Czech J. Anim. Sci., 2015, 60(7):319-326 | DOI: 10.17221/8278-CJAS

Effects of dietary linseed and corn supplement on the fatty acid content in the pork loin and backfat tissueOriginal Paper

J. Čítek, R. Stupka, M. Okrouhlá, K. Vehovský, L. Brzobohatý, M. Šprysl, L. Stádník
Department of Animal Husbandry, Faculty of Agrobiology, Food and Natural Resources, Czech University of Life Sciences Prague, Prague, Czech Republic

The influence of linseed and corn dietary supplements on the fatty acid (FA) composition of pork was evaluated. The effects of their appropriate use and dosage on pork meat and fat technological quality were also investigated. In total 72 pigs fed complete feed mixtures were divided into 4 groups: control (C), corn- (CD), linseed- (LD), and corn + linseed-supplemented (CLD). After slaughter the lean meat share, intramuscular fat content, meat and fat colour, shear force, drip loss, and malondialdehyde content were determined. Subsequently, the FA content and sum of saturated (SFA), monounsaturated (MUFA), polyunsaturated (PUFA) fatty acids, the n-6/n-3 fatty acid ratio, and atherogenic and thrombogenic indexes in the loin and backfat tissue were determined. Corn and lineseed supplementation increases the content of myristic, linoleic, α-linolenic, and eicosapentaenoic acids and reduces the amount of palmitic, palmitoleic, oleic, eicosenoic, and arachidonic acids. Therefore it reduces the PUFA/SFA ratio and improves atherogenic and thrombogenic indexes. No negative effects of linseed and corn supplementation on the technological characteristics of pork meat and backfat were registered. Due to the positive effects on indicators related to human health, linseed and maize supplementation can be recommended in pig diet.

Keywords: pork meat; backfat; diets; nutrition; physical and chemical characteristics; fatty acid composition

Published: July 31, 2015  Show citation

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Čítek J, Stupka R, Okrouhlá M, Vehovský K, Brzobohatý L, Šprysl M, Stádník L. Effects of dietary linseed and corn supplement on the fatty acid content in the pork loin and backfat tissue. Czech J. Anim. Sci. 2015;60(7):319-326. doi: 10.17221/8278-CJAS.
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