Effect of plant antioxidant in nâ3 polyunsaturated fatty acid–enriched diet on fatty acid composition and sensorial attributes of dryâcured ham
2011
Mairesse, Guillaume | Benet, Marion | Méteau, Karine | Juin, Hervé | Durand, Denys | Mourot, Jacques
Three groups of eight pigs (52.6–109.0âkgâBW) were fed a high level of nâ3 polyunsaturated fatty acids (PUFA; L diet). Two cocktails of plant antioxidants were added separately to L diet (LAox1, LAox2). Fatty acid composition, lipoperoxidation and sensory evaluations were carried out on dryâcured hams. No effect of dietary antioxidant was observed on total saturated, monounsaturated, nâ6 and total PUFA. Antioxidant supplementation significantly decreased the total nâ3 PUFA proportion in LAox1 and LAox2 products (6.75% and 7.08% of total FA, respectively) as compared to L (8.06%). However, C18:3nâ3 content of all products varied from 308 to 394âmg per 100âg without any dietary effect (Pâ>â0.05). The supplementation with natural antioxidant significantly reduced the malondialdehyde content of dryâcured ham (5.7–5.6âμgâg−1 for Laox1 and Laox2, respectively, vs. 10.2âμgâg−1 for L). Sensory evaluation of dryâcured ham revealed no significant difference for all the tested attributes between treatments.
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