Abstract
The n-3 polyunsaturated fatty acids (PUFA) are healthy nutrients which can be increased in pork by feeding sources such as linseed to the growing animal. The levels achieved depend on many factors such as the concentrations of lipid classes in tissues (eg phospholipids containing high PUFA levels are more abundant in muscle than adipose tissue) competition for incorporation with n-6 PUFA and possible inhibitory effects of PUFA on synthesis of saturated and monounsaturated fatty acids. This study examined the time course of the incorporation of n-3 PUFA into tissue lipids and the effects on the major synthetic enzyme D9-desaturase. The effects on pork odour were also studied.
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callMore From: Proceedings of the British Society of Animal Science
Disclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
