The effect of dietary halloisyte on the profile of fatty acids in muscles, liver and back fat of finishing pigs
2006
Korniewicz, A. (Akademia Rolnicza, Wroclaw (Poland). Katedra Zywienia Zwierzat i Paszoznawstwa), E-mail: [email protected] | Usydus, Z. (Morski Instytut Rybacki, Gdynia (Poland)) | Kolacz, R. | Dobrzanski, Z. | Kulok, M. (Akademia Rolnicza, Wroclaw (Poland). Katedra Zywienia Zwierzat i Paszoznawstwa) | Kanderska, J. (Morski Instytut Rybacki, Gdynia (Poland))
The aim of the research was to evaluate the impact of adding halloisyte into diet, in amount of 1 and 2 percent, on the fatty acids profile in longissimus dorsi muscle, liver and backfat fat during growing-finishing period. It was affirmed that the highest level of saturated acid (SFA) was found in liver tissue (46.63-52.63 percent), and the lowest in muscle tissues (36.72-39.33 percent), the highest level of monounsaturated acid (MUFA) was found in muscle tissues (49.65-52.22 percent) and the lowest in liver tissues (19.39-23.06 percent), the highest level of polyunsaturated acid (PUFA) was found in liver tissues (27.98-30.31 percent) but 2-3 times lower was found in pork fat and muscle tissues. The influence of halloisyte was marked by favourable and statistically significant (p less or equal 0.05) fall of SFA content (muscles, liver, backfat), whereas MUFA and PUFA level increased and n-3 acids (muscles, backfat) level increased twice. The more favourable profile of fatty acids in those groups should be explained by the impact of halloisyte on the metabolism of feed fat
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