Tags

Type your tag names separated by a space and hit enter

Carcass and meat quality characteristics and fatty acid composition of tissues from Pietrain-crossed barrows and gilts fed an elevated monounsaturated fat diet.
Meat Sci. 2010 Aug; 85(4):707-14.MS

Abstract

Fifty-one (Landrace *Large White) *Pietrain barrows and gilts were used to compare the effect of a diet rich in oleic acid (HO) by feeding a by-product of the olive industry (Greedy-Grass OLIVA(R): 1.4% growing, 3.8% finishing) or a grain and soy diet (CONTROL) on carcass characteristics, meat quality and fatty acid profile of intramuscular and subcutaneous fat. Gilts had leaner (P<0.05) carcasses with lower fat percentage in major primal cuts, and less (P<0.05) saturated fat compared with barrows with no interaction (P>0.05) between dietary treatment and gender. Source of dietary fat had no effect (P>0.05) on primal cut yields, composition of major primal cuts, or carcass and meat quality characteristics. Intramuscular fat from HO fed pigs had higher (P<0.05) percentage of saturated (SFA) and monounsaturated (MUFA) fatty acids, and lower (P<0.05) polyunsaturated fatty acids (PUFA) and n-6:n-3 ratio compared with CONTROL animals (37.4% vs. 36.8%, 44.7% vs. 40.1%, 17.9% vs. 23.2%, and 18.9 vs. 21.8 ratio, respectively). Subcutaneous fat from pigs fed HO had greater (P<0.05) MUFA percentage, lower (P<0.05) SFA and PUFA percentage, and lower (P<0.05) n-6:n-3 ratio than pigs fed CONTROL diet (51.4% vs. 48.0%, 30.5% vs. 32.9%, 18.1% vs. 20.1%, and 9.83 vs. 11.3 ratio, respectively). Intramuscular fat had higher proportion of SFA and lower of MUFA showing a higher degree of tissue saturation compared with subcutaneous fat. Feeding Greedy-Grass increased MUFA and decreased PUFA proportions in fat depots reducing the risk of production of carcasses that are soft and oily which result in lower technological and processing quality.

Authors+Show Affiliations

UPB España, SA, Crta Viver Km 6,3, Viver i Serrateix, Barcelona 08673, Spain.No affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info available

Pub Type(s)

Journal Article

Language

eng

PubMed ID

20416793

Citation

Mas, G, et al. "Carcass and Meat Quality Characteristics and Fatty Acid Composition of Tissues From Pietrain-crossed Barrows and Gilts Fed an Elevated Monounsaturated Fat Diet." Meat Science, vol. 85, no. 4, 2010, pp. 707-14.
Mas G, Llavall M, Coll D, et al. Carcass and meat quality characteristics and fatty acid composition of tissues from Pietrain-crossed barrows and gilts fed an elevated monounsaturated fat diet. Meat Sci. 2010;85(4):707-14.
Mas, G., Llavall, M., Coll, D., Roca, R., Diaz, I., Gispert, M., Oliver, M. A., & Realini, C. E. (2010). Carcass and meat quality characteristics and fatty acid composition of tissues from Pietrain-crossed barrows and gilts fed an elevated monounsaturated fat diet. Meat Science, 85(4), 707-14. https://doi.org/10.1016/j.meatsci.2010.03.028
Mas G, et al. Carcass and Meat Quality Characteristics and Fatty Acid Composition of Tissues From Pietrain-crossed Barrows and Gilts Fed an Elevated Monounsaturated Fat Diet. Meat Sci. 2010;85(4):707-14. PubMed PMID: 20416793.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Carcass and meat quality characteristics and fatty acid composition of tissues from Pietrain-crossed barrows and gilts fed an elevated monounsaturated fat diet. AU - Mas,G, AU - Llavall,M, AU - Coll,D, AU - Roca,R, AU - Diaz,I, AU - Gispert,M, AU - Oliver,M A, AU - Realini,C E, Y1 - 2010/03/21/ PY - 2009/11/21/received PY - 2010/03/04/revised PY - 2010/03/11/accepted PY - 2010/4/27/entrez PY - 2010/4/27/pubmed PY - 2010/12/16/medline SP - 707 EP - 14 JF - Meat science JO - Meat Sci VL - 85 IS - 4 N2 - Fifty-one (Landrace *Large White) *Pietrain barrows and gilts were used to compare the effect of a diet rich in oleic acid (HO) by feeding a by-product of the olive industry (Greedy-Grass OLIVA(R): 1.4% growing, 3.8% finishing) or a grain and soy diet (CONTROL) on carcass characteristics, meat quality and fatty acid profile of intramuscular and subcutaneous fat. Gilts had leaner (P<0.05) carcasses with lower fat percentage in major primal cuts, and less (P<0.05) saturated fat compared with barrows with no interaction (P>0.05) between dietary treatment and gender. Source of dietary fat had no effect (P>0.05) on primal cut yields, composition of major primal cuts, or carcass and meat quality characteristics. Intramuscular fat from HO fed pigs had higher (P<0.05) percentage of saturated (SFA) and monounsaturated (MUFA) fatty acids, and lower (P<0.05) polyunsaturated fatty acids (PUFA) and n-6:n-3 ratio compared with CONTROL animals (37.4% vs. 36.8%, 44.7% vs. 40.1%, 17.9% vs. 23.2%, and 18.9 vs. 21.8 ratio, respectively). Subcutaneous fat from pigs fed HO had greater (P<0.05) MUFA percentage, lower (P<0.05) SFA and PUFA percentage, and lower (P<0.05) n-6:n-3 ratio than pigs fed CONTROL diet (51.4% vs. 48.0%, 30.5% vs. 32.9%, 18.1% vs. 20.1%, and 9.83 vs. 11.3 ratio, respectively). Intramuscular fat had higher proportion of SFA and lower of MUFA showing a higher degree of tissue saturation compared with subcutaneous fat. Feeding Greedy-Grass increased MUFA and decreased PUFA proportions in fat depots reducing the risk of production of carcasses that are soft and oily which result in lower technological and processing quality. SN - 1873-4138 UR - https://www.unboundmedicine.com/medline/citation/20416793/Carcass_and_meat_quality_characteristics_and_fatty_acid_composition_of_tissues_from_Pietrain_crossed_barrows_and_gilts_fed_an_elevated_monounsaturated_fat_diet_ DB - PRIME DP - Unbound Medicine ER -