Effect of dietary conjugated linoleic acid in combination with monounsaturated fatty acids on the composition and quality traits of cooked loin

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Effect of dietary conjugated linoleic acid in combination with monounsaturated fatty acids on the composition and quality traits of cooked loin

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Title: Effect of dietary conjugated linoleic acid in combination with monounsaturated fatty acids on the composition and quality traits of cooked loin
Author: Martín García, Diana; Antequera Rojas, María Teresa; Muriel Blanco, María Elena; Perez Palacios, María Trinidad; Ruiz Carrascal, Jorge
Abstract: Tres niveles (0%, 1% y 2%) de un aceite de ácido linoleico conjugado (CLA) se combinaron con dos niveles de ácidos grasos monoinsaturados (MUFA) (bajo - 19% promedio y alto - 39% promedio) para la alimentación del cerdo ( n = 48, ocho animales por tratamiento). Se estudiaron los rasgos de composición y calidad (contenido de grasa, pérdida de cocción, oxidación de lípidos, perfil de ácidos grasos, perfil volátil y análisis sensorial) de lomo cocido, según se vieron afectados por la interacción CLA, MUFA y CLA × MUFA. CLA y CLA × MUFA no afectaron el contenido de grasa intramuscular, las pérdidas por cocción, la oxidación de los lípidos, el perfil volátil y los rasgos sensoriales de la carne cocida. Por lo tanto, el CLA podría complementarse con la dieta del cerdo sin detrimento de los rasgos de calidad medidos de la carne cocida, e independientemente del nivel de MUFA de las dietas de los cerdos. El CLA dietético aumentó el contenido de SFA y disminuyó el nivel de MUFA de la carne, y condujo a un enriquecimiento de CLA, independientemente del nivel de MUFA de las dietas de cerdo, pero el contenido de los isómeros de CLA de la carne fresca disminuyó después del proceso de cocción.Three levels (0%, 1% and 2%) of a conjugated linoleic acid oil (CLA) were combined with two levels of monounsaturated fatty acids (MUFA) (low – 19% average and high – 39% average) for pig feeding (n = 48, eight animals per treatment). The composition and quality traits (fat content, cooking losses, lipid oxidation, fatty acid profile, volatile profile and sensory analysis) of cooked loin, as affected by dietary CLA, MUFA, and CLA × MUFA interaction were studied. CLA and CLA × MUFA did not affect the intramuscular fat content, cooking losses, lipid oxidation, volatile profile and sensory traits of cooked meat. Therefore, CLA could be supplemented to the pig diet without detriment of the measured quality traits of cooked meat, and regardless of the MUFA level of pig diets. Dietary CLA increased the content of SFA and decreased the level of MUFA of meat, and led to a CLA enrichment, regardless the MUFA level of pig diets, but the content of CLA isomers of fresh meat decreased after the cooking process.
Description: Publicado en: Food Chemistry 124 (2011) 518–526. https://doi.org/10.1016/j.foodchem.2010.06.063
URI: http://hdl.handle.net/10662/8262
Date: 2010


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Atribución-NoComercial-SinDerivadas 3.0 España Except where otherwise noted, this item's license is described as Atribución-NoComercial-SinDerivadas 3.0 España

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