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

Figures & data

Table 1. Ingredients and composition of the base diet (as-fed basis).

Ingredients	g/100 g
Maize	58.98
Wheat bran	0.60
Rice bran	3.00
Soybean meal	16.20
Rapeseed meal	3.00
Coconut meal	1.00
Maize germ meal	1.50
Sesame meal	1.00
Palm kernel meal	3.00
Yellow grease	5.00
Molasses	3.50
Limestone	0.50
Tricalcium phosphate	1.00
Lysine byproduct	1.00
Salt	0.30
Lysine	0.16
Threonine	0.08
Choline chloride	0.05
Vitamin premix^a	0.06
Mineral premix^a	0.07
Total	100.00
Calculated nutrient contents
Crude protein, %	15.79
Crude fat, %	8.03
Crude fibre, %	4.12
Crude ash, %	4.88
Ca, %	0.67
P, %	0.56
Lysine, %	0.86
Methionine, %	0.27
Threonine, %	0.62
Tryptophan, %	0.18
DE, kcal/kg	3399.00

^a DE: digestible energy. Vitamin and mineral premix provided the following nutrients per g of diet: Vitamin A: 8000 U; Vitamin D3: 2000 U; Vitamin E: 40.0 mg; Vitamin K3: 6.0 mg; Vitamin B1: 1.0 mg; Vitamin B2: 10.0 mg; Vitamin B6: 4.0 mg; Vitamin B12: 0.04 mg; Niacin: 60.0 mg; Biotin: 0.1 mg; Folacin: 1.0 mg; Pantothenic acid: 30.0 mg; Fe: 10.0 mg; Mn: 40.0 mg; Zn: 70.0 mg; I: 1.0 mg; Se: 0.3 mg; Cu: 25.0 mg; Co: 0.6 mg.

Figure 1. Lycopene concentrations in fresh belly meat of finishing pigs fed diets containing lycopene or tomato paste, or both lycopene and tomato paste. Values are shown as means (±SE) of six castrated pigs (n = 6 pigs/treatment). ^a,bMeans with different superscript letters above the bars differ significantly (p < .05). LP: synthetic lycopene at 20 mg/kg of diet; TP: tomato paste at 3.4%; LTP: synthetic lycopene at 10 mg/kg of diet and 1.7% tomato paste; ND: lycopene not detectable with a detection limit of 0.01 μg/g.

Table 2. Effect of lycopene, tomato paste, or both lycopene and tomato paste, on serum lipid profiles in finishing pigs.

Items	Diet
	Control	LP	TP	LTP
Total lipids, mg/dL	359.70 ± 22.70	385.00 ± 17.00	368.20 ± 11.70	339.00 ± 32.60
Total cholesterol, mg/dL	99.17 ± 6.49	97.33 ± 3.77	96.83 ± 4.14	89.00 ± 3.24
HDL cholesterol, mg/dL	46.02 ± 3.01	47.03 ± 2.64	48.62 ± 2.27	40.88 ± 3.53
LDL cholesterol, mg/dL	57.00 ± 4.74	54.83 ± 3.00	53.17 ± 2.04	52.33 ± 1.26
Triglyceride, mg/dL	56.17 ± 5.89	58.17 ± 7.73	52.17 ± 3.72	62.67 ± 12.07

Values are shown as means (±SE) of six castrated pigs (n = 6 pigs/treatment).

LP: synthetic lycopene at 20 mg/kg of diet; TP: tomato paste at 3.4%; LTP: synthetic lycopene at 10 mg/kg of diet and 1.7% tomato paste; HDL: high-density lipoprotein; LDL: low-density lipoprotein.

Table 3. Effect of lycopene or tomato paste, or both lycopene and tomato paste, on MDA concentrations in fresh pork belly meats.

Item	Diet
	Control	LP	TP	LTP
MDA, nM/g of fresh meat	4.29 ± 0.08^a	3.57 ± 0.10^b	3.30 ± 0.11^bc	3.22 ± 0.10^c

Values are shown as means (±SE) of six castrated pigs (n = 6 pigs/treatment).

MDA: malondialdehyde; LP: synthetic lycopene at 20 mg/kg of diet; TP: tomato paste at 3.4%; LTP: synthetic lycopene at 10 mg/kg of diet and 1.7% tomato paste.

^a–cMeans with different superscripts in the same row differ significantly (p < .05).

Table 4. Effect of lycopene or tomato paste, or both lycopene and tomato paste, on fatty acid profiles (g/100 g total fatty acid methyl esters) of fresh pork belly meats.

Fatty acids	Diet
	Control	LP	TP	LTP
SFA
C14:0	1.94 ± 0.04	1.79 ± 0.08	1.89 ± 0.11	1.89 ± 0.07
C16:0	24.24 ± 0.33	23.66 ± 0.44	24.17 ± 0.56	24.75 ± 0.66
C18:0	12.68 ± 0.34	12.52 ± 0.55	13.35 ± 1.17	12.81 ± 0.39
C20:0	0.16 ± 0.01	0.19 ± 0.02	0.16 ± 0.01	0.17 ± 0.01
MUFA
C14:1n5	0.02 ± 0.00	0.02 ± 0.00	0.05 ± 0.02	0.04 ± 0.02
C16:1n7	1.92 ± 0.12	1.95 ± 0.11	2.17 ± 0.16	2.15 ± 0.10
C18:1n9	34.54 ± 0.42	35.23 ± 0.52	34.76 ± 1.07	35.23 ± 0.94
C20:1n9	0.65 ± 0.02	0.78 ± 0.03	0.74 ± 0.02	0.71 ± 0.05
C22:1n9	0.03 ± 0.00	0.04 ± 0.00	0.03 ± 0.00	0.04 ± 0.00
PUFA
C18:2n6	15.99 ± 0.63	16.00 ± 0.68	14.64 ± 0.69	14.59 ± 0.53
C20:2n6	0.51 ± 0.02	0.59 ± 0.03	0.53 ± 0.03	0.50 ± 0.03
C20:3n6	0.13 ± 0.01	0.13 ± 0.01	0.14 ± 0.01	0.14 ± 0.01
C20:4n6	0.60 ± 0.08	0.49 ± 0.06	0.70 ± 0.13	0.62 ± 0.07
C18:3n3	1.10 ± 0.05	1.12 ± 0.07	0.97 ± 0.07	0.96 ± 0.04
C22:6n3	0.04 ± 0.00	0.04 ± 0.00	0.04 ± 0.00	0.03 ± 0.00
C22:3n3	0.12 ± 0.01	0.14 ± 0.01	0.12 ± 0.01	0.11 ± 0.01
Total SFA	39.02 ± 0.48	38.16 ± 0.73	39.57 ± 1.18	39.62 ± 1.03
Total MUFA	37.16 ± 0.51	38.01 ± 0.57	37.74 ± 1.15	38.16 ± 0.98
Total PUFA	18.49 ± 0.67	18.50 ± 0.75	17.12 ± 0.81	16.96 ± 0.61
Total n6	17.23 ± 0.62	17.21 ± 0.67	16.00 ± 0.74	15.85 ± 0.58
Total n3	1.25 ± 0.05	1.30 ± 0.08	1.12 ± 0.07	1.11 ± 0.04
Total n6/n3	13.78 ± 0.25	13.38 ± 0.33	14.39 ± 0.54	14.36 ± 0.27
Total PUFA/SFA	0.47 ± 0.02	0.49 ± 0.03	0.44 ± 0.03	0.43 ± 0.02
Unidentified	5.34 ± 0.14	5.33 ± 0.16	5.57 ± 0.31	5.26 ± 0.10
Total	100.00	100.00	100.00	100.00

Values are shown as means (±SE) of six castrated pigs (n = 6 pigs/treatment).

LP: synthetic lycopene at 20 mg/kg of diet; TP: tomato paste at 3.4%; LTP: synthetic lycopene at 10 mg/kg of diet and 1.7% tomato paste; SFA: saturated fatty acid; MUFA: monounsaturated fatty acid; PUFA: polyunsaturated fatty acid.