Effect of dietary fat sources on pork fatty acid composition | Efecto de la inclusión de distintas grasas en el pienso sobre el perfil de ácidos grasos de la carne de porcino
2011
Alonso, V., Universidad de Zaragoza (España). Dept. de Producción Animal y Ciencia de los Alimentos | Provincial, L., Universidad de Zaragoza (España). Dept. de Producción Animal y Ciencia de los Alimentos | Guillén, E., Universidad de Zaragoza (España). Dept. de Producción Animal y Ciencia de los Alimentos | Gil, M., Universidad de Zaragoza (España). Dept. de Producción Animal y Ciencia de los Alimentos | Roncalés, P., Universidad de Zaragoza (España). Dept. de Producción Animal y Ciencia de los Alimentos | Beltrán, J.A., Universidad de Zaragoza (España). Dept. de Producción Animal y Ciencia de los Alimentos
This study compared the influence of dietary fat sources on intramuscular and subcutaneous fatty acid composition in pork. The animals were fed diets containing control (without added fat), animal fat (1% (AF1); 3% (AF3)), soya oil (1% (SO1)) and palm oil (1% (PO1)). Finisher diets were based on corn, barley and wheat grain and soybean meal 44 % (CP). Pork samples were removed from Longissimus thoracis et lumborum muscle and subcutaneous fat (SCF). There were no significant differences in the concentration of total saturated fatty acids (SFA) in intramuscular fat (IMF) and SCF between treatments. The proportion of monounsaturated fatty acids (MUFA) was significantly lower in SO1 group, whereas this group was the highest values in the concentration of polyunsaturated fatty acids (PUFA) and PUFA/SFA (P/S) index in IMF and SCF. The worst n-6/n-3 ratio value was found in AP1 group in both types of fats.
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