title: Effect of an elevated monounsaturated fat diet on pork carcass and meat quality traits and tissue fatty acid composition from York-crossed barrows and gilts.
abstract: Fifty-seven York-crossed barrows and gilts were fed either a grain and soy diet (CONTROL with 28% C18:1) or a similar diet enriched with oleic acid (HO with 43% C18:1, Greedy-Grass OLIVA®). There were no interactions between dietary treatment and gender and there were no differences in intramuscular and subcutaneous fatty acid composition between sexes (P>0.05). Similar primal cut yields, composition of major primal cuts, and carcass and meat quality characteristics were found for HO and CONTROL fed pigs. Apart from a few significant but small differences for some fatty acids, intramuscular fatty acid composition was similar for both dietary treatments. Subcutaneous fat from HO fed pigs had a 6.9% increase in total monounsaturated fatty acids and a 9.3% reduction in total polyunsaturated fatty acids (P<0.05) compared with CONTROL fed animals, without adversely affecting carcass quality and producing suitable hams for processing by the meat industry.
authors.affiliation: UPB España, SA, Crta Viver Km 6,3, Viver i Serrateix, Barcelona 08673, Spain.
authors.forename: G
authors.initials: G
authors.lastname: Mas
authors.forename: M
authors.initials: M
authors.lastname: Llavall
authors.forename: D
authors.initials: D
authors.lastname: Coll
authors.forename: R
authors.initials: R
authors.lastname: Roca
authors.forename: I
authors.initials: I
authors.lastname: Díaz
authors.forename: M A
authors.initials: MA
authors.lastname: Oliver
authors.forename: M
authors.initials: M
authors.lastname: Gispert
authors.forename: C E
authors.initials: CE
authors.lastname: Realini
mesh_terms: D000821:Animal Feed; D000824:Animal Nutritional Physiological Phenomena; D000818:Animals; D004032:Diet / Q000662:veterinary; D004041:Dietary Fats / Q000008:administration & dosage*; D005229:Fatty Acids, Monounsaturated / Q000032:analysis; D005231:Fatty Acids, Unsaturated / Q000032:analysis; D005511:Food Handling / Q000379:methods; D006863:Hydrogen-Ion Concentration / Q000187:drug effects; D008460:Meat / Q000032:analysis*; D018482:Muscle, Skeletal / Q000187:drug effects; D019301:Oleic Acid / Q000008:administration & dosage* / Q000032:analysis; D050151:Subcutaneous Fat / Q000737:chemistry*; D013552:Swine; D013649:Taste
chemical_list: D004041:Dietary Fats; D005229:Fatty Acids, Monounsaturated; D005231:Fatty Acids, Unsaturated; D019301:Oleic Acid