Effects of lycopene and tomato paste on oxidative stability and fatty acid composition of fresh belly meat in finishing pigs

• Published in: Italian journal of animal science Vol. 18; no. 1; pp. 630 - 635
• Main Authors: An, Byoung-Ki, Kim, Da-Hye, Joo, Won-Don, Kang, Chang-Won, Lee, Kyung-Woo
• Format: Journal Article
• Language: English
• Published: Bologna Taylor & Francis 02.01.2019; Taylor & Francis Ltd; Taylor & Francis Group
• Subjects: Cholesterol; Diet; Fatty acid composition; Fatty acids; Hogs; Lipids; Lycopene; Malondialdehyde; Meat; Physical growth; pig; Pork; tomato paste; Triglycerides

The present study was undertaken to investigate the effects of dietary lycopene and tomato paste on plasma lipids, malondialdehyde (MDA) concentrations and fatty acid composition of fresh belly meats from finishing pigs. In addition, lycopene concentrations in fresh belly meat were measured. A total...