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The effect of diet supplementation with linseed scrap on the meat quality and fatty acid profile of the meat and backfat in fattening gilts

Author

Listed:
  • P Nevrkla

    (Department of Animal Breeding, Faculty of AgriSciences, Mendel University in Brno, Brno, Czech Republic)

  • E Vaclavkova

    (Institute of Animal Science, Prague-Uhříněves, Kostelec nad Orlicí, Czech Republic)

Abstract

The study was designed to evaluate the effect of diet supplementation with linseed on the carcass characteristics, meat quality and oxidative stability as well as the composition of the fatty acids in M. longissimus lumborum et thoracis (MLLT) and the backfat of fattening gilts. A total of 40 animals were used, 20 in the experimental and 20 in the control group. The results indicate that gilts fed with the control feed mixture (C) showed a higher (P < 0.05) content of intramuscular fat and backfat as compared to the experimentaL group (L) of gilts. A higher drip loss (P < 0.001) was recorded in the L group as same as higher pH45 and pH24 values (P < 0.01). The fatty acid profile analysis in the MLLT showed that the content of the MUFA (monounsaturated fatty acids) was lower (P < 0.01) in the L group than in the C group of the animals and also showed a higher (P < 0.01) content of the PUFA (polyunsaturated fatty acids) in the L group. The content of the n-6 and n-3 PUFA was higher (P < 0.001) in the L group. The ratio of the n-6/n-3 PUFA was significantly lower (P < 0.001) in the L group. The PUFA/SFA (saturated fatty acids) ratio was more favourable in the L group of gilts (P < 0.01). The results of the fatty acid profile analysis in the backfat proved the higher (P < 0.05) content of the UFA (unsaturated fatty acids) in the L group, while the content of the MUFA was lower (P < 0.001) in the L group. The total content of the SFA was lower (P < 0.05) in the L group. A higher content of the PUFA (P < 0.001) in the backfat was recorded in the L group than in the C group and the content of the n-3 PUFA was higher (P < 0.001) in the L group. The ratio of the n-6/n-3 PUFA was more favourable (P < 0.001) in the L group than in the C group. Also, the PUFA/SFA ratio was higher (P < 0.001) in the L group.

Suggested Citation

  • 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.
    • Handle: RePEc:caa:jnlvet:v:64:y:2019:i:11:id:42-2019-vetmed
    DOI: 10.17221/42/2019-VETMED
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    References listed on IDEAS

    as
    1. 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.
    2. 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.
    3. 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.
    4. E. Vaclavkova & Z. Volek & J. Belkova & D. Duskova & M. Czauderna & M. Marounek, 2016. "Effect of linseed and the combination of conjugated linoleic acid and linseed on the quality and oxidative stability of pig meat and subcutaneous fat," Veterinární medicína, Czech Academy of Agricultural Sciences, vol. 61(8), pages 428-435.
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