Effects of vitamin e on colour evolution, lipid oxidation and fatty acid profile in pork
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Date
2023
Authors
Bottegal, DiegoLatorre Górriz, María Angeles
Lobón Ascaso, Sandra
Alvarez Rodríguez, Javier
Journal Title
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conferenceObjectPoster
Abstract
Polyunsaturated fatty acids (PUFA) enrichment of pork is considered healthy for humans but is also linked to softer fats and pro-oxidant conditions, which can affect shelf-life. Vitamin E (VE) is the most used antioxidant supplement in animal feed, and in the case of pigs, the reference requirements are rather low compared with other species. This work aimed to assess the effects of two doses of VE (30 vs. 300 IU/kg feed) on colour attributes evolution, storage drip losses, lipid oxidation and fatty acid (FA) profile on pork stored up to 15 days under modified atmosphere packaging (MAP).
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Bibliographic citation
Proceedings Of The 69th International Congress Of Meat Science And Technology, 2023, 881-882
AGROVOC subjects
Vitamina ECalidad de la carne
Lípidos
Carne de cerdo
Ácidos grasos
Sponsorship
Financial support was received from the H2020-EU research and innovation programme (Marie Sklodowska-Curie, N° 801586) and the Technology Transfer Operation of the Rural Development Program of Catalonia 2014–2020 (N° 01.02.01) and the Ministry of Science, Innovation of Spain (N° INIA RTA2017-00008-C02).