Effect of dietary magnolia bark extract supplementation in finishing pigs on the oxidative stability of meat

Table 3 Effect of dietary magnolia bark extract on pork intramuscular fat, cholesterol, and fatty acid profile

Items	Dietary treatment		SEM	P-value
Items	CON	MBE	SEM	P-value
Intramuscular fat, g/100 g	1.65	1.62	0.103	0.896
Cholesterol, mg/g	0.60	0.52	0.022	0.055
Fatty acids, mg/100 g
C10:0	2.22	1.87	0.158	0.285
C12:0	1.49	1.39	0.118	0.679
C14:0	20.2	19.3	1.46	0.770
C16:0	387	381	25.0	0.912
C17:0 anteiso	4.76	4.41	0.302	0.576
C16:1 c9	51.0	52.1	3.74	0.892
C17:0	2.35	2.53	0.169	0.602
C18:0	200	185	14.2	0.606
C18:1 t9	2.23	2.47	0.214	0.584
C18:1 c9	650	648	44.9	0.983
C18:1 c11	65.4	66.7	4.13	0.880
C18:2 c9c12	177	170	8.01	0.678
C20:0	2.69	2.40	0.284	0.621
C20:1 c11	11.0	11.5	0.822	0.756
C18:3 c9c12c15	6.35	5.36	0.512	0.345
C20:2 c11c14	5.10	5.73	0.458	0.506
C20:3 n-6	4.48	4.52	0.248	0.927
C20:3 n-3	0.80	0.67	0.148	0.677
C20:4 n-6	29.5	29.1	1.08	0.845
C22:4 n-6	4.37	4.60	0.193	0.562
C22:5 n-3	4.20	3.11	0.283	0.051
C22:6 n-3	0.86	1.04	0.248	0.727
Sums and calculations
SFA	621	598	41.2	0.791
MUFA	779	781	53.3	0.992
PUFA	233	225	9.70	0.674
PUFA n-6	221	214	9.20	0.736
PUFA n-3	12.2	10.2	0.710	0.157
PUFA n-6/n-3	18.4	22.4	1.14	0.077
AI^a	0.46	0.46	0.005	0.761
TI^b	1.08	1.06	0.014	0.521
h/H^c	2.38	2.38	0.024	0.943
HP-PUFA^d	50.6	48.4	1.99	0.548
Peroxidability index^e	328	316	15.2	0.617

CON Basal diet (control group), MBE Basal diet supplemented with 0.33 mg/kg of magnolia bark extract, MUFA Monounsaturated fatty acids, PUFA Polyunsaturated fatty acids, SEM Standard error of the mean, SFA Saturated fatty acids
^aAtherogenicity index = (C12:0 + 4 × C14:0 + C16:0)/(MUFA + PUFA n-6 + PUFA n-3)
^bThrombogenicity index = (C14:0 + C16:0 + C18:0)/(0.5 × C18:1 + 0.5 × other MUFA + 0.5 × PUFA n-6 + 3 × PUFA n-3 + PUFA n-3/PUFA n-6)
^cHypocholesterolemic to hypercholesterolemic ratio = (sum of C18:1 c9, C18:1 c11, C18:2 c9c12, C20:1 c11, C18:3 c9c12c15, C20:2 c11c14, C20:3 n-6, C20:3 n-3, C20:4 n-6, C22:4 n-6, C22:5 n-3, C22:6 n-3)/(C14:0 + C16:0)
^dHighly peroxidizable-PUFA, calculated as the sum of PUFA with three or more unsaturated bonds
^ePeroxidability index = (Σ dienoic × 1 + Σ trienoic × 2 + Σ tetraenoic × 3 + Σ pentaenoic × 4 + Σ hexaenoic × 5)

ISSN: 2049-1891