Presence of lipid oxidation products in swine diet lowers pork quality and stability during storage.

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ID: 89692
2020
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Abstract
Studies examining the effects of feeding lipid oxidation products (LOPs) to pigs on pork quality and storage stability have mostly focused on refrigerated storage and produced mixed results. We investigated the effects of adding yellow grease, containing commercially relevant levels of LOPs, to swine diets on quality and storage stability of ground salted pork. Twenty-four domestic pigs were divided into three study groups and fed the following diet regimens for five months: (1) Standard Diet (STD), (2) STD + yellow grease (YG, high LOPs), or (3) STD + corn oil (CO, negligible LOPs). Post-harvest carcass characteristics and the effects of frozen and refrigerated storage on color and lipid oxidation of salted pork patties were studied. While feeding of yellow grease had no impact on color, it increased the susceptibility of pork patties to lipid oxidation during storage (186% and 73% higher accumulation of LOPs in patties from pigs fed STD + YG when compared to those fed STD and STD + CO, respectively).
Reference Key
arowolo2020presencemeat Use this key to autocite in the manuscript while using SciMatic Manuscript Manager or Thesis Manager
Authors Arowolo, Folagbayi K;Yang, Xing;Blaser, Morgan E;Nicholson, Abigale M;Hosokawa, Elli;Booth, Jeffrey R;Jobsis, Catherine T;Russell, Ronald L;Meudt, Jennifer J;Reichert, Jamie L;Crenshaw, Thomas D;Richards, Mark P;Shanmuganayagam, Dhanansayan;
Journal Meat science
Year 2020
DOI
S0309-1740(19)30183-4
URL
Keywords
color pork lipid oxidation products rendered fats thiobarbituric acid reactive substances

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