SUSCEPTIBILITY OF MUSCLE LIPIDS IN PIGS TO OXIDATION DEPENDING ON BREED AND FEEDING SOYBEAN OR RAPESEED DIET

Oxidation susceptibility of lipids was studied for pork obtained from the Polish breed Wielka Biała Podlaska (wpb) and its crosses with Pietrain (P), Belgian Landrace (L) and Hampshire x Pietrain (H/P) when fed soybean or rapeseed diet. Lipids were extracted by Bligh-Dyer technique and exposed to UV light. During UV-accelerated oxidation, the changes in peroxide value, fluorescence, absorbance at 285 nm and 470 nm were determined. The changes in odour profile, especially rancid odour intensity were sensory evaluated. Fatty acid composition was determined with GC/MS method. Lipids of wbpxP race were found the most resistant to oxidation, whereas the most susceptible to oxidation were lipids of pure race pigs wbp and wbpxH/P. Lipids of pigs (except wbpxH/P) fed rapeseed meal were more susceptible to oxidation than these fed soybean diet.

Submit your paper

News

Instructions for Authors

Archive

Send by email

Variation in the Lipid Profile of Pacific Oyster (Crassostrea gigas) Cultured in Khanh Hoa Coast, Vietnam, Based on Location and Harvest Period

Effect of Dry, Vacuum, and Modified Atmosphere Ageing on Physicochemical Properties of Roe Deer Meat

Effect of Drying and Broccoli Leaves Incorporation on the Nutritional Quality of Durum Wheat Pasta

Effect of Core Temperature on the Oxidation of Lipids and Proteins During Steam Cooking of Large-Mouth Bass (Micropterus salmoides)

Impact of the Encapsulation Process by Spray- and Freeze-Drying on the Properties and Composition of Powders Obtained from Cold-Pressed Seed Oils with Various Unsaturated Fatty Acids

Indexes

Keywords index

Topics index

Authors index

eISSN:	2083-6007
ISSN:	1230-0322

W latach 2022-2024 kwartalnik naukowy Polish Journal of Food and Nutrition Sciences realizuje projekt nr RCN/SP/0520/2021/1 finansowany ze środków budżetu państwa – Ministerstwo Edukacji i Nauki w ramach programu „Rozwój czasopism naukowych”. Dofinansowanie wynosi 120 000 zł. W ramach projektu podejmowane są działania zmierzające do podniesienia poziomu praktyk wydawniczych i edytorskich, zwiększenia wpływu czasopism na rozwój nauki oraz utrzymania się czasopism w międzynarodowym obiegu naukowym.

In the years 2022-2024, the scientific quarterly Polish Journal of Food and Nutrition Sciences accomplishes a project no. RCN/SP/0520/2021/1 financed from the state budged – Ministry of Education and Science Republic of Poland in the framework of a program “Development of scientific journals”. The financing amounts to 120,000 PLN. The program aims at improving the level of publishing and editing practices, increasing the impact of scientific journals on science development, and extending the international range of scientific journals.