Abstract
The aim of this study was to determine the effects of pig fodder supplementation on lipid oxidation of Longissimus dorsi (L. dorsi ) after frozen storage at -20 °C ± 1 °C for nine months. Fodder additives included 3% linseed oil (L1) or 3% linseed oil and antioxidants containing 100 mg vitamin E/kg and 1 mg organic selenium/kg (L2). The oxidation processes were evaluated by measuring thiobarbituric acid reactive substances (TBARS) and analyses of a profile of volatile organic compounds (VOC). The VOC were determined using an electronic nose based on ultra-fast gas chromatography. The level of TBARS for diets was 1.88 ± 0.52 to 2.30 ± 1.10 mg malondialdehyde/kg of meat. The results indicated that the diet of pigs from L1 and L2 groups had no impact on the TBARS value of L. dorsi pork frozen for nine months. On the other hand, aldehydes, which are regarded as compounds characteristic of oxidation processes, were identified in all samples. Volatile aldehydes contributed approximately 10%, 12%, and 15% of total detected volatiles for L2, L1, and the control group, respectively. Moreover, the data showed that propanal and benzeneacetaldehyde were at the same level, regardless of the animal’s diet, which is in accordance with the TBARS level. These volatile aldehydes resulted from the oxidation of polyunsaturated fatty acids (PUFAs) and may be considered indicators of lipid oxidation for meat enriched with PUFAs. The results show that supplementation of the pigs’ diet with linseed oil (L1 group), which is a source of PUFAs, is recommended for meat intended for long-term freezing storage. However, supplementation with antioxidants is unnecessary, because it has no effect on lipid oxidation of L. dorsi pork after long-term freezing storage. Keywords : Animal’s diet, frozen storage, lipid oxidation, volatile organic compounds
Highlights
Frozen storage is a widely used method of preserving meat and meat products for individual consumers and industries as it prolongs shelf life
The results revealed the appearance of polyunsaturated fatty acids (PUFAs) decomposition products expressed as malondialdehyde in all experimental groups
The impact of the addition of PUFAs or PUFAs and vitamin E and selenium on the animal fodder on lipid oxidation was insignificant at the defined fat level, exceeding 3% (Table 1)
Summary
Frozen storage is a widely used method of preserving meat and meat products for individual consumers and industries as it prolongs shelf life. Swine feeding has been formulated with the addition of PUFAs, especially the n-3 series, to provide its higher concentration in meat It is nutritionally desirable because of human health benefits (Kouba & Mourot, 2011; Dugan et al, 2015), but implies increased susceptibility to oxidative processes (Sheard et al, 2000; Wojtasik-Kalinowska et al, 2016). The standard content in antioxidants is low in commercial pork (Reig & Toldra, 1998) For this reason, it is necessary to supplement animal diets with antioxidant agents, such as polyphenol extracts, antioxidant vitamins and minerals, to reduce lipid oxidation in the resulting meat, especially in meat with a high content of PUFAs (O’Grady et al, 2001; Swigert et al, 2004; Descalzo et al, 2005; Lahucky et al, 2010).
Sign-in/Register to view highlights & summary Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
