**Author details**

Heather M. White *Department of Animal Science, University of Connecticut, USA* 

Brian T. Richert *Department of Animal Science, Purdue University, Brian, USA* 

Mickey A. Latour *Department of Animal Science, Southern Illinois University, Carbondale, USA* 

#### **7. References**

226 Lipid Metabolism

**6. Summary** 

**Author details** 

Heather M. White

Brian T. Richert

Mickey A. Latour

carcass lipids with decreased IV [21].

**5.3. Shelf-life of meat products** 

rapid oxidation and subsequently decreased shelf-life [95].

alleviate the negative impact of unavoidable stressors.

*Department of Animal Science, University of Connecticut, USA* 

*Department of Animal Science, Purdue University, Brian, USA* 

*Department of Animal Science, Southern Illinois University, Carbondale, USA* 

[88]. As discussed above, dietary fatty acid composition contributes to the carcass fatty acid composition; therefore, feeding more saturated dietary lipid sources will result in firmer

Shelf-life is defined as the period of time between packaging of a product and its end use when product properties remain acceptable to the consumer [92]. Shelf-life properties may include appearance, texture, flavor, color, and nutritive value [93]. One of the major factors affecting the shelf-life of meat products is rancidity or lipid oxidation, which occurs when fatty acids react to oxygen sources in the environment [94]. Oxidation produces low molecular weight aldehydes, acids, and ketones that cause the meat to exhibit distinct odors and flavors, typically unacceptable to consumers [94]. The level of unsaturation greatly affects the susceptibility of fat to oxidation with high degrees of unsaturation resulting in

The fatty acid profiles of swine carcass lipids are reflective of dietary fatty acid composition and *de novo* lipogensis [21]. The level of unsaturation in dietary fat sources is mimicked in the carcass fatty acid profile, altering the lipid firmness by increasing the degree of unsaturation [21, 22]. Feed alternatives such as DDGS, which are high in PUFA, decrease carcass lipid firmness and bacon lean when fed to grow-finish pigs [38]. Conversely, feeding CLA positively impacts growth performance and carcass fat quality [57, 58]. Stress has also been shown to impact growth performance, and low spatial allocation and heat stress have an impact on the swine industry both by altering growth performance and carcass lipid firmness [36, 76]. Fatty acids synthesized *de novo* are products of pathways tightly regulated by ratelimiting enzymes. Nutritional and hormonal regulators of the enzymes, which regulate these

Environmental and nutritional stressors on pigs can impact lipid metabolism and carcass quality and thus alter final product quality and profitability. While the interactions of these stressors can additively worsen the impact on growth or lipid quality, understanding these interactions can also be used as a basis for managerial or nutritional interventions to

pathways, can alter rates in lipid synthesis, oxidation, and desaturation [5, 7, 13].


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**Chapter 11** 

© 2013 Putaala, licensee InTech. This is an open access chapter distributed under the terms of the Creative Commons Attribution License (http://creativecommons.org/licenses/by/3.0), which permits unrestricted use,

© 2013 The Author(s). Licensee InTech. This chapter is distributed under the terms of the Creative Commons Attribution License http://creativecommons.org/licenses/by/3.0), which permits unrestricted use, distribution,

distribution, and reproduction in any medium, provided the original work is properly cited.

and reproduction in any medium, provided the original work is properly cited.

**Polydextrose in Lipid Metabolism** 

Dietary fiber include fibers from natural sources (such as fruits, vegetables, and wholegrain cereals), fibers that are extracted or obtained by other means from food material, and synthetic carbohydrate polymers, that have been shown to possess physiological health benefits [1, 2]. Dietary fiber can be classified analytically as soluble and insoluble based on their solubility in water, but can also be characterized as viscous or non-viscous and fermentable or non-fermentable depending upon the physiological characteristics the fiber might have [2]. Insoluble dietary fiber includes cellulose, part of hemicellulose, and lignin, whereas soluble fibers include components such as pectin, some hemicelluloses, lignin, gums and mucilage [2, 3]. Whilst there have been difficulties in achieving a global definition for dietary fiber, it is now generally accepted that dietary fiber can be defined as carbohydrate polymers with a degree of polymerization of 3 or more monomeric units which are not hydrolysed in the small intestine by the endogenous enzymes [4]. As fiber is resistant to digestion and absorption in the human small intestine, it enters the colon where

Polydextrose is a polysaccharide produced by the random polymerization of glucose in the presence of sorbitol and a suitable acid catalyst, at a high temperature and under partial vacuum [6]. Polydextrose is composed of a mixture of glucose oligomers, with an average degree of polymerization ~12, but ranging from residual monomer to dp >100 [6, 7]. It is a branched molecule, and contains all different combinations of α- and β-linked 12, 13, 14 and 16 glycosidic linkages (Figure 1) [7, 8]. As polydextrose is only partially digested during gastrointestinal transit, it acts as a substrate for saccharolytic fermentation throughout the colon, even to the distal parts [9-12]. Polydextrose has a low caloric value: about 1 kcal/g, and it is widely used as a bulking agent and to replace the structure and texture of sucrose in low-calorie products by the food industry in confectionery applications, in pastry and bread, in dairy products, meat products, pasta and noodles, and in beverages [7, 13]. Polydextrose is widely accepted as a soluble fiber and has scientifically substantiated fiber characteristics, including increase in stool weight, decreased transit time, improved

Additional information is available at the end of the chapter

it can be partially or completely fermented [5].

Heli Putaala

http://dx.doi.org/10.5772/51791

**1. Introduction** 

