Effect of linseed combined with CLA on meat quality of Prestice Black-Pied pigs

VÁCLAVKOVÁ, Eva, BĚLKOVÁ, Jaroslava, ROZKOT, Miroslav a LIPENSKÝ, Jan., 2015 Effect of linseed combined with CLA on meat quality of Prestice Black-Pied pigs. In 14. BOKU-Symposium Tierernährung. Wien: Institut für Tierernährung, Tierische Lebensmittel und Ernährungsphysiologie, s. 237-242. ISSN 978-3-900932-22-0
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Pork meat is generally recognised as a food with relevant nutritional properties because of its high content in proteins of high biological value, rich in essential amino acids, as well as group B vitamins, minerals especially heme iron, trace elements and other bioactive compounds. But pork meat also contributes to the intake of fat, saturated fatty acids, cholesterol, and other substances that, in inap­propriate amounts, may result in negative physiologically effects (Reig et al., 2013). The quality of meat is influenced by many factors ranging from piglet rearing to the final mechanisms of meat pro­cessing. External factors determining the quality also include nutrition. Feed mixture based on cereals provides omega-6 fatty acids and only small amount of omega-3 polyunsaturated fatty acids. The components with higher proportion of omega-3 fatty acids must be added to feed in order to change fatty acid profile. In pig diet, an emphasis is laid on the omega-3 fatty acids in fish oil and vegetable oils (soy, olive, linseed, sunflower and rapeseed). An interest in the composition of fatty acids of meat stems mainly from the need to find ways of producing healthier meat, i.e. with a higher ratio of poly­unsaturated fatty acids (PUFA) to saturated fatty acids (SFA) and a more favourable balance between omega-6 and omega-3 PUFA (Wood et al., 2004).

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