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Fourteen female pigs were fed a standard diet based on barley without addition of soybean oil (control) and with addition of 2% soybean oil (soybean), seven pigs for each diet. The fatty acid composition of the diets was determined by gas chromatograph, after conversion to methyl esters using standard measures. The amount of vitamin E in the two diets was 58.7 mg/kg (control) and 62.1 mg/kg (soybean). The pigs were slaughtered at a commercial slaughterhouse at 105–110 kg. The quadriceps femoris was used for preparation of patties with two levels of fat content: (i) no addition of back fat (low fat) and (ii) addition of approx. 15% back fat (high fat), resulting in a total of four different combinations of diet and fat content in the pork patties.
The 2% soybean diet increased the amount of unsaturated fat in the pork. Secondary lipid oxidation products determined as thiobarbituric acid reactive substances (TBARS) were found to increase (P<0,05) in the pork patties with increased unsaturated fat. Increased unsaturated fat in the pork patties had no effect (P>0,10) on protein oxidation determined as free protein thiol content and protein carbonyl content. A small, but significant (P<0.05) increase in protein oxidation was found in the high fat pork patties independent on dietary fat.
It is concluded that protein oxidation is unaffected by dietary fat in pork patties during chill storage for periods normally used in retail trade, and lipid and protein oxidation are not coupled under these conditions
MN Lund, MS Hviid, C Claudi-Magnussen and LH Skibsted. 2008. Meat Science, 79:727-733
