Effect of feeding partially hydrogenated lard on trans-fatty acid content of muscle and backfat of heavy pigs.

@article{Bochicchio2005EffectOF,
  title={Effect of feeding partially hydrogenated lard on trans-fatty acid content of muscle and backfat of heavy pigs.},
  author={Davide Bochicchio and Valerio Faeti and Giuseppe Marchetto and Enea Poletti and Magda Maranesi and Attilio Luigi Mordenti and Giacinto Della Casa},
  journal={Meat science},
  year={2005},
  volume={71 4},
  pages={
          651-6
        }
}
The incorporation of fat in diets for heavy pigs may be necessary in order to increase their energy intake in the finishing period. Lard may be a good lipid source but it contains 10-13% of linoleic acid, which makes the subcutaneous fat less suitable for long term curing of raw ham. Partial hydrogenation of lard decreases linoleic acid content, but increases trans-fatty acid content. This trial involved two groups of pigs of 114kg live weight, fed for the last two months before slaughter with… CONTINUE READING
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