在猪饲料中添加脂质氧化产物会降低猪肉质量，并降低其在储存过程中的稳定性。
Presence of lipid oxidation products in swine diet lowers pork quality and stability during storage.
机构信息
Biomedical & Genomic Research Group, University of Wisconsin-Madison, Madison, WI, United States of America; Molecular and Environmental Toxicology Center, University of Wisconsin-Madison, Madison, WI, United States of America.
Biomedical & Genomic Research Group, University of Wisconsin-Madison, Madison, WI, United States of America.
出版信息
Meat Sci. 2020 Feb;160:107946. doi: 10.1016/j.meatsci.2019.107946. Epub 2019 Sep 11.
Studies examining the effects of feeding lipid oxidation products (LOPs) to pigs on pork quality and storage stability have mostly focused on refrigerated storage and produced mixed results. We investigated the effects of adding yellow grease, containing commercially relevant levels of LOPs, to swine diets on quality and storage stability of ground salted pork. Twenty-four domestic pigs were divided into three study groups and fed the following diet regimens for five months: (1) Standard Diet (STD), (2) STD + yellow grease (YG, high LOPs), or (3) STD + corn oil (CO, negligible LOPs). Post-harvest carcass characteristics and the effects of frozen and refrigerated storage on color and lipid oxidation of salted pork patties were studied. While feeding of yellow grease had no impact on color, it increased the susceptibility of pork patties to lipid oxidation during storage (186% and 73% higher accumulation of LOPs in patties from pigs fed STD + YG when compared to those fed STD and STD + CO, respectively).
研究考察了向猪投喂脂质氧化产物（LOPs）对猪肉质量和储存稳定性的影响，这些研究大多集中在冷藏储存上，结果喜忧参半。我们研究了在猪饲料中添加含有商业相关水平 LOPs 的黄脂对盐水猪肉的质量和储存稳定性的影响。24 头国内猪被分为三组，并分别用以下三种饮食方案喂养五个月：（1）标准饮食（STD）、（2）STD+黄脂（YG，高 LOPs）或（3）STD+玉米油（CO，LOPs 可忽略不计）。研究了产后胴体特性以及冷冻和冷藏对腌制猪肉饼颜色和脂质氧化的影响。虽然黄脂的喂养对颜色没有影响，但它增加了腌制猪肉饼在储存过程中脂质氧化的易感性（与 STD 和 STD+CO 组相比，分别从 STD+YG 组的猪身上提取的肉饼中 LOPs 的积累量增加了 186%和 73%）。
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