteristics of dry-cured ham.

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Section: Effects Of Diet On Green Ham Fatty Acid Compositionsupporting

confidence: 73%

Section: Effects Of Diet On Green Ham Fatty Acid Compositionmentioning

confidence: 89%

Section: Effects Of Diet On Green Ham Fatty Acid Compositionmentioning

confidence: 95%

See 1 more Smart Citation

Omega-3 polyunsaturated fatty acid from extruded linseed influences the fatty acid composition and sensory characteristics of dry-cured ham from heavy pigs1

Musella

Cannata

Rossi

et al. 2009

Journal of Animal Science

View full text Add to dashboard Cite

show abstract

“…Other researchers found a higher total n-3 PUFA concentration in muscle phospholipids of animals fed a diet high in C18:3 n-3 (Ahn et al, 1996;Specht-Overholt et al, 1997), and increasing levels of C18:3 n-3, which were responsible mainly for a higher total n-3 PUFA. A diet with a higher C18:3 n-3 content led to increased amounts of certain fatty acids of the n-3 pathway, especially eicosapentaenoic acid (EPA) (C20:5 n-3) and C22:5 n-3, although not docosahexaenoic acid (DHA) (C22:6 n-3).…”

Section: Resultsmentioning

confidence: 85%

Carcass properties, chemical content and fatty acid composition of the <i>musculus longissimus</i> of different pig genotypes

et al. 2013

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________________________________________________________________________________ AbstractThe aim of this study was to examine carcass properties and variability in chemical content and fatty acid composition in the musculus longissimus lumborum et thoracis (MLLT) of different genotypes of pigs. Of 36 male castrated animals used in the trial, 24 were from two strains of Mangalitsa pigs (12 Swallowbellied (SBM) and 12 White (WM)), while 12 were of the Swedish Landrace (SL) breed (the most abundant meat/fattening breed in Serbia). The warm and cold carcass weights at slaughter were significantly higher in the WM and SL compared with the SBM. Results showed differences in warm and cold carcass dressing percentage between the groups. The SBM had significant lower values than WM and SL pigs. The total fat content was higher in WM and SBM pigs than SL pigs. The SL pigs had a significant higher percentage of water in their MLLT than the SBM and WM pigs. The representative of pig meat breeds, SL, contained significantly less cholesterol in its MLLT compared with the SBM and WM (-15.23% and -15.84%). However, differences in the content of saturated and unsaturated fatty acids were more expressed and distinct. A higher percentage of saturated fatty acids (SFA) and polyunsaturated fatty acids (PUFA) were present in MLTT originating from SL pigs compared with the two Mangalitsa strains. The total monounsaturated fatty acids (MUFA) content was higher in SBM and WM than in SL pigs. The alpha linolenic acid concentration (C18:3 n-3) was significantly higher in SBM than in WM and SL pigs. ________________________________________________________________________________

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“…Ahn et al (1996) reported that pork from pigs fed diets rich in linolenic acid had an increased oxidation value, as measured by the presence of thiobarbituric acid, which resulted in detrimental effects on the acceptability of cooked pork loins held for 2 d at 4°C. As pork from pigs fed high levels of ESB contained higher levels of linoleic acid than linolenic acid, oxidation may not be a serious concern as linoleic acid is much less prone to oxidation than linolenic acid (Ahn et al 1996). Wood and Enser (1997) suggested that dietary inclusion of antioxidants, such as vitamin E, may partially overcome the increased risk of oxidation in pork containing high levels of PUFA.…”

Section: Fatty Acidsmentioning

confidence: 99%

Growth performance, carcass quality, meat quality and fatty acid composition of pigs fed diets

Lunen¹,

Hurnik²,

Jebelian³

2003

Can. J. Anim. Sci.

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Van Lunen, T. A., Hurnik, D. and Jebelian, V. 2003. Growth performance, carcass quality, meat quality and fatty acid composition of pigs fed diets containing extruded soybeans. Can. J. Anim. Sci. 83: 45-52. Two hundred gilts and 200 barrows, housed within sex in pens of 25, were randomly allotted to two replications of four dietary treatments to determine the effects of incorporating 30, 20, 10 or 0% extruded soybeans (ESB), displacing a commercial protein supplement, in barley-based grower and finisher diets for pigs. Growth, feed intake and carcass quality of the pigs, and meat quality and fatty acid composition of the pork from a random subset of the pigs on test were determined. No sex × diet interactions were observed. ESB inclusion rate had no effect on growth rate; however, per-pen feed consumption decreased numerically with increasing ESB resulting in an improvement in feed efficiency. The 30% ESB inclusion rate increased carcass fat content (P < 0.05) compared with the control, whereas lean content was unaffected. Meat colour and marbling score were similar across all treatments whereas fat and lean firmness was reduced by the 30% ESB inclusion rate (P < 0.05) compared with all other treatments. Increasing ESB in the diet altered the fatty acid content of the pork by decreasing the amount of short-chain saturated and monounsaturated fatty acids and increasing the amount of long-chain polyunsaturated fatty acids (PUFA). The results of this study indicate that ESB can be used as the sole source of supplemental protein in barley-based diets for pigs with no detrimental effects on performance and minimal negative effects on carcass and meat quality. Alteration of fatty acid content of pork from feeding ESB has both positive and negative implications for consumer acceptance by increasing PUFA content while concomitantly increasing the risk of premature oxidation. Dans cette optique, ils ont déterminé la croissance, la prise alimentaire et la qualité de la carcasse des animaux d'un sous-échantillon ainsi que la qualité de leur viande et sa composition en acides gras. Aucune interaction n'a été relevée entre le sexe et le régime. La proportion de soja extrudé n'agit pas sur le taux de croissance, mais en augmentant la quantité de soja extrudé dans la ration, on note un recul numérique de la consommation par enclos, signe qu'il y a amélioration de l'indice de consommation. La ration contenant 30 % de soja extrudé entraîne une hausse de la quantité de gras dans la carcasse (P < 0,05) comparativement au groupe témoin, sans que la proportion de viande maigre en soit affectée. La couleur de la viande et le persillé restent les mêmes, quel que soit le traitement, mais l'addition de 30 % de soja extrudé à la ration réduit la fermeté des tissus adipeux et musculaires (P < 0.05), comparativement aux autres traitements. La composition en acides gras de la viande se transforme à mesure que la quantité de soja extrudé augmente dans la ration. En effet, on remarque une baisse de la concentration d'acides gras saturés et m...

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Effects of dietary α-linolenic acid on the fatty acid composition, storage stability and sensory characteristics of pork loin

Cited by 73 publications

References 18 publications

Omega-3 polyunsaturated fatty acid from extruded linseed influences the fatty acid composition and sensory characteristics of dry-cured ham from heavy pigs1

Omega-3 polyunsaturated fatty acid from extruded linseed influences the fatty acid composition and sensory characteristics of dry-cured ham from heavy pigs1

Carcass properties, chemical content and fatty acid composition of the <i>musculus longissimus</i> of different pig genotypes

Growth performance, carcass quality, meat quality and fatty acid composition of pigs fed diets

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