Effet de l'apport d'acides gras n-3 et d'antioxydants végétaux dans l'alimentation du porc sur les qualités nutritionnelles et sensorielles du jambon sec

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Mourot, Jacques | Robert, Nathalie | Raynaud, Ludovic | Arturo-Schaan, Marisela | Roger, Laurent

Edité par CCSD ; ADIV ; AB CORP INTERNATIONAL -

The fatty ac ids (FA) composition of pork meat influences the nutritional and sensorial qualities of dry cu red products. Polyunsaturated FA can become peroxidised and produce a rancid taste. The common addition in the feed of vitamin E and plants antioxidants (AOV) allows to reduce the risk of peroxidation. This text reports the results of the nutritional and sen soria! analysis carried out on dry cured hams (after 7 months of drying) from pigs that had received in their diet the same quantity of n-3 fatty acids and vitamin E in association with more or Jess plant antioxidants (batches AOVO ; AOV2; AOV4). The percentage of n-3 FA is higher in pigs with AOV and the malondialdehyde (MDA) content is lower. From a sensorial viewpoint, no significant difference was revealed between the hams. Ail the ha ms were judged to be suitable for consumption. And it appears that despite a long drying, the addition of AOV in the swine feed reduces the fatty acids peroxidation.

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