Effect of dietary linseed oil and α-tocopherol on pork tenderloin (Psoas major) muscle

Meat Science

Volumn 65, Issue 3, 2003, Pages 1039-1044

  Hoz, L ^a   Lopez Bote, C J ^a   Cambero, M I ^a   D'Arrigo, M ^a   Pin, C ^a   Santos, C ^a   Ordonez J A ^a  

^a UNIVERSIDAD COMPLUTENSE DE MADRID   (Spain)

Author keywords

Fatty acid; Linseed oil; Lipids; Meat; Pig; Pork; Tocopherol

Indexed keywords

FATTY ACIDS; LIPIDS; MUSCLE; OILS AND FATS; OXIDATION;

LINSEED OIL;

MEATS;

ANIMALIA; HELIANTHUS; SIGANUS; SUS SCROFA;

EID: 0038107790     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0309-1740(02)00322-4     Document Type: Article

References (31)

1. Alexander, J. W. (1998). Immunonutrition: the role of ω-3 fatty acids. Nutrition, 14, 627-633.
2. AOAC. (1995). Official methods of analysis (16th ed.). Washington DC: Association of Official Analytical Chemists.
3. British Nutrition Foundation. (1992). Unsaturated fatty acids: nutritional and physiological significance. The Report of British Nutrition Foundation's Task Force. London: Chapman and Hall.
4. Brooks, C. C. (1971). Fatty acid composition of pork lipids as affected by basal diet, fat source and fat level. Journal of Animal Science, 33, 1224-1231.
5. Chanmugam, P., Boudreau, M., Boutte, T., Park, R. S., Hebert, J., Berrio, L., & Hwang, D. H. (1992). Incorporation of different types of n-3 fatty acids into tissue lipids of poultry. Poultry Science, 71, 516-521.
6. Chung, R. A., & Lin, C. C. (1965). Fatty acid content of pork cuts and variety meats as affected by different dietary lipids. Journal of Food Science, 30, 860-864.
7. D'Arrigo, M., Hoz, L., Lopez-Bote, C. J., Cambero, I., Pin, C., & Ordóñez, J. A. (2002a). Effect of dietary linseed oil on pig hepatic tissue fatty acid composition and susceptibility to lipid peroxidation. Nutrition Research, 22, 1189-1196.
8. D'Arrigo, M., Hoz, L., Lopez-Bote, C. J., Cambero, I., Pin, C., Rey, A. I., & Ordóñez, J. A. (2002b). Effect of dietary linseed oil and α-tocopherol on selected properties of pig fat. Canadian Journal of Animal Science, 82, 339-347.
9. D.H. (1994). Nutritional aspects of cardiovascular review group committee on medical aspects of food policy. Report on Health and Social Subjects. No 46. Department of Health. London.
10. Ellis, N. R., & Isbell, H. S. (1926a). Soft pork studies II. The influence of the character of the ration upon the composition of the body fat of hogs. Biological Chemistry, 69, 219-238.
11. Ellis, N. R., & Isbell, H. S. (1926b). Soft pork studies III. The effect of food fat upon body, as shown by the separation of the individual fatty acids of the body fat. Journal of Biological Chemistry, 69, 239-248.
12. Enser, M., Richardson, R. I., Wood, J. D., Gill, B. P., & Sheard, P. R. (2000). Feeding linseed to increase the n-3 PUFA of pork: fatty acid composition of muscle, adipose tissue, liver and sausages. Meat Science, 55, 201-212.
13. Fontanillas, R., Barroeta, A., Baucells, M. D., & Guardiola, F. (1998). Backfat fatty acid evolution in swine fed diets high in either cis-monounsaturated, trans or (n-3) fats. Journal of Animal Science, 76, 1045-1055.
14. Hanson, S. W. F., & Olley, J. (1963). Application of the Bligh and Dyer method of lipid extraction to tissue homogenates. Biochemical Journal, 89, 101P-102P.
15. Hoppe, P. P., Scöner, F. J., Wiesche, H., Stahler-Geyer, A., Kammer, J., & Hochadel, H. (1993). Effect of graded dietary α-tocopherol supplementation on concentrations in plasma and selected tissues of pigs from weaning to slaughter. Journal of Veterinary Medicine A, 40, 219-228.
16. Kornbrust, D. J., & Mavis, R. D. (1980). Relative susceptibility of microsomes from lung, heart, liver, kidney, brain and testes to lipid peroxidation: correlation with vitamin E content. Lipids, 15, 315-322.
17. Leaf, A., & Weber, P. C. (1987). A new era for science in nutrition. American Journal of Clinical Nutrition, 45(Suppl.), 1048-1053.
18. Leat, W. M. F., Cuthbertson, A., Howard, A. N., & Gresham, G. A. (1964). Studies on pigs reared on semisynthetic diets containing no fat, beef tallow and maize oil; composition of carcass and fatty acids composition of various depot fats. Journal of Agricultural Sciences. 63, 311-317.
19. Leskanich, C. O., Matthews, K. R., Warkup, C. C., Noble, R. C., & Hazzledine, M. (1997). The effects of dietary oil containing (n-3) fatty acids on the fatty acid, physicochemical, and organoleptic characteristics of pig meat and fat. Journal of Animal Science, 75, 673-683.
20. Lopez-Bote, C. J., Rey, A. I., Sanz, M., Gray, I., & Buckley, D. J. (1997). Dietary vegetable oils and α-tocopherol reduce lipid oxidation in rabbit muscle. Journal of Nutrition, 127, 1176-1182.
21. López-Bote, C., & Rey, A. I. (2001). Susceptibility of adipose tissue of Iberian pigs is enhanced by free-range feeding and reduced by vitamin E supplementation. Nutrition Research, 21, 541-549.
22. Miller, E. L., Huang, Y. H., Fabb, O. C. & Rayner, B. (1998). Effect of n-6:n-3 ratio of dietary oils and vitamin E on α-tocopherol content of liver, cardiac and skeletal muscle of pigs. In Proceedings of 44th International Congress of Meat Science and Technology (pp. 652-653). Spain: Barcelona.
23. Ponnampalam, E. N., Sinclair, A. J., Egan, A. R., Ferrier, G. R., & Leury, B. J. (2002). Dietary manipulation of muscle long-chain omega-3 and omega-6 fatty acids and sensory properties of lamb meat. Meat Science, 60, 125-132.
24. Rey, A., Lopez-Bote, C., Soares, M., & Isabel, B. (1997). Determination of α-tocopherol in pork with high intramuscular fat content. Grasas y Aceites, 47, 331-334.
25. Rey, A. I., Kerry, J. P., Lynch, P. B., Lopez-Bote, C. J., Buckley, D. J., & Morrissey, P. A. (2001). Effect of dietary oils and α-tocopheryl acetate supplementation on lipid and cholesterol oxidation in cooked pork. Journal of Animal Science, 79, 1201-1208.
26. Riley, P. A., Enser, M., Nute, G. R., & Wood, J. D. (2000). Effects of dietary linseed on nutritional value and other quality aspects of pig muscle and adipose tissue. Animal Science, 71, 483-500.
27. Rose, D. P., & Connolly, J. M. (1999). Omega-3 fatty acids as cancer chemopreventive agents. Pharmacology and Therapeutics, 83, 217-244.
28. Sandler, S. R., & Karo, W. (1992). Sourcebook of advanced organic laboratory preparations. San Diego: Academic Press.
29. SAS. (2001). Institute Inc., SAS/STAT Software: Changes and Enhancements, Release 8.2, Cary, NC.
30. Simopoulos, A. P. (1994). Fatty acids. In I. Golberg (Ed.), Functional Foods (1st ed.) (pp. 355-392). New York: Chapman and Hall.
31. Villlegas, F. J., Hedrich, H. B., Veum, T. L., McFate, K. L., & Bailey, M. E. (1973). Effect of diet and breed on fatty acid composition of porcine adipose tissue. Journal of Animal Science, 36, 663-668.