Lipid profile and quality of meat from finishing pig supplemented with minerals

• Autor(a) principal: ALBUQUERQUE,Tatiane Mendonça Nogueira Carneiro de
• Data de Publicação: 2019
• Outros Autores: RAMOS,Eduardo Mendes, MACHADO,Isabella Fiche da Matta, BORGES,Paula Caixeta, BOLLETA,Ana Gabriella, MARÇAL,Joanna Oliveira, CARVALHO,Fernanda Paul de, FARIA,Peter Bitencourt
• Tipo de documento: Artigo
• Idioma: eng
• Título da fonte: Food Science and Technology (Campinas)
• Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000300721
• topic: chromium; fatty acid; iron; magnesium; selenium

Abstract This study aimed evaluate the effects of the associated supplementation of: chromium more iron (CrFe), magnesium more selenium (MgSe) and the four minerals (CrFeMgSe) on the parameters related to the pork quality. Supplementation with MgSe reduced the ether extract of the meat and changed the fatty acids profile, increasing the poly-unsaturated, n-3, n-6, the polyunsaturated: saturated rate and the activity of the enzyme Thioesterase index, besides reducing the total number of saturated fatty acids and the Atherogenicity index. It promoted a reduction in a*, b* and C* indices and increased h* of the chilled meat stored. Over the storage days under refrigeration, there was linear drop for L* and a* and an increase to C*. The associated use of magnesium and selenium promotes changes in lipid profile without changing the meat quality, and they may be used in order to obtain meat with more appropriate nutritional aspects.