Incorporation of dietary polyunsaturated fatty acids into pork fatty tissues.

@article{Warnants1999IncorporationOD,
  title={Incorporation of dietary polyunsaturated fatty acids into pork fatty tissues.},
  author={Nathalie Warnants and Monique J Van Oeckel and C V Boucqu{\'e}},
  journal={Journal of animal science},
  year={1999},
  volume={77 9},
  pages={2478-90}
}
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… CONTINUE READING

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