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Effect of feeding partially hydrogenated lard on trans-fatty acid content of muscle and backfat of heavy pigs.
MedLine Citation:
PMID:  22061210     Owner:  NLM     Status:  In-Data-Review    
Abstract/OtherAbstract:
The incorporation of fat in diets for heavy pigs may be necessary in order to increase their energy intake in the finishing period. Lard may be a good lipid source but it contains 10-13% of linoleic acid, which makes the subcutaneous fat less suitable for long term curing of raw ham. Partial hydrogenation of lard decreases linoleic acid content, but increases trans-fatty acid content. This trial involved two groups of pigs of 114kg live weight, fed for the last two months before slaughter with diets containing 3% lard (L) or 3% partially hydrogenated lard (PHL). The PHL contained about 10% trans-fatty acids and 2.5% linoleic acid. Rearing performance and carcass characteristics were unaffected by treatment. The group fed PHL showed a lower percentage of linoleic acid in the backfat (PHL 12.28% vs. L 13.04%) and a higher percentage of C18:1 trans-fatty acids both in backfat (0.5% vs. 0.06%) and in intramuscular fat (0.2% vs. 0.04%).
Authors:
D Bochicchio; V Faeti; G Marchetto; E Poletti; M Maranesi; A L Mordenti; G Della Casa
Publication Detail:
Type:  Journal Article     Date:  2005-08-03
Journal Detail:
Title:  Meat science     Volume:  71     ISSN:  0309-1740     ISO Abbreviation:  Meat Sci.     Publication Date:  2005 Dec 
Date Detail:
Created Date:  2011-11-08     Completed Date:  -     Revised Date:  -    
Medline Journal Info:
Nlm Unique ID:  101160862     Medline TA:  Meat Sci     Country:  England    
Other Details:
Languages:  eng     Pagination:  651-6     Citation Subset:  -    
Affiliation:
C.R.A. Istituto Sperimentale per la Zootecnia, Sezione Operativa di Modena, Via Beccastecca 345, 41018 S. Cesario sul Panaro (MO), Italy.
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