Abstract
Two groups of finishing borrows (final crossbreeds of (Polish Landrace(maternal) × Large White Breed) × Pietrain(paternal)) were fed a commercial feed (control group CG) enriched with either rapeseed oil or humus-containing mineral preparation (experimental group EG). Samples of tissue fat extracted from Semimembranous muscle contained an average of 12.95 mg/g cholesterol (CG) and 13.14 mg/g (EG). Used feed supplementation had significant effect on the inhibition of cholesterol oxidation process in pork. Sum of cholesterol oxidation products was lower in raw material of pigs fed enriched diet than in those fed only commercial diet. Additionally, cholesterol contained in raw material of finishers fed experimental diet was less susceptible to oxidation during storage. Results showed that samples of EG contain significantly (p ≤ 0.05) less of such compounds as: 7α-hydroxycholesterol, 7β-hydroxycholesterol, 5,6α-epoxycholesterol, 5,6β-epoxycholesterol, 20α-hydroxycholesterol and cholestantriol in comparison with the control group. Results highlight the potential of using rapeseed oil and humus-containing mineral preparation to prevent cholesterol oxidation of pork.
Highlights
The modern consumer, aware of the relationship between eating habits and health, more and more attention directed at the safety, nutritional and dietary value of purchased food
Food modifications related to increase the health benefits of its consumption depend on increasing the content of nutritionally desirable ingredients and reducing those that may have a negative effect on human health and well-being [1]
The diet of experimental group was enriched in Humokarbowit® and rapeseed oil (10 g kg−1 added in second phase of fattening)
Summary
The modern consumer, aware of the relationship between eating habits and health, more and more attention directed at the safety, nutritional and dietary value of purchased food. Producers of foodstuffs to meet the expectations of consumers, they are forced to look for methods of food production with the desired properties, corresponding to the nutritional recommendations, while maintaining the health safety throughout the whole production chain. Much attention is paid to the compounds accompanying the lipids of food of animal origin— cholesterol and its derivatives. Most of total cholesterol contained in the human body, as well as in animal body, is endogenous, mainly synthesized by the liver, but some is absorbed from dietary sources [3].
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