Journal article

Publication year: 2005

Pages: 15-23

Journal: Meat Science

Volume number: 70

Issue number: 1

ISSN: 0309-1740

DOI Link: https://doi.org/10.1016/j.meatsci.2004.11.016

Publisher: Elsevier

Abstract: 
The aim of this study was to find out whether concentrations of oxysterols in pig meat are affected by dietary polyunsaturated fatty acids and vitamin E. 48 growth-finishing pigs were fed diets with either palm oil or soybean oil and vitamin E concentrations of 15, 40 or 200 mg/kg. Concentrations of oxysterols were analyzed in fresh and heat-processed (180 °C, 20 min) meat (M. longissimus dorsi) and in boiled sausage prepared from meat and back fat of the animals. Concentrations of oxysterols in fresh muscle were below 5 nmol/g dry matter; they were independent of the dietary fat type and vitamin E concentration. Heating caused a large increase of oxysterol concentration (up to 55 nmol/g dry matter). This effect was reduced by increasing dietary vitamin E concentration but was independent of the dietary fat. Sausage from pigs fed soybean oil had higher concentrations of oxysterols than sausage from pigs fed palm oil; vitamin E reduced concentrations of oxysterols in sausage from pigs fed soybean oil, but not in sausage from pigs fed palm oil.

Harvard Citation style: Eder, K., Müller, G., Kluge, H., Hirche, F. and Brandsch, C. (2005) Concentrations of oxysterols in meat and meat products from pigs fed diets differing in the type of fat (palm oil or soybean oil) and vitamin E concentrations, Meat Science, 70(1), pp. 15-23. https://doi.org/10.1016/j.meatsci.2004.11.016

APA Citation style: Eder, K., Müller, G., Kluge, H., Hirche, F., & Brandsch, C. (2005). Concentrations of oxysterols in meat and meat products from pigs fed diets differing in the type of fat (palm oil or soybean oil) and vitamin E concentrations. Meat Science. 70(1), 15-23. https://doi.org/10.1016/j.meatsci.2004.11.016