Effects of vitamin e on colour evolution, lipid oxidation and fatty acid profile in pork
2023
Bottegal, Diego | Latorre Górriz, María Angeles | Lobón Ascaso, Sandra | Alvarez Rodríguez, Javier
Polyunsaturated fatty acids (PUFA) enrichment of pork is considered healthy for humans but is also linked to softer fats and pro-oxidant conditions, which can affect shelf-life. Vitamin E (VE) is the most used antioxidant supplement in animal feed, and in the case of pigs, the reference requirements are rather low compared with other species. This work aimed to assess the effects of two doses of VE (30 vs. 300 IU/kg feed) on colour attributes evolution, storage drip losses, lipid oxidation and fatty acid (FA) profile on pork stored up to 15 days under modified atmosphere packaging (MAP).
Mostrar más [+] Menos [-]Financial support was received from the H2020-EU research and innovation programme (Marie Sklodowska-Curie, N° 801586) and the Technology Transfer Operation of the Rural Development Program of Catalonia 2014–2020 (N° 01.02.01) and the Ministry of Science, Innovation of Spain (N° INIA RTA2017-00008-C02).
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Información bibliográfica
Este registro bibliográfico ha sido proporcionado por Centro de Investigación y Tecnología Agroalimentaria de Aragón