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Backfat fatty acid evolution in swine fed diets high in either cis-monounsaturated, trans, or (n-3) fats
Fontanillas Giralt, Ramon
Barroeta Lajusticia, Ana Cristina (Universitat Autònoma de Barcelona. Departament de Ciència Animal i dels Aliments)
Baucells Sánchez, María Dolores
Guardiola, Francesc

Data: 1998
Resum: To evaluate the effects of dietary fats on the evolution of the fatty acid profile of swine backfat, 30 castrated Landrace x Duroc pigs averaging 26 kg were assigned three diets with 4% added pomace oil ( O ) , hydrogenated fat ( H ) , or linseed oil ( L ) . Subcutaneous fat samples were taken from biopsies at O, 17, 31, and 60 d, and at 24 h postmortem when pigs averaged 95 kg live weight at 82 d on trial. On d 17, saturated fatty acid ( SFA) content was 2% lower for the O diet than for H and L ( P < . 089). There was a linear increase in SFA at a monthly rate of 2% in the three diets. The increase was mainly due to 18:0; palmitic acid percentages showed no variation. Pigs fed the O diet experienced exponential increases in monounsaturated fatty acids ( MUFA), especially until d 17 ( P < . 001). In pigs fed the H or L diets, MUFA contents decreased at a monthly rate of 2. 40%, and the same happened with oleic acid contents. Diets rich in ( n-3 ) ( L ) and trans-fatty acids ( H ) caused exponential increases in swine backfat contents of total ( n-3 ) and total trans, respectively. At d 31 ( P <. 001), 72 to 73% of the maximum contents had been reached. Contents for 20:3(n-3), 20:5(n-3), and 22: 5( n-3) follow a pattern similar to that of their precursor 18:3(n-3), showing an exponential increase in pigs fed the L diet, and contents for H and O treatments were lower ( P < . 001). The three diets caused a linear decrease in ( n-6 ) fatty acid contents throughout the 82-d trial.
Drets: Aquest document està subjecte a una llicència d'ús Creative Commons. Es permet la reproducció total o parcial i la comunicació pública de l'obra, sempre que no sigui amb finalitats comercials, i sempre que es reconegui l'autoria de l'obra original. No es permet la creació d'obres derivades. Creative Commons
Llengua: Anglès
Document: article ; recerca ; publishedVersion
Matèria: Olis i greixos ; Porcs ; Pigmeat ; Fatty Acids ; Trans-fatty Acids
Publicat a: Journal of Animal Science, Vol. 76 Núm. 4 (Abril 1998) , p. 1045-1055, ISSN 0021-8812

11 p, 3.0 MB

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