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Effects of substitution of a carbohydrate source by highly polyunsaturated or partially saturated oil on the fatty acid composition of backfat tissues, marbling fat and vitamin E content of meat in growing-fattening pigs

Published online by Cambridge University Press:  20 November 2017

A Ocampo ,
P F Dodds  and
I J Lean
A Ocampo
Affiliation:
University of the Llanos, Km 12 via Apiay, AA 2621, Villavicencio, Colombia
P F Dodds
Affiliation:
Biology Department
I J Lean
Affiliation:
T H Huxley School, Imperial College at Wye, Ashford, Kent TN25 5AH, United Kingdom
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Extract

The fatty acid and vitamin E concentration in the diets of growing pigs are known to affect backfat and meat quality. The aim of this study was to determine the effects of substitution of a carbohydrate dietary source (maize) by a series of oils on the fatty acid (FA) composition of backfat and marbling fat at slaughter. Vitamin E concentration in muscle (longissimus dorsi ) was also determined.

Type
Poster Presentations
Information
Proceedings of the British Society of Animal Science , Volume 2001 , 2001 , pp. 72
Copyright
Copyright © The British Society of Animal Science 2001

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References

Ocampo, and Lean, (2001). Effects of a high-fat diet based on palm oil, soybean or maize oil on growth performance and carcass characteristics in growing-fattening pigs. BSAS annual meeting (No.152), University of York.Google Scholar