Original research article
Effect of Linseed Supplementation on Carcass, Meat Quality and Fatty Acid Composition in Pigs
2011, 76 (3) p. 183-186
Matjaž Červek, Mihael Geister, Maja Prevolnik, Martin Škrlep, Marko Ocepek, Maksimilijan Brus, Marko Gungl, Zorica Abraham-panič, Marjeta Čandek-potokar, Dejan Škorjanc
Abstract
The effect of linseed supplementation on carcass, meat quality and fatty acid profile of fat tissue was studied. No differences in carcass and meat quality traits were observed, the exception being drip loss that was lower in pigs supplemented with linseed. As regards fatty acids, linseed supplementation led to the increased content of unsaturated, polyunsaturated and n-3 fatty acids and decreased content of saturated fatty acids and n-6/n-3 ratio in the subcutaneous and intramuscular fat of pigs.
Keywords
pig, linseed, carcass quality, meat quality, fatty acids
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