Genotype with nutrition interaction on fatty acid composition of intramuscular fat and the relationship with flavour of pig meat

摘要: The effects of genotype, diet and the genotype with interaction on fatty acid composition neutral lipid phospholipid intramuscular fat in pigs were examined. Pigs from four selection lines a control line fed isoenergetic diets, which differed ileal digestible lysine:digestible energy (A: 0.40, C: 0.76 E: 1.12 g lysine/MJ DE). selected resulted seven generations for high daily food intake (DFI), lean conversion ratio (LFC) growth rate ad-libitum (LGA) or restricted feeding regimes Large White population. During performance test, 30 to 90 kg, either (0.75 g/g intake) regimes. A trained sensory panel assessed intensities pork flavour abnormal hedonic characteristics liking overall acceptability. proportion LGA was lower (0.64 v 0.75, s.e.d. 0.03) while polyunsaturated:saturated (P:S) LFC (0.53 0.41, 0.05) higher than other lines. DFI had n-6:n-3 (14 11, 1.0). Diets C E lipid:phospholipid (0.7 0.8, 0.01), ratios both (5 13, 0.8) phospholipids (7 20, 0.6) P:S (0.5 0.3, A. Neutral acids C18:2 n-6, C18:3 n-3, C20:3 C20:4 C20:5 C22:5 n-3 C22:6 negatively correlated (-0.30, 0.10), (-0.33) acceptability (-0.30). In contrast, C16:1, C18:1 ω9 ω11 positively (0.36), (0.39) (0.40). However, correlations class positive n-6 C22:4 (0.33), (0.23) (0.23). non-significant traits; (0.01), (0.08), (-0.03) (0.03). responded similar manner different such that there little evidence nutrition interactions concentrations lipids phospholipids. Selection will reduce fat, but increased relative amount concentration polyunsaturated are unlikely eating quality. Nutritional greater genetic effects, nutritional approaches provide effective methods reducing human dietary pigmeat improving health.