Fatty acid composition in pork fat: De-novo synthesis, fatty acid sources and influencing factors - a review

Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60460709%3A41210%2F18%3A77705" target="_blank" >RIV/60460709:41210/18:77705 - isvavai.cz</a>
Result on the web
<a href="http://dx.doi.org/10.15159/AR.18.196" target="_blank" >http://dx.doi.org/10.15159/AR.18.196</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.15159/AR.18.196" target="_blank" >10.15159/AR.18.196</a>

Result language
angličtina
Original language name
Fatty acid composition in pork fat: De-novo synthesis, fatty acid sources and influencing factors - a review
Original language description
Many studies have confirmed that adding vegetable oils and/or fatty acids to pig diets can have a positive effect on the n-6/n-3 PUFA ratio and overall nutritional value of pork. A subject of current research is to evaluate the influence of feed mixes enriched with PUFA, and particularly n-3 PUFA. For manipulating PUFA and particularly its n-3 group in pig fat, oilseeds or their oils directly (linseed, rapeseed, soybean, etc.) are most often mentioned as the appropriate sources of fatty acids. Fish oil, too, has a favourable effect on FA composition in fat of animal products, but it also bears the risk of tainting the products with fish odour. Further studies are needed, however, to determine the most suitable oil additive and the correct dosing for each pig age category.
Czech name
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Czech description
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Type
J<sub>SC</sub> - Article in a specialist periodical, which is included in the SCOPUS database
CEP classification
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OECD FORD branch
40201 - Animal and dairy science; (Animal biotechnology to be 4.4)

Project
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Continuities
Z - Vyzkumny zamer (s odkazem do CEZ)<br>S - Specificky vyzkum na vysokych skolach

Publication year
2018
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

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