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...

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Main Authors: R. Khiaosa-ard, P. Chungsiriwat, N. Chommanart, M. Kreuzer, S. Jaturasitha
Format: Journal
Published: 2018
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http://cmuir.cmu.ac.th/jspui/handle/6653943832/49646
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Institution: Chiang Mai University
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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
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