Meat fatty acid profile of pigs fed linseed enriched diet
2012
Okanović, Đ., Institute for Food Technology, Novi Sad (Serbia) | Ivanov, D., Institute for Food Technology, Novi Sad (Serbia) | Palić, D., Institute for Food Technology, Novi Sad (Serbia) | Mandić, A., Institute for Food Technology, Novi Sad (Serbia) | Ilić, N., Institute for Food Technology, Novi Sad (Serbia)
The aim of this study was to evaluate the influence of diet supplemented with linseed rich additive on fatty acid profile and omega-fatty acids content in pig meat. Twelve pigs were divided in a control and experimental group and grown to 110 kg of live weight. The experimental group was fed a standard diet enriched with 2.5% of commercial additive Vitalan(R). After the end of feeding period, the meat samples from both groups were analyzed for fatty acids content in raw and roasted meat. The ratio between omega-6 and omega-3 acids was established. Samples from experimental group fed with linseed enriched diet showed higher omega-3 acids content in meat (6.24% - 7.23%), compared to the control group (0.71% - 1.64%), thus making it better for a human consumption from a health perspective. Linseed enriched diet positively influenced fatty acid composition of pig M. Longissimus dorsi muscle by decreasing SFA content, as well as increasing PUFA and UFA content. Heat treatment did not significantly decreased content of stearic and linoleic fatty acids in any sample. It was concluded that the diet enriched with extruded linseed had beneficial effect on the majority of monitored parameters in the study.
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