A comparison of Echium, fish, palm, soya, and linseed oil supplementation on pork quality
Objective Long chain n-3 polyunsaturated fatty acids (PUFA) exert positive effects on human health. The long chain n-3 PUFA of pork can be increased by adding fish oil to the diet. Due to the cost and availability of fish oil an alternative source must be found. Methods This study evaluated the effe...
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| Format: | Article |
| Language: | English |
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Asian-Australasian Association of Animal Production Societies
2023-09-01
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| Series: | Animal Bioscience |
| Subjects: | |
| Online Access: | http://www.animbiosci.org/upload/pdf/ab-22-0362.pdf |
| _version_ | 1797731233433649152 |
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| author | Barbara Elizabeth van Wyngaard Arno Hugo Phillip Evert Strydom Foch-Henri de Witt Carolina Henritta Pohl Arnold Tapera Kanengoni |
| author_facet | Barbara Elizabeth van Wyngaard Arno Hugo Phillip Evert Strydom Foch-Henri de Witt Carolina Henritta Pohl Arnold Tapera Kanengoni |
| author_sort | Barbara Elizabeth van Wyngaard |
| collection | DOAJ |
| description | Objective Long chain n-3 polyunsaturated fatty acids (PUFA) exert positive effects on human health. The long chain n-3 PUFA of pork can be increased by adding fish oil to the diet. Due to the cost and availability of fish oil an alternative source must be found. Methods This study evaluated the effect of five dietary oils on meat quality, fatty acid composition and lipid stability. The five diets contained 1% palm oil (Control), 1% soya oil, 1% linseed oil, 1% fish oil, and 1% Echium oil, respectively. The trial consisted of 60 gilts, randomly allocated to five groups. Results All color parameters, extractable fat content, fat free dry matter, and moisture content of the m. longissimus muscle were unaffected by dietary treatment. Consumers and a trained sensory panel could not detect a difference between the control samples and the Echium oil sample during sensory analysis. Samples containing higher levels of PUFA (soya, linseed, fish, and Echium oil) had higher levels of primary and secondary lipid oxidation products after refrigerated and frozen storage. However, these values were still well below the threshold value where off flavors can be detected. The Echium oil treatment had significantly higher levels of long chain PUFA than the linseed oil treatment, but it was still significantly lower than that of the fish oil treatment. Conclusion Echium oil supplementation did not increase the levels of n-3 to the same extent as fish oil did. The result did however suggest that Echium oil can be used in pig diets to improve muscle long chain n-3 fatty acid content without any adverse effects on meat quality when compared to linseed, soya, and palm oil. |
| first_indexed | 2024-03-12T11:55:52Z |
| format | Article |
| id | doaj.art-92b0e69c90ac46a6a58098adf37251b8 |
| institution | Directory Open Access Journal |
| issn | 2765-0189 2765-0235 |
| language | English |
| last_indexed | 2024-03-12T11:55:52Z |
| publishDate | 2023-09-01 |
| publisher | Asian-Australasian Association of Animal Production Societies |
| record_format | Article |
| series | Animal Bioscience |
| spelling | doaj.art-92b0e69c90ac46a6a58098adf37251b82023-08-31T00:22:23ZengAsian-Australasian Association of Animal Production SocietiesAnimal Bioscience2765-01892765-02352023-09-013691414142510.5713/ab.22.036225037A comparison of Echium, fish, palm, soya, and linseed oil supplementation on pork qualityBarbara Elizabeth van Wyngaard0Arno Hugo1Phillip Evert Strydom2Foch-Henri de Witt3Carolina Henritta Pohl4Arnold Tapera Kanengoni5 Department of Animal Science, University of the Free State, Bloemfontein, 9301, South Africa Department of Animal Science, University of the Free State, Bloemfontein, 9301, South Africa Department of Animal Sciences, Faculty of Agrisciences, Stellenbosch University, Stellenbosch, 7602, South Africa Department of Animal Science, University of the Free State, Bloemfontein, 9301, South Africa Department of Microbiology and Biochemistry, University of the Free State, Bloemfontein, 9301, South Africa Johannesburg City Parks and Zoo, Johannesburg, 2000, South AfricaObjective Long chain n-3 polyunsaturated fatty acids (PUFA) exert positive effects on human health. The long chain n-3 PUFA of pork can be increased by adding fish oil to the diet. Due to the cost and availability of fish oil an alternative source must be found. Methods This study evaluated the effect of five dietary oils on meat quality, fatty acid composition and lipid stability. The five diets contained 1% palm oil (Control), 1% soya oil, 1% linseed oil, 1% fish oil, and 1% Echium oil, respectively. The trial consisted of 60 gilts, randomly allocated to five groups. Results All color parameters, extractable fat content, fat free dry matter, and moisture content of the m. longissimus muscle were unaffected by dietary treatment. Consumers and a trained sensory panel could not detect a difference between the control samples and the Echium oil sample during sensory analysis. Samples containing higher levels of PUFA (soya, linseed, fish, and Echium oil) had higher levels of primary and secondary lipid oxidation products after refrigerated and frozen storage. However, these values were still well below the threshold value where off flavors can be detected. The Echium oil treatment had significantly higher levels of long chain PUFA than the linseed oil treatment, but it was still significantly lower than that of the fish oil treatment. Conclusion Echium oil supplementation did not increase the levels of n-3 to the same extent as fish oil did. The result did however suggest that Echium oil can be used in pig diets to improve muscle long chain n-3 fatty acid content without any adverse effects on meat quality when compared to linseed, soya, and palm oil.http://www.animbiosci.org/upload/pdf/ab-22-0362.pdfechium oillipid stabilityomega-3 fatty acidspork meat qualitysensory analysis |
| spellingShingle | Barbara Elizabeth van Wyngaard Arno Hugo Phillip Evert Strydom Foch-Henri de Witt Carolina Henritta Pohl Arnold Tapera Kanengoni A comparison of Echium, fish, palm, soya, and linseed oil supplementation on pork quality Animal Bioscience echium oil lipid stability omega-3 fatty acids pork meat quality sensory analysis |
| title | A comparison of Echium, fish, palm, soya, and linseed oil supplementation on pork quality |
| title_full | A comparison of Echium, fish, palm, soya, and linseed oil supplementation on pork quality |
| title_fullStr | A comparison of Echium, fish, palm, soya, and linseed oil supplementation on pork quality |
| title_full_unstemmed | A comparison of Echium, fish, palm, soya, and linseed oil supplementation on pork quality |
| title_short | A comparison of Echium, fish, palm, soya, and linseed oil supplementation on pork quality |
| title_sort | comparison of echium fish palm soya and linseed oil supplementation on pork quality |
| topic | echium oil lipid stability omega-3 fatty acids pork meat quality sensory analysis |
| url | http://www.animbiosci.org/upload/pdf/ab-22-0362.pdf |
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