Enrichment with n-3 fatty acid by tuna oil feeding of pigs: Changes in composition and properties of bacon and different sausages as affected by the supplementation period
Belly, lean from the shoulder and backfat obtained from 80 pigs, fed either no or 1.6 kg tuna oil during fattening (35-90 kg body weight), were used to prepare bacon, Chinese-style sausage and Vienna-style sausage. The tuna oil had been supplemented either initially, at the end, or continuously duri...
Saved in:
Main Authors: | , , , , |
---|---|
Format: | Journal |
Published: |
2018
|
Subjects: | |
Online Access: | https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=79953761151&origin=inward http://cmuir.cmu.ac.th/jspui/handle/6653943832/49646 |
Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
Institution: | Chiang Mai University |
id |
th-cmuir.6653943832-49646 |
---|---|
record_format |
dspace |
spelling |
th-cmuir.6653943832-496462018-09-04T04:31:25Z Enrichment with n-3 fatty acid by tuna oil feeding of pigs: Changes in composition and properties of bacon and different sausages as affected by the supplementation period R. Khiaosa-ard P. Chungsiriwat N. Chommanart M. Kreuzer S. Jaturasitha Agricultural and Biological Sciences Veterinary Belly, lean from the shoulder and backfat obtained from 80 pigs, fed either no or 1.6 kg tuna oil during fattening (35-90 kg body weight), were used to prepare bacon, Chinese-style sausage and Vienna-style sausage. The tuna oil had been supplemented either initially, at the end, or continuously during fattening. In all meat products, tuna oil supplementation clearly increased contents of n-3 fatty acids (FA), especially of the long-chain n-3 FA. Differences among supplementation periods were pronounced only in the n-3 FA proportion of total FA being lower with early tuna oil feeding. Thiobarbituric acid value, which was high in dry Chinese-style sausage, was mostly enhanced by tuna oil, whereas the period of tuna oil supplementation had no systematic influence. In conclusion, any mode of tuna oil supplementation investigated was efficient in enriching n-3 FA, but care should be taken in producing dry sausages due to their susceptibility to rancidity during storage time. 2018-09-04T04:04:55Z 2018-09-04T04:04:55Z 2011-01-01 Journal 19181825 00083984 2-s2.0-79953761151 10.4141/CJAS10055 https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=79953761151&origin=inward http://cmuir.cmu.ac.th/jspui/handle/6653943832/49646 |
institution |
Chiang Mai University |
building |
Chiang Mai University Library |
country |
Thailand |
collection |
CMU Intellectual Repository |
topic |
Agricultural and Biological Sciences Veterinary |
spellingShingle |
Agricultural and Biological Sciences Veterinary R. Khiaosa-ard P. Chungsiriwat N. Chommanart M. Kreuzer S. Jaturasitha Enrichment with n-3 fatty acid by tuna oil feeding of pigs: Changes in composition and properties of bacon and different sausages as affected by the supplementation period |
description |
Belly, lean from the shoulder and backfat obtained from 80 pigs, fed either no or 1.6 kg tuna oil during fattening (35-90 kg body weight), were used to prepare bacon, Chinese-style sausage and Vienna-style sausage. The tuna oil had been supplemented either initially, at the end, or continuously during fattening. In all meat products, tuna oil supplementation clearly increased contents of n-3 fatty acids (FA), especially of the long-chain n-3 FA. Differences among supplementation periods were pronounced only in the n-3 FA proportion of total FA being lower with early tuna oil feeding. Thiobarbituric acid value, which was high in dry Chinese-style sausage, was mostly enhanced by tuna oil, whereas the period of tuna oil supplementation had no systematic influence. In conclusion, any mode of tuna oil supplementation investigated was efficient in enriching n-3 FA, but care should be taken in producing dry sausages due to their susceptibility to rancidity during storage time. |
format |
Journal |
author |
R. Khiaosa-ard P. Chungsiriwat N. Chommanart M. Kreuzer S. Jaturasitha |
author_facet |
R. Khiaosa-ard P. Chungsiriwat N. Chommanart M. Kreuzer S. Jaturasitha |
author_sort |
R. Khiaosa-ard |
title |
Enrichment with n-3 fatty acid by tuna oil feeding of pigs: Changes in composition and properties of bacon and different sausages as affected by the supplementation period |
title_short |
Enrichment with n-3 fatty acid by tuna oil feeding of pigs: Changes in composition and properties of bacon and different sausages as affected by the supplementation period |
title_full |
Enrichment with n-3 fatty acid by tuna oil feeding of pigs: Changes in composition and properties of bacon and different sausages as affected by the supplementation period |
title_fullStr |
Enrichment with n-3 fatty acid by tuna oil feeding of pigs: Changes in composition and properties of bacon and different sausages as affected by the supplementation period |
title_full_unstemmed |
Enrichment with n-3 fatty acid by tuna oil feeding of pigs: Changes in composition and properties of bacon and different sausages as affected by the supplementation period |
title_sort |
enrichment with n-3 fatty acid by tuna oil feeding of pigs: changes in composition and properties of bacon and different sausages as affected by the supplementation period |
publishDate |
2018 |
url |
https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=79953761151&origin=inward http://cmuir.cmu.ac.th/jspui/handle/6653943832/49646 |
_version_ |
1681423447522017280 |