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The effect of linseed diet on carcass value traits and fatty acid composition in muscle and fat tissue of fattening pigs

Author

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  • R. Bečková

    (Institute of Animal Science in Prague-Uhrineves, Division of Pig Breeding in Kostelec nad Orlicí, Kostelec nad Orlicí, Czech Republic)

  • E. Václavková

    (Institute of Animal Science in Prague-Uhrineves, Division of Pig Breeding in Kostelec nad Orlicí, Kostelec nad Orlicí, Czech Republic)

Abstract

The aim of the study was to evaluate the effect of linseed in the diet of fattening pigs on carcass value traits and changes in the fatty acid profile in muscle and fat tissue. Thirty crossbred gilts were divided into two groups (control C and experimental L) and fed a commercial feed mixture for fattening pigs. Ground linseed was added to a feed mixture for the experimental group. The average daily gain, lean meat percentage and intramuscular fat content were not affected by the linseed diet but pH1 value and drip loss were significantly influenced by dietary treatment (P < 0.01). The inclusion of linseed increased linoleic and alpha-linolenic acid content in L group (P < 0.05, P < 0.01) while arachidonic acid content was decreased in both muscle (P > 0.05) and fat tissue (P < 0.01). The content of total n-6 PUFA and n-3 PUFA and their ratio were also determined. A significant decrease in the n-6/n-3PUFA ratio was found in L group compared to C group (P < 0.01). The total SFA content in muscle tissue was not significantly affected (P > 0.05) by the linseed diet but it was decreased (P < 0.01) in backfat. The MUFA/SFA ratio was not affected by the linseed diet (P > 0.05) whereas the SFA/PUFA ratio was reduced (P < 0.01).

Suggested Citation

  • R. Bečková & E. Václavková, 2010. "The effect of linseed diet on carcass value traits and fatty acid composition in muscle and fat tissue of fattening pigs," Czech Journal of Animal Science, Czech Academy of Agricultural Sciences, vol. 55(8), pages 313-320.
    • Handle: RePEc:caa:jnlcjs:v:55:y:2010:i:8:id:197-2009-cjas
    DOI: 10.17221/197/2009-CJAS
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    References listed on IDEAS

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    1. D. Schneiderová & J. Zelenka & E. Mrkvicová, 2007. "Poultry meat production as a functional food with a voluntary n-6 and n-3 polyunsaturated fatty acids ratio," Czech Journal of Animal Science, Czech Academy of Agricultural Sciences, vol. 52(7), pages 203-213.
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    4. J. Zelenka & A. Jarošová & D. Schneiderová, 2008. "Influence of n-3 and n-6 polyunsaturated fatty acids on sensory characteristics of chicken meat," Czech Journal of Animal Science, Czech Academy of Agricultural Sciences, vol. 53(7), pages 299-305.
    5. D. Bureš & L. Bartoň & R. Zahrádková & V. Teslík & M. Krejčová, 2006. "Chemical composition, sensory characteristics, and fatty acid profile of muscle from Aberdeen Angus, Charolais, Simmental, and Hereford bulls," Czech Journal of Animal Science, Czech Academy of Agricultural Sciences, vol. 51(7), pages 279-284.
    6. Z.L. Liu & D.P. Yang & P. Chen & S.B. Lin & X.Y. Jiang & W.S. Zhao & J.M. Li & W.X. Dong, 2008. "Effect of dietary sources of roasted oilseeds on blood parameters and milk fatty acid composition," Czech Journal of Animal Science, Czech Academy of Agricultural Sciences, vol. 53(5), pages 219-226.
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    Cited by:

    1. P Nevrkla & E Vaclavkova, 2019. "The effect of diet supplementation with linseed scrap on the meat quality and fatty acid profile of the meat and backfat in fattening gilts," Veterinární medicína, Czech Academy of Agricultural Sciences, vol. 64(11), pages 467-475.

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