Effects of dietary supplementation and storage conditions on the oxidative stability pork meat lipids

The aim of this study was to evaluate the effects of dietary supplementation with high-oleic sunflower oil (GAO) and/or alpha-tocopheryl acetate (vit. EAc), as well as the influence of storage conditions, on the oxidative stability of pork meat lipids. Four different isocaloric and isolysinic diets (control; 3% GAO; 250 mg/Kg vit. EAc; 3% GAO + 250 mg/Kg vit. EAc) were given to females and castrated males until slaughtering (160-170 kg). Meat slices obtained from the different groups of animals, were packed in vessels with transparent shrink film (half of them were covered with aluminum foil) and subjected to photosensitized oxidation with a white fluorescent light for three days (at 8 degrees C under commercial retail conditions). The highest amount of COPs (5,0-25,3 ppm of lipids and 0,3-1,7 ppm of meat) were found in the group fed with the control diet. In general, the cholesterol oxidation rate was 0,1-0,2% of total cholesterol. After light exposure, COPs exhibited a similar trend to that of POV.