Omega-3 fatty acids in pig nutrition: Implications for the intrinsic and sensory quality of the meat
1996; Elsevier BV; Volume: 44; Issue: 1-2 Linguagem: Inglês
10.1016/s0309-1740(96)00077-0
ISSN1873-4138
AutoresMonique J. Van Deckel, Minne Casteels, N. Warnants, L. van Damme, Ch.V. Boucqué,
Tópico(s)Fatty Acid Research and Health
ResumoSeventy-eight hybrid pigs (Piétrain × Seghers hybrid cross, 38 barrows and 40 gilts) were fed ad libitum diets, containing either 0.4%, 0.7% or 1.0% α-linolenic acid (C18:3n-3), originating from linseed. The variation in polyunsaturated fatty acid content in the feed (1.19%, 1.52% and 1.88%, respectively) was mainly attributed to variations in α-linolenic acid content. Meat quality evaluated by physical measurements (pH, light scattering, conductivity, colour, light reflection, tenderness, water holding capacity) was not influenced, to any significant extent, by the fatty acid composition of the feed. A subjective judgement of cohesiveness revealed no abnormalities. Dietary fat source, sex and intramuscular fat (IMF) level affected the fatty acid pattern of the IMF. The α-linolenic content in the IMF increased from 1.2% to 2.3% for the barrows and from 1.4% to 2.9% for the gilts with increasing αlinolenic acid content in the feed. A multiple paired comparison test for taste, tenderness and juiciness on 45 meat samples (M. longissimus thoracis) revealed no significant differences among the feed groups.
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