Waszkiewicz-Robak Bożena, Szterk Arkadiusz, Rogalski Mateusz, Rambuszek Michał, Kruk Monika, Rokowska Ewelina
Department of Functional, Organic Food and Commodities, Warsaw University of Life Sciences &#; SGGW, Poland.
Acta Sci Pol Technol Aliment. 2015 Apr-Jun;14(2):153-163. doi: 10.17306/J.AFS.2015.2.17.
The research aimed to assess the nutritional value of raw pork meat obtained from pigs on the feed containing different types of used fat.
Meat was obtained from pigs fed in 4 experimental groups, from which groups A and B were given the mixture of rapeseed oil and linseed oil in the ratio of 1:2.5 or 2.3:1:0.2 (lard) as the source of fat. In group C, animals were given the mixture of rapeseed oil (1 part), fish oil (cod-liver oil; 2 parts) and lard (0.5 part), whereas group D obtained the mixture of linseed oil in the same ratio as in group B (2.5 parts), but combined with cod-liver oil (1 part). Meat collected for the research was evaluated and underwent chemical analyses in order to determine its nutritional value. The contents of moisture, protein, fat and ash were determined according to the AOAC methods. The carbohydrate content in various samples was determined by subtracting the sum of moisture, protein, ash and fat content from 100. Energy value (EV) was calculated using Atwater factors. The fatty acids content were analysed in homogenized samples using Folch method. Methyl esters of fatty acids were separated by gas chromatography on GC Trace Ultra THERMO company equipped with a RT 2560 RESTEC capillary column (100 m × 0.25 mm × 0.2 μm) with helium as a carrier gas. Result. The modification of the source of fat in pigs feed did not influence the content of protein and total minerals (ash), whereas it significantly influenced the content of fat and moisture. It has been stated that the use of different fat type in pigs feed, contributed to receiving the meat with modified profile of fatty acids. Higher fatty acids of the n-3 was observed in groups B and D (treated with the mixture of oils with a predominance of linseed oil). The fat from the meat of these groups contain less of n-6 and n-9 fatty acid, which improved the quality indicator of the fat expressed as the ratio of n-6 / n-3. Meat obtained from animals of the groups contained significantly less MUFA, and comparable content UFA and SFA. The meat from all experimental groups the ratio of polyunsaturated fatty acids (PUFA), saturated fatty acids (SFA) remained at a similar level and was 0.5:0.6. Conclusions. The modification of the source of fat in pigs feed did not influence the content of protein and total minerals (ash), whereas it significantly influenced the content of fat and moisture. A different source of fat in pigs feed did not influence the content of fat, saturated fatty acids (SFA) and UFA (unsatur.
nd. The research aimed to assess the nutritional value of raw pork meat obtained from pigs on the feed containing different types of used fat. Material and methods. Meat was obtained from pigs fed in 4 experimental groups, from which groups A and B were given the mixture of rapeseed oil and linseed oil in the ratio of 1:2.5 or 2.3:1:0.2 (lard) as the source of fat. In group C, animals were given the mixture of rapeseed oil (1 part), fish oil (cod-liver oil; 2 parts) and lard (0.5 part), whereas group D obtained the mixture of linseed oil in the same ratio as in group B (2.5 parts), but combined with cod-liver oil (1 part). Meat collected for the research was evaluated and underwent chemical analyses in order to determine its nutritional value. The contents of moisture, protein, fat and ash were determined according to the AOAC methods. The carbohydrate content in various samples was determined by subtracting the sum of moisture, protein, ash and fat content from 100. Energy value (EV) was calculated using Atwater factors. The fatty acids content were analysed in homogenized samples using Folch method. Methyl esters of fatty acids were separated by gas chromatography on GC Trace Ultra THERMO company equipped with a RT 2560 RESTEC capillary column (100 m × 0.25 mm × 0.2 μm) with helium as a carrier gas. Result. The modification of the source of fat in pigs feed did not influence the content of protein and total minerals (ash), whereas it significantly influenced the content of fat and moisture. It has been stated that the use of different fat type in pigs feed, contributed to receiving the meat with modified profile of fatty acids. Higher fatty acids of the n-3 was observed in groups B and D (treated with the mixture of oils with a predominance of linseed oil). The fat from the meat of these groups contain less of n-6 and n-9 fatty acid, which improved the quality indicator of the fat expressed as the ratio of n-6 / n-3. Meat obtained from animals of the groups contained significantly less MUFA, and comparable content UFA and SFA. The meat from all experimental groups the ratio of polyunsaturated fatty acids (PUFA), saturated fatty acids (SFA) remained at a similar level and was 0.5:0.6.
The modification of the source of fat in pigs feed did not influence the content of protein and total minerals (ash), whereas it significantly influenced the content of fat and moisture. A different source of fat in pigs feed did not influence the content of fat, saturated fatty acids (SFA) and UFA (unsaturated fatty acids) in fat, whereas it significantly influenced the participation of particular fatty acids belonging to monounsaturated (MUFA) and n-3 and n-6 groups.
本研究旨在评估以含有不同类型废油脂的饲料喂养的猪所产生鲜猪肉的营养价值。
从4个实验组喂养的猪获取肉样，其中A组和B组给予菜籽油和亚麻籽油比例为1:2.5或2.3:1:0.2（猪油）的混合油作为脂肪来源。C组动物给予菜籽油（1份）、鱼油（鱼肝油；2份）和猪油（0.5份）的混合油，而D组获得与B组相同比例（2.5份）的亚麻籽油，但与鱼肝油（1份）混合。收集用于研究的肉样进行评估并进行化学分析以确定其营养价值。水分、蛋白质、脂肪和灰分的含量根据美国官方分析化学师协会（AOAC）方法测定。通过从100中减去水分、蛋白质、灰分和脂肪含量的总和来测定各种样品中的碳水化合物含量。能量值（EV）使用阿特沃特因子计算。使用福克（Folch）方法分析匀浆样品中的脂肪酸含量。脂肪酸甲酯通过气相色谱法在配备RT 2560 RESTEC毛细管柱（100 m×0.25 mm×0.2μm）的赛默飞世尔科技公司的GC Trace Ultra上分离，以氦气作为载气。结果：猪饲料中脂肪来源的改变不影响蛋白质和总矿物质（灰分）的含量，但显著影响脂肪和水分的含量。已表明在猪饲料中使用不同类型的脂肪有助于获得脂肪酸组成改变的肉。在B组和D组（用主要含亚麻籽油的混合油处理）中观察到较高的n-3脂肪酸。这些组的肉中的脂肪含较少的n-6和n-9脂肪酸，这改善了以n-6/n-3比例表示的脂肪质量指标。从这些组的动物获得的肉含显著较少的单不饱和脂肪酸（MUFA），而多不饱和脂肪酸（UFA）和饱和脂肪酸（SFA）含量相当。所有实验组的肉中多不饱和脂肪酸（PUFA）与饱和脂肪酸（SFA）的比例保持在相似水平，为0.5:0.6。结论：猪饲料中脂肪来源的改变不影响蛋白质和总矿物质（灰分）的含量，但显著影响脂肪和水分的含量。猪饲料中不同的脂肪来源不影响脂肪、饱和脂肪酸（SFA）和不饱和脂肪酸（UFA）的含量，而显著影响属于单不饱和（MUFA）以及n-3和n-6组特定脂肪酸的占比。
本研究旨在评估以含有不同类型废油脂的饲料喂养的猪所产生鲜猪肉的营养价值。材料和方法：从4个实验组喂养的猪获取肉样，其中A组和B组给予菜籽油和亚麻籽油比例为1:2.5或2.3:1:0.2（猪油）的混合油作为脂肪来源。C组动物给予菜籽油（1份）、鱼油（鱼肝油；2份）和猪油（0.5份）的混合油，而D组获得与B组相同比例（2.5份）的亚麻籽油，但与鱼肝油（1份）混合。收集用于研究的肉样进行评估并进行化学分析以确定其营养价值。水分、蛋白质、脂肪和灰分的含量根据美国官方分析化学师协会（AOAC）方法测定。通过从100中减去水分、蛋白质、灰分和脂肪含量的总和来测定各种样品中的碳水化合物含量。能量值（EV）使用阿特沃特因子计算。使用福克（Folch）方法分析匀浆样品中的脂肪酸含量。脂肪酸甲酯通过气相色谱法在配备RT 2560 RESTEC毛细管柱（100 m×0.25 mm×0.2μm）的赛默飞世尔科技公司的GC Trace Ultra上分离，以氦气作为载气。结果：猪饲料中脂肪来源的改变不影响蛋白质和总矿物质（灰分）的含量，但显著影响脂肪和水分的含量。已表明在猪饲料中使用不同类型的脂肪有助于获得脂肪酸组成改变的肉。在B组和D组（用主要含亚麻籽油的混合油处理）中观察到较高的n-3脂肪酸。这些组的肉中的脂肪含较少的n-6和n-9脂肪酸，这改善了以n-6/n-3比例表示的脂肪质量指标。从这些组的动物获得的肉含显著较少的单不饱和脂肪酸（MUFA），而多不饱和脂肪酸（UFA）和饱和脂肪酸（SFA）含量相当。所有实验组的肉中多不饱和脂肪酸（PUFA）与饱和脂肪酸（SFA）的比例保持在相似水平，为0.5:0.6。
猪饲料中脂肪来源的改变不影响蛋白质和总矿物质（灰分）的含量，但显著影响脂肪和水分的含量。猪饲料中不同的脂肪来源不影响脂肪、饱和脂肪酸（SFA）和不饱和脂肪酸（UFA）的含量，而显著影响属于单不饱和（MUFA）以及n-3和n-6组特定脂肪酸的占比。
