1.054
IF5
1.150
IF
Q3
JCR
1.7
CiteScore
0.396
SJR
Q2
SJR
40
MNiSW
148.75
ICV
ORIGINAL PAPER
 
CC-BY 4.0
 
 

Effect of fat content in primal cuts of pigs fed diet enriched in n-3 polyunsaturated fatty acids on health-promoting properties of pork

M. Sobol 1,  
S. Raj 1,  
 
1
The Kielanowski Institute of Animal Physiology and Nutrition Polish Academy of Sciences, Instytucka 3, 05-110 Jabłonna, Poland
J. Anim. Feed Sci. 2016;25(1):20–28
Publication date: 2016-02-25
KEYWORDS
ABSTRACT
The effect of fat content in primal cuts of pigs fed diet enriched in the mixture of linseed (2%), rapeseed (0.5%) and fish (0.5%) oils on healthpromoting properties of pork was investigated. Twenty-four crossbred (♂Duroc × ♀(Polish Large White × Danish Landrace)) pigs were fed an experimental diet restrictively from 60 to 105 kg of body weight. After slaughter the right-half carcass was dissected into neck, loin, ham, shoulder and belly. Based on the fat content in the Longissimus thoracis et lumborum muscle pigs were divided into two groups – with low intramuscular fat content (LMF; below 1.10%) and with high intramuscular fat content (HMF; above 1.10%). Meat from primal cuts was characterized with SFA (saturated fatty acids)/PUFA (polyunsaturated fatty acids) and n-6/n-3 PUFA ratios for meat with health-promoting properties according to WHO. Belly and neck of pigs from both groups, and loin and shoulder of HMF pigs met the European Union recommendations for human nutrition for products which are considered as either n-3 PUFA sources or products with high n-3 PUFA content. The particular fatty acids content is positively related with the fat content in primal cuts; however this effect is more pronounced in meat with a greater fat content.
 
CITATIONS (4):
1. Effect of Duration of Dietary Rapeseed and Soybean Oil Feeding on Physical Characteristics, Fatty Acid Profile, and Oxidative Stability of Pig Backfat
Monika Okrouhlá, Roman Stupka, Jaroslav Čítek, Nicole Lebedová, Kateřina Zadinová
Animals
2. Relationship between pork fatty acid content in selected muscles and carcass tissues
Monika Sobol, Stanisława Raj, Grzegorz Skiba
Animal Production Science
3. Enrichment diets of pigs with oil blends and its effects on performance, carcass characteristics and fatty acid profile
C.S. Souza, J.A. Moreira, N.R. Silva, A.L. Marinho, C.V.S. Costa, J.G. Souza, E.N.M. Teixeira, E.M. Aguiar
Arquivo Brasileiro de Medicina Veterinária e Zootecnia
4. Effect Of Rapeseed Oil and Mineral Additive in Pig Diet on Physicochemical and Sensory Parameters of Cured Ham
Anna Salejda, Grażyna Krasnowska, Małgorzata Korzeniowska, Monika Mazur, Anna Zwyrzykowska-Wodzińska
Applied Sciences
ISSN:1230-1388