JPH05252907A - Lipid quality-improved pork and its production - Google Patents

Abstract

PURPOSE:To efficiently obtain the subject pork excellent in suppression of allergic reaction, anti-thrombogenicity, reduced in plasma cholesterol increasing reduction, and carcinogenesis suppression, useful for functional foods, etc., by feeding pigs using a feed incorporated with a lipid such as eicosapentaenoic acid. CONSTITUTION:The objective pork can be obtained by feeding pigs using a feed incorporated with a lipid comprising eicosapentaenoic acid(EPA) and/or alpha-linolenic acid(ALA).

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a lipid-improved pork which can be used as a functional food and a health food and a method for producing the lipid-improved pork.

[0002]

2. Description of the Related Art The type of fatty acid that constitutes lipids of livestock meat and its characteristics are determined by the number of carbon atoms contained in the molecule, the number of double bonds and the position where the double bonds are present. Saturated fatty acids do not contain double bonds, those with one double bond are called monounsaturated fatty acids, and those with two or more double bonds are called polyvalent (or highly unsaturated) fatty acids. ..

The major fatty acid composition of lipids contained in the meat of pigs fed with corn and soybean meal-based feed, which is used as a raw material in normal pig feed, is about 43% of saturated fatty acid (% is weight). %, The same hereinafter), about 46% of monounsaturated fatty acids and about 11% of polyunsaturated fatty acids, and the carbon number n of the fatty acids is almost 16 and 18. Regarding fatty acids having 18 carbon atoms, 16% of saturated fatty acids are stearic acid and 43% of oleic acid having one double bond.
%, Double bonds are two linoleic acids 10.5%, and double bonds are three α-linolenic acid (ALA) 0.5%. On the other hand, linseed oil and perilla oil contain 50 to 60% of ALA, and refined fish oil contains 5 to 30% of eicosapentaenoic acid (EPA).

[0004]

In recent years, ALA and E
Ω-3 series fatty acids such as PA are drawing attention as being effective in maintaining health. ω-3 fatty acid ALA is a precursor of EPA and docosahexaenoic acid,
As a precursor of docosahexaenoic acid, EPA has various effects such as allergic reaction suppression effect, platelet aggregation suppression effect (antithrombotic effect), plasma cholesterol level lowering effect, suppression of cancer development and suppression of cancer metastasis. The physiologically active action is being clarified, and the importance of ω-3 series fatty acids for maintaining health is being recognized.

The purpose of the present invention was originally EP
A, fatty acid composition of meat containing almost no ALA, E
It is intended to improve by feeding PA and ALA-containing oil, and to add value as a health food and a functional food of pork.

[0006]

In order to achieve the above object, the present invention provides (1) eicosapentaenoic acid (EP
A) or α-linolenic acid (ALA), or lipid-modified pork having a lipid containing both, or (2) eicosapentaenoic acid (EPA) or α-linolenic acid (AL)
A) is a method for producing a lipid-improved pork, wherein a feed containing a lipid containing one or both of A) is fed to the pig.

[0007]

In the lipid-improved pork and the method for producing the same according to the above-mentioned means, the lipid-improved pork is produced by feeding the pig with the feed containing the fat or oil containing one or both of EPA and ALA. Further, the lipid-improved pork obtained as described above contains one or both of EPA and ALA, and is given value as a health food or a functional food.

[0008]

EXAMPLE The EPA according to the present invention is a fatty acid unique to fish oil having 20 carbon atoms and 5 double bonds, which is 5 to 30% in sardine, skipjack, tuna oil and the like. Further, the ALA according to the present invention has a carbon number of 18 and three double bonds.
% Fatty acid. In the present invention, the above EP
A or fat containing A or ALA, or both,
Add to feed. It is preferable to add 0.1 to 4.0% of EPA and ALA to the basic feed, but in this case,
The liquid oil / fat may be mixed and fed with other feed as it is, or may be used as a powdered oil / fat having a sugar or protein as a membrane material for easy handling. Further, since highly unsaturated fatty acids have low oxidative stability, they may be used after adding an oil-soluble antioxidant such as tocopherol.

[Experimental Example 1] A flaxseed oil and refined fish oil were added to the feed, and changes in the amount of ALA and EPA accumulated in pigs were monitored over time. 61% tapioca (a type of potato, which contains almost no fat), 36% soybean meal, and 3% vitamins and minerals were added to basal feed, and linseed oil was added at 0, 2 and 4% levels. , For each of these addition levels, 0, 2 and 4 refined fish oil
A total of 9 kinds of feeds were added, and the body weight was about 60 kg.
Were fed to 9 castrated boars for 7 weeks, and changes in the fatty acid composition of the backfat, particularly uptake of α-linolenic acid (ALA) and eicosapentaenoic acid (EPA) were investigated. The back fat was collected by biopsy every week and subjected to analysis by gas chromatography according to a conventional method.

[0012] Throughout the test period, there was no significant difference in weight gain among all the test pigs, and no decrease in palatability of the sample due to addition of linseed oil and refined fish oil was observed. The powdery fats and oils were produced by the spray drying method according to the conventional method with the following formulation. Flaxseed oil or refined fish oil 60.0% by weight Soybean lecithin 3.0 Tocopherol 1.5 Casein sodium 10.0 Dextrin 15.5 Lactose 10.0

The changes over time in the contents of ALA and EPA in the backfat inner layer during the test period are shown in Tables 1 and 2, respectively. The weekly changes from the start of the test (week 0) to week 7 are shown in FIG. As is clear from Table 1, Table 2 and FIG. 1, when linseed oil was not added, ALA
Remained at about 0.6%, and almost no change was observed. On the other hand, linseed oil is 2% or 4%
When added, the ALA contents in the 7th week were 4.3% and 6.9%, respectively, and rapid accumulation of ALA in pig body back fat was observed. Similarly, when purified fish oil was not added, almost no EPA was found in pig back fat, but when 2% or 4% of purified fish oil was added, the EPA content at week 7 was 0, respectively. It was 0.6% or 1.3%, and accumulation of EPA was recognized. Also, A
LA and EPA rapidly accumulated in pig body back fat until 4 to 5 weeks after the start of the test, but the accumulation thereafter was slow.

[Experimental Example 2] To the same basic feed as in Experimental Example 1, either linseed oil or refined fish oil and powdered fats and oils coated with the respective fats and oils were added alone to prepare pork (lipids in red meat). ) Of ALA and EPA were measured. Control group fed basic feed, group added 2% of linseed oil or refined fish oil to basic feed, powdered oil and fat coated with linseed oil (hereinafter abbreviated as linseed powder) or powdered oil and fat coated with purified fish oil A total of 5 groups were added, in which 3.33% (hereinafter, abbreviated as fish oil powder) was added (however, 40% of powdered oil and fat is a coating agent, so the ratio of addition as oil or fat is 2%).

Ten castrated boars having an average body weight of about 78 kg were assigned to each group, two of them were allowed to freely ingest one of five kinds of feed for 4 weeks. Loin (5th-8th) at the end of the test
Thoracic longest muscle of the thoracic region), latissimus dorsi (latissimus dorsi of the 5th to 8th thoracic vertebrae), peach (semimembranous muscle) and the back and inner layers of the 1st and 2nd thoracic vertebrae, and perirenal fat Each fatty acid composition was analyzed. Table 3 shows the ALA content (% by weight) at the time of slaughter (4th week), and Table 4 shows the EPA content (% by weight) at the time of slaughter (4th week).

As is clear from Tables 3 and 4, the control group and the group to which only refined fish oil was added had a low ALA content of 0.3 to 0.7% in both the red meat and adipose tissues. On the other hand, in the area where linseed oil was added, 2.6-3.9%
The accumulation of ALA in pork was clearly observed.
In addition, no significant difference was found in the content of ALA between the linseed oil group and the linseed powder group. EPA was hardly found in the pig tissues of the control group and the linseed oil-added group. On the other hand, when refined fish oil was added and fed, 0.4 to 0.7% in red meat and 0.4 to 0.7% in adipose tissue
0.9% was recognized. In addition, no pig was judged to be soft fat at the time of carcass grading.

[0015]

As described above, according to the lipid-improved pork and the method for producing the lipid-improved pork of the present invention, as is clear from the experimental results, A of linseed oil added to the feed is obtained.
It is clear that LA and refined fish oil EPA could be incorporated and accumulated in lean pork lean meat and adipose tissue, and there was no difference in the accumulation effect even in the case of powdery fats and oils. The lipid-improved pork thus obtained can be used not only as raw meat but also as a processed product such as ham, sausage and hamburger. The pork extracted fat thus obtained has a high health significance and can be used as an oil and fat for beverages and modified milk powder.

[Brief description of drawings]

FIG. 1 is a graph showing changes with time in ALA and EPA contents in the inner layer of back fat.

[Table 1]

[Table 2]

[Table 3]

[Table 4]

Claims (2)

[Claims] 1. A lipid-improved pork having a lipid containing one or both of eicosapentaenoic acid (EPA) and α-linolenic acid (ALA). 2. A method for producing lipid-improved pork, which comprises feeding a pig a feed containing a lipid containing one or both of eicosapentaenoic acid (EPA) and α-linolenic acid (ALA).