Pregled bibliografske jedinice broj: 364336
Influence of dietary linseed on fatty acid composition of pig muscle and adipose tissue
Influence of dietary linseed on fatty acid composition of pig muscle and adipose tissue // Book of Abstracts of the 59th Annual Meeting of the European Association for Animal Production / EAAP (ur.).
Wageningen: Wageningen Academic Publishers, 2008. (predavanje, međunarodna recenzija, sažetak, znanstveni)
CROSBI ID: 364336 Za ispravke kontaktirajte CROSBI podršku putem web obrasca
Naslov
Influence of dietary linseed on fatty acid composition of pig muscle and adipose tissue
Autori
Karolyi, Danijel ; Červek, Matjaž ; Gajster, Mihael ; Jurić, Ivan ; Salajpal, Krešimir
Vrsta, podvrsta i kategorija rada
Sažeci sa skupova, sažetak, znanstveni
Izvornik
Book of Abstracts of the 59th Annual Meeting of the European Association for Animal Production
/ EAAP - Wageningen : Wageningen Academic Publishers, 2008
ISBN
978-90-8686-074-6
Skup
59th Annual Meeting of the European Association for Animal Production
Mjesto i datum
Vilnius, Litva, 24.08.2008. - 27.08.2008
Vrsta sudjelovanja
Predavanje
Vrsta recenzije
Međunarodna recenzija
Ključne riječi
pigs; muscle; adipose tissue; fatty acids; linseed
Sažetak
The aim of this work was to investigate the influence of dietary linseed on fatty acid composition of pig muscle and adipose tissue with special emphasis on the nutritionally important ratio of polyunsaturated n-6 and n-3 fatty acids. Corn based mixtures enriched with 3 % of linseed and 97.5 mg of α -tocopherol per kg were used. In total, 36 crossbred pigs were fed ad libitum from 24.6 ± ; 2.6 up to 104.5 ± ; 8.1 kg of live weight, slaughtered and sampled for meat (m.longissimus dorsi) and adipose tissue (back fat). Fatty acid composition in samples was determined by GLC and was compared (Student t-test) to composition of fats of pigs from commercial production from the same farm. In linseed fed pigs, the content of n-3 fatty acids in muscle was increased nearly threefold in relation to pigs from commercial production (5.42 vs. 1.83 % ; P≤ 0.001), with lower n-6/n-3 ratio in meat (3.00 vs. 10.04 ; P≤ 0.001). In back fat the content of n-3 fatty acids was increased around 5.5 times (7.84 vs. 1.41 % ; P≤ 0.001), with lower n-6/n-3 ratio (1.94 vs. 10.33 ; P≤ 0.001). The back fat oxidative stability was decreased with an increase in n-3 share. In conclusion, feeding linseed lowered effectively n-6/n-3 ratio in muscle and fat at nutritionally recommended values (<4) and improved considerably the nutritional quality of pork fats.
Izvorni jezik
Engleski
Znanstvena područja
Poljoprivreda (agronomija)
POVEZANOST RADA
Projekti:
178-1780716-0714 - Povijest poljoprivrede-prilozi za povijest gospodarstva Hrvatske (Karolyi, Danijel, MZOS ) ( CroRIS)
Ustanove:
Agronomski fakultet, Zagreb
