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Time course of incorporation of n-3 PUFA from linseed in pigs and effects on D9-desaturase activity and pork odours

Published online by Cambridge University Press:  20 November 2017

M. Kouba ,
M. Enser ,
G.R. Nute ,
F.M. Whittington ,
J.D. Wood  and
A.D. Hall
M. Kouba
Affiliation:
Division of Food Animal Science, School of Veterinary Science, University of Bristol, Langford, Bristol BS40 5DU
M. Enser
Affiliation:
Division of Food Animal Science, School of Veterinary Science, University of Bristol, Langford, Bristol BS40 5DU
G.R. Nute
Affiliation:
Division of Food Animal Science, School of Veterinary Science, University of Bristol, Langford, Bristol BS40 5DU
F.M. Whittington
Affiliation:
Division of Food Animal Science, School of Veterinary Science, University of Bristol, Langford, Bristol BS40 5DU
J.D. Wood
Affiliation:
Division of Food Animal Science, School of Veterinary Science, University of Bristol, Langford, Bristol BS40 5DU
A.D. Hall
Affiliation:
Cotswold Pig Development Company, Rothwell, Lincoln, LN7 6BJ
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Extract

The n-3 polyunsaturated fatty acids (PUFA) are healthy nutrients which can be increased in pork by feeding sources such as linseed to the growing animal. The levels achieved depend on many factors such as the concentrations of lipid classes in tissues (eg phospholipids containing high PUFA levels are more abundant in muscle than adipose tissue) competition for incorporation with n-6 PUFA and possible inhibitory effects of PUFA on synthesis of saturated and monounsaturated fatty acids. This study examined the time course of the incorporation of n-3 PUFA into tissue lipids and the effects on the major synthetic enzyme D9-desaturase. The effects on pork odour were also studied.

Type
Poster Presentations
Information
Proceedings of the British Society of Animal Science , Volume 2001 , 2001 , pp. 71
Copyright
Copyright © The British Society of Animal Science 2001

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References

Whittington, F.M., Prescott, N.J., Wood, J.D. and Enser, M. 1986. The effect of dietary linoleic acid on the firmness of backfat in pigs of 85kg live weight. Journal of the Science of Food and Agriculture 37, 753–761.CrossRefGoogle Scholar