ArticleAnimals : an open access journal from MDPI2022
Effect of Concentration of Flaxseed (
Article in Animals : an open access journal from MDPI, 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 8 papers.
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Who cites it
8 citing papers in PubMed.
- Flaxseed Influences Basic Health Parameters, Fatty Acid Content Cell Membrane Integrity, Cell Proliferation and Angiogenesis in Fattening Pigs.Life (Basel, Switzerland) · 2026Article
- Quality Characteristics and Storage Stability of Mixed Fresh Sausages Produced With Meat From Culled Sheep Fed Flaxseed for Different Periods.Journal of food science · 2026Article
- Effect of Linseed Feeding on Carcass and Meat Quality and Intramuscular Fatty Acid Profile of Simmental Bulls Slaughtered at Different Ages.Foods (Basel, Switzerland) · 2025Article
- Nutritional and antioxidative characterization, antimicrobial and sensorial stability of flaxseed powder supplemented mutton patties.Food chemistry: X · 2025Article
- Effects of n-3 polyunsaturated fatty acids and selenomethionine supplementation on physicochemical properties, oxidative stability and endogenous enzyme activities of fresh pork loin.Food chemistry: X · 2024Article
- Different Lengths of Diet Supplementation with 10% Flaxseed Alter the Hormonal Profile and the Follicular Fluid Fatty Acid Content of Fattening Gilts.Life (Basel, Switzerland) · 2024Article
- A low-protein soybean-free diet improves carcass traits and meat quality and modulates the colonic microbiota in Daweizi pigs.Frontiers in veterinary science · 2024Article
- Effect of the inclusion of extruded flaxseed in the diet of fattening pigs on lipid metabolism and tissue redox status.Scientific reports · 2023Article
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Authors and funding
11 authors.
Funding
Abstract
Flaxseed is a common ingredient used for livestock feed. The aim of this work was to study the effect of a diet supplemented with flaxseed at 5% and 10% concentrations in the intervals of 3 and 6 weeks prior slaughter on fatty acid profile and oxidative stability of pork meat. Meat samples were collected after slaughter from each animal (five groups, n = 6). Samples of the musculus longissimus dorsi (MLD) and the musculus gluteobiceps (MGB) were selected. Chemical composition, fatty acid profile and oxidative stability during the storage of meat under chilling conditions (4 °C, 7 days) was analyzed. The addition of flaxseed significantly affected the composition of fatty acid profile and the shelf life of the produced meat. The fat content was changed in the experimental groups with 10% flaxseed supplementation (10.84% in MGB and 9.56% MLD) versus the control group. Despite the different concentrations of flaxseed, the best EPA/AA ratio was observed in the experimental groups fed with flaxseed supplementation for 3 weeks. The worst oxidative stability of meat samples (p < 0.05) was recorded in the experimental groups with the addition of flaxseed for 6 weeks, which was related to higher PUFA content in samples of the experimental groups and higher susceptibility of PUFAs to lipid oxidation. The oxidative stability of meat in the experimental group fed 5% flaxseed supplementation for 3 weeks was not affected.
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