Quantitative changes in the fatty acid profile of lipid fractions of fresh loin from pigs as affected by dietary conjugated linoleic acid and monounsaturated fatty acids during refrigerated storage |
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| Authors: | Diana Martin Elena Muriel Teresa Antequera Ana I. Andres Jorge Ruiz |
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| Affiliation: | 1. Tecnologia de Alimentos, Facultad de Veterinaria, Universidad de Extremadura, Avda. Universidad s/n, 10071 Caceres, Spain;2. Ciencia y Tecnologia de los Alimentos, Escuela de Ingenierias Agrarias, Universidad de Extremadura, Ctra. Caceres s/n, 06071 Badajoz, Spain |
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| Abstract: | Three levels (0%, 1% and 2%) of an enriched CLA oil (28% cis-9, trans-11 and 28% trans-10, cis-12 CLA) were combined with two levels of MUFA (low: 19%; high: 39%) for pig feeding. Changes in the amounts of fatty acids of the neutral lipids (NL), polar lipids (PL) and free fatty acids (FFA) fractions of fresh loin as affected by dietary CLA, MUFA and CLA × MUFA during 7 days of refrigeration were studied. Dietary CLA at 2% and MUFA supplementation caused a decrease in SFA, MUFA, PUFA and CLA isomer contents of NL and PL throughout the storage, whereas the increase in FFA during refrigerated storage was less marked with dietary CLA. Release of CLA isomers of NL and PL was lower than that of non-conjugated PUFA. No significant effect of the interaction CLA × MUFA on the change in the contents of most fatty acids (including CLA isomers) of the lipid fractions was found. |
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