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

Kód výsledku v 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>

Výsledek na webu

<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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Jazyk výsledku

angličtina

Název v původním jazyce

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

Popis výsledku v původním jazyce

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).

Název v anglickém jazyce

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

Popis výsledku anglicky

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).

Druh

D - Stať ve sborníku

CEP obor

GI - Šlechtění a plemenářství hospodářských zvířat

OECD FORD obor

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Projekt

<a href="/cs/project/QJ1210253" target="_blank" >QJ1210253: Využití metod molekulární genetiky jako nástroje pro efektivní plemenářskou práci v malé populaci prasat.</a><br>

Návaznosti

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

Rok uplatnění

2015

Kód důvěrnosti údajů

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

Název statě ve sborníku

14. BOKU-Symposium Tierernährung

ISBN

978-3-900932-22-0

ISSN

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e-ISSN

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Počet stran výsledku

5

Strana od-do

237-242

Název nakladatele

Institut für Tierernährung, Tierische Lebensmittel und Ernährungsphysiologie

Místo vydání

Wien

Místo konání akce

Wien

Datum konání akce

9. 4. 2015

Typ akce podle státní příslušnosti

EUR - Evropská akce

Kód UT WoS článku

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