Author/Authors :
Bochicchio، نويسنده , , D. and Faeti، نويسنده , , V. and Marchetto، نويسنده , , G. and Poletti، نويسنده , , E. and Maranesi، نويسنده , , M. and Mordenti، نويسنده , , A.L. and Della Casa، نويسنده , , G.، نويسنده ,
Abstract :
The incorporation of fat in diets for heavy pigs may be necessary in order to increase their energy intake in the finishing period. Lard may be a good lipid source but it contains 10–13% of linoleic acid, which makes the subcutaneous fat less suitable for long term curing of raw ham. Partial hydrogenation of lard decreases linoleic acid content, but increases trans-fatty acid content.
rial involved two groups of pigs of 114 kg live weight, fed for the last two months before slaughter with diets containing 3% lard (L) or 3% partially hydrogenated lard (PHL). The PHL contained about 10% trans-fatty acids and 2.5% linoleic acid.
g performance and carcass characteristics were unaffected by treatment. The group fed PHL showed a lower percentage of linoleic acid in the backfat (PHL 12.28% vs. L 13.04%) and a higher percentage of C18:1 trans-fatty acids both in backfat (0.5% vs. 0.06%) and in intramuscular fat (0.2% vs. 0.04%).
Keywords :
Heavy pig , Fat quality , Seasoned raw ham , Partially hydrogenated lard