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dc.creatorPantić, Srđan
dc.creatorIvanović, Jelena
dc.creatorGlamočlija, Nataša
dc.creatorJanjić, Jelena
dc.creatorMarković, Radmila
dc.creatorNešić, Ksenija
dc.creatorBaltić, Milan Ž.
dc.date.accessioned2020-06-03T14:07:33Z
dc.date.available2020-06-03T14:07:33Z
dc.date.issued2016
dc.identifier.issn2466-4812
dc.identifier.urihttp://vet-erinar.vet.bg.ac.rs/handle/123456789/1374
dc.description.abstractRelationships 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.en
dc.publisherInstitute of meat hygiene and technology, Belgrade
dc.relationinfo:eu-repo/grantAgreement/MESTD/Technological Development (TD or TR)/31034/RS//
dc.rightsopenAccess
dc.sourceMeat technology
dc.subjectpig nutritionen
dc.subjectchemical compositionen
dc.subjectfatty acidsen
dc.subjectmeaten
dc.subjectCLAen
dc.titleEffect of dietary conjugated linoleic acid on chemical and fatty acid composition of pig skeletal muscle and subcutaneous adipose tissueen
dc.typearticle
dc.rights.licenseBY
dcterms.abstractГламочлија, Наташа; Марковић, Радмила; Нешић, Ксенија; Балтић, Милан Ж.; Пантић, Срђан; Ивановић, Јелена; Јањић, Јелена;
dc.citation.volume57
dc.citation.issue2
dc.citation.spage102
dc.citation.epage109
dc.citation.other57(2): 102-109
dc.citation.rankM51
dc.identifier.fulltexthttp://veterinar.vet.bg.ac.rs/bitstream/id/340/1373.pdf
dc.identifier.rcubconv_1233
dc.type.versionpublishedVersion


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