| Autor: |
Romans JR; Department of Animal and Range Sciences, South Dakota State University, Brookings 57007-0392, USA., Johnson RC, Wulf DM, Libal GW, Costello WJ |
| Jazyk: |
angličtina |
| Zdroj: |
Journal of animal science [J Anim Sci] 1995 Jul; Vol. 73 (7), pp. 1982-6. |
| DOI: |
10.2527/1995.7371982x |
| Abstrakt: |
Forty-eight barrows and gilts were fed diets containing 0 (CO), 5, 10, or 15% ground flaxseed (FS) for the final 25 d before slaughter. Flaxseed treatments did not affect any production or carcass traits (P > .10). No pork processing problems due to lack of firmness were encountered. Amounts (milligrams/gram of tissue) of alpha-linolenic acid (ALA [18:3n-3]) and eicosapentaenoic acid (EPA [20:5n-3]) increased (P < .01) in both backfat layers and ALA increased (P < .01) in kidney (leaf) fat after FS. Alpha-linolenic acid and EPA increased (P < .001) in the raw belly in response to FS; the effect was maintained throughout processing (P < .01) to microwaved bacon. Alpha-linolenic acid and EPA increased (P < .01, P < .05, respectively) with amount of FS in longissimus thoracis and liver. In the brain, DHA decreased (P < .05) with amount of FS. Trained panelists in triangle tests were able to identify bacon from pigs fed 10 and 15% flaxseed. Panelists could not identify various treatments in the loin tests. |
| Databáze: |
MEDLINE |
| Externí odkaz: |
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