Acta Vet. Brno 2010, 79: 363-367
https://doi.org/10.2754/avb201079030363
Effects of Dietary Supplementation with Rapeseed and Linseed Oil on the Composition of Fatty Acids in Porcine Muscle Tissue
References
1. J, Husvéth F, Csapó-Kiss ZS, Varga-Visi É, Horn P 2000: Fatty acid composition and cholesterol content of the fat of pigs of various genotypes. Agriculture 6: 64-67
2. Dugan MER, Aalhus JL, Robertson WM, Gibson LL, Rolland DC, Larsen IL 2004: Feeding flax seed to pigs. Effects on pork fatty acids composition and palatability. Adv Pork Prod 15: Abstract 14
3. M, Hallett K, Hewett B, Fursey GAJ, Wood JD 1996: Fatty acid content and composition of English beef, lamb and pork at retail. Meat Sci 42: 443-456
<https://doi.org/10.1016/0309-1740(95)00037-2>
4. Kouba M 2006: Effect of dietary omega-3 fatty acids on meat quality of pigs and poultry. Omega 3 Fatty Acids Research. Nova Publishers New York, pp. 225-239
5. G, Kralik G, Margeta V, Durkin I, Hanžek D 2008: Effect of dietary rapeseed oil on pig meat quality traits. Krmiva 50: 95-100
6. L, Jing XK, Rongfeng L, Jingdong W, William TW, Hwan YY, Yanhong H, Wax DM, Murphy CN, Rieke A, Samuel M, Linville ML, Korte SW, Evans RW, Starzl TE, Prather RS, Dai Y 2006: Generation of cloned transgenic pigs rich in omega-3 fatty acids. Nat Biotechnol 24: 435-436
7. KR, Homer DB, Thies F, Calder PC 2000: Effect of whole linseed (Linum usitatissimum) in the diet of finishing pigs on growth performance and on the quality and fatty acid composition of various tissues. Br J Nutr 83: 637-643
<https://doi.org/10.1017/S0007114500000817>
8. WJ, Duff P, Uttaro B, Aalhus JL, Rolland DC, Gibson LL, Dugan ME 2009: Production of docosahexaenoic acid (DHA) enriched bacon. J Agricult Food Chem 5118-5120
9. J, Everts H, Yuangklang C, Wittayakun S, Vasupen K, Wongsuthavas S, Srenanul P, Hovenier R, Beynen AC 2008: Digestion and deposition of individual fatty acids in growing-finishing pigs fed diets containing either beef tallow or sunflower oil. J Anim Phys Anim Nutr 92: 502-510
<https://doi.org/10.1111/j.1439-0396.2007.00741.x>
10. K, Dannenberger D, Nuernberg G 2005: Effect of grass-based and a concentrate feeding system on meat quality characteristic and fatty acid composition of longissimus muscle in different cattle breed. Livest Prod Sci 94: 137-147
<https://doi.org/10.1016/j.livprodsci.2004.11.036>
11. K, Fischer K, Nuernberg G, Kuechenmeister U, Klosowska D, Eliminowska-Wenda G, Fiedler I, Ender K 2005: Effects of dietary olive and linseed oil on lipid composition, meat quality, sensory characteristics and muscle structure in pigs. Meat Sci 70: 63-74
<https://doi.org/10.1016/j.meatsci.2004.12.001>
12. M 2007: Effect of vegetable oils supplementation in pig diets on lipid oxidation and formation of oxidized forms of cholesterol in meat. Pol J Food Nutr Sci 57: 245-258
13. A, Lopez-Bote CJ, Kerry JP, Lynch PB, Buckley DJ, Morrissey PA 2004: Modification of lipid composition and oxidation in porcine muscle and muscle microsomes as affected by dietary supplementation of n-3 with either n-9 or n-6 fatty acids and alpha-tocopheryl acetate. Ani Feed Sci Technol 113: 1-4
14. JD, Richardson RI, Nute GR, Fisher AV, Campo MM, Kasapidou E 2003: Effects of fatty acids on meat quality: a review. Meat Sci 66: 21-32
<https://doi.org/10.1016/S0309-1740(03)00022-6>
