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Published 2002

Read in Norwegian

Publication details

Journal : Meat Science , vol. 62 , p. 1–8–8 , 2002

Publisher : Elsevier

International Standard Numbers :
Printed : 0309-1740
Electronic : 1873-4138

Publication type : Academic article

Contributors : Bryhni, Eli Arnkværn; Kjos, Nils Petter; Ofstad, Ragni; Hunt, Melvin

Issue : 1

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Kjetil Aune
Chief Librarian
kjetil.aune@nofima.no

Summary

Forty-eight crossbred growing-finishing pigs were used to study the effects of polyunsaturated fatty acids (PUFA 31%= low and 50%= high) and fish oil (0, 0.2, and 0.4% capelin) diets on fatty acid composition, chemical traits, and sensory properties ofthe longissimus muscle, fat, and sausages. High levels of PUFA, independent of the level of fish oil, increased oxidation and rancidity for whole muscle (stored at 1 and 8 months at 23 °C) and sausages (TBARS 0.6-1.3). Fish oil at 0.4% in the diet increased TBA values of loin, but did not affect sensory evaluation scores. An interaction between PUFA and fish oil occurred for TBARS values and rancid odour in sausage, where the 0.4% fish oil and high PUFA level showed highest oxidation (TBARS 1.9). Although fish oil and high PUFA levels might contribute to a more healthy meat, their undesirable affects on palatability would limit their use.

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