ORIGINAL PAPER
The effect of sex and dietary antioxidants
β-carotene, vitamins C and E in a CLA-enriched diet
on the lipid profile and oxidative stability of pork meat
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1
National Research Institute of Animal Production, Department of Nutrition and Feed Science,
Krakowska 1, 32-083 Balice, Poland
2
Ecopig, 42-510 Wojkowice Kościelne 28, Poland
3
Agricultural University of Cracow, Department of Anatomy,
Al. Mickiewicza 24/28, 30-059 Kraków, Poland
4
Agricultural University of Cracow, Department of Animal Products Technology,
Balicka 122, 31-149 Kraków, Poland
Publication date: 2006-01-06
Corresponding author
M. Pieszka
National Research Institute of Animal Production, Department of Nutrition and Feed Science,
Krakowska 1, 32-083 Balice, Poland
J. Anim. Feed Sci. 2006;15(1):37-45
KEYWORDS
ABSTRACT
Fifty Polish Large White growing pigs were randomly divided into 5 groups (5 gilts and 5 barrows
in each group) and fattened from 50 to 105 kg body weight. The experimental factors were gender
and addition of vitamins C, E and β-carotene to the diets. All diets were supplemented with 0.5%
CLA. Polyunsaturated fatty acids (PUFA) were observed to decrease in pigs receiving combined
vitamins C, E and β-carotene compared with pigs receiving a single supplement of β-carotene
(P<0.05). In gilts the level of saturated fatty acids (SFA) was significantly lower and the content of
unsaturated fatty acids (UFA) and PUFA was significantly higher than in barrows (P<0.01). A high
significant difference (P<0.01) was also found between gilts and barrows in the PUFA/SFA ratio.
The CLA concentration was significantly higher in gilts than in barrows (P<0.05). Highly significant
sex-dependent differences were found in the content of crude fat, which was significantly lower
(P<0.01) in gilts than in barrows. The pH of meat 24 h post-mortem was 5.44 in gilts and 5.55 in
barrows (P<0.01). Yellowness (b*) was found to decrease in all experimental groups compared with
the control group (P<0.01). There was a tendency towards a lower concentration of tiobarbituric acid
reactive substances (TBARS) after 3-month storage of frozen meat in the group receiving supplemental
vitamin E and combined vitamins C, E and β-carotene compared with the group receiving β-carotene
alone (P<0.05). The vitamin supplements caused significant changes in the vitamin E content of meat (P<0.01): the highest concentration (3.06 μg/g) was found in fatteners supplemented with combined
vitamins E, C and β-carotene. The vitamin supplements, including β-carotene, exerted no influence
on the vitamin A concentration in meat. No significant interaction between gender and the studied
supplements was found.
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