Influence of linseed and antioxidant-rich diets in pig nutrition on lipidoxidation during cooking and in vitro digestion of pork

Enrichment of pig diets with polyunsaturated fatty acids (PUFA) is considered an emerging strategy to increasetheir intake in the human diet. However, PUFA are particularly vulnerable to oxidative reactions leading to thegeneration of toxic compounds. The aim of this study was to evaluate the effect of supplementation of pig dietswith extruded linseed (L), either or not in combination with synthetic antioxidants (E, tocopheryl-acetate andselenium) or natural extracts (P, grape-skin and oregano), and basal diet (C, without linseed) on the oxidativestability in raw, grilled andin vitrodigested pork. The diet supplementation with antioxidant-rich ingredientsresulted in the accumulation of specific metabolites in meat. Actually, 11 different phenolic- and 6 tocopherol-derived metabolites were identified by UHPLC/HR-MS. These metabolites were potentially correlated with thereduction in the oxidative phenomena occurring during meat cooking and digestion. Specifically, 16% and 35%reduction in the amounts of lipid hydroperoxides and TBA-RS were assessed after cooking of meat from P diet,respect to the L diet. Diet supplementations withα-tocopheryl acetate and selenium reduced the oxidativereactions only during meat cooking. A significant reduction was attended at the end ofin vitrodigestion, showingabout 24% and 34% hydroperoxides and TBA-RS concentration reductions, respectively, in P diet samples re-spect to the L ones. Thus, our study suggests that the appearance of phenolic metabolites in meat could beassociated to a reduction in the oxidative phenomena during meat cooking and digestion.