Lipid profile and cholesterol of pork with the use of glycerin in feeding

Abstract

The aim of this work was to evaluate the effects of adding different levels of glycerin in the feeding on the lipid profile and cholesterol of the meat of finishing pigs. The experiment was arranged in a completely randomized design (CRD) with factorial 5x2, being five levels of glycerin in the diet and two genders. Sixty (60) swine of the Topigs genetics (30 barrows and 30 gilts) were used; they presented initial average weight of 79.3+4.0kg and were finished with the weight of 106.2+4.5kg. The levels of glycerin utilized were 0, 50, 100, 150 and 200g/kg in the natural matter. The analyses of lipid and cholesterol profile were conducted in the muscles longissimus dorsi (loin) and semimembranosus (ham) on the left side of the carcasses. Interaction occurred between the levels of crude glycerin in the diet and the sexual category for the profile of fatty acids and cholesterol. On the loin the meat of the barrows presented higher means of C16:0, C16:1, C20:3ω3, C18:1ω9c, Total of saturated (SFA) and monounsaturated (MUFA) fatty acids. On the ham, increased means were found for the fatty acids C18:1ω9c, MUFA, activity of ∆9-desaturase C18 and Elongase C16-18 in barrows. The sows' meat presented higher proportions of polyunsaturated fatty acids and of the series ω6 for both the cuts. The amount of cholesterol in the sows' meat presented increase according to the level of glycerin in the meat. The barrows' meat presented indices of atherogenicity greater than the gilts. The levels of glycerin altered the lipid profile and cholesterol content according to the sexual category, promoting a distinct effect on the loin and ham.

Lipid profile and quality of meat from finishing pig supplemented with minerals

“…The injector temperature was 260 °C. Helium was the carrier gas utilized (Faria et al, 2015). The identification of fatty acids was carried out through comparison with the retention times presented by the standard chromatogram Supelco TM 37 FAME mix (Supelco Onc., Bellefonte, PA, USA) and expressed in percentage of total fatty acids identified and subsequently grouped into: total saturated fatty acids (SFA), total monounsaturated fatty acids (MUFA), total polyunsaturated fatty acids (PUFA), total fatty acids omega 6 (n-6) and omega 3 (n-3) and their connections.…”

Reproductive Characteristics of Cockatiels (Nymphicus hollandicus) Maintained in Captivityand Receiving Madagascar Cockroach (Gromphadorhina portentosa) Meal

“…Cholesterol was quantified by colorimetry [26]. Fatty acid analysis was performed by gas chromatography on a Shimadzu GC 2010 gas chromatograph (Shimadzu Corporation, Kiyoto, Japan) [27]. The analyses were performed at the Laboratory of Animal Products Inspection of the Department of Veterinary Medicine at the Federal University of Lavras.…”

Fatty acid profile and physicochemical characterization of buriti oil during storage

“…The obtained esters were subjected to gas chromatography according to the methodology described by MONTEIRO et al (2017) and expressed as a percentage of total fatty acids (g/100 g of total fatty acid). Saturated fatty acids (SFA), total monounsaturated fatty acids (MUFA), and total polyunsaturated fatty acids (PUFA) were analyzed according to the methodology described by FARIA et al (2015). The proportion of each group of fatty acids was determined according to their degree of unsaturation and identification of the double bond position on the total fatty acids.…”