Effects of dietary linseed and corn supplement on the fatty acid content in the pork loin and backfat tissue

Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60460709%3A41210%2F15%3A69070" target="_blank" >RIV/60460709:41210/15:69070 - isvavai.cz</a>
Result on the web
<a href="http://dx.doi.org/10.17221/8278-CJAS" target="_blank" >http://dx.doi.org/10.17221/8278-CJAS</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.17221/8278-CJAS" target="_blank" >10.17221/8278-CJAS</a>

Result language
angličtina
Original language name
Effects of dietary linseed and corn supplement on the fatty acid content in the pork loin and backfat tissue
Original language description
The influence of linseed and corn dietary supplements on the fatty acid (FA) composition of pork was evaluated. The effects of their appropriate use and dosage on pork meat and fat technological quality were also investigated. In total 72 pigs fed complete feed mixtures were divided into 4 groups: control (C), corn- (CD), linseed- (LD), and corn + linseed-supplemented (CLD). After slaughter the lean meat share, intramuscular fat content, meat and fat colour, shear force, drip loss, and malondialdehyde content were determined. Subsequently, the FA content and sum of saturated (SFA), monounsaturated (MUFA), polyunsaturated (PUFA) fatty acids, the n-6/n-3 fatty acid ratio, and atherogenic and thrombogenic indexes in the loin and backfat tissue were determined. Corn and lineseed supplementation increases the content of myristic, linoleic, ?-linolenic, and eicosapentaenoic acids and reduces the amount of palmitic, palmitoleic, oleic, eicosenoic, and arachidonic acids. Therefore it reduces t
Czech name
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Czech description
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Type
J<sub>x</sub> - Unclassified - Peer-reviewed scientific article (Jimp, Jsc and Jost)
CEP classification
GG - Zootechnics
OECD FORD branch
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Publication year
2015
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

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