Effect of dietary fat type on meat quality and fatty acid composition of various tissues in growing–finishing swine

Mitchaothai, J.; Yuangklang, C.; Wittayakun, S.; Vasupen, K.; Wongsutthavas, S.; Srenanul, P.; Hovenier, R.; Everts, H.; Beynen, A.C.

doi:10.1016/j.meatsci.2006.10.017

Cited by 79 publications

(59 citation statements)

References 21 publications

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“…The highest SFA content was established in the fat of the liver and in backfat, while the lowest SFA as well as the best PUFA/SFA ratio was estimated for heart fat. The highest PUFA level was noted in the fat of the heart and liver, which is consistent with the research results reported in the literature (Mitchaothai et al 2007). Besides, the most favorable values of AI and TI indices were also noted in the heart fat as well as h/H acid ratio.…”

Section: Resultssupporting

confidence: 92%

Correlations between cholesterol content, fatty acid composition and health lipid indices in fat of chosen tissues and organs of finishing pigs

Grela¹,

Hańczakowska²,

Kowalczuk-Vasilev³

2014

Polish Journal of Veterinary Sciences

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The aim of this study was to estimate fatty acid composition, health related lipid indices (atherogenic-AI and thrombogenic-IT indices, h/H ratio) and the correlation between these traits and cholesterol content in various tissues of fatteners. The experiment involved 60 crossbred pigs (PL × PLW) × Duroc. The animals were slaughtered at 115 ± 2.0 kg body weight. The tissue samples (backfat, m. longissimus, liver, heart) were collected to analyze fatty acid profile and cholesterol content. The highest PUFA level was determined in the fat of the heart and liver. Weak to moderate correlations were observed between cholesterol content and most of the studied indices of fatty acid profile of the analyzed tissues. Importantly, the most significant correlations were established between the examined traits in the heart fat. Generally, irrespective of tissue type, the cholesterol level was negatively correlated with total PUFA, n-3 and n-6 FA content and h/H ratio.

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Section: Resultssupporting

confidence: 92%

Correlations between cholesterol content, fatty acid composition and health lipid indices in fat of chosen tissues and organs of finishing pigs

Grela¹,

Hańczakowska²,

Kowalczuk-Vasilev³

2014

Polish Journal of Veterinary Sciences

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“…Although not significant, females also had more PUFA, in agreement with Bryhni et al (2002). Some authors (Carvalho 2003) found higher values in males comparing with females and others (Mitchaothai et al 2007;Alonso et al 2008) found no significant differences between sexes.…”

Section: Fat and Fatty Acid Compositionsupporting

confidence: 57%

Pork Meat Quality of Preto Alentejano and Commercial Largewhite Landrace Cross

Teixeira

Rodrigues

2013

Journal of Integrative Agriculture

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This work aimed to evaluate the physical-chemical characteristics of pork from a local breed (Portuguese black pork called Preto Alentejano) and a commercial breed. Sixteen animals were used, 4 females and 4 males from each breed. Animals had 80-100 kg of live weight. The longissimus muscle between the 5th thoracic vertebra and the 10th lumbar vertebra was used in the analysis. Samples were analysed for protein, fat, pigments, ashes, dry mater, water-holding capacity, and texture.Results of fat and pigments contents indicate significant (P<0.05 and P<0.01) differences for all treatments. For protein, ashes, dry mater, water-holding capacity and texture, no significant differences were found for sex. In the analysis of fatty acids composition, ten were detected, being the main ones C16:0, C18:0, C16:1, C18:1, C18:2. There was a predominance of monounsaturated fatty acids (MUFA), followed by saturated (SFA) and polyunsaturated (PUFA). Differences were significant for sex (P<0.01) and breed (P<0.01). Preto Alentejano breed and females presented the higher percentages of SFA (P<0.01) and MUFA (P<0.001) fatty acids. Differences between breeds might be due to breed production system and feed differences.

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“…Our results are similar to the earlier studies presented by Nguyen et al (2003a) and Mitchaothai et al (2007). Admittedly, the muscle of pigs of the control group had less intramuscular fat than the experimental pigs, but this difference was insignificant.…”

Section: Discussionsupporting

confidence: 92%

The relationship between blood lipid indicators and carcass traits and with the concentration of omega-3 fatty acids in the <i>longissimus dorsi</i> muscle of growing pigs

et al. 2014

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Effect of dietary fat type on meat quality and fatty acid composition of various tissues in growing–finishing swine

Cited by 79 publications

References 21 publications

Correlations between cholesterol content, fatty acid composition and health lipid indices in fat of chosen tissues and organs of finishing pigs

Correlations between cholesterol content, fatty acid composition and health lipid indices in fat of chosen tissues and organs of finishing pigs

Pork Meat Quality of Preto Alentejano and Commercial Largewhite Landrace Cross

The relationship between blood lipid indicators and carcass traits and with the concentration of omega-3 fatty acids in the <i>longissimus dorsi</i> muscle of growing pigs

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