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Effect of Linseed Supplementation on Carcass, Meat Quality and Fatty Acid Composition in Pigs

Keywords: pig , linseed , carcass quality , meat quality , fatty acids

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The effect of linseed supplementation on carcass, meat quality and fatty acid profile of fat tissue was studied. No differences in carcass and meat quality traits were observed, the exception being drip loss that was lower in pigs supplemented with linseed. As regards fatty acids, linseed supplementation led to the increased content of unsaturated, polyunsaturated and n-3 fatty acids and decreased content of saturated fatty acids and n-6/n-3 ratio in the subcutaneous and intramuscular fat of pigs.


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