Influence of breed and body weight of pigs on the fatty acid profile of Musculus longissimus dorsi

被引：0

作者：

Raj, S ^{[1
]}

Skiba, G

Weremko, D

Fandrejewski, H

Migdal, W

Borowiec, F

机构：

[1] Polish Acad Sci, Kielanowski Inst Anim Physiol & Nutr, PL-05110 Jabloma, Poland

[2] Agr Univ Krakow, Dept Pigs Breeding, PL-30059 Krakow, Poland

[3] Agr Univ Krakow, Dept Anim Nutr, PL-30059 Krakow, Poland

来源：

JOURNAL OF ANIMAL AND FEED SCIENCES | 2005年 / 14卷

关键词：

pigs; breeds; slaughter weight; fatty acids;

D O I：

暂无

中图分类号：

S8 [畜牧、动物医学、狩猎、蚕、蜂];

学科分类号：

0905 ;

摘要：

Eighty gilts representing sire breeds: Belgian Landrace (B), Duroc (D), Hampshire (H), Pietrain (P) and synthetic line 990 (S), were slaughtered successively at 70, 90, 110 and 130 kg BW and their profile of fatty acids in Musculus longissimus dorsi was determined. The proportions of monounsaturated fatty acids (MUFA) increased, while polyunsaturated (PUFA) and the PUFA-to-saturated fatty acids (SFA) ratio decreased with the increasing body weight of pigs. The proportion of MUFA was higher and that of PUFA was lower in D and S pigs than in other breeds. The PUFA n-6:n-3 ratio was not affected by the breed and weight of pigs.

引用

页码：389 / 392

页数：4

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