Effect of Concentration of Flaxseed (<i>Linum usitatissimum</i>) and Duration of Administration on Fatty Acid Profile, and Oxidative Stability of Pork Meat
Flaxseed is a common ingredient used for livestock feed. The aim of this work was to study the effect of a diet supplemented with flaxseed at 5% and 10% concentrations in the intervals of 3 and 6 weeks prior slaughter on fatty acid profile and oxidative stability of pork meat. Meat samples were coll...
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| Format: | Article |
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MDPI AG
2022-04-01
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| Series: | Animals |
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| Online Access: | https://www.mdpi.com/2076-2615/12/9/1087 |
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| author | Martin Bartkovský Drahomíra Sopková Zuzana Andrejčáková Radoslava Vlčková Boris Semjon Slavomír Marcinčák Lukáš Bujňák Matej Pospiech Jozef Nagy Peter Popelka Petronela Kyzeková |
| author_facet | Martin Bartkovský Drahomíra Sopková Zuzana Andrejčáková Radoslava Vlčková Boris Semjon Slavomír Marcinčák Lukáš Bujňák Matej Pospiech Jozef Nagy Peter Popelka Petronela Kyzeková |
| author_sort | Martin Bartkovský |
| collection | DOAJ |
| description | Flaxseed is a common ingredient used for livestock feed. The aim of this work was to study the effect of a diet supplemented with flaxseed at 5% and 10% concentrations in the intervals of 3 and 6 weeks prior slaughter on fatty acid profile and oxidative stability of pork meat. Meat samples were collected after slaughter from each animal (five groups, <i>n</i> = 6). Samples of the <i>musculus longissimus dorsi</i> (MLD) and the <i>musculus gluteobiceps</i> (MGB) were selected. Chemical composition, fatty acid profile and oxidative stability during the storage of meat under chilling conditions (4 °C, 7 days) was analyzed. The addition of flaxseed significantly affected the composition of fatty acid profile and the shelf life of the produced meat. The fat content was changed in the experimental groups with 10% flaxseed supplementation (10.84% in MGB and 9.56% MLD) versus the control group. Despite the different concentrations of flaxseed, the best EPA/AA ratio was observed in the experimental groups fed with flaxseed supplementation for 3 weeks. The worst oxidative stability of meat samples (<i>p</i> < 0.05) was recorded in the experimental groups with the addition of flaxseed for 6 weeks, which was related to higher PUFA content in samples of the experimental groups and higher susceptibility of PUFAs to lipid oxidation. The oxidative stability of meat in the experimental group fed 5% flaxseed supplementation for 3 weeks was not affected. |
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| institution | Directory Open Access Journal |
| issn | 2076-2615 |
| language | English |
| last_indexed | 2024-03-10T04:25:22Z |
| publishDate | 2022-04-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Animals |
| spelling | doaj.art-f63683f2434847ac8f725cb11787badd2023-11-23T07:42:11ZengMDPI AGAnimals2076-26152022-04-01129108710.3390/ani12091087Effect of Concentration of Flaxseed (<i>Linum usitatissimum</i>) and Duration of Administration on Fatty Acid Profile, and Oxidative Stability of Pork MeatMartin Bartkovský0Drahomíra Sopková1Zuzana Andrejčáková2Radoslava Vlčková3Boris Semjon4Slavomír Marcinčák5Lukáš Bujňák6Matej Pospiech7Jozef Nagy8Peter Popelka9Petronela Kyzeková10Department of Food Hygiene, Technology and Safety, University of Veterinary Medicine and Pharmacy in Košice, Komenského 73, 041 81 Košice, SlovakiaDepartment of Biology and Physiology, University of Veterinary Medicine and Pharmacy in Košice, Komenského 73, 041 81 Košice, SlovakiaDepartment of Biology and Physiology, University of Veterinary Medicine and Pharmacy in Košice, Komenského 73, 041 81 Košice, SlovakiaDepartment of Biology and Physiology, University of Veterinary Medicine and Pharmacy in Košice, Komenského 73, 041 81 Košice, SlovakiaDepartment of Food Hygiene, Technology and Safety, University of Veterinary Medicine and Pharmacy in Košice, Komenského 73, 041 81 Košice, SlovakiaDepartment of Food Hygiene, Technology and Safety, University of Veterinary Medicine and Pharmacy in Košice, Komenského 73, 041 81 Košice, SlovakiaDepartment of Animal Nutrition and Husbandry, University of Veterinary Medicine and Pharmacy in Košice, Komenského 73, 041 81 Košice, SlovakiaFaculty of Veterinary Hygiene and Ecology, University of Veterinary Sciences Brno, Palackého Tr. 1946/1, 61242 Brno, Czech RepublicDepartment of Food Hygiene, Technology and Safety, University of Veterinary Medicine and Pharmacy in Košice, Komenského 73, 041 81 Košice, SlovakiaDepartment of Food Hygiene, Technology and Safety, University of Veterinary Medicine and Pharmacy in Košice, Komenského 73, 041 81 Košice, SlovakiaClinic of Swine, University of Veterinary Medicine and Pharmacy in Košice, Komenského 73, 041 81 Košice, SlovakiaFlaxseed is a common ingredient used for livestock feed. The aim of this work was to study the effect of a diet supplemented with flaxseed at 5% and 10% concentrations in the intervals of 3 and 6 weeks prior slaughter on fatty acid profile and oxidative stability of pork meat. Meat samples were collected after slaughter from each animal (five groups, <i>n</i> = 6). Samples of the <i>musculus longissimus dorsi</i> (MLD) and the <i>musculus gluteobiceps</i> (MGB) were selected. Chemical composition, fatty acid profile and oxidative stability during the storage of meat under chilling conditions (4 °C, 7 days) was analyzed. The addition of flaxseed significantly affected the composition of fatty acid profile and the shelf life of the produced meat. The fat content was changed in the experimental groups with 10% flaxseed supplementation (10.84% in MGB and 9.56% MLD) versus the control group. Despite the different concentrations of flaxseed, the best EPA/AA ratio was observed in the experimental groups fed with flaxseed supplementation for 3 weeks. The worst oxidative stability of meat samples (<i>p</i> < 0.05) was recorded in the experimental groups with the addition of flaxseed for 6 weeks, which was related to higher PUFA content in samples of the experimental groups and higher susceptibility of PUFAs to lipid oxidation. The oxidative stability of meat in the experimental group fed 5% flaxseed supplementation for 3 weeks was not affected.https://www.mdpi.com/2076-2615/12/9/1087pigsmeat qualityfatty acid compositionfat |
| spellingShingle | Martin Bartkovský Drahomíra Sopková Zuzana Andrejčáková Radoslava Vlčková Boris Semjon Slavomír Marcinčák Lukáš Bujňák Matej Pospiech Jozef Nagy Peter Popelka Petronela Kyzeková Effect of Concentration of Flaxseed (<i>Linum usitatissimum</i>) and Duration of Administration on Fatty Acid Profile, and Oxidative Stability of Pork Meat Animals pigs meat quality fatty acid composition fat |
| title | Effect of Concentration of Flaxseed (<i>Linum usitatissimum</i>) and Duration of Administration on Fatty Acid Profile, and Oxidative Stability of Pork Meat |
| title_full | Effect of Concentration of Flaxseed (<i>Linum usitatissimum</i>) and Duration of Administration on Fatty Acid Profile, and Oxidative Stability of Pork Meat |
| title_fullStr | Effect of Concentration of Flaxseed (<i>Linum usitatissimum</i>) and Duration of Administration on Fatty Acid Profile, and Oxidative Stability of Pork Meat |
| title_full_unstemmed | Effect of Concentration of Flaxseed (<i>Linum usitatissimum</i>) and Duration of Administration on Fatty Acid Profile, and Oxidative Stability of Pork Meat |
| title_short | Effect of Concentration of Flaxseed (<i>Linum usitatissimum</i>) and Duration of Administration on Fatty Acid Profile, and Oxidative Stability of Pork Meat |
| title_sort | effect of concentration of flaxseed i linum usitatissimum i and duration of administration on fatty acid profile and oxidative stability of pork meat |
| topic | pigs meat quality fatty acid composition fat |
| url | https://www.mdpi.com/2076-2615/12/9/1087 |
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