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