English (United Kingdom)

https://curated-unify.zendy.io/wp-json/zendy-region/v1/featured_content/oa?rat=en

https://curated-unify.zendy.io/wp-json/zendy-region/v1/highlighted_journal/

Zendy Open

Presents the pdf analysis as premium feature

PDF Analysis

Insights

Presents the summarisation as premium feature

Summarisation

Presents the keyphrase highlighting as premium feature

Keyphrase Highlighting

Presents the zaia usage as premium feature

ZAIA

Zendy Tools

Zendy Plus

Presents the access of premium content as premium feature

Premium Content

To evaluate the effects of dietary fats on the evolution of the fatty acid profile of swine backfat, 30 castrated Landrace x Duroc pigs averaging 26 kg were assigned three diets with 4% added pomace oil (O), hydrogenated fat (H), or linseed oil (L). Subcutaneous fat samples were taken from biopsies at 0, 17, 31, and 60 d, and at 24 h postmortem when pigs averaged 95 kg live weight at 82 d on trial. On d 17, saturated fatty acid (SFA) content was 2% lower for the O diet than for H and L (P &lt; .089). There was a linear increase in SFA at a monthly rate of 2% in the three diets. The increase was mainly due to 18:0; palmitic acid percentages showed no variation. Pigs fed the O diet experienced exponential increases in monounsaturated fatty acids (MUFA), especially until d 17 (P &lt; .001). In pigs fed the H or L diets, MUFA contents decreased at a monthly rate of 2.40%, and the same happened with oleic acid contents. Diets rich in (n-3) (L) and trans-fatty acids (H) caused exponential increases in swine backfat contents of total (n-3) and total trans, respectively. At d 31 (P &lt; .001), 72 to 73% of the maximum contents had been reached. Contents for 20:3(n-3), 20:5(n-3), and 22:5(n-3) follow a pattern similar to that of their precursor 18:3(n-3), showing an exponential increase in pigs fed the L diet, and contents for H and O treatments were lower (P &lt; .001). The three diets caused a linear decrease in (n-6) fatty acid contents throughout the 82-d trial.

Backfat fatty acid evolution in swine fed diets high in either cis-monounsaturated, trans, or (n-3) fats.