Backfat Fatty Acid Profile of Crossbred Pigs Fed a Diet Supplemented with Conjugated Linoleic acid or Sunflower Oil

Wasilewski, Przemysław Dariusz; Nowachowicz, J.; Michalska, G.; Bucek, Tomasz; Lynch, Brendan; Mullen, Anne Maria

doi:10.2478/v10220-012-0037-z

Cited by 3 publications

(2 citation statements)

References 15 publications

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“…The fatty acid composition of pig muscle and adipose tissue is affected by several factors, including fatness, body weight (Fischer et al, 2006), age, energy intake and dietary fatty acid composition (Panella-Riera and Neil, 2007;Vaclavkova and Bečkova, 2007;Wasilewski et al, 2011Wasilewski et al, , 2012Cechova et al, 2012;Mukumbo et al, 2014;Nuernberg et al, 2015). There are also factors connected to gender (Biedermann et al, 2000), de novo synthesis of fatty acids (Leibetseder, 1996) and genetic background (Wood et al, 2004b;Glodek et al, 2004;Kasprzyk, 2007).…”

Section: Introductionmentioning

confidence: 99%

Fatty acid profile of pork from a local and a commercial breed

2015

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Abstract. This study investigated the effects of breed on the fatty acid compositions of the Longissimus thoracis et lumborum (LTL) of gilts and barrows. Although only one muscle was analyzed, the results gave a good indication of the effect that breed and sex may have on the fatty acid compositions of the meat. Breed exhibited a significant effect on the fatty acid composition of pigs, whereas the effects of sex were found to be minor. Higher contents of intramuscular fat (IMF), C16 : 1, C18 : 1 and monounsaturated fatty acids (MUFAs); darker color of meat; and lower cholesterol content, drip loss, C18 : 0, C18 : 2, polyunsaturated fatty acids (PUFAs), n-6 and n-6 : n-3 ratios were found in the LTL muscle of Pulawska pigs compared with Polish Landrace pigs. Meat of Pulawska pigs is especially suitable for the production of good-quality, cured and smoked loin for longer storage. Fat content was higher in barrows than in gilts, and as a consequence the IMF from barrows had higher saturated fatty acid proportions and hypercholesterolemic acids (OFAs) as well as lower C18 : 1 than that from gilts.

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Section: Introductionmentioning

confidence: 99%

Fatty acid profile of pork from a local and a commercial breed

2015

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“…According to Koba and Yanagita (2014), physiological effects of CLA are antimutagenic, anticarcinogenic, reduction of body fat, antidiabetic, prevention of atherosclerosis, enhancement of immune function, antihypertensive -as presented by in vitro and in vivo studies of different species (pigs and rodents). Previous studies showed that pigs fed ration with addition of conjugated linoleic acid and sunflower oil had more desirable fatty acid profile in the loin muscle and backfat (Čechová et al, 2012;Wasilewski et al, 2011Wasilewski et al, , 2012Wasilewski et al, , 2014.…”

Section: Introductionmentioning

confidence: 99%

Carcass traits and meat quality of pigs fed on fodder supplemented with sunflower oil or conjugated linoleic acid

Nevrkla¹,

Čechová²,

Wasilewski³

et al. 2016

JCEA

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The aim of the study was to compare meat and fat content and meat quality of pigs fed diet supplemented with sunflower oil (SFO) or conjugated linoleic acid (CLA) and animals not receiving the supplement SFO or CLA (control group). The experiment consisted of 116 pigs, divided into three groups: two experimental (n = 40) where animals were fed feed supplemented with 2% sunflower oil (SFO) or conjugated linoleic acid (CLA) and control (n = 36). Fattening pigs were kept and fed in standardized conditions. The animals were slaughtered at a body weight of 120 kg. Meat quality traits (pH, drip loss, backfat fat content, colour, MLLT muscle dry matter content, fat in the dry matter, IMF in MLLT) were determined. Summarizing obtained results it should be concluded that 2% sunflower oil or conjugated linoleic acid did not affect the meat quality. The experimental animals were characterized by high meat content (58.26% -SFO addition; 57.63% -CLA addition; 57.99% C group) and low fat content (from 14.35 mm in SFO group up to 14.70 mm in CLA group). Keywords: drip loss, meat colour, pH value598 Journal of Central European Agriculture, 2016, 17(3), p.598-608 DOI: 10.5513/JCEA01/17.3.1749 AbstraktCelem badań było porównanie umięśnienia i otłuszczenia oraz jakości mięsa świń Ŝywionych paszą z dodatkiem oleju słonecznikowego (SFO) lub sprzęŜonego kwasu linolowego (CLA) oraz zwierząt nie otrzymujących dodatku SFO lub CLA (grupa kontrolna). Eksperyment obejmował 116 świń mieszańców, podzielonych na 3 grupy: 2 doświadczalne (n = 40) w których zwierzęta były Ŝywione paszą z 2% dodatkiem oleju słonecznikowego (SFO) lub sprzęŜonego kwasu linolowego (CLA) i kontrolną (n = 36). Tuczniki były utrzymywane i Ŝywione w ujednoliconych warunkach. Zwierzęta zostały ubite przy masie ciała 120 kg. Określono cechy jakości mięsa (pH, wyciek swobodny soku, zawartość tłuszczu w słoninie, barwa, zawartość suchej masy w mięśniu MLLT, tłuszcz w suchej masie, IMF w MLLT). Podsumowując uzyskane wyniki naleŜy stwierdzić, Ŝe 2% dodatek oleju słonecznikowego lub sprzęŜonego kwasu linolowego nie wpłynął na jakość mięsa. Badane zwierzęta charakteryzowały się wysoką mięsnością (58,26 % -dodatek SFO, 57,63 % -dodatek CLA oraz 57,99 % -grupa kontrolna) i niewielkim otłuszczeniem (od 14.35 mm w grupie SFO do 14.70 mm w grupie CLA).Słowa kluczowe: barwa mięsa, wartość pH, wyciek swobodny soku

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The Influence of Feeding Type on Quality and Nutritional Characteristics of Pork Fat

Górska,

Wirkowska-Wojdyła,

Ostrowska-Ligęza

et al. 2024

Applied Sciences

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The purpose of the study was to analyze the effect of feeding type on selected quality parameters and the nutritional characteristics of pork fat. Fats were extracted by using the modified Folch method from the groin, jowl and trimming shoulder of pigs fed two types of diets: liquid and dry. The peroxide values and fatty acid profiles, as well as their distribution, in the triacylglycerol molecules were determined. Additionally, nutritional indexes and thermal properties, including the oxidative stability of pork fat, were assessed. Among the tested fats, the groin fat was characterized by the best oxidative stability which did not depend on the diet type used. In the case of jowl and trimming shoulder, a higher share of monounsaturated fatty acids was determined in fats of pigs fed a liquid diet, whereas in the groin, jowl and trimming shoulder fats of pigs fed dry feed, a higher share of polyunsaturated fatty acids was found. Fats extracted from the groin, jowl and trimming shoulder of pigs fed a liquid diet showed a more favorable ratio of n-6 to n-3 acids. Despite the different feeding systems used, tested fats were characterized by a similar distribution of fatty acids in triacylglycerol molecules with a positive effect on fat digestibility. It is worth emphasizing that especially in the case of trimming shoulder fat, the influence of a diet used in pigs’ nutrition on quality parameters was noticeable. The trimming shoulder fat of pigs fed a liquid diet was characterized by a longer induction time of oxidation, contained less saturated fatty acids and presented a more favorable fatty acid profile with a beneficial distribution of fatty acids in triacylglycerol molecules.

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Backfat Fatty Acid Profile of Crossbred Pigs Fed a Diet Supplemented with Conjugated Linoleic acid or Sunflower Oil

Cited by 3 publications

References 15 publications

Fatty acid profile of pork from a local and a commercial breed

Fatty acid profile of pork from a local and a commercial breed

Carcass traits and meat quality of pigs fed on fodder supplemented with sunflower oil or conjugated linoleic acid

The Influence of Feeding Type on Quality and Nutritional Characteristics of Pork Fat

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