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Effect of High Dietary Level (8%) of Fish Oil on Long-Chain Polyunsaturated Fatty Acid n-3 Content in Pig Tissues and Plasma Biochemical Parameters.
Komprda, Tomas; Juzl, Miroslav; Matejovicová, Milena; Levá, Lenka; Piechowiczová, Markéta; Nedomová, Sárka; Popelková, Vendula; Vymazalová, Pavla.
Afiliação
  • Komprda T; Department of Food Technology, Mendel University in Brno, 613 00 Brno, Czech Republic.
  • Juzl M; Department of Food Technology, Mendel University in Brno, 613 00 Brno, Czech Republic.
  • Matejovicová M; Department of Food Technology, Mendel University in Brno, 613 00 Brno, Czech Republic.
  • Levá L; Department of Immunology, Veterinary Research Institute, 621 00 Brno, Czech Republic.
  • Piechowiczová M; Department of Food Technology, Mendel University in Brno, 613 00 Brno, Czech Republic.
  • Nedomová S; Department of Food Technology, Mendel University in Brno, 613 00 Brno, Czech Republic.
  • Popelková V; Department of Food Technology, Mendel University in Brno, 613 00 Brno, Czech Republic.
  • Vymazalová P; Department of Food Technology, Mendel University in Brno, 613 00 Brno, Czech Republic.
Animals (Basel) ; 10(9)2020 Sep 15.
Article em En | MEDLINE | ID: mdl-32942761
There were two objectives of the present study using dietary fish oil (FO) in pigs: to use pigs as a model for studying the effects of high FO doses on selected physiological markers; and to evaluate the physical traits and nutritive value of pork enriched with long-chain polyunsaturated fatty acids n-3. Two groups of six female pigs were fed for 30 days with either a standard feed mixture (control, C) or the same mixture supplemented with 8% FO (F). Physical characteristics of the muscle, fatty acid deposition in tissues and selected hematologic and plasma markers were tested. The daily weight gain of the F-pigs was lower in comparison with controls (p < 0.05). Dietary fish oil decreased Warner-Bratzler shear force of the longissimus muscle (p < 0.01). The eicosapentaenoic and docosahexaenoic acid content was higher (p < 0.05) in all tested F-tissues. Dietary fish oil had no effect on plasma cholesterol (p < 0.05), but it increased plasma triacylglycerol levels by 260% (p < 0.05), and increased counts of leukocytes, neutrophils, and eosinophils in the blood plasma (p < 0.05). In conclusion, high dietary FO improved the texture and nutritive value of meat, but negatively affected plasma biochemical parameters.
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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Tipo de estudo: Prognostic_studies Idioma: En Revista: Animals (Basel) Ano de publicação: 2020 Tipo de documento: Article País de afiliação: República Tcheca País de publicação: Suíça

Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Tipo de estudo: Prognostic_studies Idioma: En Revista: Animals (Basel) Ano de publicação: 2020 Tipo de documento: Article País de afiliação: República Tcheca País de publicação: Suíça