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Effects of dietary linseed and corn supplement on the fatty acid content in the pork loin and backfat tissue

Author

Listed:
  • J. Čítek

    (Department of Animal Husbandry, Faculty of Agrobiology, Food and Natural Resources, Czech University of Life Sciences Prague, Prague, Czech Republic)

  • R. Stupka

    (Department of Animal Husbandry, Faculty of Agrobiology, Food and Natural Resources, Czech University of Life Sciences Prague, Prague, Czech Republic)

  • M. Okrouhlá

    (Department of Animal Husbandry, Faculty of Agrobiology, Food and Natural Resources, Czech University of Life Sciences Prague, Prague, Czech Republic)

  • K. Vehovský

    (Department of Animal Husbandry, Faculty of Agrobiology, Food and Natural Resources, Czech University of Life Sciences Prague, Prague, Czech Republic)

  • L. Brzobohatý

    (Department of Animal Husbandry, Faculty of Agrobiology, Food and Natural Resources, Czech University of Life Sciences Prague, Prague, Czech Republic)

  • M. Šprysl

    (Department of Animal Husbandry, Faculty of Agrobiology, Food and Natural Resources, Czech University of Life Sciences Prague, Prague, Czech Republic)

  • L. Stádník

    (Department of Animal Husbandry, Faculty of Agrobiology, Food and Natural Resources, Czech University of Life Sciences Prague, Prague, Czech Republic)

Abstract

The influence of linseed and corn dietary supplements on the fatty acid (FA) composition of pork was evaluated. The effects of their appropriate use and dosage on pork meat and fat technological quality were also investigated. In total 72 pigs fed complete feed mixtures were divided into 4 groups: control (C), corn- (CD), linseed- (LD), and corn + linseed-supplemented (CLD). After slaughter the lean meat share, intramuscular fat content, meat and fat colour, shear force, drip loss, and malondialdehyde content were determined. Subsequently, the FA content and sum of saturated (SFA), monounsaturated (MUFA), polyunsaturated (PUFA) fatty acids, the n-6/n-3 fatty acid ratio, and atherogenic and thrombogenic indexes in the loin and backfat tissue were determined. Corn and lineseed supplementation increases the content of myristic, linoleic, α-linolenic, and eicosapentaenoic acids and reduces the amount of palmitic, palmitoleic, oleic, eicosenoic, and arachidonic acids. Therefore it reduces the PUFA/SFA ratio and improves atherogenic and thrombogenic indexes. No negative effects of linseed and corn supplementation on the technological characteristics of pork meat and backfat were registered. Due to the positive effects on indicators related to human health, linseed and maize supplementation can be recommended in pig diet.

Suggested Citation

  • J. Čítek & R. Stupka & M. Okrouhlá & K. Vehovský & L. Brzobohatý & M. Šprysl & L. Stádník, 2015. "Effects of dietary linseed and corn supplement on the fatty acid content in the pork loin and backfat tissue," Czech Journal of Animal Science, Czech Academy of Agricultural Sciences, vol. 60(7), pages 319-326.
    • Handle: RePEc:caa:jnlcjs:v:60:y:2015:i:7:id:8278-cjas
    DOI: 10.17221/8278-CJAS
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    References listed on IDEAS

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    1. R. Stupka & J. Čítek & M. Šprysl & M. Okrouhlá & D. Kureš & K. Líkař, 2008. "Effect of weight and sex on intramuscular fat amounts in relation to the formation of selected carcass cuts in pigs," Czech Journal of Animal Science, Czech Academy of Agricultural Sciences, vol. 53(12), pages 506-514.
    2. M. Šprysl & J. Čítek & R. Stupka & L. Vališ & M. Vítek, 2007. "The accuracy of FOM instrument used in on-line pig carcass classification in the Czech Republic," Czech Journal of Animal Science, Czech Academy of Agricultural Sciences, vol. 52(6), pages 149-158.
    3. M. Okrouhlá & R. Stupka & J. Čítek & M. Šprysl & L. Brzobohatý, 2013. "Effect of dietary linseed supplementation on the performance, meat quality, and fatty acid profile of pigs," Czech Journal of Animal Science, Czech Academy of Agricultural Sciences, vol. 58(6), pages 279-288.
    4. D. Lisiak & E. Grześkowiak & K. Borzuta & S. Raj & P. Janiszewski & G. Skiba, 2013. "Effects of supplementary vegetable and animal fats on the slaughter values of fatteners, meat quality, and fatty acid profile in pigs," Czech Journal of Animal Science, Czech Academy of Agricultural Sciences, vol. 58(11), pages 497-511.
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    Cited by:

    1. Roman Stupka & Jaroslav Čítek & Karel Vehovský & Kateřina Zadinová & Monika Okrouhlá & Daniela Urbanová & Luděk Stádník, 2017. "Effects of immunocastration on growth performance, body composition, meat quality, and boar taint," Czech Journal of Animal Science, Czech Academy of Agricultural Sciences, vol. 62(6), pages 249-258.
    2. 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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