Effect of linseed in pig diet on meat quality and fatty acid content

VÁCLAVKOVÁ, Eva a BEČKOVÁ, Ružena., 2007 Effect of linseed in pig diet on meat quality and fatty acid content. In Application of Scientific Achievements in the Field of Genetics, Reproduction, Nutrition, Carcass and Meat Qualify in Modern Pig Production. Dummerstorf: Research Institute for Biology of Farm Animals, s. 144-151. ISSN 0003-9438
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The effect of different linseed content in diet of gilts on meat quality was studied (control – L0, Ll – 6,7 % of ground linseed, L2 – 13,4 % of ground linseed and L3 – 13, 4% of linseed and 103 mg of alpha-tocopherol). Linseed treatments did not affectaverage daily gain, lean meat percentage or intramuscular fat content. Feeding linseed significantly increased the content of linoleic acid, alpha-linolenic acid, arachidonic acid and EPA, but did not affect DHA content in muscle tissue. The n-6/n-3 fatty acid ratio was decreased by the diet. The content of total n-6 and n-3 fatty acids was the lowest in control group. The oxidative stability of muscle lipids was higher in L3 compared with other groups.

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