Supra-nutritional levels of alpha-tocopherol maintain the oxidative stability of n-3 long-chain fatty acid enriched subcutaneous fat and frozen loin, but not of dry fermented sausage

摘要

BACKGROUND: Meat products enriched with n-3 fatty acids are more prone to oxidation. The aim was to investigate whether supra-nutritional levels of a-tocopherol can enhance the colour and lipid oxidative stability of n-3 fatty acids enriched dry fermented sausages, frozen loins and subcutaneous fat. Pigs were fed a diet supplemented with 18 g kg(-1) fish oil and 50, 150 or 300 mg kg(-1) alpha-tocopheryl acetate. The control group received 12 g kg(-1) soy oil and 150 mg kg(-1) alpha-tocopheryl acetate.