| Registro completo |
| Provedor de dados: |
Ciênc. Tecnol. Aliment.
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| País: |
Brazil
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| Título: |
Fresh meat quality of pigs fed diets with different fatty acid profiles and supplemented with red wine solids
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| Autores: |
Peiretti,Pier Giorgio
Gai,Francesco
Brugiapaglia,Alberto
Mussa,Pier Paolo
Meineri,Giorgia
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| Data: |
2015-12-01
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| Ano: |
2015
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| Palavras-chave: |
Pig
Meat quality
Red wine solids
Fatty acids
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| Resumo: |
Abstract Three groups of pigs were fed three different diets, namely a diet rich in saturated fatty acids (palm oil-based, PO), a polyunsaturated fatty acid (PUFA)-rich diet (corn oil-based, CO), and a PUFA-rich diet (corn oil-based) supplemented with red wine solids (RWS), which was added to the diet (CO+RWS) in order to assess the protective effect on the oxidative status of the pork meat. The addition of corn oil favourably modulates the FAs profile of the backfat, and to a lesser extent of the intramuscular fat of semimembranosus muscle, without causing adverse effects on the meat quality or on its oxidative stability. Moreover, these parameters were not affected by the addition of the RWS in the CO+RWS diet.
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| Tipo: |
Info:eu-repo/semantics/article
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| Idioma: |
Inglês
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| Identificador: |
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612015000400633
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| Editor: |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos
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| Relação: |
10.1590/1678-457X.6653
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| Formato: |
text/html
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| Fonte: |
Food Science and Technology v.35 n.4 2015
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| Direitos: |
info:eu-repo/semantics/openAccess
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