Effect of vaccenic acid in pig diet on fatty acid composition in muscle tissue
2009
Vaclavkova, E.,Vyzkumny Ustav Zivocisne Vyroby, Prague (Czech Republic) | Beckova, R.,Vyzkumny Ustav Zivocisne Vyroby, Prague (Czech Republic)
The objective of the study was to evaluate the effect of vaccenic acid addition to pig feed mixture on fatty acid levels in pork. Thirty two pigs (Czech Landrace x Czech Large White) x line 48 were included into the experiment. Animals were divided into two groups - control (V0) and experimental (V1) with vaccenic acid product (2kg/t of feed mixture, one month before the end of the fattening period). M. longissimus dorsi samples were taken 24 h after slaughtering. Fatty acids concentrations were measured by gas chromatography. Vaccenic acid in pig diet significantly increased CLA concentrations (C18:2 (9,11) isomer) from 0.097+/-0.02 g/100g of total fatty acids in V0 pigs to 0.142+/-0.05 g/100g in V1 pigs. Significantly lower DHA concentration was found in V1 group. The level of total saturated fatty acids was only slightly and non-significantly increased. The decrease of total unsaturated fatty acids was also non-significant. MUFA concentration was slightly and non-sifgnificantly higher in V1 than in V0 group (44.38+/-2.58 vs. 43.47+/-3.60 g/100g). On the contrary, PUFA concentration was lower in V1 pigs. The n-6/n-3 PUFA ratio was not influenced by the diet.
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