Dipartimento di Scienze degli Alimenti, Alma Mater Studiorum-Università di Bologna, Viale G Fanin 40, 40127 Bologna, Italy.
Meat Sci. 2011 Jun;88(2):271-9. doi: 10.1016/j.meatsci.2010.12.034. Epub 2011 Jan 9.
The aim of this research work was to evaluate the oxidative stability of pork meat lipids as related to dietary supplementation with high-oleic sunflower oil (HOSO) and/or α-tocopheryl acetate (VE), as well as the influence of storage conditions. Four different diets (control; HOSO; VE; HOSO+VE), were fed to swines until slaughtering. Meat slices were packed in vessels with transparent shrink film and exposed to white fluorescent light for 3 days at 8 °C. HOSO supplementation increased oleic acid content of pork meat. The highest levels of peroxide value (PV) and cholesterol oxidation products (COPs) were detected in the control group, whereas HOSO-enriched diets displayed the highest thiobarbituric reactive substance (TBARs) content. After storage under light exposure, pork meat slices exhibited a decrease of PV, which resulted in an increasing trend of TBARs and COPs. Feeding enrichment with both HOSO and vitamin E can be, therefore, used as an appropriate supplementation strategy to produce pork meat with a suitable oxidative stability.
本研究旨在评估日粮添加高油酸葵花籽油（HOSO）和/或α-生育酚乙酸酯（VE）对猪肉脂质氧化稳定性的影响，以及贮藏条件的影响。将四种不同的日粮（对照、HOSO、VE、HOSO+VE）喂给猪，直到屠宰。将肉片包装在带有透明收缩膜的容器中，并在 8°C 的白色荧光灯下暴露 3 天。HOSO 补充剂增加了猪肉中的油酸含量。在对照组中检测到最高的过氧化物值（PV）和胆固醇氧化产物（COPs）水平，而富含 HOSO 的饮食则显示出最高的硫代巴比妥酸反应物质（TBARs）含量。在光照下贮藏后，猪肉片的 PV 值下降，TBARs 和 COPs 值呈上升趋势。因此，用 HOSO 和维生素 E 同时进行强化饲养可以作为一种适当的补充策略，生产出具有适当氧化稳定性的猪肉。
