Effet de l'introduction dans le régime du porc de graines de lin extrudées ou de micro-algues riches en DHA sur la qualité nutritionnelle de la viande et des produits transformés
2014
Mourot, Jacques | Watremez, Elodie | Azzopardi, Marie | Le Noc, Jean-Luc | Robin, Gwennola | Perrier, Cécile
The introduction of n‐3 essential fatty acids (FA) into the pig diet can increase the level of these fatty acids in the meat. Numerous studies have been carried out with the incorporation of the n‐3 fatty acid precursor, C18 3 n‐3 (ALA) in the pig diet. But the human diet also needs adequate levels of the long chain fatty acids such as C22 6 n‐3 (DHA). The objective of this study was to compare the effects of the ingestion of ALA (from extruded linseed) and/or of DHA (from micro‐algae) on their deposition in the meat and in processed products. Four batches of ten pigs received, between 50 and 110 kg, isolipidic diets including lipids either as oilseed rape, extruded linseed (GLE), micro‐algae (MAG) or a GLE‐MAG mixture. In all batches, the ALA or DHA content in the meat increased according to the diet. This study shows that 100 g of cooked ham can provide approximately 400 mg of ALA or 250 mg of DHA with the GLE or MAG diets respectively, or 250 mg of ALA and 100 mg of DHA with an ALA‐DHA mixed diet. The use of micro‐algae in animal feed is thus very promising to obtain a pork product with an interesting nutritional value.
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