The Effect of PUFA-Rich Plant Oils and Bioactive Compounds Supplementation in Pig Diet on Color Parameters and Myoglobin Status in Long-Frozen Pork Meat

• Published in: Molecules (Basel, Switzerland) Switzerland), 2018-04, Vol.23 (5), p.1005
• Main Authors: Pogorzelska-Nowicka, Ewelina, Godziszewska, Jolanta, Horbańczuk, Jarosław O, Atanasov, Atanas G, Wierzbicka, Agnieszka
• Format: Article
• Language: English
• Subjects: Animal Feed; Animal Nutritional Physiological Phenomena; Animals; Antioxidants; Bioactive compounds; Biological activity; Brassica napus; Color; Diet; Dietary Supplements; Fatty Acids, Unsaturated - administration & dosage; Fatty Acids, Unsaturated - pharmacology; Freezing; freezing storage; Linseed oil; Linseed Oil - chemistry; Meat; meat color; Muscles; Myoglobin - analysis; Myoglobins; Oils & fats; Oilseeds; Plant Oils - chemistry; Polyunsaturated fatty acids; Pork; PUFA-rich oils; Rapeseed; Rapeseed oil; Rapeseed Oil - chemistry; Red Meat - analysis; Refrigeration; Selenium; Selenium - administration & dosage; Selenium - pharmacology; Swine; Tocopherol; Vitamin E; Vitamin E - administration & dosage; Vitamin E - pharmacology
• ISSN: 1420-3049; 1420-3049
• DOI: 10.3390/molecules23051005

The study evaluated the effect of pig diet supplementation with rapeseed or linseed oil, and vitamin E or selenium, or both vitamin E and selenium on color parameters and myoglobin content of pork muscle after long-term freezing storage during nine months. The influence of the type of the bioactive compounds added to pig diet on the content of myoglobin or oxymyoglobin, metmyoglobin and deoksymyoglobin in m. was also assessed. The results indicate that the presence of oils rich in polyunsaturated fatty acids (PUFA) in pig diet improves the color of pork meat. Supplementation of dietary plant oils or dietary oils with antioxidants tended to increase significantly the concentration of oxymyoglobin and decrease the concentration of metmyoglobin in meat compared to the control group. The highest content of oxymyoglobin was observed in meat obtained from pigs fed diets with linseed oil. The best color scores (highest a* parameter) was noted for rapeseed oil group (with no addition of antioxidants). In conclusion, the addition of antioxidants to pigs’ forage supplemented with PUFA-rich oils is not recommended in order to improve color of long-term frozen pork.