RT Journal Article
T1 Effect of dietary linseed oil and a-tocopherol on pork tenderloin (Psoas major) muscle
A1 Hoz Perales, Lorenzo De La
A1 López Bote, Clemente José
A1 Cambero Rodríguez, María Isabel
A1 D'Arrigo, Matilde
A1 Pin Arias, Carmen
A1 Ordóñez, Juan Antonio
A1 Santos Arnaiz, Carlos
A1 Ordóñez Pereda, Juan Antonio
AB The effect of linseed oil and α-tocopheryl acetate on the fatty acid composition and the susceptibility to oxidation of lipid fraction from pork tenderloin (Psoas major) muscle has been studied. Muscles were obtained from animals fed on diets with the same ingredients excepting the oil source [sunflower (C), linseed (L) and linseed and olive (1/1, w/w) (LO)] and α-tocopherol [20 (C, L and LO) or 200 (LOE and LE) mg/kg diet]. The n-6/n-3 ratio in pork tenderloin was markedly modified by dietary linseed oil administration, which was due to the increase in the C18:3n-3 (and total n-3 fatty acids) and the decrease in the C18:2n-6 (and total n-6 fatty acids) contents (P<0.05). The α-tocopherol content of tenderloin from batches LE and LOE was about 2.8 mg/kg of muscle, significantly greater (P<0.05) than about 0.7 mg/kg muscle found in tenderloin from pigs receiving C, L and LO. Dietary supplementation with α-tocopheryl acetate markedly reduced tenderloin lipid oxidation from animals fed diets enriched in n-3 fatty acids (L or LO vs LE or LOE).
PB Elsevier
SN 0309-1740
YR 2003
FD 2003
LK https://hdl.handle.net/20.500.14352/99110
UL https://hdl.handle.net/20.500.14352/99110
LA eng
NO Hoz, L., et al. «Effect of Dietary Linseed Oil and α-Tocopherol on Pork Tenderloin (Psoas Major) Muscle». Meat Science, vol. 65, n.o 3, noviembre de 2003, pp. 1039-44. https://doi.org/10.1016/S0309-1740(02)00322-4.
DS Docta Complutense
RD 11 abr 2025