Effect of feeding partially hydrogenated lard on trans-fatty acid content of muscle and backfat of heavy pigs

Autor:	Attilio Mordenti, E. Poletti, G. Marchetto, D. Bochicchio, G. Della Casa, M. Maranesi, V. Faeti
Přispěvatelé:	Bochicchio D., Faeti V., Marchetto G., Poletti E., Maranesi M., Mordenti A.L., Della Casa G.
Rok vydání:	2005
Předmět:	chemistry.chemical_classification Acid content HEAVY PIG Linoleic acid Live weight food and beverages Fatty acid Subcutaneous fat Partial hydrogenation chemistry.chemical_compound chemistry FAT QUALITY PARTIALLY HYDROGENATED LARD SEASONED RAW HAM Food science Intramuscular fat Food Science
Zdroj:	Meat Science. 71:651-656
ISSN:	0309-1740
DOI:	10.1016/j.meatsci.2005.05.010
Popis:	The incorporation of fat in diets for heavy pigs may be necessary in order to increase their energy intake in the finishing period. Lard may be a good lipid source but it contains 10–13% of linoleic acid, which makes the subcutaneous fat less suitable for long term curing of raw ham. Partial hydrogenation of lard decreases linoleic acid content, but increases trans-fatty acid content. This trial involved two groups of pigs of 114 kg live weight, fed for the last two months before slaughter with diets containing 3% lard (L) or 3% partially hydrogenated lard (PHL). The PHL contained about 10% trans-fatty acids and 2.5% linoleic acid. Rearing performance and carcass characteristics were unaffected by treatment. The group fed PHL showed a lower percentage of linoleic acid in the backfat (PHL 12.28% vs. L 13.04%) and a higher percentage of C18:1 trans-fatty acids both in backfat (0.5% vs. 0.06%) and in intramuscular fat (0.2% vs. 0.04%). � 2005 Elsevier Ltd. All rights reserved.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a81d49d974eb2a45522287de57ac6945 https://doi.org/10.1016/j.meatsci.2005.05.010 Zobrazit plný text záznamu Full Text from ScienceDirect