Comparison of the fatty acid composition of five different fat tissues in Swedish Landrace pig
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Fat is one of the most important edible products derived from slaughtered pigs and its fatty acid composition depends, among others, on the location in the carcass. The main objective of the present study was to compare the fatty acid composition of the five different fat tissues (taken from the lard, subcutaneous fat from back area, intramuscular fat from M. Longissimus dorsi, intermuscular fat from round and subcutaneous fat from belly region) in Swedish Landrace pig breed. A significantly higher share of total polyunsaturated fatty acid content was found in intermuscular fat (especially higher share of linoleic (18:2 n6) and γ-linolenic (18:3 n-3) acid), compared to other fat depots (p<0.05). Total saturated fatty acid content was highest in lard fat, mainly due to a higher share of stearic acid (18:0). The highest share of total n-6 fatty acids was found in intermuscular fat, while intramuscular fat had the highest n-6/n-3 ratio (which is inconsistent with the nutritional recommend...able values). Subcutaneous fat from back and belly region had similar content of major fatty acids. The obtained data confirm that the various pig adipose tissues are different in their fatty acid composition.
Keywords:
pig fat tissue / fatty acid / Swedish Landrace pig breedSource:
Proceedings of the 4th International Congress New Perspectives and Challenges of Sustainable Livestock Production October 7 – 9, 2015, 2015, 236-245Publisher:
- Belgrade : Institute for Animal Husbandry
Funding / projects:
- Implementation of various rearing - selection and biotechnological methods in breeding of pigs (RS-31081)
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RIStocarTY - CONF AU - Šolević-Knudsen, Tatjana AU - Stanišić, Nikola PY - 2015 UR - http://istocar.bg.ac.rs/sr/proceedings/ UR - http://r.istocar.bg.ac.rs/handle/123456789/603 AB - Fat is one of the most important edible products derived from slaughtered pigs and its fatty acid composition depends, among others, on the location in the carcass. The main objective of the present study was to compare the fatty acid composition of the five different fat tissues (taken from the lard, subcutaneous fat from back area, intramuscular fat from M. Longissimus dorsi, intermuscular fat from round and subcutaneous fat from belly region) in Swedish Landrace pig breed. A significantly higher share of total polyunsaturated fatty acid content was found in intermuscular fat (especially higher share of linoleic (18:2 n6) and γ-linolenic (18:3 n-3) acid), compared to other fat depots (p<0.05). Total saturated fatty acid content was highest in lard fat, mainly due to a higher share of stearic acid (18:0). The highest share of total n-6 fatty acids was found in intermuscular fat, while intramuscular fat had the highest n-6/n-3 ratio (which is inconsistent with the nutritional recommendable values). Subcutaneous fat from back and belly region had similar content of major fatty acids. The obtained data confirm that the various pig adipose tissues are different in their fatty acid composition. PB - Belgrade : Institute for Animal Husbandry C3 - Proceedings of the 4th International Congress New Perspectives and Challenges of Sustainable Livestock Production October 7 – 9, 2015 T1 - Comparison of the fatty acid composition of five different fat tissues in Swedish Landrace pig SP - 236 EP - 245 UR - https://hdl.handle.net/21.15107/rcub_ristocar_603 ER -
@conference{ author = "Šolević-Knudsen, Tatjana and Stanišić, Nikola", year = "2015", abstract = "Fat is one of the most important edible products derived from slaughtered pigs and its fatty acid composition depends, among others, on the location in the carcass. The main objective of the present study was to compare the fatty acid composition of the five different fat tissues (taken from the lard, subcutaneous fat from back area, intramuscular fat from M. Longissimus dorsi, intermuscular fat from round and subcutaneous fat from belly region) in Swedish Landrace pig breed. A significantly higher share of total polyunsaturated fatty acid content was found in intermuscular fat (especially higher share of linoleic (18:2 n6) and γ-linolenic (18:3 n-3) acid), compared to other fat depots (p<0.05). Total saturated fatty acid content was highest in lard fat, mainly due to a higher share of stearic acid (18:0). The highest share of total n-6 fatty acids was found in intermuscular fat, while intramuscular fat had the highest n-6/n-3 ratio (which is inconsistent with the nutritional recommendable values). Subcutaneous fat from back and belly region had similar content of major fatty acids. The obtained data confirm that the various pig adipose tissues are different in their fatty acid composition.", publisher = "Belgrade : Institute for Animal Husbandry", journal = "Proceedings of the 4th International Congress New Perspectives and Challenges of Sustainable Livestock Production October 7 – 9, 2015", title = "Comparison of the fatty acid composition of five different fat tissues in Swedish Landrace pig", pages = "236-245", url = "https://hdl.handle.net/21.15107/rcub_ristocar_603" }
Šolević-Knudsen, T.,& Stanišić, N.. (2015). Comparison of the fatty acid composition of five different fat tissues in Swedish Landrace pig. in Proceedings of the 4th International Congress New Perspectives and Challenges of Sustainable Livestock Production October 7 – 9, 2015 Belgrade : Institute for Animal Husbandry., 236-245. https://hdl.handle.net/21.15107/rcub_ristocar_603
Šolević-Knudsen T, Stanišić N. Comparison of the fatty acid composition of five different fat tissues in Swedish Landrace pig. in Proceedings of the 4th International Congress New Perspectives and Challenges of Sustainable Livestock Production October 7 – 9, 2015. 2015;:236-245. https://hdl.handle.net/21.15107/rcub_ristocar_603 .
Šolević-Knudsen, Tatjana, Stanišić, Nikola, "Comparison of the fatty acid composition of five different fat tissues in Swedish Landrace pig" in Proceedings of the 4th International Congress New Perspectives and Challenges of Sustainable Livestock Production October 7 – 9, 2015 (2015):236-245, https://hdl.handle.net/21.15107/rcub_ristocar_603 .