The Impact of Chosen Oils Seeds and Food Oils to Supplementation of Last Fattening Pig Period on Fatty Acids Structure in Pig Muscle Fat

Abstract

The impact of chosen oils seeds and food oils to supplementation of last fattening pig period on fatty acids structure in pig muscle fat. The fatty acids profile in broilers feed is possible to influence their share in a desired structure, which can balance the n-6: n-3 ratio in food, according to the consumers needs. Flax seed to lactating goats can be used as nutritional supplement to reduce saturated fatty acids and increase polyunsaturated fatty acids in milk. A significant increase in CLA in milk was achieved by supplementation to goats. The experimental groups of pigs was fed in the last month of fattening with a basal diet which incorporated various fats resources (lean seed 100 g/kg, linseed oil-2%, raps press seed 150g/kg (110g fat), raps oil 2%). The indicators (food intake, body weight gain, and the conversion) were established during the experiment, and in the end, the content of essential fatty acids (linoleic and linolenic acids) in pigs meat were determined. The data was analyzed and statistically interpreted. There are some variations of the determined fatty acids content in muscles as well as in muscles fat in the for experimental groups compared to the control group. The content of SFA was reduced and the content of PUFA and MUFA fatty acids are increased.

Keywords

• fatty acid profile
• food vegetal oils
• pig
• protein and fat structure
• ω-3 enriched foods