Nutrition, Food Science and Gastronomy Department-XIA, Campus de l'Alimentació Torribera, Facultat de Farmàcia i Ciències de l'Alimentació, Universitat de Barcelona, Av Prat de la Riba, 171, 08921 Santa Coloma de Gramenet, Spain; Institut de Recerca en Nutrició i Seguretat Alimentària (INSA-UB), Universitat de Barcelona, Av Prat de la Riba, 171, 08921 Santa Coloma de Gramenet, Spain.
Nutrition, Food Science and Gastronomy Department-XIA, Campus de l'Alimentació Torribera, Facultat de Farmàcia i Ciències de l'Alimentació, Universitat de Barcelona, Av Prat de la Riba, 171, 08921 Santa Coloma de Gramenet, Spain; Institut de Recerca en Nutrició i Seguretat Alimentària (INSA-UB), Universitat de Barcelona, Av Prat de la Riba, 171, 08921 Santa Coloma de Gramenet, Spain.
Animal. 2023 Aug;17(8):100879. doi: 10.1016/j.animal.2023.100879. Epub 2023 Jun 14.
One of the targets of the meat industry is to reduce production costs and to increase the sustainability of the food chain, which has driven the attention towards the use of by-products as feed ingredients. Acid oils are fat by-products coming from the chemical refining process of edible oils, with a high energy value and that are approved as feed ingredients in the European Union. However, meat producers are hesitant to utilise them due to their varying composition and the limited understanding of their impact on animal performance and meat quality. The objective of this study was to evaluate the effects of using olive pomace acid oil (OPAO) instead of its corresponding crude olive pomace oil (OPO) or crude palm oil (PO) in pig diets on lipid composition, lipid oxidation and quality of pork loin (longissimus dorsi), fresh and after commercial refrigerated storage for 8 days. The experimental design consisted of feeding pigs with four diets supplemented with a 5% of PO, OPO, OPAO or a blend (B) of PO and OPAO (50:50, w/w). Fresh and refrigerated pork loin samples were assessed for fatty acid profile; tocopherol (T) and tocotrienol (T3) composition; lipid oxidative stability with the ferrous oxidation-xylenol orange method; 2-thiobarbituric acid (TBA) value; volatile compounds; colour; and sensory acceptance. Results showed that refrigeration reduced the total T + T3 levels and increased the TBA values and the volatile compound concentrations. The refrigerated storage also affected the instrumental colour parameters (L*, a* and b*) but not the overall acceptance of pork. Regarding the diet, pork from OPAO diet showed a higher unsaturated-to-saturated fatty acid ratio than pork from PO and B diets. The lowest T + T3 concentration was found in OPO and OPAO fresh pork and in OPAO refrigerated pork. The oxidative stability of fresh pork was lower for OPAO than for PO diet, but no significant effect of the diet was observed for this parameter in refrigerated pork. The TBA values and volatile compound concentrations of fresh pork were not affected by the diet. After refrigeration, OPAO pork had the highest TBA value and volatile compound concentrations. In any case, colour and consumer acceptance of pork were not affected by diet. In conclusion, in order to upcycle acid oils in pig diets, and considering results on the lipid oxidative stability of pork, it would be preferable to add the OPAO used in this study blended with PO.
其中一个肉类行业的目标是降低生产成本并提高食物链的可持续性，这促使人们关注将副产品用作饲料成分。酸油是食用油化学精炼过程中的脂肪副产品，具有较高的能量价值，并已获得欧盟批准作为饲料成分。然而，由于其组成的变化以及对其对动物性能和肉品质影响的了解有限，肉类生产者对其使用犹豫不决。本研究的目的是评估在猪饲料中使用橄榄渣酸油（OPAO）代替相应的粗橄榄渣油（OPO）或粗棕榈油（PO）对脂质组成、脂质氧化和猪里脊肉（最长肌）品质的影响，新鲜和商业冷藏 8 天后。实验设计包括用四种饲料喂养猪，每种饲料补充 5%的 PO、OPO、OPAO 或 PO 和 OPAO 的混合物（B）（50:50，w/w）。新鲜和冷藏的猪里脊肉样品用于评估脂肪酸谱；生育酚（T）和三烯生育酚（T3）组成；亚铁氧化-二甲氧基苯酚法测定脂质氧化稳定性；2-硫代巴比妥酸（TBA）值；挥发性化合物；颜色；和感官接受度。结果表明，冷藏降低了总 T+T3 水平并增加了 TBA 值和挥发性化合物浓度。冷藏储存还影响仪器颜色参数（L*、a和 b），但不影响猪肉的整体接受度。关于饮食，OPAO 饮食的猪不饱和脂肪酸与饱和脂肪酸的比例高于 PO 和 B 饮食的猪。OPO 和 OPAO 新鲜猪肉以及 OPAO 冷藏猪肉的 T+T3 浓度最低。OPAO 新鲜猪肉的氧化稳定性低于 PO 饮食，但冷藏猪肉的这一参数不受饮食的影响。新鲜猪肉的 TBA 值和挥发性化合物浓度不受饮食的影响。冷藏后，OPAO 猪肉的 TBA 值和挥发性化合物浓度最高。在任何情况下，颜色和消费者对猪肉的接受度都不受饮食的影响。总之，为了在猪饲料中再利用酸油，并考虑到猪肉脂质氧化稳定性的结果，最好添加本研究中使用的与 PO 混合的 OPAO。
