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Influence of different fats in pig feed on fatty acid composition of phospholipids and physical meat quality characteristics
Author(s) -
Scheeder Martin R. L.,
Gläser Karola R.,
Eichenberger Barbara,
Wenk Caspar
Publication year - 2000
Publication title -
european journal of lipid science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.614
H-Index - 94
eISSN - 1438-9312
pISSN - 1438-7697
DOI - 10.1002/1438-9312(200006)102:6<391::aid-ejlt391>3.0.co;2-1
Subject(s) - food science , polyunsaturated fatty acid , composition (language) , chemistry , linoleic acid , fatty acid , soybean oil , saturated fatty acid , conjugated linoleic acid , breed , arachidonic acid , soybean meal , animal fat , litter , biology , zoology , biochemistry , agronomy , raw material , organic chemistry , enzyme , philosophy , linguistics
Two feeding experiments (i, ii) were conducted to investigate the influence of different dietary fats on the fatty acid (FA) composition of phospholipids as well as meat quality in pigs. In each experiment 124 siblings of Swiss Landrace or Large White breed were allocated to one of four feeding treatments according to sex, breed, and litter and fattened from about 25 to 105 kg liveweight. Pigs were fed a control diet (barley, wheat, soybean meal) or the control diet supplemented with 7% pork fat, 4.95% olive oil or 3.17% soybean oil (i) or 5% of olein or stearin fraction of pork fat or hydrogenated fat (ii). The dietary FA composition was reflected in the FA composition of phospholipids in M. long. dorsi and triceps brachii . However, the unsaturated to saturated ratio was not affected by the dietary intake of polyunsaturated FAs and was only slightly increased by the olive oil supplementation. Trans FAs including conjugated linoleic acid were incorporated into phospholipids only to a small extent. The dietary altered fatty acid composition of phospholipids did not cause any effect on pH, cooking loss, texture, or colour of pork, but meat quality as well as the proportion of saturated FA, arachidonic acid, and n‐3 fatty acids were significantly influenced by genetic effects.