Fatty Acid Composition of Porcine Muscle and Adipose Tissue Lipids as Affected by Anatomical Location and Cod Liver Oil Supplementation of the Diet |
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Authors: | O Taugbl K Saarem |
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Institution: | 19.Department of Biochemistry, Physiology and Nutrition, Norwegian College of Veterinary Medicine, P.O. Box 8146 Dep, N-0033 Oslo, Norway ;29.Peter Möller avd. av ORKLS A.S., Oslo, Norway |
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Abstract: | In pigs fed a standard pig mash the contents of polyunsaturated fatty acids (PUFAs) of both the n-6 and n-3 series were significantly higher in the dark red mm adductores compared to the light coloured m longissimus lumborum. Perirenal fat had a higher concentration of saturated fatty acids (14:0,16:0, 18:0) than backfat, and a lower concentration of monounsaturated fatty acids, such as 16:ln-7 and 18:ln-9. Daily supplementation of 50 ml cod liver oil, rich in n-3 PUFAs, during the fourth and third week before slaughter led to a 1.4 to 1.7 times increase in the contents of n-3 PUFAs in muscles and fat depots. There was no difference between the incorporation of n-3 PUFAs in dark and light muscles. Perirenal fat contained more 20:5n-3 (EPA) and 22:6n-3 (DHA), but less 20:ln-9 (eicosenoic acid) than the backfat, after cod liver oil supplementation rich in these 3 fatty acids. Supplementation of cod liver oil reduced the n-6/n-3 fatty acid ratio in all anatomical locations examined. |
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Keywords: | fish oil meat quality |
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