<abstract xml:lang="en" xmlns="http://www.w3.org/1999/xhtml"><p>The aim of the study was to investigate the impact of feeding pigs with different levels of conjugated linoleic acid (CLA) or sunflower oil (SFO) on the backfat fatty acid profile. The subjects of research were 60 crossbred gilts divided into 6 groups, which were fed different levels of conjugated linoleic acid or sunflower oil (0.5, 1.0 and 2.0%, respectively). All fatteners were kept and fed under standardized conditions. Animals were slaughtered at 95 kg of body weight. Fatty acid profile was determined in samples of backfat from each animal using gas chromatography. The significance of differences between groups was verified by Duncan's test. In the present study, a beneficial effect of adding CLA was that it reduced saturated fatty acids and increased unsaturated fatty acids in the adipose tissue (backfat) of pigs as compared to fatteners receiving SFO. The amount of monounsaturated fatty acids in the backfat decreased with increasing amounts of CLA or SFO. Modifying the fatty acid profile of pig backfat through addition of CLA or SFO would be beneficial to the health of consumers because relatively large amounts of fat pork, including backfat, are added to the sausages.</p></abstract>

The aim of the study was to investigate the impact of feeding pigs with different levels of conjugated linoleic acid (CLA) or sunflower oil (SFO) on the backfat fatty acid profile. The subjects of research were 60 crossbred gilts divided into 6 groups, which were fed different levels of conjugated linoleic acid or sunflower oil (0.5, 1.0 and 2.0%, respectively). All fatteners were kept and fed under standardized conditions. Animals were slaughtered at 95 kg of body weight. Fatty acid profile was determined in samples of backfat from each animal using gas chromatography. The significance of differences between groups was verified by Duncan's test. In the present study, a beneficial effect of adding CLA was that it reduced saturated fatty acids and increased unsaturated fatty acids in the adipose tissue (backfat) of pigs as compared to fatteners receiving SFO. The amount of monounsaturated fatty acids in the backfat decreased with increasing amounts of CLA or SFO. Modifying the fatty acid profile of pig backfat through addition of CLA or SFO would be beneficial to the health of consumers because relatively large amounts of fat pork, including backfat, are added to the sausages.

Backfat Fatty Acid Profile of Crossbred Pigs Fed a Diet Supplemented with Conjugated Linoleic acid or Sunflower Oil

Department of Animal Products Evaluation, Faculty of Animal Breeding and Biology, University of Technology and Life Sciences in Bydgoszcz, Ks. Kordeckiego 20, 85-225 Bydgoszcz, Poland

Moorepark Pig Production Centre, Teagasc, Fermoy, Co. Cork, Ireland

Ashtown Food Research Centre, Ashtown, Dublin, Ireland

Annals of Animal Science

The aim of the study was to investigate the impact of feeding pigs with different levels of conjugated linoleic acid (CLA) or sunflower oil (SFO) on the...

Backfat Fatty Acid Profile of Crossbred Pigs Fed a Diet Supplemented with Conjugated Linoleic acid or Sunflower Oil

Online veröffentlicht: 24. Juli 2012

Seitenbereich: 433 - 443

DOI: https://doi.org/10.2478/v10220-012-0037-z

Schlüsselwörter
conjugated linoleic acid, sunflower oil, crossbred pigs, backfat

This content is open access.

Backfat Fatty Acid Profile of Crossbred Pigs Fed a Diet Supplemented with Conjugated Linoleic acid or Sunflower Oil

Online veröffentlicht: 24. Juli 2012

Seitenbereich: 433 - 443

DOI: https://doi.org/10.2478/v10220-012-0037-z

Schlüsselwörterconjugated linoleic acid, sunflower oil, crossbred pigs, backfat

This content is open access.

Schlüsselwörter
conjugated linoleic acid, sunflower oil, crossbred pigs, backfat