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Please use this identifier to cite or link to this item: http://hdl.handle.net/11019/552

Title: Effect of feed on cholesterol concentration and oxidation products development of longissimus dorsi muscle from Iberian pigs
Authors: Rey, A.I.
Lopez-Borte, C.J.
Buckley, J.D.
Keywords: α-tocopherol
Cholesterol oxides
Iberian pig
Membrane fluidity
Issue Date: 2004
Publisher: Teagasc (Agriculture and Food Development Authority), Ireland
Citation: A.I. Rey, C.J. López-Bote, J.D. Buckley. Effect of feed on cholesterol concentration and oxidation products development of longissimus dorsi muscle from Iberian pigs. Irish Journal of Agricultural and Food Research 43: 69–83, 2004.
Series/Report no.: Irish Journal of Agricultural and Food Research;43
Abstract: The effect of dietary free-range feeding or supplementation with copper and/or vitamin E in confinement on total cholesterol, neutral and polar lipids and cholesterol oxidation of the longissimus dorsi muscle from Iberian pigs was studied. Free-range fed pigs had higher (P=0.001) contents of γ-tocopherol and lower concentrations of α-tocopherol in the muscle than pigs fed diets supplemented with 100 mg/kg vitamin E. The total cholesterol content of the muscle was not significantly affected by the diets. However, the cholesterol:phospholipid ratio was higher (P<0.05), and consequently the membrane fluidity was lower, in the free-range fed pigs than in the pigs fed in confinement with either copper-supplemented (P<0.05) or vitamin E-supplemented (P<0.01) diets. The proportion of saturated fatty acids in phospholipids was greater (P<0.05) in the free-range fed group, which suggests metabolic regulation to maintain membrane structure. Free-range feeding produced higher levels of free fatty acids (P<0.01), lysophosphatidylcholine (P<0.05) and phosphatidylserine (P<0.01) and lower cholesterol esters (P<0.01) and sphingomyelin (P<0.05) in the muscle than the other groups. The ratios of phosphatidylethanolamine:phosphatidylcholine and sphingomyelin: phosphatidylcholine, which are indicators of membrane fluidity, were not significantly affected in any group. Dietary α-tocopheryl acetate supplementation produced lower β-epoxide (P<0.01), 7β-OH (P<0.05), and total cholesterol oxides (P<0.01) in cooked muscle after refrigerated display than in the other groups. These results indicate that supplementation with dietary α-tocopheryl acetate is more effective in reducing cholesterol oxidation than free-range feeding in cooked muscle from Iberian pigs. In evaluating oxidation, the composition of the muscle and meat treatment have to be considered as well as membrane fluidity.
Description: peer-reviewed
This research was funded by the European Project AIR-CT94-1577 (DIETOX)
URI: http://hdl.handle.net/11019/552
ISSN: 0791-6833
Appears in Collections:Animal & Bioscience
IJAFR, volume 43, 2004

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