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

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 degrees 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 pip fed palm oil. (c) 2004 Elsevier Ltd. All rights reserved.