Animal Bioscience

Asian Australasian Association of Animal Production Societies (아세아태평양축산학회)
권호 표지
DOI QR코드

DOI QR Code

A comparison of Echium, fish, palm, soya, and linseed oil supplementation on pork quality

  • Received : 2022.09.14
  • Accepted : 2023.03.02
  • Published : 2023.09.01
Download PDF
⟨ Previous Next ⟩

Abstract

Objective: Long chain n-3 polyunsaturated fatty acids (PUFA) exert positive effects on human health. The long chain n-3 PUFA of pork can be increased by adding fish oil to the diet. Due to the cost and availability of fish oil an alternative source must be found. Methods: This study evaluated the effect of five dietary oils on meat quality, fatty acid composition and lipid stability. The five diets contained 1% palm oil (Control), 1% soya oil, 1% linseed oil, 1% fish oil, and 1% Echium oil, respectively. The trial consisted of 60 gilts, randomly allocated to five groups. Results: All color parameters, extractable fat content, fat free dry matter, and moisture content of the m. longissimus muscle were unaffected by dietary treatment. Consumers and a trained sensory panel could not detect a difference between the control samples and the Echium oil sample during sensory analysis. Samples containing higher levels of PUFA (soya, linseed, fish, and Echium oil) had higher levels of primary and secondary lipid oxidation products after refrigerated and frozen storage. However, these values were still well below the threshold value where off flavors can be detected. The Echium oil treatment had significantly higher levels of long chain PUFA than the linseed oil treatment, but it was still significantly lower than that of the fish oil treatment. Conclusion: Echium oil supplementation did not increase the levels of n-3 to the same extent as fish oil did. The result did however suggest that Echium oil can be used in pig diets to improve muscle long chain n-3 fatty acid content without any adverse effects on meat quality when compared to linseed, soya, and palm oil.

Keywords

Acknowledgement

The authors would like to acknowledge Mr Jonathan Miles from Pennville Nutrient Solutions (Pretoria, South Africa) for the formulation of experimental diets.

References

  1. Fish and Omega-3 Fatty Acids [Internet] [cited 2022 Sept 2]. Dallas, TX, USA: American Heart Association; 2021. Available from: https://www.heart.org/en/healthy-living/healthy-eating/eat-smart/fats/fish-and-omega-3-fatty-acids 
  2. Huang C, Chiba LI, Bergen WG. Bioavailability and metabolism of omega-3 polyunsaturated fatty acids in pigs and omega-3 polyunsaturated fatty acid-enriched pork: a review. Livest Sci 2021;243:104370. https://doi.org/10.1016/j.livsci.2020.104370 
  3. Tanghe S, Millet S, De Smet S. Echium oil and linseed oil as alternatives for fish oil in the maternal diet: Blood fatty acid profiles and oxidative status of sows and piglets. J Anim Sci 2013;91:3253-64. https://doi.org/10.2527/jas.2012-5874 
  4. Hugo A, van Wyngaard BE, Strydom PE, de Witt FH, Pohl CH, Kanengoni AT. The effect of dietary Echium oil supplementation on the fatty acid profile, omega-3 fatty acid content and subcutaneous fat quality of pork. Livest Sci 2022;257:104833. https://doi.org/10.1016/j.livsci.2022.104833 
  5. Folch J, Lees M, Sloane-Stanley GH. A simple method for the isolation and purification of total lipids from animal tissue. J Biol Chem 1957;226:497-509. https://doi.org/10.1016/S0021-9258(18)64849-5 
  6. Honikel KO. How to measure the water-holding capacity of meat? Recommendation of Standararized methods. In: Tarrant PV, Eikelenboom G, Monin G, editors. Evaluation and control of meat quality. Dordrecht, the Netherlands: Martinus Nijhoff; 1987. pp. 129-42. https://doi.org/10.1007/978-94-009-3301-9_11 
  7. Grau R, Hamm R. A simple method for determining water retention in muscle. Naturwissenschaften 1953;40:29-30. https://doi.org/10.1007/BF00595734 
  8. Irie M, Izumo A, Mohri S. Rapid method for determining water-holding capacity in meat using video image analysis and simple formulae. Meat Sci 1996;42:95-102. https://doi.org/10.1016/0309-1740(95)00009-7 
  9. Culler RD, Parrish FC, Smith GC, Cross HR. Relationship of myofibril fragmentation index to certain chemical, physical and sensory characteristics of bovine longissimus muscle. J Food Sci 1978;43:1177-80. https://doi.org/10.1111/j.1365-2621.1978.tb15263.x 
  10. Raharjo S, Sofos JN, Schmidt GR. Improved speed, specificity, and limit of determination of an aqueous acid extraction thiobarbituric acid-C18 method for measuring lipid peroxidation in beef. J Agric Food Chem 1992;40:2182-5. https://doi.org/10.1021/jf00023a027 
  11. AOAC. Official methods of analysis. 18th ed. Washington DC, USA: Association of Analytical Chemists; 2005. ISBN 0-935584-77-3 
  12. NCSS 11 Statistical Software. NCSS, LLC. Kaysville, UT, USA: NCSS; 2016. 
  13. Adzitey F, Nurul H. Pale soft exudative (PSE) and dark firm dry (DFD) meats: causes and measures to reduce these incidences - a mini review. Int Food Res J 2011;18:11-20. 
  14. Wachholz D, Kauffman RG, Henderson D, Lochner JV. Consumer discrimination of pork color at the market place. J Food Sci 1978;43:1150-2. https://doi.org/10.1111/j.1365-2621.1978.tb15257.x 
  15. De Vol DL, McKeith FK, Bechtel PJ, Novakofski J, Shanks RD, Carr TR. Variation in composition and palatability traits and relationships between muscle characteristics and palatability in a random sample of pork carcasses. J Anim Sci 1988;66:385-95. https://doi.org/10.2527/jas1988.662385x 
  16. Barton-Gade PA. Some experience on measuring the quality of pork fat. In: Wood JD, editor. Fat quality in lean pigs. Brussels, Belgium: Meat Research Institute Special Report No. 2, Document number EUR 8901 EN, CEC Workshop. 1984. p. 47-52. 
  17. Prasad P, Anjali P, Sreedhar RV. Plant-based stearidonic acid as sustainable source of omega-3 fatty acid with functional outcomes on human health. Crit Rev Food Sci Nutr 2021;61:1725-37. https://doi.org/10.1080/10408398.2020.1765137 
  18. Yokoyama M, Origasa H. Effects of eicosapentaenoic acid on cardiovascular events in Japanese patients with hypercholesterolemia: rationale, design, and baseline characteristics of the Japan EPA Lipid Intervention Study (JELIS). Am Heart J 2003;146:613-20. https://doi.org/10.1016/S0002-8703(03)00367-3 
  19. Harris WS. The omega-3 index as a risk factor for coronary heart disease. Am J Clin Nutr 2008;87:S1997-2002. https://doi.org/10.1093/ajcn/87.6.1997S 
  20. Ponnampalam EN, Butler KL, Pearce KM, et al. Sources of variation of health claimable long chain omega-3 fatty acids in meat from Australian lamb slaughtered at similar weights. Meat Sci 2014;96:1095-103. https://doi.org/10.1016/j.meatsci.2012.11.039 
  21. Guidance for Industry. A food labelling guide. US Food and Drug Administration Centre. Silver Spring, MD, USA: FDA; 2013. Available from: https://www.fda.gov/regulatory-information/search-fda-guidance-documents/guidance-industry-food-labeling-guide 
  22. Scollan ND, Hocquette JF, Nuernberg K, Dannenberger D, Richardson RI, Maloney A. Innovations in beef production systems that enhance the nutritional and health value of beef lipids and their relationship with meat quality. Meat Sci 2006;74:17-33. https://doi.org/10.1016/j.meatsci.2006.05.002 
  23. Ulbricht TLV, Southgate DAT. Coronary heart disease: seven dietary factors. The Lancet 1991;338:985-92. https://doi.org/10.1016/0140-6736(91)91846-m 
  24. Verbeke W, De Smet S, Vackier I, Van Oeckel MJ, Warnants N, Van Kenhove P. Role of intrinsic search cues in the formation of consumer preferences and choice for pork chops. Meat Sci 2005;69:343-54. https://doi.org/10.1016/j.meatsci.2004.08.005 
  25. Miller MF, Shackelford SD, Hayden KD, Reagan JO. 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 1990;68:1624-31. https://doi.org/10.2527/1990.6861624x 
  26. Scheeder MRL, Glaser KR, Eichenberger B, Wenk C. Influence of different fats in pig feed on fatty acids composition of phospholipids and physical meat quality characteristics. Eur J Lipid Sci Technol 2000;102:391-401. https://doi.org/10.1002/1438-9312(200006)102:6<391::AID-EJLT391>3.0.CO;2-1 
  27. Wood JD, Enser M, Fisher AV, Nute GR, Richardson RI, Sheard PR. Manipulating meat quality and composition. Proc Nutr Soc 1999;58:363-70. https://doi.org/10.1017/s0029665199000488 
  28. Overland M, Taugbol O, Haug A, Sundstol F. Effect of fish oil on growth performance, carcass characteristics, sensory parameters, and fatty acid composition in pigs. Acta Agric Scand A Anim Sci 1996;46:11-7. https://doi.org/10.1080/09064709609410919 
  29. Bryhni EA, Kjos NP, Ofstad R, Hunt M. Polyunsaturated fat and fish oil in diets for growing-finishing pigs: effects on fatty acid composition and meat, fat, and sausage quality. Meat Sci 2002;62:1-8. https://doi.org/10.1016/s0309-1740(01)00211-x 
  30. Tarladgis BG, Watts BM, Younathan MT, Dugan Jr. L. A distillation method for the quantitative determination of malonaldehyde in rancid foods. J Am Oil Chem Soc 1960;37:44-8. https://doi.org/10.1007/BF02630824