Have a personal or library account? Click to login
Effect of Sunflower, Linseed and Soybean Meal in Pig Diet on Chemical Composition, Fatty Acid Profile of Meat and Backfat, and Its Oxidative Stability Cover

Effect of Sunflower, Linseed and Soybean Meal in Pig Diet on Chemical Composition, Fatty Acid Profile of Meat and Backfat, and Its Oxidative Stability

Open Access
|Sep 2016

References

  1. 1. Sirtori CR, Galli C, Dossier: Polyunsaturated fatty acids in biology and diseases n-3 fatty acids and diabetes. Biomed Pharmacother 2002, 56: 397-406.10.1016/S0753-3322(02)00255-X
  2. 2. Losso NJ: Preventing degenerative diseases by anti-angiogenic functional foods. Food Technol 2002, 56, 6: 78-87.
  3. 3. Raes K, De Smet S, Demeyer D: Effect of dietary fatty acids on incorporation of long chain polyunsaturated fatty acids and conjugated linoleic acid in lamb, beef and pork meat: a review. Anim Feed Sci Technol 2004, 113, 1: 199-221.10.1016/j.anifeedsci.2003.09.001
  4. 4. Larque E, Demmelmair H, Koletzko B: Perinatal supply and metabolism of long-chain polyunsaturated fatty acids: importance for the early development of the nervous system. Ann N Y Acad Sci 2002, 967: 299-310.10.1111/j.1749-6632.2002.tb04285.x
  5. 5. Higgs JD: The changing nature of red meat: 20 years of improving nutritional quality. Trends Food Sci Tech 2000, 11, 2: 85-95.10.1016/S0924-2244(00)00055-8
  6. 6. Webb EC, O’Neill HA: The animal fat paradox and meat quality. Meat Sci 2008, 80, 1: 28-36.10.1016/j.meatsci.2008.05.029
  7. 7. Pereira PMDCC, Vicente AFDRB: Meat nutritional composition and nutritive role in the human diet. Meat Sci. 2013, 93, 3: 586-592.
  8. 8. Wood JD, Richardson RI, Nute GR, Fisher AV, Campo MM, Kasapidou E, Enser M: Effects of fatty acids on meat quality: a review. Meat Sci 2003, 66, 1: 21-32.10.1016/S0309-1740(03)00022-6
  9. 9. National Academy of Sciences: Dietary reference intakes for energy, carbohydrate, fiber, fat, fatty acids, cholesterol, protein and amino acids; 2005 [http://www.nap.edu]
  10. 10. Karolyi D: Polinezasićene masne kiseline u prehrani i zdravlju ljudi. Meso: prvi hrvatski časopis o mesu 2007, 9, 3: 151-158.
  11. 11. Kouba M, Mourot J: A review of nutritional effects on fat composition of animal products with special emphasis on n-3 polyunsaturated fatty acids, Biochimie 2011, 93, 1: 13-17.10.1016/j.biochi.2010.02.02720188790
  12. 12. Eastwood L: The nutritional value of flaxseed meal for swine. PhD Thesis 2008, Department of Animal and Poultry Science, University of Saskatchewan, Canada
  13. 13. Haak L, De Smet S, Fremaut D, Van Walleghe K, Raes K: Fatty acid profile and oxidative stability of pork as influenced by duration and time of dietary linseed or fish oil supplementation. J Anim Sci 2008, 86, 6: 1418-1425.10.2527/jas.2007-003218310496
  14. 14. NRC (National Research Council): Nutrient requirements of swine. Subcommittee on swine nutrition, Committee on Animal Nutrition, National Research Council (10th Revised Ed.). National Academic Press; 1998.
  15. 15. AOAC: Official methods of analyses of association of analytical chemist (15th Ed.). Washington DC; 1990.
  16. 16. Trbović D, Vranić D, Đinović–Stojanović J, Petronijević R, Milijašević M, Matekalo–Sverak V, Spirić A: Fatty acid profile of carp fish species from two aquaculture systems, Zbornik predavanja V Međunarodne konferencije “Akvakultura i ribarstvo” 1.-3. juni 2011, Poljoprivredni fakultet, Beograd-Zemun, Srbija; 2011, 80-84.
  17. 17. Tarladgis B, Watts BM, Younathan MT: A distillation method for the quantitative determination of malonaldehyde in rancid foods. J Am Oil Chem Soc 1969, 34: 44.10.1007/BF02630824
  18. 18. Gunstone F: Oilseed crops with modified fatty acid composition. J Oleo Sci 2001, 50, 5: 269-279.10.5650/jos.50.269
  19. 19. Guillevic M, Kouba M, Mourot J: Effect of linseed diet or a sunflower diet on performances, fatty acid composition, lipogenic enzyme activities and stearoyl-CoA-desaturase activity in the pig. Livest Sci 2009, 124: 288-294.10.1016/j.livsci.2009.02.009
  20. 20. Enser M, Hallett KG, Hewett B, Fursey GA, Wood J, Harrington G: Fatty acid content and composition of UK beef and lamb muscle in relation to production system and implications for human nutrition. Meat Sci 1998, 49: 329-341.10.1016/S0309-1740(97)00144-7
  21. 21. Tešić M, Baltić M, Teodorović V, Nedić D, Mirilović M, Marković R, Aleksić-Agelidis A: Effect of various meal compositions on production results, economic performance and fish meat quality. Acta Vet 2014,64, 3: 338-348.10.2478/acve-2014-0032
  22. 22. Nieto G, Ros G: Modification of Fatty Acid Composition in Meat through Diet: Effect on Lipid Peroxidation and Relationship to Nutritional Quality – A Review. Chapter 12; 2012 [http://dx.doi.org/10.5772/51114]
  23. 23. Tous N, Lizardo R, Vila B, Gispert M, Font-i-Furnols M, Esteve-Garsia E: Effect of a high dose of CLA in finishing pig diets on fat deposition and fatty acid composition in intramuscular fat and other fat depots. Meat Sci 2013, 93: 517-524.10.1016/j.meatsci.2012.10.005
  24. 24. Lawrie RA: Meat Science, 5th Ed. Oxford, United Kingdom, Pergamon; 1991.
  25. 25. Adamović I, Vitorović D, Blagojević M, Nešić I, Brkić Z: Histological and histochemical properties of m. semitendinosus in German landrace pigs and birth and market weight. Acta Vet 2014, 64, 3: 319-326.10.2478/acve-2014-0030
  26. 26. Nuernberg K, Fischer K, Nuernberg G, Kuechenmeister U, Klosowska D, Eliminowska-Wenda G, Fiedler I, Ender K: Effect of dietary olive and linseed oil on lipid composition, meat quality, sensory characteristics and muscle structure in pigs. Meat Sci 2005, 70: 63-74.10.1016/j.meatsci.2004.12.001
  27. 27. Cunnane SC, Stitt PA, Ganguli S, Armstrong JK: Raised omega-3 fatty acid levels in pigs fed flax. Can J Anim Sci 1990, 70: 251-254.10.4141/cjas90-029
  28. 28. Matthews KR, Homer DB, Ties F, Calder PC: Effect of whole linseed (Linum usitatissimum) in the diet of finishing pigs on growth performance and on the quality and fatty acid composition of various tissues. Br J Nutr 2000, 83: 637-643.10.1017/S0007114500000817
  29. 29. Sheard PR, Enser M, Wood JD, Nute GR, Gill BP, Richardson RI: Shelf life and quality of pork and pork products with raised n-3 PUFA. Meat Sci 2000, 55: 213-221.10.1016/S0309-1740(99)00145-X
  30. 30. Kouba M, Enser M, Whittington F, Nute GR, Wood JD: Effect of a high-linoleic acid diet on lipogenic enzyme activities, fatty acid composition, and meat quality in the growing pig. J Anim Sci 2003, 81: 1967-1979.10.2527/2003.8181967x
  31. 31. Fontanillas R, Barroeta A, Baucells MD, Guardiola F: Backfat fatty acid evolution in swine fed diets high in either cis-monounsaturated, trans, or (n-3) fats. J Anim Sci 1998, 76: 1045-1055.10.2527/1998.7641045x
  32. 32. Enser M, Richardson RI, Wood JD, Gill BP, Sheard PR: Feeding linseed to increase the n-3 PUFA of pork: fatty acid composition of muscle, adipose tissue, liver and sausages. Meat Sci 2000, 55: 201-212.10.1016/S0309-1740(99)00144-8
  33. 33. Thacker P, Racz V, Soita H: Performance and carcass characteristics of growing finishing pigs fed barley-based diets supplemented with Linpro (extruded whole flaxseed and peas) or soybean meal. Can J Anim Sci 2004, 84: 681–688.10.4141/A04-025
  34. 34. Vaclavkova E, Bečkova R: Effect of linseed in pig diet on meat quality and fatty acid content, Arch Tierz Dummerstorf 50 Special Issues 2007: 144-151.
  35. 35. Raj S, Polawska E, Skiba G, D Weremko, Fandrejewski H, Skomial J: The influence of dietary source of fatty acids on chemical composition of the body and utilization of linoleic and linolenic acids by pigs. Anim Sci Pap Rep 2010, 28, 4: 355-362.
  36. 36. Okanović Đ, Ilić N, Ivanov D, Palić D, R Drobnjaković, Vukčević Č, Ikonić P: Influence of linseed enriched diet on omega-3 fatty acids content in pork. Krmiva 2010, 52: 189-194.
  37. 37. Mourot J, Hermier D: Lipids in monogastric animal meat. Reprod Nutr Dev 2001, 41: 109-118.10.1051/rnd:2001116
  38. 38. Romans J, Wulf D, Johnson R, Libal G., Costello W: Effects of ground flaxseed in swine diets on pig performance and on physical and sensory characteristics and omega-3 fatty acid content of pork. II. Duration of 15% dietary flaxseed. J Anim Sci 1995, 73: 1987-1999.10.2527/1995.7371987x
  39. 39. Wood JD: The influence of carcass composition on meat quality. In: Quality and Grading of Carcass of Meat Animals. Florida, USA, CRC Press Raton; 1995: 131-155.10.1201/9781003068297-6
  40. 40. Lanari MC, Schaefer DM, Scheller KK: Dietary vitamin E supplementation and discoloration of pork bone and muscle, following modified atmosphere packaging. Meat Sci 1995, 41, 3: 237-250.10.1016/0309-1740(95)00006-7
DOI: https://doi.org/10.1515/acve-2016-0031 | Journal eISSN: 1820-7448 | Journal ISSN: 0567-8315
Language: English
Page range: 359 - 372
Submitted on: Apr 15, 2016
|
Accepted on: Jul 13, 2016
|
Published on: Sep 29, 2016
In partnership with: Paradigm Publishing Services
Publication frequency: 4 issues per year
Related subjects:

© 2016 Vesna Đorđević, Jasna Đorđević, Milan Baltić Ž., Milica Laudanović, Vlado Teodorović, Marija Bošković, Mile Peurača, Radmila Marković, published by University of Belgrade, Faculty of Veterinary Medicine
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.