FATTY ACID COMPOSITION OF PORK AS AFFECTED BY DIETARY VITAMIN E SUPPLEMENTATION AND COOKING
Teodora Popova
Institute of Animal Science, Kostinbrod, 2232 Bulgaria
tlpopova@yahoo.com
The changes in the fatty acid composition of m. Longissimus dorsi and m. Semimembranosus in response to vitamin E supplementation in the diet (400 mg/kg feed) and cooking were studied in ♀Youna × ♂Pietrain pigs. Meat samples were cooked at 100 °C for 30 min. Fatty acid composition was determined and compared to that of non-processed samples. Feeding pigs with vitamin E had a significant effect on the increase in the content of C14:0 (myristic acid), C16:0 (palmitic acid) and C16:1 (palmitoleic acid) in m. Longissimus dorsi (P < 0.01), while in Semimebranosus muscle significant increase was detected only in C16:1 (P < 0.05). Regardless of cooking, the content of the total saturated (SFA) and polyunsaturated fatty acids (PUFA) remained unchanged in response to vitamin E in Longissimus and Semimembranosus muscles. Cooking of meat samples had a significant effect on the increase of the total saturated fatty acids content in the muscles, probably due to the high temperature. In terms of polyunsaturated fatty acids the effect of cooking was not consistent in m. Longissimus dorsi, while in m. Semimembranosus significant decrease (P < 0.001) in the content of C18:2 (linoleic acid), C20:3 (eicosatrienoic acid), C20:4 (arachidonic acid) and increase in C22:5 (docosapentaenoic acid) was observed (P < 0.001).
Keywords: vitamin E; pork; cooking; fatty acids
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