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The effect of terminal sire breed on the fatty acid profile of pork

Published online by Cambridge University Press:  22 November 2017

E Magowan ,
A Fearon ,
M E E McCann  and
A Beattie
E Magowan*
Affiliation:
Agri-Food and Biosciences Institute, Hillsborough, United Kingdom
A Fearon
Affiliation:
Agri-Food and Biosciences Institute, Hillsborough, United Kingdom
M E E McCann
Affiliation:
Agri-Food and Biosciences Institute, Hillsborough, United Kingdom
A Beattie
Affiliation:
Agri-Food and Biosciences Institute, Hillsborough, United Kingdom
*
Email: elizabeth.magowan@afbini.gov.uk
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Extract

The fatty acid profile of pork can be easily manipulated via the diet of the pig. The most common aim is to increase the proportion of unsaturated fatty acids, in particular omega 3 fatty acids. Kim et al. (2008) reported that the breed of pig can have an effect on the fatty acid composition of pork. The aim of the current experiment was to investigate the effect of terminal sires of different breed commonly used in Northern Ireland on the fatty acid profile of pork.

Type
Theatre Presentations
Information
Proceedings of the British Society of Animal Science , Volume 2009 , April 2009 , pp. 112
Copyright
Copyright © The British Society of Animal Science 2009

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References

O’Fallon, J.V., Busboon, J.R., Nelson, M.L. and Gaskins, C.T (2007). Journal of Animal Science 85, 1511–1521.Google Scholar
Kim, I.S., Jun, S.K., Kim, C.W., Song, Y.M., Cho, K.K., Chung, K.H. (2008). Journal of Animal Science and Technology 50, 121 – 132.Google Scholar