Improvement in Storage Stability of Pork Fat Using Dietary Soybean Phospholipids

Abstract

We previously reported that soybean phospholipid administration increased the oxidative stability of fish fillets. In this study, we investigated whether dietary soybean phospholipids inhibit the oxidation of n-3 PUFA-enriched pork. Pigs in the finishing period were divided into 4 groups, and fed a commercial diet, a 1.5 % flax oil-supplemented diet, a 1.5 % flax oil-and 1 % soybean phospholipid-supplemented diet, or a 1.5 % flax oil- and 1% soybean oil-supplemented diet. The n-3 PUFA content increased in the groups fed flax oil-supplemented diet. On an oxidation test of pork fat, thiobarbituric acid reactive substance (TBARS) was elevated in the group fed flax oil. In contrast, in the group fed flax oil and soybean phospholipids, TBARS elevation was inhibited to a degree similar to that in conventional pork. These results show that soybean phospholipids increased the oxidative stability of n-3 PUFA-enriched pork.