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Diet with linseed oil and organic selenium yields low n‐6/n‐3 ratio pork Semimembranosus meat with unchanged volatile compound profiles
Author(s) -
WojtasikKalinowska Iwona,
Guzek Dominika,
GórskaHorczyczak Elżbieta,
Brodowska Marta,
Sun DaWen,
Wierzbicka Agnieszka
Publication year - 2018
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.13763
Subject(s) - linseed oil , food science , selenium , chemistry , polyunsaturated fatty acid , aroma , composition (language) , fatty acid , biochemistry , organic chemistry , linguistics , philosophy
Summary The aim of this was to improve n‐6/n‐3 ratio without affecting the volatile compounds profiles of pork. Different feeding strategies were designed for 60 Polish Landrace pigs with the goal to enhance the health attributes of Polish pork. Composition, colour, hardness, fatty acid contents and volatile compound profiles of the semimembranosus muscles were determined. Results showed that with the basic diet with the addition 3% of linseed oil, 100 mg kg −1 of vitamin E and 1 mg kg −1 of organic selenium, the level of polyunsaturated fatty acids ( PUFA ) in the meat samples was increased by 26% ( P ≤ 0.05) as compared to the control. Principal component analysis ( PCA ) demonstrated that the aroma profile of semimembranosus muscles from pigs fed with the diet supplemented with 3% of linseed oil and 1 mg kg −1 of organic selenium was close to that of control. Results demonstrated that healthy functional meats could be produced by designing feeding strategies.