[en] One of the targets of the meat industry is to reduce production costs and to increase the sustainability of the food chain, which has driven the attention towards the use of by-products as feed ingredients. Acid oils are fat by-products coming from the chemical refining process of edible oils, with a high energy value and that are approved as feed ingredients in the European Union. However, meat producers are hesitant to utilise them due to their varying composition and the limited understanding of their impact on animal performance and meat quality. The objective of this study was to evaluate the effects of using olive pomace acid oil (OPAO) instead of its corresponding crude olive pomace oil (OPO) or crude palm oil (PO) in pig diets on lipid composition, lipid oxidation and quality of pork loin (longissimus dorsi), fresh and after commercial refrigerated storage for 8 days. The experimental design consisted of feeding pigs with four diets supplemented with a 5% of PO, OPO, OPAO or a blend (B) of PO and OPAO (50:50, w/w). Fresh and refrigerated pork loin samples were assessed for fatty acid profile; tocopherol (T) and tocotrienol (T3) composition; lipid oxidative stability with the ferrous oxidation-xylenol orange method; 2-thiobarbituric acid (TBA) value; volatile compounds; colour; and sensory acceptance. Results showed that refrigeration reduced the total T + T3 levels and increased the TBA values and the volatile compound concentrations. The refrigerated storage also affected the instrumental colour parameters (L*, a* and b*) but not the overall acceptance of pork. Regarding the diet, pork from OPAO diet showed a higher unsaturated-to-saturated fatty acid ratio than pork from PO and B diets. The lowest T + T3 concentration was found in OPO and OPAO fresh pork and in OPAO refrigerated pork. The oxidative stability of fresh pork was lower for OPAO than for PO diet, but no significant effect of the diet was observed for this parameter in refrigerated pork. The TBA values and volatile compound concentrations of fresh pork were not affected by the diet. After refrigeration, OPAO pork had the highest TBA value and volatile compound concentrations. In any case, colour and consumer acceptance of pork were not affected by diet. In conclusion, in order to upcycle acid oils in pig diets, and considering results on the lipid oxidative stability of pork, it would be preferable to add the OPAO used in this study blended with PO.
Disciplines :
Animal production & animal husbandry Food science Chemistry
Author, co-author :
Albendea, Paula ; Université de Liège - ULiège > Département GxABT > Chemistry for Sustainable Food and Environmental Systems (CSFES) ; Nutrition, Food Science and Gastronomy Department-XIA, Facultat de Farmàcia i Ciències de l'Alimentació, Universitat de Barcelona ; Av Prat de la Riba, Santa Coloma de Gramenet, Spain ; Institut de Recerca en Nutrició i Seguretat Alimentària (INSA-UB), Universitat de Barcelona, Av Prat de la Riba, Santa Coloma de Gramenet, Spain
Tres, A ; Nutrition, Food Science and Gastronomy Department-XIA, Facultat de Farmàcia i Ciències de l'Alimentació, Universitat de Barcelona ; Av Prat de la Riba, Santa Coloma de Gramenet, Spain ; Institut de Recerca en Nutrició i Seguretat Alimentària (INSA-UB), Universitat de Barcelona, Av Prat de la Riba, Santa Coloma de Gramenet, Spain
Rafecas, M; Institut de Recerca en Nutrició i Seguretat Alimentària (INSA-UB), Universitat de Barcelona, Av Prat de la Riba, Santa Coloma de Gramenet, Spain ; Nutrition, Food Science and Gastronomy Department-XIA, Facultat de Farmàcia i Ciències de l'Alimentació, Universitat de Barcelona, Av Joan XXIII, Barcelona, Spain
Vichi, S ; Nutrition, Food Science and Gastronomy Department-XIA, Facultat de Farmàcia i Ciències de l'Alimentació, Universitat de Barcelona ; Av Prat de la Riba, Santa Coloma de Gramenet, Spain ; Institut de Recerca en Nutrició i Seguretat Alimentària (INSA-UB), Universitat de Barcelona, Av Prat de la Riba, Santa Coloma de Gramenet, Spain
Solà-Oriol, D ; Animal Nutrition and Welfare Service (SNiBA), Animal and Food Science Department, Facultat de Veterinària, Universitat Autònoma de Barcelona, Travessera dels Turons, Bellaterra, Spain
Verdú, M ; Department of Animal Nutrition and Feed Industry, Guissona, Spain
Guardiola, F ; Nutrition, Food Science and Gastronomy Department-XIA, Facultat de Farmàcia i Ciències de l'Alimentació, Universitat de Barcelona ; Av Prat de la Riba, Santa Coloma de Gramenet, Spain ; Institut de Recerca en Nutrició i Seguretat Alimentària (INSA-UB), Universitat de Barcelona, Av Prat de la Riba, Santa Coloma de Gramenet, Spain
Language :
English
Title :
Effect of feeding olive pomace acid oil on pork lipid composition, oxidative stability, colour, and sensory acceptance
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