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extruded linseed, fatty acids profile, grape skin extract, oregano extract, oxidative stability of pork, vitamin E
We studied the effect of a high linolenic acid diet supplementation with synthetic (vitamin E + selenium) or veg-etal mix rich in natural antioxidants (grape skin + oregano) on live performances, carcass and meat quality, fatty acid composition and oxidative stability of intramuscular lipids of Longissimus thoracis et lumborum muscle in medium-heavy pigs. Neither carcass traits nor chemical proximate composition of meat was affected by dietary treatments. Linseed dietary inclusion reduced the n-6:n-3 polyunsaturated fatty acids ratio and increased long-chain n-3 precursor, fundamental for human health. Our results offer new opportunities to use products more acceptable by consumers and are more eco-friendly.
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