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ICV
ORIGINAL PAPER
 
CC-BY 4.0
 
 

The effect of sex and dietary antioxidants β-carotene, vitamins C and E in a CLA-enriched diet on the lipid profile and oxidative stability of pork meat

M. Pieszka 1  ,  
P. Paściak 2,  
A. Janik 1,  
T. Barowicz 1,  
D. Wojtysiak 3,  
 
1
National Research Institute of Animal Production, Department of Nutrition and Feed Science, Krakowska 1, 32-083 Balice, Poland
2
Ecopig, 42-510 Wojkowice Kościelne 28, Poland
3
Agricultural University of Cracow, Department of Anatomy, Al. Mickiewicza 24/28, 30-059 Kraków, Poland
4
Agricultural University of Cracow, Department of Animal Products Technology, Balicka 122, 31-149 Kraków, Poland
J. Anim. Feed Sci. 2006;15(1):37–45
Publish date: 2006-01-06
KEYWORDS
ABSTRACT
Fifty Polish Large White growing pigs were randomly divided into 5 groups (5 gilts and 5 barrows in each group) and fattened from 50 to 105 kg body weight. The experimental factors were gender and addition of vitamins C, E and β-carotene to the diets. All diets were supplemented with 0.5% CLA. Polyunsaturated fatty acids (PUFA) were observed to decrease in pigs receiving combined vitamins C, E and β-carotene compared with pigs receiving a single supplement of β-carotene (P<0.05). In gilts the level of saturated fatty acids (SFA) was significantly lower and the content of unsaturated fatty acids (UFA) and PUFA was significantly higher than in barrows (P<0.01). A high significant difference (P<0.01) was also found between gilts and barrows in the PUFA/SFA ratio. The CLA concentration was significantly higher in gilts than in barrows (P<0.05). Highly significant sex-dependent differences were found in the content of crude fat, which was significantly lower (P<0.01) in gilts than in barrows. The pH of meat 24 h post-mortem was 5.44 in gilts and 5.55 in barrows (P<0.01). Yellowness (b*) was found to decrease in all experimental groups compared with the control group (P<0.01). There was a tendency towards a lower concentration of tiobarbituric acid reactive substances (TBARS) after 3-month storage of frozen meat in the group receiving supplemental vitamin E and combined vitamins C, E and β-carotene compared with the group receiving β-carotene alone (P<0.05). The vitamin supplements caused significant changes in the vitamin E content of meat (P<0.01): the highest concentration (3.06 μg/g) was found in fatteners supplemented with combined vitamins E, C and β-carotene. The vitamin supplements, including β-carotene, exerted no influence on the vitamin A concentration in meat. No significant interaction between gender and the studied supplements was found.
CORRESPONDING AUTHOR
M. Pieszka   
National Research Institute of Animal Production, Department of Nutrition and Feed Science, Krakowska 1, 32-083 Balice, Poland
 
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5. The influence of dietary lysine restriction during the finishing period on growth performance and carcass, meat, and fat characteristics of barrows and gilts intended for dry-cured ham production1
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ISSN:1230-1388