Acids In Pork Research Articles

Comparative characterization of fatty acids and volatile substances in Chinese indigenous and hybrid pork in raw, cooked, and reheated states

Fatty acids and volatile substances in hybrid pork (Duroc × Landrace × Yorkshire; DLY) and four indigenous pork (Guangdong small-ear spotted; hill black; Beijing black, BB; and Qingyu) in raw, cooked, and reheated states were explored. The objectives were to determine odor differences between DLY and indigenous pork and the difference in changes after heating and reheating and to clarify the reasons for these changes. Results revealed that C18:1 and C20:4 fatty acids are the key to distinguishing DLY pork from indigenous pork. After cooking, the greatest decrease was observed in the proportion of polyunsaturated fatty acids in pork, and after reheating, monounsaturated fatty acids were detected, except in the BB pork. The substances that accounted for the difference between DLY and indigenous pork were 2,3-octadione, hexanal, 1-octen-3-ol, 2-nonanone (after heating), and (Z)-2-nonenal (after reheating). Reheating reduced the content of nonanal, 2,3-octandione, hexanal, and (E,E)-2,4-decadienal, resulting in the deterioration of the aroma. In the DLY pork, the dramatic increase in the (Z)-2-nonenal content may be the key factor. Principal component analysis identified that the difference in aroma between DLY and indigenous pork increased after reheating, but hierarchical cluster analysis showed that regardless of treatment, flavor difference was smaller between DLY and indigenous pork than among indigenous pigs. The analysis results show that differences in fatty acid content and oxidation path in unsaturated fatty acids were the reasons for the difference in aroma and the deterioration of flavor after reheating.

Identification of Fat in Pork Using Fourier Transform Infrared Spectrum and GC-MS

Halal food safety issues receive serious attention. Methods for analyzing contamination of non-halal ingredients, such as lard, must be developed to assist in the halal authentication process for food. This study was conducted to compare the fat profile of pork thighs using FT-IR and GC-MS. The pork is dried in the oven and then extracted using n-hexane. The resulting fat was characterized by FT-IR. Determination of fatty acids was carried out by GC-MS using a derivatization technique. Based on the results of the study showed that the infrared pattern of lard can be identified from the difference in absorption intensity. Pork fat has a higher unsaturated fatty acid content than beef and chicken. Infrared spectra can confirm the presence of -C=C- bonds at 3005, 1745, 1116, 1550, and 722 cm-1. The FTIR data shows that there are larger unsaturated fatty acid groups in pork fat than in beef and chicken fat. This procedure is a non-destructive method that can be carried out quickly, and cheaply, and can be developed into a routine procedure for halal authentication of food. Based on the results of unsaturated fatty acid testing with GC-MS it can show the content of oleic acid (C18:1) contained in pork. The results of mapping the content of free fatty acids in pork can be used to complete halal authentication data easily and quickly.

Alfalfa Silage Diet Improves Meat Quality by Remodeling the Intestinal Microbes of Fattening Pigs.

Because the demand for pork is increasing, it is crucial to devise efficient and green methods to improve the quality and quantity of meat. This study investigated the improvement in pork quality after the inclusion of alfalfa meal or alfalfa silage in pig diet. Our results indicated that alfalfa silage improved meat quality more effectively in terms of water-holding capacity, drip loss, and marbling score. Besides, an alfalfa silage diet can affect the level of fatty acids and amino acids in pork. Further, alfalfa silage was found to improve meat quality by remodeling intestinal microbiota and altering the level of SCFAs, providing a viable option for improving meat quality through forage.

On the question of the amino acid composition of pork with quality defects

The article presents the results of determining the amino acid composition of pork with quality defects, such as PSE, DFD, RSE, RFN and PFN. Meat is one of the traditional sources of high-grade protein, the nutritional and biological value of which depends on the ratio of essential and non-essential amino acids that make up these proteins. The nutritional value and amino acid composition of meat proteins are influenced by various factors, such as the type of animal and breed, gender and age, feeding, storage conditions and others. As part of the implementation of the Food Security Doctrine of the Russian Federation, much attention is paid to improving the quality and rational use of meat and other slaughter products, including those with quality defects such as PSE and DFD. In addition to defects PSE (pale, soft, exudative) and DFD (dark, hard, dry) for pork, there are three more categories: PFN — pale, hard, non-exudative (pH 5.58); RSE — red, soft, exudative (pH 5.67); RFN — red, hard, nonexudative (pH 5.71). The purpose of the research was to evaluate the amino acid composition of pork with quality defects. The research was carried out in the conditions of the educational and research center for the examination of food and animal feed of the St. Petersburg State University of Veterinary Medicine in the period 2021-2022. The materials for the study were 66 samples of pork of various quality categories (11 samples of each category). For the tests, point samples were taken from different muscle groups, then a combined sample was made and sample preparation was carried out according to the M method-04-94-2021 "Determination of amino acids in food products". The amino acid composition of the studied samples was determined according to the M method-04-94-2021 "Determination of amino acids in food products" on the device "Kapel-105M" (GC "LUMEX"), with an autosampler and an automatically switched polarity. As a result of the conducted research, it was found that the content of interchangeable and essential amino acids in pork of different quality categories depended on the type of amino acids and the quality category of pork. It should be noted that information about the amino acid composition of pork with quality defects should be taken into account in the production of meat products at processing plants.

Heat-induced formation of advanced glycation end-products in ground pork as affected by the addition of acetic acid or citric acid and the storage duration prior to the heat treatments.

The heat-induced (121°C, 10 or 30min) formation of two potentially hazardous advanced glycation end-products (AGEs), protein-bound Nɛ -carboxymethyllysine (CML) and Nɛ -carboxyethyllysine (CEL), in pork as affected by citric or acetic acid (0.5, 1g/100 pork) and the storage duration (0°C, 0 - 8 d) prior to the heating was investigated. A longer storage time of raw pork resulted in higher levels of AGEs produced during the later heating, likely due to the accumulation of some AGE precursors during the storage. Depending on the acid level and heating time, adding acid in pork led to 30 - 54% (citric acid) or 14 - 48% (acetic acid) average reduction of heat-induced production of CML/CEL, which corresponded to the reduction of thiobarbituric acid reactive substances and Schiff bases. The marinating time of raw pork with an acid did not significantly affect (P=0.959 - 0.998) the acid's inhibition effect on heat-induced formation of CML/CEL.

Effects of Lactobionic Acid on Pig Growth Performance and Chemical Composition of Pork.

Simple SummaryCurrently, due to different beneficial properties of lactobionic acid (calcium absorption, prebiotic, antioxidant, and preservative) it may find application in animal feed. However, data about its effect on animal husbandry product quality are limited. Common interest about the effect of feed supplements on pig growth performance and the chemical composition of pork is growing, which is important for farmers, meat processors and consumers. The feed supplemented with lactobionic acid promotes better utilization of feed in the digestive tract of pigs, resulting in a higher bioavailability of nutrients and a significant increase of pig live weight gain. Pork obtained from pigs fed with lactobionic acid supplemented feed had higher essential amino acid content. Fatty acid composition revealed slightly higher proportion of saturated fatty acids over unsaturated fatty acids. Further analysis of fatty acid composition indicated that the control group had better nutritional quality of fat.Lactobionic acid is an innovative product obtained in the fermentation process of cheese or curd whey, and it has several beneficial properties. Therefore, it may have potential application in animal feeding. Currently, lactobionic acid is not widely used yet in feeding farm animals. Therefore, the aim of our study was to evaluate the effect of lactobionic acid (LBA) on pig growth performance and pork quality. Two groups of pigs (control and trial, 26 piglets each) were completed. The control group received compound feed, whereas the trial group’s feed was supplemented with LBA (0.17 kg per 100 kg of feed). Carcass weight and meat pH were determined. The subcutaneous fat layer S (mm) was measured. Lean meat content was determined using the SEUROP classification. Amino acids and fatty acids in pork were evaluated. The addition of LBA to pig feed significantly increased the live weight gain and slaughter yield of pigs, but the samples had a slightly thicker backfat layer. Results obtained showed higher concentration of amino acids in the trial group but slightly lower pork fat quality in the same group. Lactobionic acid has the potential for applications in pig feeding.

Effects of Dietary Perilla Cake Supplementation in Growing Pig on Productive Performance, Meat Quality, and Fatty Acid Profiles.

Simple SummaryPerilla is an edible oil crop containing high levels of polyunsaturated fatty acids (PUFA), such as alpha-linolenic acid (ALA) and omega-3. The omega-3 helps in mitigating the risk of cardiovascular disease in humans. For industrial use, perilla seed is extracted for virgin oil, which is generally achieved by mechanical screw pressing. This process generates perilla cake that contains a fat content around 9–10%. In this study, we examined the effect of the supplementation of perilla cake in the pig diet on productive performance, pig carcass characteristics, meat quality, and fatty acid composition in fat tissue, and meat. The pig performance improved in terms of average daily gain after supplementation with perilla cake; however, the pig carcass and meat quality was unchanged. Moreover, the perilla cake supplement increased PUFA fatty acids and reduced the proportion of saturated fatty acids and unsaturated fatty acids in pork. The overall outcome of this study provides an alternative source of novel raw material for functional feed additives in livestock production.The objective of this study was to determine the effect of perilla cake (PC) supplementation in a growing pig diet on overall growing performance, meat quality, and fatty acid profile. A total of 24 barrow grower crossbred pigs (Large White × Landrace) × Duroc with an initial average body weight of 26.33 kg were fed with a basal diet supplemented with PC at 0%, 5%, and 10% in (PC0, PC5, and PC10, respectively) for 12 weeks. At the end of the experimental period, pigs were slaughtered to determine carcass traits and meat quality. Back fat, abdominal fat, and longissimus dorsi (LD) muscle were collected to investigate fatty acid composition. The results show that the average daily gain (ADG) in the PC10 significantly increased. However, PC supplementation did not influence carcass traits and meat quality except the color as described by lightness (L*). Dietary PC supplementation significantly increased the α-linolenic acid (ALA, C18:3 cis-9, 12, 15), whereas n6/n3 ratio decreased significantly in all tissues investigated. Thus, it can be concluded that the supplementation of PC in growing pig diet is a potential way to increase the fatty acid composition to that required for healthier meat.

Effect of indigenous micro-organism treatment of deep litter floor on nutrient content of pork

Pork meat consumption and its products are constrained by high fat content, particularly high composition of saturated fatty acids. The objective of this study was to investigate the effect of indigenous micro-organism (IMO) treatment of deep litter floor, on nutrient content in pork of pigs raised on IMO treated and untreated deep litter floor. Twenty four three-months old pigs (Large White x Landrace) were raised on deep litter floor; one floor type treated with IMO solution and the control not treated. Significant (P<0.05) differences were observed in the amount of saturated, mono-unsaturated, poly-unsaturated, cis, trans and omega-6, 7 and 9 fatty acids in pork of pigs raised on IMO treated and untreated deep litter floor; with more unsaturated fatty acids in pork of pigs raised on deep litter floor without IMO treatment (63%) than pigs kept on deep litter floor with IMO (37%). Therefore, deep litter floor treatment with IMO solution does not affect nutrient contents in pork, but enhances the composition of unsaturated fatty acids. Further research should be conducted on the mechanisms by which deep litter floor whether treated or untreated with IMO solution modifies fatty acids composition in pork.

Effect of indigenous micro-organism treatment of deep litter floor on nutrient content of pork

Pork meat consumption and its products are constrained by high fat content, particularly high composition of saturated fatty acids. The objective of this study was to investigate the effect of indigenous micro-organism (IMO) treatment of deep litter floor, on nutrient content in pork of pigs raised on IMO treated and untreated deep litter floor. Twenty four three-months old pigs (Large White x Landrace) were raised on deep litter floor; one floor type treated with IMO solution and the control not treated. Significant (P<0.05) differences were observed in the amount of saturated, mono-unsaturated, poly-unsaturated, cis, trans and omega-6, 7 and 9 fatty acids in pork of pigs raised on IMO treated and untreated deep litter floor; with more unsaturated fatty acids in pork of pigs raised on deep litter floor without IMO treatment (63%) than pigs kept on deep litter floor with IMO (37%). Therefore, deep litter floor treatment with IMO solution does not affect nutrient contents in pork, but enhances the composition of unsaturated fatty acids. Further research should be conducted on the mechanisms by which deep litter floor whether treated or untreated with IMO solution modifies fatty acids composition in pork.

Effect of fermented biogas residue on growth performance, serum biochemical parameters, and meat quality in pigs.

ObjectiveThis study investigated the effect of fermented biogas residue (FBR) of wheat on the performance, serum biochemical parameters, and meat quality in pigs.MethodsWe selected 128 pigs (the mean initial body weight was 40.24±3.08 kg) and randomly allocated them to 4 groups (1 control group and 3 treatment groups) with 4 replicates per group and 8 pigs per pen in a randomized complete block design based on initial body weight and sex. The control group received a corn-soybean meal-based diet, the treatment group fed diets containing 5%, 10%, and 15% FBR, respectively (abbreviated as FBR5, FBR10, and FBR15, respectively). Every group received equivalent-energy and nitrogen diets. The test lasted 60 days and was divided into early and late stages. Blood and carcass samples were obtained on 60 d. Meat quality was collected from two pigs per pen.ResultsDuring the late stage, the average daily feed intake and average daily gain of the treatment groups was greater than that of the control group (p<0.05). During the entire experiment, the average daily gain of the treatment groups was higher than that of the control group (p<0.05). Fermented biomass residue did not significantly affect serum biochemical parameters or meat quality, but did affect amino acid profiles in pork. The contents of Asp, Arg, Tyr, Phe, Leu, Thr, Ser, Lys, Pro, Ala, essential amino acids, non-essential amino acids, and total amino acids in pork of FBR5 and FBR10 were greater than those of the control group (p<0.05).ConclusionThese combined results suggest that feeding FBR could increase the average daily gain and average daily feed intake in pigs and the content of several flavor-promoting amino acids.

Transfecting SK6 Cells with the Porcine SCD1 Increases the Production of Monounsaturated Fatty Acids

ObjectivesFatty acid composition is an important component of foods derived from livestock species, as it contributes to both the healthfulness and the functionality of beef, lamb, pork, and dairy products. The most highly regulated and most abundant fatty acid in animal tissues and dairy products is oleic acid (18:1n9). Oleic acid is synthesized by the ∆9 desaturase, stearoyl coenzyme A desaturase (SCD1), which also is responsible for the synthesis of cis-9, trans-11 conjugated linoleic acid. The objective of this study was to clone the porcine SCD1 (pSCD1) cDNA and generate a porcine SK6 transgenic cell line for sustained overexpression pSCD1 in an inducible manner by utilizing a novel All-in-One Tet-On Lentiviral expression system.Materials and MethodsThe Tet-inducible bidirectional lentiviral (tetracycline-controlled) vector and the vector encoding the pSCD1 gene under the influence of a tetracycline-responsive promoter element (TRE) were combined together to generate an inducible all-in-one lentiviral vector system. Swine Kidney 6 (SK6) cells were transduced with recombinant lentiviral stocks, induced with doxycycline (4 µg/mL), then cultured. Doxycycline was replenished in the media every 48 h to continue the induction of the vector. Non-transgenic as well as transgenic SK6 cells, which overexpress SCD1, were exposed to 50µM palmitic acid or ethanol (control). After 6 h of palmitic/ethanol treatment, cells were harvested for RNA quantification of SCD1. The harvested cells were also used in a protein analysis of SCD1 and a fatty acid composition analysis. RNA and protein data were analyzed and compared to negative controls using Student’s t test and one-way analysis of variance followed by Tukey’s Multiple Comparison Test (Graph Pad Prism 5.0, Graph Pad Software, La Jolla, CA). Means for fatty acid percentages were compared by analysis of variance and, means were separated by Fisher’s Protected LSD method. All experiments were conducted in triplicates with at least two independent runs. Significance was accepted at P < 0.05.ResultsThe pSCD1-transfected cells overexpressed pSCD1 mRNA over 1000-fold (P < 0.0001). Non-transduced SK6 cells incubated with 50 µM palmitic acid contained (per well) 0.67 µg palmitoleic acid (16:1n-7), 4.51 µg stearic acid (18:0), 6.14 µg oleic acid (18:1n-9), and 0.94 µg cis-vaccenic acid (18:1n-7). The pSCD1-transfected SK6 cells induced with doxycycline and incubated with 50 µM palmitic acid contained 2.41 µg palmitoleic acid, 3.94 µg stearic acid, 6.28 µg oleic acid, and 1.50 µg cis-vaccenic acid. Therefore, pSCD1 transfection of SK6 cells caused the ∆9 desaturation of palmitic acid to palmitoleic acid, which subsequently was elongated to cis-vaccenic acid. Additionally, total cellular lipid was increased from 22.1 to 27.8 µg/well (P < 0.05).ConclusionThese results indicate that this all-in-one pSCD1 lentiviral overexpression system effectively increased the ∆9 desaturation of the saturated fatty acid, palmitic acid. We predict that this system can be used in future studies to increase the concentration of healthful fatty acids such as oleic acid in pork by increasing SCD1 activity in porcine muscle and adipose tissue.

Long chain polyunsaturated fatty acids and conjugated linoleic acid inpork meat. Health benefits: Review

The incorporation of fatty acids polyunsaturated PUFAs and conjugated linoleic acid CLA in pig diets is a new practice developed from research which looked at the benefits that these substances provide for human health, with the aim of improving the ratio of polyunsaturated to saturated, nutritionists has focused on the type of PUFA and the balance between dietary n-3 PUFA formed linolenic acid (18: 3) and n-6 PUFA linoleic acid formed (18: 2). The ratio of PUFA n-6: n-3 is also a risk factor for cancer and heart disease, especially the formation of blood clots that lead to heart attack. Another molecule in which one has paid much attention in recent years is conjugated linoleic acid (CLA) this is a collective name that refers to a mixture of conjugated isomers (cis / trans) linoleic acid. The interest of feeding pigs with CLA has increased in the last decade as a result of its potential to increase rate of gain, improved feed conversion, reduced body fat, increased rate of growth of protein and more importantly the benefits that CLA can bring to human health, with proven effects including inhibition of chemical carcinogenesis in animal models, stimulating the immune system, decreasing catabolic effects, decreased atherosclerosis and increased lean tissue growth.

On the Compositional Analysis of Fatty Acids in Pork

Fatty acid (FA) composition of pork is an important issue for the pig industry and consumers. Fatty acid composition is commonly described as the percentages of a set of FA relative to total FA and therefore should be statistically treated as compositional data. To our knowledge there is no reference in the literature where specific methods for compositional data analysis have been applied to analyze FA composition in meat quality research. The purposes of this study were (1) to present an overview of compositional data analysis techniques, (2) to apply them to the analysis of the FA composition of muscles and subcutaneous fat from 941 pigs as a case study, and (3) to discuss and interpret the results with respect to those obtained using standard techniques. Results from both approaches indicate that FA composition differed across tissues and muscles but also, for a given muscle, with the intramuscular fat content. It is concluded that FA composition in pork did not display enough variability to become critical for standard statistics, particularly if the individual FA parts remain the same across experiments. However, even in such case, compositional analysis may be useful to correctly interpret the correlation structure among FA.

Fast determination of oleic acid in pork by flow injection analysis/mass spectrometry

In some Mediterranean products such as olive oil or ham, oleic acid is the most abundant component of the total fat. Due to the large volume of trade in these products, it may be necessary to analyze oleic fatty acids in high numbers of samples in short periods of time. However, using classic lipid analysis techniques, it is not always possible to cope with these high demands. To solve this problem, a high-throughput analytical method for oleic fatty acid quantification in pork is presented. The purpose of the method is to avoid liquid chromatography processes using a flow injection analysis (FIA) system based on electrospray ionization mass spectrometry. The use of pentadecanoic fatty acid as an internal standard overcame matrix effects. The oleic FIA technique could be used as a suitable method for discriminating carcass samples for selection and labeling by oleic acid content when large numbers of pork samples must be processed in a short period of time.

Effect of Severe Heat Treatment on Amino Acids in Pork

Journal Article Effect of Severe Heat Treatment on Amino Acids in Pork Get access Nutrition Reviews, Volume 7, Issue 4, April 1949, Pages 121–123, https://doi.org/10.1111/j.1753-4887.1949.tb02201.x Published: 01 April 1949

The possibility of increasing at the conjugated linoleic acid content in pork

The composition of fatty acids in food products is a significant factor in human health. Feeding can significantly influence the composition of fatty acids in the animal fat. We analysed the effect of feeding high CLA-content (conjugated linoleic acid) feed on the composition of fatty acids in pork. The animals were grouped according to the following: Group 1) feeding experimental, ghee-mixed feed for 76 days, Group 2) feeding the same feed, but only for 33 days, Group 3) feeding sunflower-oil-mixed feed for 76 days. Ghee contains CLA in high amount. The aim of our experiment is to analyse how the high CLA content influences the fatty acid content of pork. In the end of the fattening experiment the animals were slaughtered, then samples were taken from the loin, ham, abdomen and backfat from 10 animals from each group and analysed the fatty acid content. We found significant differences between the average fatty acid content of the samples. As an effect of feeding ghee-enriched feed, the CLA content significantly increased, compared to the control group. However, the linoleic acid and the arachidonic acid content were lower, and the proportion of fatty acids was also lower when feeding control feed.

Effect of lecithin with or without chitooligosaccharide on the growth performance, nutrient digestibility, blood metabolites and pork quality of finishing pigs

Two experiments were conducted to evaluate the effect of dietary lecithin with or without chitooligosaccharide (COS) on the performance, blood metabolites, pork cholesterol, fatty acid composition and quality of finishing pigs. In exp. 1, 36 pigs (Landrace × Yorkshire × Duroc, 84.5 ± 0.60 kg initial body weight) were fed lecithin at 0, 2.5 or 5.0% of the diet. Lecithin improved average daily gain (16%) and feed conversion ratio, and did not affect apparent nutrient digestibility. On day 28, lecithin decreased serum total and low density lipoprotein (LDL) cholesterol (34 and 77%, P = 0.016), and increased serum triglyceride (P = 0.048). Lecithin did not affect carcass characteristics and pork quality, but increased myristic and α-linolenic acid and reduced palmitoleic acid in pork. Experiment 2 involved 108 pigs (85.0 ± 0.76 kg initial body weight) in a 2 × 2 factorial arrangement of treatments, wherein two levels of lecithin (low, 2.5 and high, 5.0%) and COS (0.0 and 0.1%) were used. Addition of COS in diets containing lecithin reduced pork cholesterol (16.4%) and oleic acid (28.3%), and did not affect performance, nutrient digestibility, blood metabolites and pork quality. In conclusion, these results suggest that lecithin improved the growth performance of finishing pigs and inclusion of COS reduced the amount of cholesterol in pork. Key words: Lecithin, COS, performance, nutrient digestibility, pork quality

Effect of storage and grilling on fatty acids in muscle of pigs fed plant oils

The purpose of the study was to assess changes in the fatty acid composition of raw and grilled pig muscles after different storage periods. A total of 13 female and 12 castrated Pietrain x German Landrace pigs were fed a basal concentrate diet supplemented with 5% olive oil or 5% linseed oil during the growing-finishing period. An entire cut of the pork loin with bone (15 th rib to 5 th lumbar vertebra) was stored at 5 °C for 48, 96 or 144 h. Simultaneous analyses of intramuscular fat and lipid composition were carried out on raw and grilled longissimus muscles following different storage intervals. Dietary inclusion of linolenic acid by linseed oil feeding effectively increased the long-chain n-3 fatty acids, whereas in the olive oil group the oleic acid in pork was higher. Mean total lipid ranged from 1.8 to 2.3% for raw and from 2.6 to 3.5% for grilled pork chops. The relative proportions of lauric acid, stearic acid and oleic acid significantly increased with storage time, while the percentages of linoleic, arachidonic, eicosapentaenoic acid and the sum of polyunsaturated fatty acids, especially n-6 fatty acids, were decreased. Compared with raw muscle, grilling affected the relative fatty acid profile only slightly. Related to the original weight, storage and grilling increased the total fatty acid contents and the sum of saturated, monounsaturated, n-6 and n-3 fatty acids of loin chops, as a result of water losses.

아마인유와 채종유 급여가 돼지고기의 n-3 지방산 함량에 미치는 영향

본 연구는 아마인유와 채종유내에 들어있는 n-3 지방산의 돈육내 축적효과를 조사하기 위해 실시하였다. 3원 교잡종 수퇘지(체중 50 ㎏) 12마리를 이용하여서 4가지 실험사료중 한가지를 급여하였으며 실험사료는 우지, 아마인유, 채종유 또는 아마인유와 채종유의 혼합유를 함유하였다. 110 ㎏ 시판 체중 도달시에 희생하였다. 아마인유와 채종유속에 들어있는 n-3 지방산은 돼지의 일당증체량, 사료섭취량 및 사료 효율에 아무런 영향을 미치지 않았다. 혈액 포화지방산 함량은 우지 첨가구가 가장 높았고 아마인유 첨가구, 채종유 첨가구 또는 혼합유 첨가구는 우지 첨가구보다 11.84%~16.54% 낮게 나타났다(p0.05). 혈액 n-3 지방산 함량은 우지 첨가구에서는 거의 검출되지 않았으나 아마인유 첨가구, 채종유 첨가구 또는 혼합유 첨가구는 우지 첨가구보다 4.68%~12.83% 높게 나타났다(p0.05). n-3 고도불포화지방산을 함유하는 3가지 지질 급원 모두는 우지 첨가구에 비교하여 돼지고기 삼겹살 내 α-linolenic acid(18:3n-3) 함량을 9.43%까지 유의적으로 높였다(p0.05). 아마인유 또는 채종유 급여는 삼겹살내 n-3:n-6 비율을 0.68로 높였으며 고도불포화지방산 :포화지방산 비율은 0.70으로 증가시켰다. 결론적으로 아마인유와 채종유 급여에 의해 n-3지방산이 강화된 새로운 기능성 돈육을 생산할 수 있음을 보여주었다.

PERFORMANCE CHARACTERISTICS AND FATTY ACID COMPOSITION OF PIGS FED A DIET WITH DOCOSAHEXAENOIC ACID

ABSTRACT Market hogs were fed a ration from 22–42 days prior that contained the omega‐3 fatty acid docosahexaenoic acid (DHA) supplemented at 0, 0.125 and 0.250 kg/pig in the form of the microalgae, Schizochythrum sp. There were no differences (P&gt;0.05) between the average daily gain, feed consumption, or feed efficiency of the controls and those that received a DHA supplementation. Of the 21 fatty acids analyzed, the concentration of only five were affected by DHA supplementation. Muscles from the ham, loin, and shoulder of pigs that received 0.250 kg of DHA contained more eicosapentaenoate, docosahexaenoate, and docosapentaenoate n‐6 and n‐3 than either the controls or those that received 0.125 kg. Supplementation of DHA in the ration at 0.125 kg caused an elevation of docosapentaenoate n‐6 and docosahexaenoate. These data suggest that addition of DHA to the diet can elevate the amount of this omega‐3 fatty acid in pork with potential health benefits to consumers.