Haak L, Raes K, Van Dyck S, De Smet S
Laboratory for Animal Nutrition and Animal Product Quality, Department of Animal Production, Faculty of Bioscience Engineering, Ghent University, Proefhoevestraat 10, 9090 Melle, Belgium.
Meat Sci. 2008 Mar;78(3):239-47. doi: 10.1016/j.meatsci.2007.06.005. Epub 2007 Jun 29.
The effect of a 2% dietary administration to pigs of oxidized linseed oil (targeted level of 150mEq.O(2)/kg oil after heating at 50°C and exposure to air for 3-4 days following addition of 10ppm CuSO(4)), either or not in combination with antioxidants, on the oxidative stability of raw and cooked pork during illuminated chill storage was assessed. The antioxidant treatments were: 40ppm α-tocopheryl acetate, 40ppm rosemary extract, 40ppm rosemary extract+2ppm gallic acid, and 40ppm α-tocopheryl acetate+40ppm rosemary extract. A total of 20ppm of α-tocopheryl acetate (ATA) was added to all diets in order to meet the physiological requirement of the animals. The antioxidant treatments did not exert any effect on colour and protein oxidation. Lipid oxidation was only decreased by dietary ATA when comparing the ATA supplemented groups combined versus a control treatment group for raw but not for cooked meat. This was due to a higher content of α-tocopherol in the meat and subcutaneous fat. The lipid oxidation results suggested a lack of antioxidant effect for the rosemary extract. No evidence for a synergistic effect of the antioxidant combinations was observed.
评估了在猪的日粮中添加2%氧化亚麻籽油（在50°C加热并添加10ppm硫酸铜后暴露于空气中3 - 4天，目标氧化水平为150mEq.O(2)/kg油），无论是否与抗氧化剂组合，对生猪肉和熟猪肉在光照冷藏期间氧化稳定性的影响。抗氧化剂处理组包括：40ppm醋酸生育酚、40ppm迷迭香提取物、40ppm迷迭香提取物 + 2ppm没食子酸，以及40ppm醋酸生育酚 + 40ppm迷迭香提取物。为满足动物的生理需求，在所有日粮中添加了总计20ppm的醋酸生育酚（ATA）。抗氧化剂处理对颜色和蛋白质氧化没有任何影响。在比较添加ATA的组合组与对照处理组时，仅日粮中的ATA降低了生肉而非熟肉的脂质氧化。这是由于肉和皮下脂肪中生育酚含量较高。脂质氧化结果表明迷迭香提取物缺乏抗氧化作用。未观察到抗氧化剂组合的协同作用证据。
