Dietary oleuropein extract supplementation and its combination with α-tocopheryl acetate and selenium modifies the free fatty acid profile of pork and improves its stability

BACKGROUND Olive-derived antioxidants have been shown to affect the oxidative status of meat and have also been associated with greater consumption of glucose, which might affect glycogen stores and muscle characteristics. This study evaluated the effect of oleuropein extract supplementation (OLE) versus vitamin E + Se (VE), and their combination (VEOLE), in pig diets, on pH, drip loss, the proportion of free fatty acids, and meat stability, and their prediction by blood oxidative status markers. RESULTS The drip loss of muscle was lower in antioxidant-supplemented groups when compared with controls.alpha-Tocopherol concentration and total fatty acids profile were not affected by dietary oleuropein supplementation. However, OLE and VEOLE had lower free n-3 polyunsaturated fatty acid (PUFA) levels when compared with VE and tended to have higher free monounsaturated fatty acid (MUFA) levels. Furthermore, the VEOLE group had lower free n-6 PUFA levels when compared with controls or VE, whereas the OLE group had intermediated values. Muscle samples from pigs subjected to the antioxidant-mixed supplementation (VEOLE) had lower malondialdehyde concentration when compared with the others. The VE and OLE groups showed intermediate malondialdehyde values. Chilled meat stability was highly correlated with antioxidant statusin vivo. CONCLUSION The administration of 96 mg oleuropein kg(-1)feed produced similar meat quality characteristics as the use of 100 mg kg(-1)alpha-tocopheryl acetate +0.26 mg kg(-1)sodium selenite and it would be an interesting alternative in Mediterranean countries. The VEOLE group was the most effective for reducing lipid oxidation and for the production of polyunsaturated free fatty acids in meat, which would result in lower rancidity formation and better aroma development in products. (c) 2020 Society of Chemical Industry

Automated summary

Olive-derived antioxidants can improve meat quality characteristics by reducing drip loss, decreasing fatty acid proportions, and enhancing meat stability. The combination of vitamin E and selenium showed the most effectiveness in reducing lipid oxidation and increasing polyunsaturated free fatty acids in meat.