Partial replacement of poly- with monounsaturated fatty acids and vitamin E supplementation in pig diets: effect on fatty acid composition of subcutaneous and intramuscular fat and on fat and lean firmness

摘要: The effect of partial replacement poly- (PUFA) with monounsaturated (MUFA) fatty acids in pig diets on acid composition subcutaneous and intramuscular fat lean firmness was studied. No dietary observed total saturated concentration any the backfat layers or lipid fractions. significant for MUFA outer layer, but a marked evident inner layer (P < 0·001). A linear 0·001) PUFA polar lipids. treatment n-3 location n-6 concentration. response different depending location. neutral fraction showed significantly lower n-6/n-3 ratio than fat. Intramuscular lipids no ratio. melting point (MP = 34·4 (s.e. 2·51) + 0·15 0·07) ✕ (g/kg dry matter) (R2 0·24, P 0·05)), indicating that substitution by produced higher consistency. to observed. shown hardness 0·001), gumminess chewiness rheological properties longissimus lumborum muscle.