Diet with linseed oil and organic selenium yields low n‐6/n‐3 ratio pork Semimembranosus meat with unchanged volatile compound profiles |
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| Authors: | Iwona Wojtasik‐Kalinowska Dominika Guzek El?bieta Górska‐Horczyczak Marta Brodowska Da‐Wen Sun Agnieszka Wierzbicka |
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| Affiliation: | 1. Department of Technique and Food Development, Warsaw University of Life Sciences, Warsaw, Poland;2. Food Refrigeration and Computerized Food Technology (FRCFT), Agriculture and Food Science Centre, University College Dublin, National University of Ireland, Dublin, Ireland |
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| Abstract: | The aim of this was to improve n‐6/n‐3 ratio without affecting the volatile compounds profiles of pork. Different feeding strategies were designed for 60 Polish Landrace pigs with the goal to enhance the health attributes of Polish pork. Composition, colour, hardness, fatty acid contents and volatile compound profiles of the semimembranosus muscles were determined. Results showed that with the basic diet with the addition 3% of linseed oil, 100 mg kg?1 of vitamin E and 1 mg kg?1 of organic selenium, the level of polyunsaturated fatty acids (PUFA) in the meat samples was increased by 26% (P ≤ 0.05) as compared to the control. Principal component analysis (PCA) demonstrated that the aroma profile of semimembranosus muscles from pigs fed with the diet supplemented with 3% of linseed oil and 1 mg kg?1 of organic selenium was close to that of control. Results demonstrated that healthy functional meats could be produced by designing feeding strategies. |
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| Keywords: | Bioactive compound fatty acid composition n‐6/n‐3 ratio pork volatile compound content |
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