Effect of increasing amounts of a linoleic-rich dietary fat on the fat composition of four pig breeds. Part I: Backfat fatty acid evolution

Pascual, J.; Rafecas, Magda; Canela, Miguel Ángel; Boatella, Josep; Bou, Ricard; Baucells, M. D.; Codony, R.

doi:10.1016/j.foodchem.2005.02.042

Cited by 22 publications

(23 citation statements)

References 15 publications

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“…These results are similar to those of WOOD et al (1989) who showed that the levels of C16:0, C18:0 and C18:1n-9 increased with thicker subcutaneous adipose tissue in pigs. PASCUAL et al (2006) also observed higher contents of C18:0 and C18:1n-9 in the adipose tissue of heavier pigs having between 15 and 80 kg body weight. However, these authors did not find a significant correlation between weight and C16:0 content.…”

Section: Fatty Acid Composition Of Adipose Tissuementioning

confidence: 57%

Fatty acid composition of meat and adipose tissue from Krškopolje pigs and commercial fatteners in Slovenia

et al. 2010

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Abstract. The fatty acid composition of meat and subcutaneous adipose tissue of the indigenous Slovenian pig breed (Krškopolje, KP), which is raised extensively, was compared with that of commercial fatteners (CP) from intensive farms. Commercial fatteners were divided into three groups according to lean meat percentage: meaty, normal and fatty. The m. longissimus dorsi of Krškopolje pigs contained less C18:0 fatty acids than that of commercial fatteners and less C16:0 than that of the fatty group. The proportions of long chain fatty acids C20:4 n-6, C20:5 n-3 and C22:5 n-3 in the Krškopolje pigs and fatty groups were also significantly different. The highest proportion of essential C18:2 n-6 and C18:3 n-3 fatty acids were found in the meaty and normal groups. Intramuscular fat content of the m. longissimus dorsi did not differ between the Krškopolje pigs, and the fatty and normal groups. The Krškopolje pigs had the lowest proportion of saturated fatty acids (SFAs), while both the Krškopolje pigs and the fatty group have a lower proportion of polysaturated fatty acids (PUFAs) than the meaty group. The fatty group had a lower polyunsaturated : saturated fatty acid ratio than the meaty and normal groups. In the subcutaneous adipose tissue, Krškopolje pigs had the highest proportion of C18:1 n-9 and differed from the normal group in C18:0 content, from the fatty group in C16:1 n-7 and from the meaty and fatty groups in C18:2 n-6. Furthermore, the Krškopolje pigs had the highest monounsaturated fatty acids (MUFAs), and lower PUFAs and n-6 PUFAs proportions than the fatty group. The meaty group had a higher n-6 : n-3 PUFA ratio than the Krškopolje pigs.

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Section: Fatty Acid Composition Of Adipose Tissuementioning

confidence: 57%

Fatty acid composition of meat and adipose tissue from Krškopolje pigs and commercial fatteners in Slovenia

et al. 2010

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“…Ros et al (2001) observed an increase in the content of margaric acid in chicks raised in an extensive system compared to those raised in an intensive system. Possible differences in the fatty acid profile can be linked with the genetic origin as described in the case of pigs (Pascual et al 2006), ducks (Schiavone et al 2004) and rabbits (Hernandez et al 2008). Moreover, Pascual et al (2006) recorded differences in the fatty acid build-up rate for various breeds.…”

Section: Resultsmentioning

confidence: 95%

“…Possible differences in the fatty acid profile can be linked with the genetic origin as described in the case of pigs (Pascual et al 2006), ducks (Schiavone et al 2004) and rabbits (Hernandez et al 2008). Moreover, Pascual et al (2006) recorded differences in the fatty acid build-up rate for various breeds. Differences in the fatty acid composition among various breeds can be associated with differences in the content of lipids in muscles (Moloney 2005).…”

Section: Resultsmentioning

confidence: 95%

Effect of caponization on the production performance, slaughter yield and fatty acid profile of muscles of Greenleg Partridge cocks

et al. 2015

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The study was conducted to assess the effects of surgical caponisation on the production performance, share of respective elements of the carcass, basic chemical composition and fatty acid profile of muscles of Greenleg Partridge cocks. Two hundred twenty healthy day chicks were randomly distributed into two experimental groups (caponised and uncaponised). The birds were caponised at the age of 8 weeks old and slaughtered at 23 weeks of age. It was observed that capons tended to consume more feed. The studies found that the caponisation has increased the content of fat and its share in body weight. Further, the caponization has led to an increase in the final body weight and the cold carcass weight in week 23 and an increase in the weight of the stomach. The weight of breast muscles and the content of both depot fat and intramuscular fat was shown to have increased. Caponization caused advantageous changes in the fat profile, in particular of the thigh muscle in which the total content of MUFA and PUFA and PUFAn-6 was increased in capons.

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“…The absorption of high amounts of unsaturated fatty acids from avocado pulp, mainly oleic and linoleic acids, may determine a high iodine index value of body fat of pigs fed diets prepared with an important proportion of avocado pulp, since it is well known that pig carcass fat largely reflects dietary fatty acid composition (Madsen et al, 1992;Averette Gatlin et al, 2002;Pascual et al, 2006;Durant-Montge et al, 2007). On the other hand, it is unknown to what extent this phenomenum should be similar in improved and in local Mexican pigs.…”

Section: Resultsmentioning

confidence: 99%

The effect of breed and dietary level of avocado fat on the N and energy balance in young pigs

Grageola¹,

Sangines²,

Díaz³

et al. 2010

J. Anim. Feed Sci.

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The effect of breed and dietary avocado level on the total apparent digestibility (RAD) and balance of nitrogen (N) energy, in young pigs, was studied. Four Pelón Mexicano (PM) and four Yorkshire × Landrace (Y×L) barrow male pigs (39.2 kg average inital liveweight) distributed in two groups according to a change over design in a 2×2 factorial arrangement (breed and diet) were used. The pigs received on a pair feeding basis (0.10 kg DM/kg W 0.75 per day), the experimental diets. The diets were formulated to contain 30 or 150 g crude fat by partial replacement of the maize/soyabean meal diet by avocado (Persea americana Mill.) fresh pulp. The RAD of crude fat was 73.8 and 71.5% and that of N was 83.4 and 82.8 % in PM and Y×L pigs, respectively. There was no significant effect (P>0.10) of crude fat level on RAD of N and energy. N and energy balance significantly (P<0.05) favoured Y×L as compared with PM pigs. In conclusion, the poor N retention of PM pigs could be related to body composition of this local, non improved genotype. The use of avocado for feeding pigs, PM included, should determine a high digestibility of the crude fat fraction and at the same time a considerable deterioration of N retention, probably due to an unbalanced composition of amino acids. The level of avocado pulp inclusion in the diet of the pig should be involved in these circumstances.

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Effect of increasing amounts of a linoleic-rich dietary fat on the fat composition of four pig breeds. Part I: Backfat fatty acid evolution

Cited by 22 publications

References 15 publications

Fatty acid composition of meat and adipose tissue from Krškopolje pigs and commercial fatteners in Slovenia

Fatty acid composition of meat and adipose tissue from Krškopolje pigs and commercial fatteners in Slovenia

Effect of caponization on the production performance, slaughter yield and fatty acid profile of muscles of Greenleg Partridge cocks

The effect of breed and dietary level of avocado fat on the N and energy balance in young pigs

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