Factors affecting the fatty acid composition and fat oxidative stability in pigs

Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60460709%3A41210%2F15%3A69104" target="_blank" >RIV/60460709:41210/15:69104 - isvavai.cz</a>
Result on the web
<a href="http://dx.doi.org/10.5513/JCEA01/16.1.1552" target="_blank" >http://dx.doi.org/10.5513/JCEA01/16.1.1552</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.5513/JCEA01/16.1.1552" target="_blank" >10.5513/JCEA01/16.1.1552</a>

Result language
angličtina
Original language name
Factors affecting the fatty acid composition and fat oxidative stability in pigs
Original language description
The aim of the study was to evaluate the effect of selected factors affecting fatty acids (FA) composition in pig fat. In the experiment, the influence of nutrition, gender, carcass weight, lean meat proportion (LMP) and intramuscular fat (IMF)were monitored. The effect of diet, specifically the influence of added linseed or corn on the fatty acids composition in the bacfat was studied in pigs. From the perspective of the required increase of polyunsaturated fatty acids (PUFA) only the addition of the linseed proved to have a significant effect. Another evaluated aspect concerning the FA spectrum was the gender. While the backfat in barrows showed higher (P?0.05) amount of monounsaturated fatty acids (MUFA), the backfat in gilts displayed a significantly higher proportion (P?0.01) of the PUFA and total unsaturated fatty acids (UFA). A significant effect on the PUFA proportion has also been demonstrated for the lean meat proportion (LMP) parameter, which therefore represents not only a
Czech name
—
Czech description
—

Type
J<sub>x</sub> - Unclassified - Peer-reviewed scientific article (Jimp, Jsc and Jost)
CEP classification
GG - Zootechnics
OECD FORD branch
—

Publication year
2015
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Similar results(10)