Fatty acids, retinol and cholesterol composition in various fatty tissues of Celta pig breed: Effect of the use of chestnuts in the finishing diet
- Title
- Fatty acids, retinol and cholesterol composition in various fatty tissues of Celta pig breed: Effect of the use of chestnuts in the finishing diet
- Journal of Food Composition and Analysis
- Creator
- Ruben Domínguez
- Sidonia Martínez
- María Gómez
- Javier Carballo
- Inmaculada Franco
- Subject
- Celta pig breed
- Chestnuts
- Cholesterol
- Fatty acids
- Food analysis
- Food composition
- Retinol
- Date
- 02/2015
- doi
- 10.1016/j.jfca.2014.08.003
- Abstract
- This investigation was designed to evaluate the effects of chestnuts use in the finishing diet of Celta pigs. Thirty-six pigs were separated in three different groups (three different diets: compound feed, mixed and chestnut); fatty acid profile, and cholesterol and retinol content of intramuscular, adipose, perirenal and hepatic fat were evaluated. The inclusion of chestnuts in the diet fundamentally affected the content of oleic (C18:1n–9), linoleic (C18:2n–6) and α-linolenic (C18:3n–3) acids and other n–6 PUFA with different intensity depending on the anatomical location. The cholesterol and retinol contents were lower in pigs fed on chestnuts. These pigs showed higher contents of C18:1n–9 in hepatic fat, perirenal fat and intramuscular fat of Psoas major (PM) muscle. The greatest differences of C18:3n–3 were found in the liver. The amount of intramuscular fat showed higher values in the pigs fed with chestnuts. Using discriminant statistical techniques it was possible to classify, in PM muscle and liver, 100% of the pigs fed with chestnut.
- volume
- 37
- pages
- 104-111
- short title
- Journal of Food Composition and Analysis
- Fatty acids, retinol and cholesterol composition in various fatty tissues of Celta pig breed
- Language
- en
- issn
- 08891575
- Item sets
- Porks diet, impacts and consequences