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Medical Forum / Diseases and Disorders / Diabetes / December 2006Lipid peroxidation / phytic acid
Food Chemistry Volume 100, Issue 4 , 2007, Pages 1630-1633 doi:10.1016/j.foodchem.2005.11.046 Copyright © 2006 Elsevier Ltd All rights reserved. Dietary corn germ containing phytic acid prevents pork meat lipid oxidation while maintaining normal animal growth performance Ana Paula R. Harbacha, Mara C.R. da Costab, Adriana L. Soaresa, Ana M. Bridib, M. Shimokomakia, Caio A. da Silvab and Elza I. Idaa, , aGraduate Program in Food Science, Department of Food and Drugs Technology, Agriculture Science Center, Londrina State University, P.O. Box 6001, CEP 86051-970 Londrina, PR, Brazil bDepartment of Animal Sciences, Agricultural Sciences Centre, Londrina State University, P.O. Box 6001, CEP 86051-970 Londrina, PR, Brazil Received 22 August 2005; revised 29 November 2005; accepted 29 November 2005. Available online 28 February 2006. Abstract The effects of dietary defatted corn germ meal (DCGM) containing phytic acid (PA) on pig health during development and on its Longissimus dorsi m. (LD) lipid oxidative stability has been evaluated. Rations of DCGM were prepared at the level of substitution of 0%, 10%, 20% and 40% and offered to twenty four animals of Landrace x Large White crossbreds throughout 25 days before slaughtering. Animals were sacrificed at an average weight of 91.24 kg (±0.950) and samples for meat lipid oxidation analysis were taken after seven days under refrigeration at 3 °C. Animals fed with DCGM did not show any significant difference, in comparison to the control, in carcass characteristics, such as cold carcass weight, backfat depth, muscle depth, lean meat percentage and carcass dress yielding (p 0.05). Finally, no difference in meat proximate chemical composition was detected solely arising from lipid oxidation since LD from DCGM-treated pigs revealed an inhibition of 63.0%. Keywords: Lipid oxidation; Phytic acid; Corn germ; Pork meat Corresponding author. Fax: +55 21 43 33714080. Food Chemistry Volume 100, Issue 4 , 2007, Pages 1630-1633 About ScienceDirect | Contact Us | Terms & Conditions | Privacy Policy Copyright © 2006 Elsevier B.V. All rights reserved. ScienceDirect® is a registered trademark of Elsevier B.V. Who loves ya. Tom Jesus Was A Vegetarian! http://jesuswasavegetarian.7h.com Man Is A Herbivore! http://tinyurl.com/a3cc3 DEAD PEOPLE WALKING http://tinyurl.com/zk9fk Phytates have anti-nutritive qualities. Why not just avoid unsaturated fatty acids and oxidizxed cholesterol? Something like coconut oil, at 92% saturated fatty acids, will have hardly any lipid perodixation, and you can taste the freshness (or lack thereof) in it without any problem, unlike refined and highly unsaturated oils. Just don't be fooled by those who lack common sense and classify lard as a "saturated fat," even though it is less than 40% saturated. Lard is indeed "bad news," but butter is fine - just trim the yellowed sides off the butter stick and don't heat it up. >>monty1945@lycos.com wrote: Phytates have anti-nutritive qualities.<< ????? "Phytates revealed an inhibition of 63.0% of lipid oxidation .." Now since we are using .. science .. I believe what you JUST .. said .. "Phytates have anti-nutritive qualities" .. should be BOLSTERED .. with a .. cite or two .. especially when the study ON 'this' .. thread .. shows COMPLETELY FKG OPPOSITE of what you .. just .. said .. Unless YOU .. have some OTHER .. marker .. THAN .. the MOST COMMONLY ACCEPTED MARKER OF .. "BAD SHT HAPPENING" .. ever used BY .. those IN .. 'Science' .. Let me dumb it down for ya .. Lipid oxidation is a .. bad thing .. and when one finds 63% .. let me repeat .. 63% .. decrease .. that is a .. good .. thing .. Who loves ya. Tom Jesus Was A Vegetarian! http://jesuswasavegetarian.7h.com Man Is A Herbivore! http://tinyurl.com/a3cc3 DEAD PEOPLE WALKING http://tinyurl.com/zk9fk |
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