Amélioration de la qualité nutritionnelle des produits transformés du porc en relation avec l'alimentation des animaux
2014
Mourot, Jacques | De Tonnac, Auriane | Azzopardi, Marie | Le Noc, Jean-Luc | Robin, Gwennola | Perrier, Cécile
The fatty acid (FA) composition of meat depends directly on the nature of the fatty matter of the animal diet. Thisrelationship is used to improve the nutritional quality of meat products. Many studies have been carried out on the effect of adding a linolenic acid (CI8 :3 n-3; ALA) to the diet by using extruded linseed, but few works have studied the addition of Docosahexaenoic acid (DHA). ln this study, pigs received isolipidic diets with different fatty matter:rapeseed oil (RO), extruded linseed, a source of ALA (OLE), or micro-algae (ALG) selected for their DHA content, or by a 50/50 GLE-ALG mixture. In the processed products (country pâtés and cooked ham) the ALA and DHA content increased significantly in relation to the inputs into the diets. The DHA content in the pâté of the ALG diet was higher than 1 g/1 OOg. Overall, the saturated fatty ac id content reduced in the products from diets with linseed. These products from specialised sectors have an added health value and are of interest to the consumer in the context of a balanced diet.
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