Inclusion of grape pomace in the diet of pigs on pork quality and oxidative stability of omega-3 enriched fat
The objective of this study was to assess the effects of including grape pomace in the diet of pigs on pork quality and oxidative stability of body fat enriched with omega-3 fatty acids. Four treatments were compared: T1) Control diet based on corn and soybean meal; T2) Diet with inclusion of 3% of...
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| creator | Bertol, Teresinha Marisa Ludke, Jorge Vitor Campos, Rogerio Manoel Lemes de Kawski, Vicky Lilge Cunha Junior, Anildo Figueiredo, Elsio Antonio Pereira de |
| description | The objective of this study was to assess the effects of including grape pomace in the diet of pigs on pork quality and oxidative stability of body fat enriched with omega-3 fatty acids. Four treatments were compared: T1) Control diet based on corn and soybean meal; T2) Diet with inclusion of 3% of a canola (50%) and flaxseed (50%) oil blend; T3) Diet with inclusion of 3% of the oil blend and sequential levels of 3 and 5% of grape pomace; T4) Diet with inclusion of 3% of the oil blend and sequential levels of 6 and 10% of grape pomace. Inclusion of grape pomace in the diet led to an increase (P0.10) with dietary inclusion of oils blend. Neither the inclusion of the oil blend, nor the grape pomace had any effect (P>0.10) on the production of thiobarbituric acid reactive substances (TBARS) in the loin samples, despite the higher PUFA content in the fat of pigs fed the oil blend. Antioxidant effect of grape pomace was not possible to prove when measured by TBARS, but the increased redness of the pork from pigs fed with this ingredient suggested a possible antioxidant effect of grape pomace.
RESUMO: Este trabalho teve como objetivo avaliar a inclusão do bagaço de uva na dieta de suínos sobre a qualidade da carne e, a estabilidade oxidativa da gordura corporal enriquecida com ácidos graxos ômega-3. Foram comparados quatro tratamentos: T1 - Dieta controle baseada em milho e farelo de soja; T2 - Dieta com inclusão de 3% de uma mistura de óleos de canola (50%) e de semente de linho (50%); T3 - Dieta com inclusão de 3% da mistura de óleos e níveis sequenciais de 3 e 5% de bagaço de uva e; T4 - Dieta com inclusão de 3% da mistura de óleos e níveis sequenciais de 6 e 10% de bagaço de uva. A inclusão do bagaço de uva na dieta resultou no aumento (P |
| doi_str_mv | 10.1590/0103-8478cr20150358 |
| format | Article |
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RESUMO: Este trabalho teve como objetivo avaliar a inclusão do bagaço de uva na dieta de suínos sobre a qualidade da carne e, a estabilidade oxidativa da gordura corporal enriquecida com ácidos graxos ômega-3. Foram comparados quatro tratamentos: T1 - Dieta controle baseada em milho e farelo de soja; T2 - Dieta com inclusão de 3% de uma mistura de óleos de canola (50%) e de semente de linho (50%); T3 - Dieta com inclusão de 3% da mistura de óleos e níveis sequenciais de 3 e 5% de bagaço de uva e; T4 - Dieta com inclusão de 3% da mistura de óleos e níveis sequenciais de 6 e 10% de bagaço de uva. A inclusão do bagaço de uva na dieta resultou no aumento (P<0,10) do valor de a* e índice de saturação da cor da carne. O conteúdo de ômega-3 e ácidos graxos poli-insaturados (PUFA) do toucinho aumentaram (P<0,10) em função da inclusão da mistura de óleos na dieta. A mistura de óleos e o bagaço de uva não afetaram a produção de substâncias reativas ao ácido tiobarbitúrico (TBARS) nas amostras de lombo, apesar do maior conteúdo de PUFA na gordura dos suínos que receberam a mistura de óleos na dieta. Não foi possível provar efeito antioxidante do bagaço de uva na carne através da determinação dos valores de TBARS. Porém, a cor vermelha mais intensa na carne dos suínos alimentados com este ingrediente sugere um possível efeito antioxidante do bagaço de uva.</description><identifier>ISSN: 0103-8478</identifier><identifier>ISSN: 1678-4596</identifier><identifier>EISSN: 0103-8478</identifier><identifier>EISSN: 1678-4596</identifier><identifier>DOI: 10.1590/0103-8478cr20150358</identifier><language>eng</language><publisher>Santa Maria: Universidade Federal de Santa Maria Centro de Ciencias Rurais</publisher><subject>AGRONOMY ; Animals ; antioxidantes naturais ; Antioxidants ; bagaço de uva ; Body fat ; Canola ; Diet ; Fatty acids ; Food ; Fruits ; Grapes ; Hogs ; Lipids ; Meat ; Oils & fats ; Oxidation ; Polyunsaturated fatty acids ; Pork ; qualidade da carne ; Saturation (color) ; Saturation index ; Seeds ; Soybeans ; Stability ; Swine ; Thiobarbituric acid ; ômega-3</subject><ispartof>Ciência rural, 2017, Vol.47 (4)</ispartof><rights>2017. This work is published under http://creativecommons.org/licenses/by/4.0/deed.en (the “License”). Notwithstanding the ProQuest Terms and Conditions, you may use this content in accordance with the terms of the License.</rights><rights>This work is licensed under a Creative Commons Attribution 4.0 International License.</rights><lds50>peer_reviewed</lds50><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c427t-d0074c573fd4ac57822816389a514beae911405e70449e72630998c243c150553</citedby><cites>FETCH-LOGICAL-c427t-d0074c573fd4ac57822816389a514beae911405e70449e72630998c243c150553</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><link.rule.ids>230,314,780,784,864,885,4024,27923,27924,27925</link.rule.ids></links><search><creatorcontrib>Bertol, Teresinha Marisa</creatorcontrib><creatorcontrib>Ludke, Jorge Vitor</creatorcontrib><creatorcontrib>Campos, Rogerio Manoel Lemes de</creatorcontrib><creatorcontrib>Kawski, Vicky Lilge</creatorcontrib><creatorcontrib>Cunha Junior, Anildo</creatorcontrib><creatorcontrib>Figueiredo, Elsio Antonio Pereira de</creatorcontrib><creatorcontrib>Embrapa Suínos e Aves, Brazil</creatorcontrib><creatorcontrib>Fundação Universidade Federal do Vale do São Francisco, Brazil</creatorcontrib><title>Inclusion of grape pomace in the diet of pigs on pork quality and oxidative stability of omega-3 enriched fat</title><title>Ciência rural</title><addtitle>Cienc. Rural</addtitle><description>The objective of this study was to assess the effects of including grape pomace in the diet of pigs on pork quality and oxidative stability of body fat enriched with omega-3 fatty acids. Four treatments were compared: T1) Control diet based on corn and soybean meal; T2) Diet with inclusion of 3% of a canola (50%) and flaxseed (50%) oil blend; T3) Diet with inclusion of 3% of the oil blend and sequential levels of 3 and 5% of grape pomace; T4) Diet with inclusion of 3% of the oil blend and sequential levels of 6 and 10% of grape pomace. Inclusion of grape pomace in the diet led to an increase (P<0.10) of a* value and color saturation index of meat. The omega-3 and polyunsaturated fatty acids (PUFA) content of backfat were increased (P>0.10) with dietary inclusion of oils blend. Neither the inclusion of the oil blend, nor the grape pomace had any effect (P>0.10) on the production of thiobarbituric acid reactive substances (TBARS) in the loin samples, despite the higher PUFA content in the fat of pigs fed the oil blend. Antioxidant effect of grape pomace was not possible to prove when measured by TBARS, but the increased redness of the pork from pigs fed with this ingredient suggested a possible antioxidant effect of grape pomace.
RESUMO: Este trabalho teve como objetivo avaliar a inclusão do bagaço de uva na dieta de suínos sobre a qualidade da carne e, a estabilidade oxidativa da gordura corporal enriquecida com ácidos graxos ômega-3. Foram comparados quatro tratamentos: T1 - Dieta controle baseada em milho e farelo de soja; T2 - Dieta com inclusão de 3% de uma mistura de óleos de canola (50%) e de semente de linho (50%); T3 - Dieta com inclusão de 3% da mistura de óleos e níveis sequenciais de 3 e 5% de bagaço de uva e; T4 - Dieta com inclusão de 3% da mistura de óleos e níveis sequenciais de 6 e 10% de bagaço de uva. A inclusão do bagaço de uva na dieta resultou no aumento (P<0,10) do valor de a* e índice de saturação da cor da carne. O conteúdo de ômega-3 e ácidos graxos poli-insaturados (PUFA) do toucinho aumentaram (P<0,10) em função da inclusão da mistura de óleos na dieta. A mistura de óleos e o bagaço de uva não afetaram a produção de substâncias reativas ao ácido tiobarbitúrico (TBARS) nas amostras de lombo, apesar do maior conteúdo de PUFA na gordura dos suínos que receberam a mistura de óleos na dieta. Não foi possível provar efeito antioxidante do bagaço de uva na carne através da determinação dos valores de TBARS. Porém, a cor vermelha mais intensa na carne dos suínos alimentados com este ingrediente sugere um possível efeito antioxidante do bagaço de uva.</description><subject>AGRONOMY</subject><subject>Animals</subject><subject>antioxidantes naturais</subject><subject>Antioxidants</subject><subject>bagaço de uva</subject><subject>Body fat</subject><subject>Canola</subject><subject>Diet</subject><subject>Fatty acids</subject><subject>Food</subject><subject>Fruits</subject><subject>Grapes</subject><subject>Hogs</subject><subject>Lipids</subject><subject>Meat</subject><subject>Oils & fats</subject><subject>Oxidation</subject><subject>Polyunsaturated fatty acids</subject><subject>Pork</subject><subject>qualidade da carne</subject><subject>Saturation (color)</subject><subject>Saturation index</subject><subject>Seeds</subject><subject>Soybeans</subject><subject>Stability</subject><subject>Swine</subject><subject>Thiobarbituric acid</subject><subject>ômega-3</subject><issn>0103-8478</issn><issn>1678-4596</issn><issn>0103-8478</issn><issn>1678-4596</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2017</creationdate><recordtype>article</recordtype><sourceid>ABUWG</sourceid><sourceid>AFKRA</sourceid><sourceid>AZQEC</sourceid><sourceid>BENPR</sourceid><sourceid>CCPQU</sourceid><sourceid>DWQXO</sourceid><sourceid>DOA</sourceid><recordid>eNpNUU1v1DAQjSqQKC2_gIslzinjrzg-ogroSpU40J6tWXuy9TYbp3YW0X9fbxdtOc3o-b3nmTdN85nDFdcWvgIH2fbK9D4L4Bqk7s-a8xP67r_-Q_OxlC2AMFKp82a3mvy4LzFNLA1sk3EmNqcdemJxYssDsRBpObzNcVNYpc0pP7KnPY5xeWY4BZb-xoBL_EOsLLiOr3jlpx1tsJWMphz9AwU24HLZvB9wLPTpX71o7n98v7u-aW9__Vxdf7ttvRJmaQOAUV4bOQSFtfZC9LyTvUXN1ZqQLOcKNBlQypIRnQRrey-U9HV5reVFszr6hoRbN-e4w_zsEkb3CqS8cZiX6EdyPHR2MD1ZqwdlEZC4UQLl2q7rF12oXldHr-Ijjclt0z5PdXj3-5CpO2RaMzcAoAA6Largy1Ew5_S0p7K8SYSyQlhuOllZ8sjyOZWSaTiNycEdjupO9m9HlS_-po_8</recordid><startdate>2017</startdate><enddate>2017</enddate><creator>Bertol, Teresinha Marisa</creator><creator>Ludke, Jorge Vitor</creator><creator>Campos, Rogerio Manoel Lemes de</creator><creator>Kawski, Vicky Lilge</creator><creator>Cunha Junior, Anildo</creator><creator>Figueiredo, Elsio Antonio Pereira de</creator><general>Universidade Federal de Santa Maria Centro de Ciencias Rurais</general><general>Universidade Federal de Santa Maria</general><scope>AAYXX</scope><scope>CITATION</scope><scope>3V.</scope><scope>7X2</scope><scope>8FE</scope><scope>8FH</scope><scope>8FK</scope><scope>ABUWG</scope><scope>AFKRA</scope><scope>ATCPS</scope><scope>AZQEC</scope><scope>BENPR</scope><scope>BHPHI</scope><scope>CCPQU</scope><scope>DWQXO</scope><scope>HCIFZ</scope><scope>M0K</scope><scope>PIMPY</scope><scope>PQEST</scope><scope>PQQKQ</scope><scope>PQUKI</scope><scope>PRINS</scope><scope>GPN</scope><scope>DOA</scope></search><sort><creationdate>2017</creationdate><title>Inclusion of grape pomace in the diet of pigs on pork quality and oxidative stability of omega-3 enriched fat</title><author>Bertol, Teresinha Marisa ; Ludke, Jorge Vitor ; Campos, Rogerio Manoel Lemes de ; Kawski, Vicky Lilge ; Cunha Junior, Anildo ; Figueiredo, Elsio Antonio Pereira de</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c427t-d0074c573fd4ac57822816389a514beae911405e70449e72630998c243c150553</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2017</creationdate><topic>AGRONOMY</topic><topic>Animals</topic><topic>antioxidantes naturais</topic><topic>Antioxidants</topic><topic>bagaço de uva</topic><topic>Body fat</topic><topic>Canola</topic><topic>Diet</topic><topic>Fatty acids</topic><topic>Food</topic><topic>Fruits</topic><topic>Grapes</topic><topic>Hogs</topic><topic>Lipids</topic><topic>Meat</topic><topic>Oils & fats</topic><topic>Oxidation</topic><topic>Polyunsaturated fatty acids</topic><topic>Pork</topic><topic>qualidade da carne</topic><topic>Saturation (color)</topic><topic>Saturation index</topic><topic>Seeds</topic><topic>Soybeans</topic><topic>Stability</topic><topic>Swine</topic><topic>Thiobarbituric acid</topic><topic>ômega-3</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Bertol, Teresinha Marisa</creatorcontrib><creatorcontrib>Ludke, Jorge Vitor</creatorcontrib><creatorcontrib>Campos, Rogerio Manoel Lemes de</creatorcontrib><creatorcontrib>Kawski, Vicky Lilge</creatorcontrib><creatorcontrib>Cunha Junior, Anildo</creatorcontrib><creatorcontrib>Figueiredo, Elsio Antonio Pereira de</creatorcontrib><creatorcontrib>Embrapa Suínos e Aves, Brazil</creatorcontrib><creatorcontrib>Fundação Universidade Federal do Vale do São Francisco, Brazil</creatorcontrib><collection>CrossRef</collection><collection>ProQuest Central (Corporate)</collection><collection>Agricultural Science Collection</collection><collection>ProQuest SciTech Collection</collection><collection>ProQuest Natural Science Collection</collection><collection>ProQuest Central (Alumni) (purchase pre-March 2016)</collection><collection>ProQuest Central (Alumni Edition)</collection><collection>ProQuest Central UK/Ireland</collection><collection>Agricultural & Environmental Science Collection</collection><collection>ProQuest Central Essentials</collection><collection>ProQuest Central</collection><collection>Natural Science Collection</collection><collection>ProQuest One Community College</collection><collection>ProQuest Central Korea</collection><collection>SciTech Premium Collection</collection><collection>Agricultural Science Database</collection><collection>Publicly Available Content Database</collection><collection>ProQuest One Academic Eastern Edition (DO NOT USE)</collection><collection>ProQuest One Academic</collection><collection>ProQuest One Academic UKI Edition</collection><collection>ProQuest Central China</collection><collection>SciELO</collection><collection>DOAJ Directory of Open Access Journals</collection><jtitle>Ciência rural</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Bertol, Teresinha Marisa</au><au>Ludke, Jorge Vitor</au><au>Campos, Rogerio Manoel Lemes de</au><au>Kawski, Vicky Lilge</au><au>Cunha Junior, Anildo</au><au>Figueiredo, Elsio Antonio Pereira de</au><aucorp>Embrapa Suínos e Aves, Brazil</aucorp><aucorp>Fundação Universidade Federal do Vale do São Francisco, Brazil</aucorp><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Inclusion of grape pomace in the diet of pigs on pork quality and oxidative stability of omega-3 enriched fat</atitle><jtitle>Ciência rural</jtitle><addtitle>Cienc. Rural</addtitle><date>2017</date><risdate>2017</risdate><volume>47</volume><issue>4</issue><issn>0103-8478</issn><issn>1678-4596</issn><eissn>0103-8478</eissn><eissn>1678-4596</eissn><abstract>The objective of this study was to assess the effects of including grape pomace in the diet of pigs on pork quality and oxidative stability of body fat enriched with omega-3 fatty acids. Four treatments were compared: T1) Control diet based on corn and soybean meal; T2) Diet with inclusion of 3% of a canola (50%) and flaxseed (50%) oil blend; T3) Diet with inclusion of 3% of the oil blend and sequential levels of 3 and 5% of grape pomace; T4) Diet with inclusion of 3% of the oil blend and sequential levels of 6 and 10% of grape pomace. Inclusion of grape pomace in the diet led to an increase (P<0.10) of a* value and color saturation index of meat. The omega-3 and polyunsaturated fatty acids (PUFA) content of backfat were increased (P>0.10) with dietary inclusion of oils blend. Neither the inclusion of the oil blend, nor the grape pomace had any effect (P>0.10) on the production of thiobarbituric acid reactive substances (TBARS) in the loin samples, despite the higher PUFA content in the fat of pigs fed the oil blend. Antioxidant effect of grape pomace was not possible to prove when measured by TBARS, but the increased redness of the pork from pigs fed with this ingredient suggested a possible antioxidant effect of grape pomace.
RESUMO: Este trabalho teve como objetivo avaliar a inclusão do bagaço de uva na dieta de suínos sobre a qualidade da carne e, a estabilidade oxidativa da gordura corporal enriquecida com ácidos graxos ômega-3. Foram comparados quatro tratamentos: T1 - Dieta controle baseada em milho e farelo de soja; T2 - Dieta com inclusão de 3% de uma mistura de óleos de canola (50%) e de semente de linho (50%); T3 - Dieta com inclusão de 3% da mistura de óleos e níveis sequenciais de 3 e 5% de bagaço de uva e; T4 - Dieta com inclusão de 3% da mistura de óleos e níveis sequenciais de 6 e 10% de bagaço de uva. A inclusão do bagaço de uva na dieta resultou no aumento (P<0,10) do valor de a* e índice de saturação da cor da carne. O conteúdo de ômega-3 e ácidos graxos poli-insaturados (PUFA) do toucinho aumentaram (P<0,10) em função da inclusão da mistura de óleos na dieta. A mistura de óleos e o bagaço de uva não afetaram a produção de substâncias reativas ao ácido tiobarbitúrico (TBARS) nas amostras de lombo, apesar do maior conteúdo de PUFA na gordura dos suínos que receberam a mistura de óleos na dieta. Não foi possível provar efeito antioxidante do bagaço de uva na carne através da determinação dos valores de TBARS. Porém, a cor vermelha mais intensa na carne dos suínos alimentados com este ingrediente sugere um possível efeito antioxidante do bagaço de uva.</abstract><cop>Santa Maria</cop><pub>Universidade Federal de Santa Maria Centro de Ciencias Rurais</pub><doi>10.1590/0103-8478cr20150358</doi><oa>free_for_read</oa></addata></record> |
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| ispartof | Ciência rural, 2017, Vol.47 (4) |
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| subjects | AGRONOMY Animals antioxidantes naturais Antioxidants bagaço de uva Body fat Canola Diet Fatty acids Food Fruits Grapes Hogs Lipids Meat Oils & fats Oxidation Polyunsaturated fatty acids Pork qualidade da carne Saturation (color) Saturation index Seeds Soybeans Stability Swine Thiobarbituric acid ômega-3 |
| title | Inclusion of grape pomace in the diet of pigs on pork quality and oxidative stability of omega-3 enriched fat |
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