Hostname: page-component-848d4c4894-8bljj Total loading time: 0 Render date: 2024-06-20T10:28:14.003Z Has data issue: false hasContentIssue false
  • English
  • Français

The effect of addition of ß-carotene, vitamins C and E in feed mixture enriched with CLA on sensory traits and oxidative status of pork meat

Published online by Cambridge University Press:  23 November 2017

M. Pieszka ,
P. Paściak ,
T. Barowicz ,
A. Janik ,
W. Kędzior ,
D. Wojtysiak  and
W. Migdał
M. Pieszka*
Affiliation:
Department of Nutrition and Feed Science, National Research Institute of Animal Production, 32-03 Balice, Poland
P. Paściak
Affiliation:
Ecopig, 42-510 Wojkowice Kościelne 28, Poland
T. Barowicz
Affiliation:
Department of Nutrition and Feed Science, National Research Institute of Animal Production, 32-03 Balice, Poland
A. Janik
Affiliation:
Department of Nutrition and Feed Science, National Research Institute of Animal Production, 32-03 Balice, Poland
W. Kędzior
Affiliation:
Department of Food Science, University of Economics, 30-033 Kraków, Poland
D. Wojtysiak
Affiliation:
Agriculture University, Department of Anatomy, 30-059 Kraków, Poland
W. Migdał
Affiliation:
Agriculture University, Department of Pig Breeding, 30-059 Kraków, Poland
*
Email: mpieszka@izoo.krakow.pl
Get access

Extract

There is some concern that meat and eating quality can suffered as a result of dietary CLA supplementation through the influence on fatty acids metabolism and it content in meat. CLA addition to pigs’ diet requires simultaneous addition of antioxidative vitamins’ taking part in stabilization of double bonds of CLA inbuilt in phospholipids complex of cell membrane (Livisay et al., 2000).

Type
Poster Presentations
Information
Proceedings of the British Society of Animal Science , Volume 2005 , 2005 , pp. 105
Copyright
Copyright © The British Society of Animal Science 2005

Access options

Get access to the full version of this content by using one of the access options below. (Log in options will check for institutional or personal access. Content may require purchase if you do not have access.)

References

Baryłko-Pikielna, N. 1975. Zarys analizy sensorycznej żywności. WNT, Warszawa, s. 1–483 (in Polish).Google Scholar
Livisay, S. A., Zhou, S., Ip, C., Decker, E. A. 2000. Impact of dietary conjugated linoleic acid on the oxidative stability of rat liver microsomes and skeletal muscle homogenates. Journal of Agriculture and Food Chemistry, 48, 4162–4170.CrossRefGoogle ScholarPubMed
Salih, M., Smith, D. M., Price, J. F., Dawson, L. E. 1987. Modified extraction 2-thiobarbituric acid method for measuring lipid oxidation in poultry. Poultry Sciences, 66; 1183–1188.Google ScholarPubMed
Ueda, T. and Igarashi, O. 1987. Effect of coexisting fat on the extraction of tocopherols from tissues after saponification as pretreatment for HPLC determination. Journal of Micronutrition Analytic, 3, 15–25.Google Scholar