Open AccessThe effect of linseed pufa n-3 and probiotics on fatty acid composition and cholesterol level in Longissimus dorsi muscle of fatteners
Author(s) -
T. Barowicz,
Władysław Migdał,
M. Pieszka,
B. Živković
Publication year - 2003
Publication title -
biotechnology in animal husbandry/biotechnology in animal husbandry
Language(s) - English
Resource type - Journals
eISSN - 2217-7140
pISSN - 1450-9156
DOI - 10.2298/bah0304031b
Subject(s) - longissimus dorsi , polyunsaturated fatty acid , food science , cholesterol , composition (language) , probiotic , fatty acid , biology , chemistry , zoology , biochemistry , linguistics , philosophy , genetics , bacteria
The experiment involved 24 Polish Landrace gilts, divided into 2 groups, and fed from 70 to 100 kg b.w. with a complete mixture containing 15% full fat flax with or without 0.35% probiotic (Acid Pack 4 Way). The experiment concluded with slaughtering, and dissection, meat of Longissimus dorsi muscle was sampled to determine fatty acids composition and total cholesterol content. The supplement was observed to have no effect on fattening, slaughter and physicochemical traits of meat. The probiotic supplement did not significantly affect the composition of fatty acids in Longissimus dorsi muscle. Total cholesterol level was observed to decrease from 61.3 to 55.5 mg/100 g fresh tissue. There were significant differences between HDL increases and LDL decreases in blood serum of the probiotic supplemented animals (P?0.01).