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Influence of dietary fatty acids on adipose tissue composition and subsequent eating quality of finishing pigs

Published online by Cambridge University Press:  05 November 2021

M S Redshaw ,
J Wiseman ,
D J A Cole ,
J D Wood ,
M Enser  and
S Jagger
M S Redshaw
Affiliation:
University of Nottingham, Sutton Bonington Campus, Loughborough Leics LE12 5RD
J Wiseman
Affiliation:
University of Nottingham, Sutton Bonington Campus, Loughborough Leics LE12 5RD
D J A Cole
Affiliation:
University of Nottingham, Sutton Bonington Campus, Loughborough Leics LE12 5RD
J D Wood
Affiliation:
Department of Food Animal Science, University of Bristol, Langford, Bristol BS18 7DY
M Enser
Affiliation:
Department of Food Animal Science, University of Bristol, Langford, Bristol BS18 7DY
S Jagger
Affiliation:
Dalgety Agriculture, 180 Aztec West, Almondsbury, Bristol BS12 4TH
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Extract

It is well established that the fatty acid combustion of adipose issue in pigs (non-ruminants) may be manipulated by changes in the fatty acid profile of the diets. The objective of this program of work was to quantify the responses of adipose depots of finishing pigs to changes in the level and profile of dietary fatty acids and to relate these changes to the sensory quality of meat as determined by taste panel.

Type
Pig Nutrition
Information
Proceedings of the British Society of Animal Science , Volume 1996 , March 1996 , pp. 155
Copyright
Copyright © The British Society of Animal Science 1996

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