Supplementation with high-oleic sunflower oil and α-tocopheryl acetate: Effects on pork meat lipids

The effects of a dietary administration of high-oleic sunflower oil (O) (about 85% oleic acid) to pigs, either or not in combination with α-tocopheryl acetate (E), were assessed with regard to the composition of the triacylglycerols, phospholipids and the level of vitamin E in Italian heavy pork meat. Four different diets with the same lysine/calorie ratio (control; 3% O; 250 mg/kg E; 3% O + 250 mg/kg E) were administered to castrated males and intact females until slaughtering (160-170 kg). The lipids of the loin (Longissimus lumborum) were characterized. The administration of the diets rich in O with or without E led to an increase in the content of triacylglycerols containing oleic acid and a decrease of those containing linoleic and saturated acids, both in males and in females. The level of unsaturation of the phospholipid molecular species was less affected than that of the triacylglycerols. However, the content of phosphatidylcholine increased, whereas the content of phosphatidylserine decreased in the meat obtained with the diets O and OE, with respect to the corresponding controls (C and E). The level of free vitamin E doubled. © 2008 Wiley-VCH Verlag GmbH & Co. KGaA.