Department of Technique and Food Development, Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences (WULS-SGGW), Warsaw, Nowoursynowska Street 159 c, 02-776 Warsaw, Poland.
Institute of Genetics and Animal Breeding, Polish Academy of Sciences, 05-552 Jastrzębiec, Poland.
Molecules. 2018 Apr 25;23(5):1005. doi: 10.3390/molecules23051005.
The study evaluated the effect of pig diet supplementation with rapeseed or linseed oil, and vitamin E or selenium, or both vitamin E and selenium on color parameters and myoglobin content of pork muscle after long-term freezing storage during nine months. The influence of the type of the bioactive compounds added to pig diet on the content of myoglobin or oxymyoglobin, metmyoglobin and deoksymyoglobin in m. was also assessed. The results indicate that the presence of oils rich in polyunsaturated fatty acids (PUFA) in pig diet improves the color of pork meat. Supplementation of dietary plant oils or dietary oils with antioxidants tended to increase significantly the concentration of oxymyoglobin and decrease the concentration of metmyoglobin in meat compared to the control group. The highest content of oxymyoglobin was observed in meat obtained from pigs fed diets with linseed oil. The best color scores (highest a* parameter) was noted for rapeseed oil group (with no addition of antioxidants). In conclusion, the addition of antioxidants to pigs’ forage supplemented with PUFA-rich oils is not recommended in order to improve color of long-term frozen pork.
本研究评估了猪饲料中添加菜籽油或亚麻籽油、维生素 E 或硒、或同时添加维生素 E 和硒对猪肉肌肉在长达九个月的长期冷冻储存后颜色参数和肌红蛋白含量的影响。还评估了添加到猪饲料中的生物活性化合物的类型对 m. 中肌红蛋白或氧合肌红蛋白、高铁肌红蛋白和脱氧肌红蛋白含量的影响。结果表明，猪饲料中富含多不饱和脂肪酸（PUFA）的油可改善猪肉的颜色。与对照组相比，植物油脂或含抗氧化剂的膳食油脂的添加往往会显著增加肉中氧合肌红蛋白的浓度，并降低高铁肌红蛋白的浓度。在添加亚麻籽油的日粮中饲养的猪所获得的肉中观察到最高的氧合肌红蛋白含量。在添加抗氧化剂的情况下，菜籽油组的颜色评分（最高的 a*参数）最高。总之，为了改善长期冷冻猪肉的颜色，不建议在添加富含多不饱和脂肪酸的油的猪饲料中添加抗氧化剂。
