Characteristics of pork with docosahexaenoic acid supplemented in the diet

Journal of Muscle Foods

Volumn 13, Issue 4, 2002, Pages 253-263

  Marriott, N G ^a   Garrett, J E ^b   Sims, M D ^c   Wang, H ^a   Abril, J R ^b  

^a VIRGINIA STATE UNIVERSITY   (United States)

^b OmegaTech Inc Boulder   (United States)

^c Virginia Scientific Research Inc   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

DATA ACQUISITION; FATTY ACIDS; FOOD STORAGE; MUSCLE; NUTRITION;

HEART DISEASES;

MEATS;

DATA PROCESSING; FATTY ACIDS; FOOD STORAGE; MEAT; NUTRITION; RANCIDITY; SWINE; TISSUE;

SUS SCROFA;

EID: 0036949506     PISSN: 10460756     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1745-4573.2002.tb00334.x     Document Type: Article

References (19)

1. AMSA. 1995. Research Guide for Cookery and Sensory Evaluation and Instrumental Tenderness Measurement of Fresh Meat. Amer. Meat Sci. Assoc., Chicago, Ill.
2. BARCLAY, W.R., MEAGER, K.M. and ABRIL, J.R., 1994. Helerotrophic production of long chain omega-3 fatty acids utilizing algae and algae like microorganisms. J. Appl. Phycology 6, 123-129.
3. FONTANILLAS, R., BARROETA, A., BAUCELLS, M.D. and CODONY, R. 1997. Effect of feeding highly cis-monounsaturated, trans, or n-3 fats on lipid composition of muscle and adipose tissue of pigs. J. Agri. Food Chem. 45, 3070-3075.
4. LESKANICH, C.O., MATTHEWS, K.R., WARKUP, C.C., NOBLE, R.C. and HAZZLEDINE, M. 1997. The effect of dietary oil containing (n-3) fatty acids on the fatty acid, physicochemical, and organoleptic characteristics of pig meat and fat. J. Anim. Sci. 75, 673-683.
5. LOPEZ-FERRER, S., BAUCELLS, M.D., BARROETA, A.C., GALOBART, J. and GRASHORN, M.A. 2001. n-3 enrichment of chicken meat. 2. Use of precursors of long-chain polyunsaturated fatty acids: linseed oil. Poul. Sci. 80, 753-761.
6. MARRIOTT, N.G. 2001. Evaluation of sensory traits of meat. Unpublished data.
7. MILLER, M.F., AHMED, P.O., SHACKELFORD, S.D., HAYDEN, K.D. and REAGAN, J.O. 1993. Effects of feeding diets containing different fat supplements to swine on the visual properties and storage stability of low-fat sausage. Meat Sci. 33, 231-244.
8. MILLER, M.F., SHACKELFORD, S.D., HAYDEN, K.D. and REAGAN J.O. 1990. Determination of the alteration in fatty acid profiles, sensory characteristics and carcass traits of swine fed elevated levels of monounsaturated fats in the diet. J. Anim. Sci. 68, 1624-1631.
9. RHEE, K.S., DAVIDSON, T.L., CROSS, H.R. and ZIPRIN, Y.A. 1990a. Characteristics of pork products from swine fed a high monounsaturated fat diet: Part 1-Whole muscle products. 27, 329-341.
10. RHEE, K.S, ZIPRIN, Y.A. and DAVIDSON, T.L. 1990b. Characteristics of pork products from swine fed a high monounsaturated fat diet: Part 2-Uncured processed products. Meat Sci. 27, 343-357.
11. SAS. 2000. SAS/STAT User's Guide, Version 8. Statistical Analysis Systems Institute, Inc., Cary, N.C.
12. th Ed., pp. 93-102, American Press, Boston, Mass.
13. SIMS, M.D. 2000a. VSR-2000-022 Final Study Report. Performances, sensory and residue of DHA levels in the breast, thigh, and gound carcasses of 7 and 8 week old commerical chickens fed DHA Gold®. Unpublished report.
14. SIMS, M.D. 2000b. VSR-2000-022 Final Study Report. Commercial turkey toms, and hens fed diets supplemented with DHA Gold® (DHA omega-3 fatty acid) in a controlled floor pen study. Unpublished report.
15. ST. JOHN, L.C., YOUNG, C.R., KNABE, D.A., THOMPSON, L.D., SCHELLING, G.T., GRUNDY, S.M. and SMITH, S.B. 1987. Fatty acid profiles and sensory and carcass traits of tissues from steers and swine fed an elevated monounsaturated fat diet. J. Anim. Sci. 64, 1441-1447.
16. SZYMCZYK, B., PISULEWSKI, P.M., SZCZUREK, W. and HANCZAKOWSKI, P. 2001. Effects of conjugated linoleic acid on growth performance, feed conversion efficiency, and subsequent carcass quality in broiler chickens. CAB Intern. 85, 465-473.
17. TARLADGIS, B.G., WATTS, B.M., YOUNATHAN, M.T. and DUGAN, L. 1960. A distillation method for the quantitative determination of malonaldehyde in rancid foods. J. Am. Oil Chem. Sec. 37, 44-48.
18. VAN ELSWYK, M.E. 1993. Designer foods: manipulating the fatty acid composition of meat and eggs for the health consumer. In Nutrition Today, Williams and Wilkins, Baltimore, Md. 28, 21-28.
19. WOOD, J.D. and ENSER, M. 1997. Factors influencing fatty acids in meat and the role of antioxidants in improving meat quality. CAB Intern. 78, 549-560.