Effect of feeding olive pomace acid oil on pork lipid composition, oxidative stability, colour, and sensory acceptance

One of the targets of the meat industry is to reduce production costs and to increase the sustainability of the food chain, which has driven the attention towards the use of by-products as feed ingredients. Acid oils are fat by-products coming from the chemical refining process of edible oils, with...

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Autores: Albendea Pérez, Paula, Tres Oliver, Alba, Rafecas Martínez, Magdalena, Vichi, S. (Stefania), Solà Oriol, David, Verdú, M., Guardiola Ibarz, Francesc
Tipo de recurso: artículo
Estado:Versión publicada
Fecha de publicación:2023
País:España
Institución:Varias* (Consorci de Biblioteques Universitáries de Catalunya, Centre de Serveis Científics i Acadèmics de Catalunya)
Repositorio:Recercat. Dipósit de la Recerca de Catalunya
OAI Identifier:oai:recercat.cat:2445/205042
Acceso en línea:https://hdl.handle.net/2445/205042
Access Level:acceso abierto
Palabra clave:Olis i greixos
Àcids grassos
Oils and fats
Fatty acids
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spelling Effect of feeding olive pomace acid oil on pork lipid composition, oxidative stability, colour, and sensory acceptanceAlbendea Pérez, PaulaTres Oliver, AlbaRafecas Martínez, MagdalenaVichi, S. (Stefania)Solà Oriol, DavidVerdú, M.Guardiola Ibarz, FrancescOlis i greixosÀcids grassosOils and fatsFatty acidsOne of the targets of the meat industry is to reduce production costs and to increase the sustainability of the food chain, which has driven the attention towards the use of by-products as feed ingredients. Acid oils are fat by-products coming from the chemical refining process of edible oils, with a high energy value and that are approved as feed ingredients in the European Union. However, meat producers are hesitant to utilise them due to their varying composition and the limited understanding of their impact on animal performance and meat quality. The objective of this study was to evaluate the effects of using olive pomace acid oil (OPAO) instead of its corresponding crude olive pomace oil (OPO) or crude palm oil (PO) in pig diets on lipid composition, lipid oxidation and quality of pork loin (longissimus dorsi), fresh and after commercial refrigerated storage for 8 days. The experimental design consisted of feeding pigs with four diets supplemented with a 5% of PO, OPO, OPAO or a blend (B) of PO and OPAO (50:50, w/w). Fresh and refrigerated pork loin samples were assessed for fatty acid profile; tocopherol (T) and tocotrienol (T3) composition; lipid oxidative stability with the ferrous oxidation-xylenol orange method; 2-thiobarbituric acid (TBA) value; volatile compounds; colour; and sensory acceptance. Results showed that refrigeration reduced the total T + T3 levels and increased the TBA values and the volatile compound concentrations. The refrigerated storage also affected the instrumental colour parameters (L*, a* and b*) but not the overall acceptance of pork. Regarding the diet, pork from OPAO diet showed a higher unsaturated-to-saturated fatty acid ratio than pork from PO and B diets. The lowest T + T3 concentration was found in OPO and OPAO fresh pork and in OPAO refrigerated pork. The oxidative stability of fresh pork was lower for OPAO than for PO diet, but no significant effect of the diet was observed for this parameter in refrigerated pork. The TBA values and volatile compound concentrations of fresh pork were not affected by the diet. After refrigeration, OPAO pork had the highest TBA value and volatile compound concentrations. In any case, colour and consumer acceptance of pork were not affected by diet. In conclusion, in order to upcycle acid oils in pig diets, and considering results on the lipid oxidative stability of pork, it would be preferable to add the OPAO used in this study blended with PO.Cambridge University Press2023202320232023info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersion1 p.application/pdfhttps://hdl.handle.net/2445/205042Articles publicats en revistes (Nutrició, Ciències de l'Alimentació i Gastronomia)reponame:Recercat. Dipósit de la Recerca de Catalunyainstname:Varias* (Consorci de Biblioteques Universitáries de Catalunya, Centre de Serveis Científics i Acadèmics de Catalunya)InglésReproducció del document publicat a: https://doi.org/10.1016/j.animal.2023.100879Animal, 2023, vol. 17, p. 100879https://doi.org/10.1016/j.animal.2023.100879cc by-nc-nd (c) Paula Albendea Pérez, et al., 2023http://creativecommons.org/licenses/by-nc-nd/3.0/es/info:eu-repo/semantics/openAccessoai:recercat.cat:2445/2050422026-05-29T05:05:01Z
dc.title.none.fl_str_mv Effect of feeding olive pomace acid oil on pork lipid composition, oxidative stability, colour, and sensory acceptance
title Effect of feeding olive pomace acid oil on pork lipid composition, oxidative stability, colour, and sensory acceptance
spellingShingle Effect of feeding olive pomace acid oil on pork lipid composition, oxidative stability, colour, and sensory acceptance
Albendea Pérez, Paula
Olis i greixos
Àcids grassos
Oils and fats
Fatty acids
title_short Effect of feeding olive pomace acid oil on pork lipid composition, oxidative stability, colour, and sensory acceptance
title_full Effect of feeding olive pomace acid oil on pork lipid composition, oxidative stability, colour, and sensory acceptance
title_fullStr Effect of feeding olive pomace acid oil on pork lipid composition, oxidative stability, colour, and sensory acceptance
title_full_unstemmed Effect of feeding olive pomace acid oil on pork lipid composition, oxidative stability, colour, and sensory acceptance
title_sort Effect of feeding olive pomace acid oil on pork lipid composition, oxidative stability, colour, and sensory acceptance
dc.creator.none.fl_str_mv Albendea Pérez, Paula
Tres Oliver, Alba
Rafecas Martínez, Magdalena
Vichi, S. (Stefania)
Solà Oriol, David
Verdú, M.
Guardiola Ibarz, Francesc
author Albendea Pérez, Paula
author_facet Albendea Pérez, Paula
Tres Oliver, Alba
Rafecas Martínez, Magdalena
Vichi, S. (Stefania)
Solà Oriol, David
Verdú, M.
Guardiola Ibarz, Francesc
author_role author
author2 Tres Oliver, Alba
Rafecas Martínez, Magdalena
Vichi, S. (Stefania)
Solà Oriol, David
Verdú, M.
Guardiola Ibarz, Francesc
author2_role author
author
author
author
author
author
dc.subject.none.fl_str_mv Olis i greixos
Àcids grassos
Oils and fats
Fatty acids
topic Olis i greixos
Àcids grassos
Oils and fats
Fatty acids
description One of the targets of the meat industry is to reduce production costs and to increase the sustainability of the food chain, which has driven the attention towards the use of by-products as feed ingredients. Acid oils are fat by-products coming from the chemical refining process of edible oils, with a high energy value and that are approved as feed ingredients in the European Union. However, meat producers are hesitant to utilise them due to their varying composition and the limited understanding of their impact on animal performance and meat quality. The objective of this study was to evaluate the effects of using olive pomace acid oil (OPAO) instead of its corresponding crude olive pomace oil (OPO) or crude palm oil (PO) in pig diets on lipid composition, lipid oxidation and quality of pork loin (longissimus dorsi), fresh and after commercial refrigerated storage for 8 days. The experimental design consisted of feeding pigs with four diets supplemented with a 5% of PO, OPO, OPAO or a blend (B) of PO and OPAO (50:50, w/w). Fresh and refrigerated pork loin samples were assessed for fatty acid profile; tocopherol (T) and tocotrienol (T3) composition; lipid oxidative stability with the ferrous oxidation-xylenol orange method; 2-thiobarbituric acid (TBA) value; volatile compounds; colour; and sensory acceptance. Results showed that refrigeration reduced the total T + T3 levels and increased the TBA values and the volatile compound concentrations. The refrigerated storage also affected the instrumental colour parameters (L*, a* and b*) but not the overall acceptance of pork. Regarding the diet, pork from OPAO diet showed a higher unsaturated-to-saturated fatty acid ratio than pork from PO and B diets. The lowest T + T3 concentration was found in OPO and OPAO fresh pork and in OPAO refrigerated pork. The oxidative stability of fresh pork was lower for OPAO than for PO diet, but no significant effect of the diet was observed for this parameter in refrigerated pork. The TBA values and volatile compound concentrations of fresh pork were not affected by the diet. After refrigeration, OPAO pork had the highest TBA value and volatile compound concentrations. In any case, colour and consumer acceptance of pork were not affected by diet. In conclusion, in order to upcycle acid oils in pig diets, and considering results on the lipid oxidative stability of pork, it would be preferable to add the OPAO used in this study blended with PO.
publishDate 2023
dc.date.none.fl_str_mv 2023
2023
2023
2023
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv https://hdl.handle.net/2445/205042
url https://hdl.handle.net/2445/205042
dc.language.none.fl_str_mv Inglés
language_invalid_str_mv Inglés
dc.relation.none.fl_str_mv Reproducció del document publicat a: https://doi.org/10.1016/j.animal.2023.100879
Animal, 2023, vol. 17, p. 100879
https://doi.org/10.1016/j.animal.2023.100879
dc.rights.none.fl_str_mv cc by-nc-nd (c) Paula Albendea Pérez, et al., 2023
http://creativecommons.org/licenses/by-nc-nd/3.0/es/
info:eu-repo/semantics/openAccess
rights_invalid_str_mv cc by-nc-nd (c) Paula Albendea Pérez, et al., 2023
http://creativecommons.org/licenses/by-nc-nd/3.0/es/
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv 1 p.
application/pdf
dc.publisher.none.fl_str_mv Cambridge University Press
publisher.none.fl_str_mv Cambridge University Press
dc.source.none.fl_str_mv Articles publicats en revistes (Nutrició, Ciències de l'Alimentació i Gastronomia)
reponame:Recercat. Dipósit de la Recerca de Catalunya
instname:Varias* (Consorci de Biblioteques Universitáries de Catalunya, Centre de Serveis Científics i Acadèmics de Catalunya)
instname_str Varias* (Consorci de Biblioteques Universitáries de Catalunya, Centre de Serveis Científics i Acadèmics de Catalunya)
reponame_str Recercat. Dipósit de la Recerca de Catalunya
collection Recercat. Dipósit de la Recerca de Catalunya
repository.name.fl_str_mv
repository.mail.fl_str_mv
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score 15.812429

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