Effect of an elevated monounsaturated fat diet on pork carcass and meat quality traits and tissue fatty acid composition from York-crossed barrows and gilts.
Meat Sci
; 89(4): 419-25, 2011 Dec.
Article
en En
| MEDLINE
| ID: mdl-21632183
ABSTRACT
Fifty-seven York-crossed barrows and gilts were fed either a grain and soy diet (CONTROL with 28% C181) or a similar diet enriched with oleic acid (HO with 43% C181, Greedy-Grass OLIVA®). There were no interactions between dietary treatment and gender and there were no differences in intramuscular and subcutaneous fatty acid composition between sexes (P>0.05). Similar primal cut yields, composition of major primal cuts, and carcass and meat quality characteristics were found for HO and CONTROL fed pigs. Apart from a few significant but small differences for some fatty acids, intramuscular fatty acid composition was similar for both dietary treatments. Subcutaneous fat from HO fed pigs had a 6.9% increase in total monounsaturated fatty acids and a 9.3% reduction in total polyunsaturated fatty acids (P<0.05) compared with CONTROL fed animals, without adversely affecting carcass quality and producing suitable hams for processing by the meat industry.
Texto completo:
1
Base de datos:
MEDLINE
Asunto principal:
Grasas de la Dieta
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Ácido Oléico
/
Grasa Subcutánea
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Alimentación Animal
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Fenómenos Fisiológicos Nutricionales de los Animales
/
Carne
Límite:
Animals
Idioma:
En
Revista:
Meat Sci
Asunto de la revista:
CIENCIAS DA NUTRICAO
Año:
2011
Tipo del documento:
Article
País de afiliación:
España