Effects of the supplementation on the lipids of pork meat [Effetti della supplementazione sui lipidi di carne suina]

In order to evaluate the effects of a dietary treatment with 3% high oleic sunflower oil (O) (85% oleic acid) to Italian heavy pigs, either or not in combination with 250 mu g g(-1) alpha-tocopheryl acetate (E), high resolution chromatographic techniques were used and the characterization of the fatty acid profile, triacylglycerols and phospholipids molecular species of the loin (Longissimus lumborum) was achieved. The supplementation with high oleic sunflower oil lead to an increase of the triacylglycerols containing oleic acid in the raw meat, and a decrease of both linoleic and saturated acids, regardless the sex of the animals and the addition of vitamin E. In contrast, the unsaturation degree of the molecular species of phospholipid was less affected than triacylglycerols. Moreover, the content of phosphatidylcholine increased to the detriment of phosphatidylserine in the meat obtained with the diet O and O+E, with respect to the corresponding controls (C and E). The level of free and esterified vit. E in the supplemented fodder decreased of about 10-15% after a 2-week storage at room temperature. The average content of free alpha-tocopherol in the meat increased upon supplementation, but the data dispersion was high