Effect of the diet on improvement of the fatty acid composition of pig meat
Аутори
Marković, RadmilaTodorović, Milica
Pantić, Srđan
Baltić, Milan Ž.
Ivanović, Jelena
Jakić-Dimić, Dobrila
Šefer, Dragan
Petrujkić, Branko
Radulović, Stamen
Конференцијски прилог (Објављена верзија)
Метаподаци
Приказ свих података о документуАпстракт
Numerous studies have confirmed the correlation between the prevalence of chronic disease and
human nutrition. In these studies, special emphasis is placed on the use of fats in human nutrition,
especially n-3 and n-6 fatty acids and their relation. The importance of conjugated linoleic acid
(CLA) for human health is also highlighted. Furthermore, the content and a ratio of fatty acids in
pig meat may be affected by choice of feeds for pigs. The aim of our research was to investigate the
impact of commercial preparations linseed, or of commercial preparations of CLA supplementation
in diets for pigs on fatty acid composition of pig meat. Fatty acid composition of feed for pigs and
pig meat was determined by gas chromatography.The use of linseed or CLA in the diet of pigs
significantly influenced the content of saturated, monounsaturated and polyunsaturated fatty acids
in pig meat. The meat of pigs fed with these supplements had significantly better ratio of n-6/n-3
fatty acid...s, compared to the meat of pigs fed without the addition of linseed preparation, or CLA.
The meat of pigs fed with the addition of CLA preparations revealed the presence of both isomers
of this preparation. The presence of these isomers has not been proven in the meat of pigs fed
without the addition of CLA.Adding linseed preparation, or preparation of CLA in food for pigs
improves the nutritional value of pigs meat.
Кључне речи:
pigs nutrition / linseed / fatty acids / meat qualityИзвор:
First International Symposium of Veterinary Medicine "One Health - New Challenges" (ISVM2015), Vrdnik, May 21 – 23, 2015, 2015, 148-156Издавач:
- Novi Sad : The Scientfic Veterinary Institute "Novi Sad"
Финансирање / пројекти:
- Одабране биолошке опасности за безбедност/квалитет хране анималног порекла и контролне мере од фарме до потрошача (RS-MESTD-Technological Development (TD or TR)-31034)
Напомена:
- Proceedings
Колекције
Институција/група
Fakultet veterinarske medicineTY - CONF AU - Marković, Radmila AU - Todorović, Milica AU - Pantić, Srđan AU - Baltić, Milan Ž. AU - Ivanović, Jelena AU - Jakić-Dimić, Dobrila AU - Šefer, Dragan AU - Petrujkić, Branko AU - Radulović, Stamen PY - 2015 UR - https://vet-erinar.vet.bg.ac.rs/handle/123456789/3860 AB - Numerous studies have confirmed the correlation between the prevalence of chronic disease and human nutrition. In these studies, special emphasis is placed on the use of fats in human nutrition, especially n-3 and n-6 fatty acids and their relation. The importance of conjugated linoleic acid (CLA) for human health is also highlighted. Furthermore, the content and a ratio of fatty acids in pig meat may be affected by choice of feeds for pigs. The aim of our research was to investigate the impact of commercial preparations linseed, or of commercial preparations of CLA supplementation in diets for pigs on fatty acid composition of pig meat. Fatty acid composition of feed for pigs and pig meat was determined by gas chromatography.The use of linseed or CLA in the diet of pigs significantly influenced the content of saturated, monounsaturated and polyunsaturated fatty acids in pig meat. The meat of pigs fed with these supplements had significantly better ratio of n-6/n-3 fatty acids, compared to the meat of pigs fed without the addition of linseed preparation, or CLA. The meat of pigs fed with the addition of CLA preparations revealed the presence of both isomers of this preparation. The presence of these isomers has not been proven in the meat of pigs fed without the addition of CLA.Adding linseed preparation, or preparation of CLA in food for pigs improves the nutritional value of pigs meat. PB - Novi Sad : The Scientfic Veterinary Institute "Novi Sad" C3 - First International Symposium of Veterinary Medicine "One Health - New Challenges" (ISVM2015), Vrdnik, May 21 – 23, 2015 T1 - Effect of the diet on improvement of the fatty acid composition of pig meat SP - 148 EP - 156 UR - https://hdl.handle.net/21.15107/rcub_veterinar_3860 ER -
@conference{ author = "Marković, Radmila and Todorović, Milica and Pantić, Srđan and Baltić, Milan Ž. and Ivanović, Jelena and Jakić-Dimić, Dobrila and Šefer, Dragan and Petrujkić, Branko and Radulović, Stamen", year = "2015", abstract = "Numerous studies have confirmed the correlation between the prevalence of chronic disease and human nutrition. In these studies, special emphasis is placed on the use of fats in human nutrition, especially n-3 and n-6 fatty acids and their relation. The importance of conjugated linoleic acid (CLA) for human health is also highlighted. Furthermore, the content and a ratio of fatty acids in pig meat may be affected by choice of feeds for pigs. The aim of our research was to investigate the impact of commercial preparations linseed, or of commercial preparations of CLA supplementation in diets for pigs on fatty acid composition of pig meat. Fatty acid composition of feed for pigs and pig meat was determined by gas chromatography.The use of linseed or CLA in the diet of pigs significantly influenced the content of saturated, monounsaturated and polyunsaturated fatty acids in pig meat. The meat of pigs fed with these supplements had significantly better ratio of n-6/n-3 fatty acids, compared to the meat of pigs fed without the addition of linseed preparation, or CLA. The meat of pigs fed with the addition of CLA preparations revealed the presence of both isomers of this preparation. The presence of these isomers has not been proven in the meat of pigs fed without the addition of CLA.Adding linseed preparation, or preparation of CLA in food for pigs improves the nutritional value of pigs meat.", publisher = "Novi Sad : The Scientfic Veterinary Institute "Novi Sad"", journal = "First International Symposium of Veterinary Medicine "One Health - New Challenges" (ISVM2015), Vrdnik, May 21 – 23, 2015", title = "Effect of the diet on improvement of the fatty acid composition of pig meat", pages = "148-156", url = "https://hdl.handle.net/21.15107/rcub_veterinar_3860" }
Marković, R., Todorović, M., Pantić, S., Baltić, M. Ž., Ivanović, J., Jakić-Dimić, D., Šefer, D., Petrujkić, B.,& Radulović, S.. (2015). Effect of the diet on improvement of the fatty acid composition of pig meat. in First International Symposium of Veterinary Medicine "One Health - New Challenges" (ISVM2015), Vrdnik, May 21 – 23, 2015 Novi Sad : The Scientfic Veterinary Institute "Novi Sad"., 148-156. https://hdl.handle.net/21.15107/rcub_veterinar_3860
Marković R, Todorović M, Pantić S, Baltić MŽ, Ivanović J, Jakić-Dimić D, Šefer D, Petrujkić B, Radulović S. Effect of the diet on improvement of the fatty acid composition of pig meat. in First International Symposium of Veterinary Medicine "One Health - New Challenges" (ISVM2015), Vrdnik, May 21 – 23, 2015. 2015;:148-156. https://hdl.handle.net/21.15107/rcub_veterinar_3860 .
Marković, Radmila, Todorović, Milica, Pantić, Srđan, Baltić, Milan Ž., Ivanović, Jelena, Jakić-Dimić, Dobrila, Šefer, Dragan, Petrujkić, Branko, Radulović, Stamen, "Effect of the diet on improvement of the fatty acid composition of pig meat" in First International Symposium of Veterinary Medicine "One Health - New Challenges" (ISVM2015), Vrdnik, May 21 – 23, 2015 (2015):148-156, https://hdl.handle.net/21.15107/rcub_veterinar_3860 .