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Effect of dietary linoleic acid on the fatty acid composition of pig muscle

Published online by Cambridge University Press:  24 November 2017

M Enser ,
F M Whittington ,
J D Wood ,
D J Cole  and
J Wiseman
M Enser
Affiliation:
AFRC Institute of Food Research- Bristol Laboratory Langford Bristol BS18 7DY
F M Whittington
Affiliation:
AFRC Institute of Food Research- Bristol Laboratory Langford Bristol BS18 7DY
J D Wood
Affiliation:
AFRC Institute of Food Research- Bristol Laboratory Langford Bristol BS18 7DY
D J Cole
Affiliation:
University of NottinghamSchool of AgricultureSutton Bonington Loughborough Leicestershire LE12 5RD
J Wiseman
Affiliation:
University of NottinghamSchool of AgricultureSutton Bonington Loughborough Leicestershire LE12 5RD
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Extract

The fatty acid composition of meat has important effects on its succulence and flavour. The neutral lipids of muscle, are mainly energy stores resembling adipose tissue and affect the succulence of meat. However, the phospholipids, which are structural components of muscle, are important in the development of the species specific cooked meat flavour and odour. We have investigated the effects of feeding diets differing mainly in their linoleic acid content on the fatty acid composition of the lipids of M. Longissimus dorsi (LD) of pigs.

Type
Pig Production
Information
Proceedings of the British Society of Animal Production (1972) , Volume 1990 , March 1990 , pp. 93
Copyright
Copyright © The British Society of Animal Production 1990

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