Teye G A, Wood J D, Whittington F M, Stewart A, Sheard P R
Division of Farm Animal Science, School of Clinical Veterinary Science, University of Bristol, Langford, Bristol BS40 5DU, United Kingdom; Department of Animal Science, University for Development Studies, Tamale, Box 1882, Tamale, Ghana.
Meat Sci. 2006 May;73(1):166-77. doi: 10.1016/j.meatsci.2005.11.011. Epub 2006 Jan 19.
Palm kernel oil (PKO) and palm oil (PO) are used in tropical countries as cheaper substitutes for conventional feed sources such as soya bean oil (SBO) but little is known about their effects on meat quality. This study, therefore, evaluated the effects of these three dietary oils on the fatty acid composition (FA) of pork fat and the qualities of belly bacon and frankfurter sausage. The 3×2 factorial design also included high and low dietary protein. Total cooking loss, water loss and fat losses were determined in frankfurter sausages at chopping temperatures from 2 to 24°C. PKO resulted in a poor P:S ratio (0.34) and a relatively hard fat (slip point 32.8°C), but resulted in bacon with a higher tensile cohesive force and more high quality slices, judged subjectively. PO had a fatty acid composition closer to the SBO control, a better P:S ratio than PKO (0.48) and softer fat. There was a trend for total cooking losses and fat losses to be higher in PKO compared with PO and SBO at all chopping temperatures, suggesting that the firmest, most saturated fat (PKO) was least suitable for frankfurter production. The low protein diet increased the concentration of saturated fatty acids and increased fat firmness but its effect on fatty acid composition and other properties were less marked than those of oil type.
在热带国家，棕榈仁油（PKO）和棕榈油（PO）被用作大豆油（SBO）等传统饲料来源的廉价替代品，但人们对它们对肉质的影响知之甚少。因此，本研究评估了这三种日粮油对猪脂肪脂肪酸组成（FA）以及五花肉培根和法兰克福香肠品质的影响。3×2析因设计还包括高、低日粮蛋白质。在2至24°C的切碎温度下测定了法兰克福香肠的总烹饪损失、水分损失和脂肪损失。PKO导致磷：硫比例较差（0.34）和脂肪相对较硬（熔点32.8°C），但主观判断其制成的培根具有更高的拉伸内聚力和更多高质量切片。PO的脂肪酸组成更接近SBO对照组，磷：硫比例比PKO更好（0.48）且脂肪更软。在所有切碎温度下，PKO组的总烹饪损失和脂肪损失均有高于PO组和SBO组的趋势，这表明最硬、饱和度最高的脂肪（PKO）最不适合用于生产法兰克福香肠。低蛋白日粮增加了饱和脂肪酸的浓度并提高了脂肪硬度，但其对脂肪酸组成和其他特性的影响不如油的类型明显。
