title: Influence of dietary fat and α-tocopherol supplementation on lipid oxidation in pork.
abstract: Sixty-four pigs, approximately 3 weeks old, were fed diets containing 3% beef tallow or 3% soya oil with either a basal (10-50 mg/kg diet) or supplemented (200 mg/kg diet) level of α-tocopheral acetate. In pigs fed the soya oil diet the neutral and polar lipid fractions of muscle tissue and the total lipid fraction of adipose tissue had significantly (P < 0·05) higher C18:2/C18:1 ratios when compared to pigs fed the tallow diet. Muscle from pigs fed the soya oil diet was significantly more susceptible (P < 0·05) to lipid oxidation than muscle from pigs fed the tallow diet. In pigs receiving the α-tocopherol supplemented diet, α-tocopherol levels were approximately 3·3, 2·8 and 2-times higher in plasma, muscle and adipose tissue, respectively, when compared to pigs fed the basal level of α-tocopherol acetate. α-Tocopherol supplementation significantly increased (P < 0·05) the oxidative stability of muscle from pigs fed both the tallow and soya oil diets.
authors: National Food Biotechnology Centre, University College, Cork, Republic of Ireland.
authors: F J
authors: FJ
authors: Monahan
authors: D J
authors: DJ
authors: Buckley
authors: P A
authors: PA
authors: Morrissey
authors: P B
authors: PB
authors: Lynch
authors: J I
authors: JI
authors: Gray