LOW LIPIDS, CLA FORTIFIED DIETS FED TO GROWING-FINISHING HEAVY PIGS: EFFECTS ON SUBCUTANEOUS FAT FATTY ACID COMPOSITION

被引：0

作者：

Della Casa, Giacinto ^{[1
]}

Cavallucci, Clarita ^{[2
]}

Faeti, Valerio ^{[1
]}

Marino, Antonio ^{[1
]}

Marchetto, Gianni ^{[1
]}

Bochicchio, Davide ^{[1
]}

Comellini, Michele ^{[1
]}

机构：

[1] Consiglio Ric Sperimentazione Agr CRA, Unita Ric Suinicoltura CRA SUI, Florence, Italy

[2] GiMA SPA, Longiano, FC, Italy

来源：

PROGRESS IN NUTRITION | 2014年 / 16卷 / 04期

关键词：

Low lipidis diets; conjugated linoleic acid (CLA); heavy pigs; fatty acids composition; fat; CONJUGATED LINOLEIC-ACID; DRY-CURED HAMS; MEAT QUALITY;

D O I：

暂无

中图分类号：

R15 [营养卫生、食品卫生]; TS201 [基础科学];

学科分类号：

100403 ;

摘要：

Growing- finishing heavy pigs were fed diets containing different amounts of ether extract. Control diet (C) were based on corn (50%), whereas D diet were based on degermed corn and was fortified in the finishing period with conjugated linoleic acid (CLA). Rearing, slaughtering and jointing performances did not show any difference. Diet D increased the fatty acid saturation of the thighs covering subcutaneous fat; palmitic and stearic acid percentages increased, oleic and linoleic percentages and Iodine number decreased. Sensory evaluation of ham covering fat diet showed fats firmer and less oily for diet D vs diet C. The onset of "cured fat" smell was delayed in diet D hams.

引用

页码：258 / 262

页数：5

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