Oxidative changes of fresh loin from pig, caused by dietary conjugated linoleic acid and monounsaturated fatty acids, during refrigerated storage

Three levels (0%, 1% and 2%) of a conjugated linoleic acid enriched oil (CLA) were combined with two levels of monounsaturated fatty acids (MUFA) (19% and 39% average) for pig feeding. Changes in instrumental colour, lipid oxidation (thiobarbituric acid reactive substances, TBARS) and volatile profile of fresh loin chops, as affected by dietary CLA, MUFA and CLA × MUFA, were studied throughout 7 days of refrigerated storage. Lightness (L∗) evolution was conditioned by dietary CLA, whereas changes in redness (a∗) and yellowness (b∗) were unaffected by dietary supplements. Dietary CLA at 2% led to higher TBARS values of loin chops at day 7 of refrigerated storage (p < 0.05), while MUFA supplementation and CLA × MUFA interaction did not affect lipid oxidation. Dietary CLA, MUFA or CLA × MUFA did not affect most volatile compounds of loin chops after 7 days of storage.