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Influence of Dietary Fatty Acid and α-Tocopherol Supply on Tissue Fatty Acid Profiles, α-Tocopherol Content and Lipid Oxidation in Pigs

Published online by Cambridge University Press:  05 November 2021

G.E. Onibi ,
J.R. Scaife ,
V.R. Fowler  and
I. Murray
G.E. Onibi
Affiliation:
Department of Agriculture, University of Aberdeen, 581 King Street, Aberdeen AB9 1UD, UK
J.R. Scaife
Affiliation:
Department of Agriculture, University of Aberdeen, 581 King Street, Aberdeen AB9 1UD, UK
V.R. Fowler
Affiliation:
The Scottish Agricultural College, 581 King Street, Aberdeen AB9 1UD, UK
I. Murray
Affiliation:
The Scottish Agricultural College, 581 King Street, Aberdeen AB9 1UD, UK
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Extract

Unsaturated fatty acids especially n-3 polyunsaturated fatty acids (PUFA) are recognised as important components of a healthy human diets and increased intake has been shown to reduce the incidence of cardiovascular diseases (BNF, 1992). These fatty acids are susceptible to oxidation and lipid oxidation in meat may adversely affect meat quality and safety. However, tissue α-tocopherol (AT) may reduce oxidative changes. In this study, the effect of increased dietary supply of AT and unsaturated fatty acids on tissue AT content, fatty acid profiles and oxidative stability of pig muscle lipid was assessed.

Type
Pig Nutrition
Information
Proceedings of the British Society of Animal Science , Volume 1996 , March 1996 , pp. 147
Copyright
Copyright © The British Society of Animal Science 1996

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References

BNF (1992). Report of the British Nutritional Foundation Task on unsaturated fatty acids.Google Scholar