ORIGINAL PAPER
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
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
Publication 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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