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Dietary linseed oil supplemented with organic selenium improved the fatty acid nutritional profile, muscular selenium deposition, water retention, and tenderness of fresh pork

Author:
Jiang, Jiang, Tang, Xinyue, Xue, Yan, Lin, Gang, Xiong, Youling L.
Source:
Meat science 2017 v.131 pp. 99-106
ISSN:
0309-1740
Subject:
antioxidants, crossbreds, diet, drip loss, enzyme activity, fatty acid composition, food storage, linseed oil, lipid peroxidation, meat tenderness, nutrient content, omega-3 fatty acids, oxidation, oxidative stability, pork, selenium, sodium selenite, soybean oil, soybeans, swine, swine feeding, thiobarbituric acid-reactive substances, water holding capacity, yeasts
Abstract:
Cross-bred pigs were fed a control diet (with 0.3ppm sodium selenite and 1.5% soybean oil) or organic selenium diets (0.3ppm Se-Yeast with 1.5% soybean or linseed oil) to investigate nutrient supplement effects on meat quality and oxidative stability. The organic selenium diets increased muscular selenium content up to 54%, and linseed oil increased n-3 fatty acids two-fold while lowering the n-6/n-3 fatty acid ratio from 13.9 to 5.9 over the selenite control diet (P<0.05). Organic selenium yeast treatments with linseed oil reduced pork drip loss by 58–74% when compared with diets with soybean oil. Lightness of fresh pork was slightly less for organic selenium groups than inorganic (P<0.05), but redness was mostly similar. Lipid oxidation (TBARS) and protein oxidation (sulfhydryl) during meat storage (4°C up to 6days) showed no appreciable difference (P>0.05) between diets, in agreement with the lack of notable difference in endogenous antioxidant enzyme activity between these meat groups.
Agid:
5667416