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Effect of long-chain dietary polyunsaturated fatty acid content on pig meat

Published online by Cambridge University Press:  24 November 2017

C.O. Leskanich ,
R.C. Noble  and
C.A. Morgan
C.O. Leskanich
Affiliation:
Department of Biochemical Sciences, SAC, Auchincruive, Ayr KA6 5HW , Scotland
R.C. Noble
Affiliation:
Department of Biochemical Sciences, SAC, Auchincruive, Ayr KA6 5HW , Scotland
C.A. Morgan
Affiliation:
Department of Genetics and Behavioural Sciences, SAC, West Mains Road, Edinburgh EH9 3JG , Scotland
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Extract

Recent health recommendations regarding fat intake have highlighted the importance of consuming polyunsaturated fatty acids (British Nutrition Foundation, 1992) in a manner which takes into consideration the physiologically competitive n-6 and n-3 fatty acid families. Through dietary modification, pig meat and meat products provide a valuable contribution toward this aim (Morgan et al, 1992) although concerns relating to changes in physical and taste properties are hindrances to commercial acceptance. The aim of this investigation was therefore to obtain information on the optimum length of time required to significantly alter the fatty acid composition of pig meat without incurring deleterious physical effects.

Type
Pigs I
Information
Proceedings of the British Society of Animal Production (1972) , Volume 1993: Winter meeting , March 1993 , pp. 11
Copyright
Copyright © The British Society of Animal Production 1993

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References

British Nutrition Foundation (1992) Unsaturated Fatty Acids: Nutritional and Physiological Significance. BNF Report, 190 pp.Google Scholar
Morgan, C.A.; Noble, R.C.; Cocchi, M.; McCartney, R. (1992) Manipulation of the fatty acid composition of pig meat lipids by dietary means. Journal of the Science of Food and Agriculture 58: 357–368 Google Scholar