The effect of fish and palm oil addition on fatty acids content of pig tissues

Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F00027162%3A_____%2F16%3AN0000149" target="_blank" >RIV/00027162:_____/16:N0000149 - isvavai.cz</a>
Alternative codes found
RIV/62156489:43210/16:43910183
Result on the web
<a href="https://mnet.mendelu.cz/mendelnet2016/mnet_2016_full.pdf" target="_blank" >https://mnet.mendelu.cz/mendelnet2016/mnet_2016_full.pdf</a>
DOI - Digital Object Identifier
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Result language
angličtina
Original language name
The effect of fish and palm oil addition on fatty acids content of pig tissues
Original language description
Thirty-two piglets at the age of eight weeks were divided into two groups for 60 days of fattening. The experimental group (FO) was fed the basic feed mixture with addition of fish oil (2.5%) and the control group (PO) was fed basic feed mixture with addition of palm oil (2.5%). Fish oil is characterized by high proportion of n-3 polyunsaturated fatty acids. Palm oil has high level of palmitic, oleic and linoleic acids. At the end of fattening period, fatty acids content in the liver, muscle and adipose tissues were determined. FO-diet caused increase of PUFA n-3 in all observed tissues (P < 0.01). PO-diet had effect only in adipose tissue, where significant increase of palmitic, stearic and linoleic acids was found (P < 0.05).
Czech name
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Czech description
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Publication year
2016
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

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