Incorporation of dietary polyunsaturated fatty acids into pork fatty tissues.

  title={Incorporation of dietary polyunsaturated fatty acids into pork fatty tissues.},
  author={Nathalie Warnants and M J Van Oeckel and Ch. V. Boucqu{\'e}},
  journal={Journal of animal science},
  volume={77 9},
The incorporation and elimination rate of dietary PUFA in pork fat was investigated in this study. Experiment 1 examined the incorporation of dietary PUFA into backfat (BF) and into the triglyceride (TG) and phospholipid (PL) fractions of the i.m. fat of the loin. Experiment 2 examined the elimination of PUFA from BF due to withdrawal of PUFA from the diet. In Exp. 1, Piétrain x Seghers Hybrid pigs (70 barrows and 70 gilts averaging 11 wk of age and 30 kg initially) were assigned to five… 
Effect of Dietary Mono- and Polyunsaturated Fatty Acids on the Fatty Acid Composition of Pigs' Adipose Tissues
It may be concluded that MUFA should also be considered in feeding recommendations for pigs in case of a high dietary supply of MUFA, and a simple index of double bonds might not be sufficiently conclusive to judge pig fat quality.
Dietary conjugated linoleic acids affect tissue lipid composition but not de novo lipogenesis in finishing pigs
The distinct shift towards higher deposition of saturated fatty acids and lower deposition of monounsaturated fatty acids indicated a potential down-regulation of Δ9-desaturase activ- ity by dietary CLA.
Influence of different fats in pig feed on fatty acid composition of phospholipids and physical meat quality characteristics.
The dietary altered fatty acid composition of phospholipids did not cause any effect on pH, cooking loss, texture, or colour of pork, but meat quality as well as the proportion of saturated FA, arachidonic acid, and n-3 fatty acids were significantly influenced by genetic effects.
Effect of PUFA at sn‐2 position in dietary triacylglycerols on the fatty acid composition of adipose tissues in non‐ruminant farm animals
Fatty acid profile of subcutaneous fat of pigs and broilers as well as of internal body fat and muscle phospholipids of pigs varied according to the dietary fatty acid composition but was not affected by randomisation of dietary fats.
Effect of dietary linseed oil and α-tocopherol on selected properties of pig fat
The effect of linseed oil and α-tocopheryl acetate on the fatty acid composition, the susceptibility to oxidation of pig adipose tissue and the subcutaneous fat consistency was studied. Fifty female
Omega-3-enriched broiler meat: 3. Fatty acid distribution between triacylglycerol and phospholipid classes.
Results clearly indicated that LNA was mainly deposited in the TAG fraction of both breast and thigh meat, and more than 95% of n-3 PUFA enrichment was due to LNA.
Effects of increasing dietary fat inclusion from different sources on growth performance, carcass and meat traits, and pork nutritional profile quality
Although adding 3% CO or FO to pig diets provided slight nutritional benefits to consumers in terms of MUFA and long chain n-3 PUFA contents, respectively, formulating growing-finishing diets with 1.5% SO was adequate enough in termsof LL intramuscular fatty acids composition for high quality meat destined to human consumption.
Effect of vegetable oils supplementation in pig diets on lipid oxidation and formation of oxidized forms of cholesterol in meat.
The effects of giving pigs dietary vegetable oils on oxidative stability, cholesterol level and oxysterol formation in their meat were studied. A total of 40 Polish Landrace pigs were randomly