Fatty Acid Profile and α-Tocopherol Content of Porcine Muscle During Oxidative Changes

Abstract

Polyunsaturated fatty acids (PUFA) especially n-3 PUFA are important components of healthy human diets but these fatty acids are very susceptible to oxidation. Lipid peroxidation has been implicated as contributor to many pathological processes in humans (Byers, 1993). It is well established that tissue vitamin E (α-tocopherol; AT) protects lipid against peroxidation in vivo and in vitro. During lipid oxidation, vitamin E supplies are depleted and there are health benefits from higher intakes of the vitamin. In this study, changes in fatty acid composition and AT content of pig muscle during-oxidation were examined.Twenty four Large White x Landrace pigs were individually fed, from 50 to 90 kg LW, either a control (CD) diet (containing palm oil) or a diet based on full-fat rapeseed (FFR; 250 g/kg) (diet FRD) with varying levels of α-tocopheryl acetate (ATA) (0, 200 and 500 mg/kg diet for FRD0, FRD200 and FRD500 respectively). Diets were isonitrogenous and isocaloric.