IMPACT OF FEEDING OF FLAXSEED AND PROBIOTICS ON MEAT QUALITY AND LIPID OXIDATION PROCESS IN PORK DURING STORAGE

In our experiment effect of flaxseed, mixed in standard diet (alone and in combination with probiotic bacteria) during feeding period, on lipid oxidation and sensory properties of pork (thigh muscles) stored at freezing (-21 °C) and chilling (4 °C) conditions was studied. Oxidation processes expressed as changes in malondialdehyde (MDA) content in thigh muscles were monitored. Addition of flaxseed had impact on increasing of fat content in muscles. Results confirmed that feeding the flaxseed significantly (P < 0.05) increased oxidation processes during storage in comparison to control group. Sensory examination of pork from pigs fed with flaxseed showed significantly different properties (taste and odour) compared to control group. Therefore, if feedstuff contains plant oils with high proportion of polyunsaturated fatty acids (PUFAs), addition of adequate amount of antioxidants is recomended.