Effect of a linseed diet on lipid composition, lipid peroxidation and consumer evaluation of French fresh and cooked pork meats.

@article{Guillevic2009EffectOA,
  title={Effect of a linseed diet on lipid composition, lipid peroxidation and consumer evaluation of French fresh and cooked pork meats.},
  author={Mathieu Guillevic and Maryline Kouba and Jacques Mourot},
  journal={Meat science},
  year={2009},
  volume={81 4},
  pages={
          612-8
        }
}
Twenty castrated pigs [(Large-White×Landrace)×(Pietrain)] (52.9±5.1kg initial body weight) were fed a control or a linseed diet containing 4.2% of extruded linseed. Animals were slaughtered at 106.6±3.7kg live weight. There was no effect of diet on pig performance. Feeding the linseed diet increased the contents of n-3 polyunsaturated fatty acids (PUFA) in chops (raw and cooked), chitterlings sausages, country style pâté, garlic sausages, liver pâté, and smoked belly. However, docosahexaenoic… CONTINUE READING
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