Effect of dietary conjugated linoleic acid on chemical and fatty acid composition of pig skeletal muscle and subcutaneous adipose tissue
2016
Autori
Pantić, SrđanIvanović, Jelena
Glamočlija, Nataša
Janjić, Jelena
Marković, Radmila
Nešić, Ksenija
Baltić, Milan Ž.
Članak u časopisu (Objavljena verzija)
Metapodaci
Prikaz svih podataka o dokumentuApstrakt
Relationships among conjugated linoleic acid (CLA) in pig nutrition, chemical composition of meat and fatty acids composition of meat and adipose tissue were determined in pigs (crossbreed Yorkshire x Landrace) (n=60) A commercial CLA preparation containing 60% of CLA isomers was added to the pig diet. SFA and MUFA in the control pig diet (with no added CLA) were significantly higher (p lt 0.01) than SFA and MUFA in the experimental pig diet. CLA supplementation in the pig diet significantly increased SFA and PUFA and decreased MUFA in both meat and adipose tissue. The same content of c9t11CLA and t10c12CLA was found in the supplemented pig diet. Both c9t11CLA and t10c12CLA were found in meat and adipose tissue of pigs consuming the experimental diet, but not in meat and adipose tissue of pigs consuming the control diet.
Ključne reči:
pig nutrition / chemical composition / fatty acids / meat / CLAIzvor:
Meat Technology, 2016, 57, 2, 102-109Izdavač:
- Institute of meat hygiene and technology, Belgrade
Finansiranje / projekti:
Kolekcije
Institucija/grupa
Fakultet veterinarske medicineTY - JOUR AU - Pantić, Srđan AU - Ivanović, Jelena AU - Glamočlija, Nataša AU - Janjić, Jelena AU - Marković, Radmila AU - Nešić, Ksenija AU - Baltić, Milan Ž. PY - 2016 UR - https://vet-erinar.vet.bg.ac.rs/handle/123456789/1374 AB - Relationships among conjugated linoleic acid (CLA) in pig nutrition, chemical composition of meat and fatty acids composition of meat and adipose tissue were determined in pigs (crossbreed Yorkshire x Landrace) (n=60) A commercial CLA preparation containing 60% of CLA isomers was added to the pig diet. SFA and MUFA in the control pig diet (with no added CLA) were significantly higher (p lt 0.01) than SFA and MUFA in the experimental pig diet. CLA supplementation in the pig diet significantly increased SFA and PUFA and decreased MUFA in both meat and adipose tissue. The same content of c9t11CLA and t10c12CLA was found in the supplemented pig diet. Both c9t11CLA and t10c12CLA were found in meat and adipose tissue of pigs consuming the experimental diet, but not in meat and adipose tissue of pigs consuming the control diet. PB - Institute of meat hygiene and technology, Belgrade T2 - Meat Technology T1 - Effect of dietary conjugated linoleic acid on chemical and fatty acid composition of pig skeletal muscle and subcutaneous adipose tissue VL - 57 IS - 2 SP - 102 EP - 109 UR - https://hdl.handle.net/21.15107/rcub_veterinar_1374 ER -
@article{ author = "Pantić, Srđan and Ivanović, Jelena and Glamočlija, Nataša and Janjić, Jelena and Marković, Radmila and Nešić, Ksenija and Baltić, Milan Ž.", year = "2016", abstract = "Relationships among conjugated linoleic acid (CLA) in pig nutrition, chemical composition of meat and fatty acids composition of meat and adipose tissue were determined in pigs (crossbreed Yorkshire x Landrace) (n=60) A commercial CLA preparation containing 60% of CLA isomers was added to the pig diet. SFA and MUFA in the control pig diet (with no added CLA) were significantly higher (p lt 0.01) than SFA and MUFA in the experimental pig diet. CLA supplementation in the pig diet significantly increased SFA and PUFA and decreased MUFA in both meat and adipose tissue. The same content of c9t11CLA and t10c12CLA was found in the supplemented pig diet. Both c9t11CLA and t10c12CLA were found in meat and adipose tissue of pigs consuming the experimental diet, but not in meat and adipose tissue of pigs consuming the control diet.", publisher = "Institute of meat hygiene and technology, Belgrade", journal = "Meat Technology", title = "Effect of dietary conjugated linoleic acid on chemical and fatty acid composition of pig skeletal muscle and subcutaneous adipose tissue", volume = "57", number = "2", pages = "102-109", url = "https://hdl.handle.net/21.15107/rcub_veterinar_1374" }
Pantić, S., Ivanović, J., Glamočlija, N., Janjić, J., Marković, R., Nešić, K.,& Baltić, M. Ž.. (2016). Effect of dietary conjugated linoleic acid on chemical and fatty acid composition of pig skeletal muscle and subcutaneous adipose tissue. in Meat Technology Institute of meat hygiene and technology, Belgrade., 57(2), 102-109. https://hdl.handle.net/21.15107/rcub_veterinar_1374
Pantić S, Ivanović J, Glamočlija N, Janjić J, Marković R, Nešić K, Baltić MŽ. Effect of dietary conjugated linoleic acid on chemical and fatty acid composition of pig skeletal muscle and subcutaneous adipose tissue. in Meat Technology. 2016;57(2):102-109. https://hdl.handle.net/21.15107/rcub_veterinar_1374 .
Pantić, Srđan, Ivanović, Jelena, Glamočlija, Nataša, Janjić, Jelena, Marković, Radmila, Nešić, Ksenija, Baltić, Milan Ž., "Effect of dietary conjugated linoleic acid on chemical and fatty acid composition of pig skeletal muscle and subcutaneous adipose tissue" in Meat Technology, 57, no. 2 (2016):102-109, https://hdl.handle.net/21.15107/rcub_veterinar_1374 .