Title: The fatty acid composition of lipids from muscle and adipose tissues of pigs fed various oil mixtures differing in their ratio between oleic acid and linoleic acid
Abstract: European Journal of Lipid Science and TechnologyVolume 103, Issue 10 p. 668-676 Research Paper The fatty acid composition of lipids from muscle and adipose tissues of pigs fed various oil mixtures differing in their ratio between oleic acid and linoleic acid Klaus Eder, Corresponding Author Klaus Eder [email protected] Institut für Ernährungswissenschaften, Martin-Luther-Universität Halle-Wittenberg, GermanyInstitut für Ernährungswissenschaften, Martin-Luther-Universität Halle-Wittenberg, Emil-Abderhaldenstr. 26, D-06108 Halle/Saale, Germany. Phone: +345-55-22-702, Fax: +345-55-27-124Search for more papers by this authorHuldreich Nonn, Huldreich Nonn Institut für Ernährungswissenschaften, Martin-Luther-Universität Halle-Wittenberg, GermanySearch for more papers by this authorHolger Kluge, Holger Kluge Institut für Ernährungswissenschaften, Martin-Luther-Universität Halle-Wittenberg, GermanySearch for more papers by this author Klaus Eder, Corresponding Author Klaus Eder [email protected] Institut für Ernährungswissenschaften, Martin-Luther-Universität Halle-Wittenberg, GermanyInstitut für Ernährungswissenschaften, Martin-Luther-Universität Halle-Wittenberg, Emil-Abderhaldenstr. 26, D-06108 Halle/Saale, Germany. Phone: +345-55-22-702, Fax: +345-55-27-124Search for more papers by this authorHuldreich Nonn, Huldreich Nonn Institut für Ernährungswissenschaften, Martin-Luther-Universität Halle-Wittenberg, GermanySearch for more papers by this authorHolger Kluge, Holger Kluge Institut für Ernährungswissenschaften, Martin-Luther-Universität Halle-Wittenberg, GermanySearch for more papers by this author First published: 11 October 2001 https://doi.org/10.1002/1438-9312(200110)103:10<668::AID-EJLT668>3.0.CO;2-HCitations: 17AboutPDF ToolsRequest permissionExport citationAdd to favoritesTrack citation ShareShare Give accessShare full text accessShare full-text accessPlease review our Terms and Conditions of Use and check box below to share full-text version of article.I have read and accept the Wiley Online Library Terms and Conditions of UseShareable LinkUse the link below to share a full-text version of this article with your friends and colleagues. Learn more.Copy URL Share a linkShare onFacebookTwitterLinked InRedditWechat Abstract High concentrations of polyunsaturated fatty acids (PUFA) in meat have detrimental effects on its technical properties. The present study was carried out to investigate whether PUFA levels in pork can be reduced by increasing the concentrations of oleic acid in pig diets. To this end a bifactorial experiment was carried out with 48 female growing finishing pigs. Six different diets were used with two different concentrations of linoleic acid (12 vs. 24 g/kg) and three different concentrations of oleic acid (12 vs. 18 vs. 24 g/kg). The experiment started at a body weight (BW) of 58 kg and continued until 115 kg BW. The fatty acid composition of total lipids of backfat, perirenal fat and musculus (m.) longissimus dorsi was analysed. Concentrations of linoleic acid and total PUFA in backfat and perirenal fat were affected only by the dietary linoleic acid content but not at all by the dietary oleic acid content. Increasing the dietary concentration of oleic acid raised the level of oleic acid in those tissues at the expense of saturated fatty acids, suggesting competition between monounsaturated fatty acids and saturated fatty acids for incorporation into triglycerides. At the low dietary linoleic acid concentration, the percentages of linoleic acid and total PUFA in total lipids of m. longissimus dorsi were also unaffected by the dietary oleic acid content. In contrast, at the high dietary linoleic acid concentration, percentages of linoleic acid and total PUFA of the m. longissimus dorsi were reduced by increasing the dietary concentration of oleic acid, suggesting that oleic acid and linoleic acid compete for incorporation into muscle lipids. Thus, at high dietary linoleic acid levels the fatty acid composition of the m. longissimus dorsi was favourably affected by high dietary oleic acid concentrations; in backfat and perirenal fat, however, no beneficial effect of high dietary oleic acid levels was seen. Citing Literature Volume103, Issue10October 2001Pages 668-676 RelatedInformation
Publication Year: 2001
Publication Date: 2001-10-01
Language: en
Type: article
Indexed In: ['crossref']
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Cited By Count: 4
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