Diet with linseed oil and organic selenium yields low n‐6/n‐3 ratio pork Semimembranosus meat with unchanged volatile compound profiles. (30th March 2018)

• Record Type: Journal Article
• Authors: Wojtasik‐Kalinowska, Iwona; Guzek, Dominika; Górska‐Horczyczak, Elżbieta; Brodowska, Marta; Sun, Da‐Wen; Wierzbicka, Agnieszka
• Is Part Of: International journal of food science & technology. Volume 53:Number 8(2018)
• Page Start: 1838
• Page End: 1846
• Publication Date: 2018-03-30
• Subjects: Bioactive compound -- fatty acid composition -- n‐6/n‐3 ratio -- pork -- volatile compound content; Food industry and trade -- Periodicals; 664
• DOI: 10.1111/ijfs.13763
• Languages: English
• ISSNs: 0950-5423

Abstract

Summary: The aim of this was to improve n‐6/n‐3 ratio without affecting the volatile compounds profiles of pork. Different feeding strategies were designed for 60 Polish Landrace pigs with the goal to enhance the health attributes of Polish pork. Composition, colour, hardness, fatty acid contents and volatile compound profiles of the semimembranosus muscles were determined. Results showed that with the basic diet with the addition 3% of linseed oil, 100 mg kg −1 of vitamin E and 1 mg kg −1 of organic selenium, the level of polyunsaturated fatty acids (PUFA) in the meat samples was increased by 26% ( P ≤ 0.05) as compared to the control. Principal component analysis (PCA) demonstrated that the aroma profile of semimembranosus muscles from pigs fed with the diet supplemented with 3% of linseed oil and 1 mg kg −1 of organic selenium was close to that of control. Results demonstrated that healthy functional meats could be produced by designing feeding strategies. Abstract : The effect of different feeding strategies of pigs on composition, colour, hardness, fatty acids content and volatile compounds profiles. It was shown that addition to pigs' feed linseed oil and organic selenium caused low value of PUFA n‐6/n‐3 ratio without chaanging of volatile compounds profile.