Open AccessEffects of high linolenic acid diet supplemented with synthetic or natural antioxidant mix on live performance, carcass traits, meat quality and fatty acid composition of Longissimus thoracis et lumborum muscle of medium-heavy pigs
Author(s) -
Anna Belmonte,
P. Macchioni,
Giovanna Minelli,
Corina Scutaru,
Luisa Antonella Volpelli,
Domenico Pietro Lo Fiego
Publication year - 2021
Publication title -
italian journal of food sciences
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.281
H-Index - 33
eISSN - 2239-5687
pISSN - 1120-1770
DOI - 10.15586/ijfs.v33i2.2005
Subject(s) - polyunsaturated fatty acid , food science , longissimus thoracis , intramuscular fat , antioxidant , composition (language) , vitamin e , chemistry , fatty acid , linolenic acid , lipid oxidation , biology , biochemistry , linoleic acid , tenderness , linguistics , philosophy
We studied the effect of a high linolenic acid diet supplementation with synthetic (vitamin E + selenium) or veg-etal mix rich in natural antioxidants (grape skin + oregano) on live performances, carcass and meat quality, fatty acid composition and oxidative stability of intramuscular lipids of Longissimus thoracis et lumborum muscle in medium-heavy pigs. Neither carcass traits nor chemical proximate composition of meat was affected by dietary treatments. Linseed dietary inclusion reduced the n-6:n-3 polyunsaturated fatty acids ratio and increased long-chain n-3 precursor, fundamental for human health. Our results offer new opportunities to use products more acceptable by consumers and are more eco-friendly.