Effect of linseed combined with CLA on meat quality of Prestice Black-Pied pigs

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F00027014%3A_____%2F15%3A%230002391" target="_blank" >RIV/00027014:_____/15:#0002391 - isvavai.cz</a>

Result on the web

<a href="http://www.vuzv.cz/sites/File/_privat/15227.pdf" target="_blank" >http://www.vuzv.cz/sites/File/_privat/15227.pdf</a>

DOI - Digital Object Identifier

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Result language

angličtina

Original language name

Effect of linseed combined with CLA on meat quality of Prestice Black-Pied pigs

Original language description

Pork meat is generally recognised as a food with relevant nutritional properties because of its high content in proteins of high biological value, rich in essential amino acids, as well as group B vitamins, minerals especially heme iron, trace elements and other bioactive compounds. But pork meat also contributes to the intake of fat, saturated fatty acids, cholesterol, and other substances that, in inap­propriate amounts, may result in negative physiologically effects (Reig et al., 2013). The quality of meat is influenced by many factors ranging from piglet rearing to the final mechanisms of meat pro­cessing. External factors determining the quality also include nutrition. Feed mixture based on cereals provides omega-6 fatty acids and only small amount of omega-3 polyunsaturated fatty acids. The components with higher proportion of omega-3 fatty acids must be added to feed in order to change fatty acid profile. In pig diet, an emphasis is laid on the omega-3 fatty acids in fish oil and vegetable oils (soy, olive, linseed, sunflower and rapeseed). An interest in the composition of fatty acids of meat stems mainly from the need to find ways of producing healthier meat, i.e. with a higher ratio of poly­unsaturated fatty acids (PUFA) to saturated fatty acids (SFA) and a more favourable balance between omega-6 and omega-3 PUFA (Wood et al., 2004).

Czech name

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Czech description

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Type

D - Article in proceedings

CEP classification

GI - Farm animal breeding and farm animal pedigree breeding

OECD FORD branch

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Project

<a href="/en/project/QJ1210253" target="_blank" >QJ1210253: The molecular genetics as a tool for effective work in a small breeding population of pigs.</a><br>

Continuities

P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)

Publication year

2015

Confidentiality

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Article name in the collection

14. BOKU-Symposium Tierernährung

ISBN

978-3-900932-22-0

ISSN

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e-ISSN

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Number of pages

5

Pages from-to

237-242

Publisher name

Institut für Tierernährung, Tierische Lebensmittel und Ernährungsphysiologie

Place of publication

Wien

Event location

Wien

Event date

Apr 9, 2015

Type of event by nationality

EUR - Evropská akce

UT code for WoS article

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