title: Effect of dietary oils and alpha-tocopheryl acetate supplementation on lipid (TBARS) and cholesterol oxidation in cooked pork.
abstract: The effect of n-3 fatty acid-enriched diets (in the form of 0.5% linseed oil with either 1.5% sunflower oil or 1.5% olive oil) and alpha-tocopheryl acetate supplementation (200 mg/kg feed) on lipid oxidation (thiobarbituric acid-reactive substances, TBARS) and cholesterol oxide products (COPS) in cooked pork was investigated. Longissimus muscle was studied. Meat from pigs fed 0.5% linseed oil-enriched diets had a higher proportion of n-3 fatty acid than meat from pigs in other dietary groups in neutral (P < 0.0001) and polar lipids (P < 0.0001), and a 20% reduction in the n-6:n-3 ratio was observed. Alpha-tocopheryl acetate supplementation increased (P < 0.05) monounsaturated fatty acids in polar lipids and increased (P = 0.0001) alpha-tocopherol levels in muscle. Alpha-tocopherol concentration in muscle was affected by dietary fat (P < 0.05). Groups receiving diets enriched with sunflower oil had significantly higher alpha-tocopherol levels (P < 0.05) in muscle than those groups receiving olive oil-enriched diets. Numbers of TBARS were significantly (P < 0.05) lower in the group fed supplemental olive oil than in those fed sunflower oil. Dietary linseed oil increased (P < 0.05) lipid oxidation principally at the initial period of storage in cooked pork. Overall, dietary alpha-tocopheryl acetate supplementation significantly increased (P < 0.001) lipid stability and decreased (P < 0.05) total COP production across the dietary groups. Alpha-tocopherol was a more effective antioxidant for decreasing TBARS values in cooked meat when adding sunflower oil to the diets instead of olive oil.
authors.affiliation: Departamento de Producción Animal, Facultad de Veterinaria, Universidad Complutense, Madrid, Spain. Clemente@eucmax.sim.ucm.es
authors.forename: A I
authors.initials: AI
authors.lastname: Rey
authors.forename: J P
authors.initials: JP
authors.lastname: Kerry
authors.forename: P B
authors.initials: PB
authors.lastname: Lynch
authors.forename: C J
authors.initials: CJ
authors.lastname: López-Bote
authors.forename: D J
authors.initials: DJ
authors.lastname: Buckley
authors.forename: P A
authors.initials: PA
authors.lastname: Morrissey
mesh_terms: D000818:Animals; D002784:Cholesterol / Q000378:metabolism*; D003296:Cooking; D004041:Dietary Fats / Q000494:pharmacology*; D019587:Dietary Supplements; D015525:Fatty Acids, Omega-3 / Q000494:pharmacology; D008460:Meat; D009132:Muscles / Q000378:metabolism; D010084:Oxidation-Reduction; D013552:Swine; D017392:Thiobarbituric Acid Reactive Substances / Q000378:metabolism*; D014810:Vitamin E / Q000494:pharmacology*
chemical_list: D004041:Dietary Fats; D015525:Fatty Acids, Omega-3; D017392:Thiobarbituric Acid Reactive Substances; D014810:Vitamin E; D002784:Cholesterol