title: Nutritional value of raw pork depending on the fat type contents in pigs feed.
abstract: BACKGROUND
  The research aimed to assess the nutritional value of raw pork meat obtained from pigs on the feed containing different types of used fat.
  
  
  METHODS
  Meat was obtained from pigs fed in 4 experimental groups, from which groups A and B were given the mixture of rapeseed oil and linseed oil in the ratio of 1:2.5 or 2.3:1:0.2 (lard) as the source of fat. In group C, animals were given the mixture of rapeseed oil (1 part), fish oil (cod-liver oil; 2 parts) and lard (0.5 part), whereas group D obtained the mixture of linseed oil in the same ratio as in group B (2.5 parts), but combined with cod-liver oil (1 part). Meat collected for the research was evaluated and underwent chemical analyses in order to determine its nutritional value. The contents of moisture, protein, fat and ash were determined according to the AOAC methods. The carbohydrate content in various samples was determined by subtracting the sum of moisture, protein, ash and fat content from 100. Energy value (EV) was calculated using Atwater factors. The fatty acids content were analysed in homogenized samples using Folch method. Methyl esters of fatty acids were separated by gas chromatography on GC Trace Ultra THERMO company equipped with a RT 2560 RESTEC capillary column (100 m × 0.25 mm × 0.2 μm) with helium as a carrier gas. Result. The modification of the source of fat in pigs feed did not influence the content of protein and total minerals (ash), whereas it significantly influenced the content of fat and moisture. It has been stated that the use of different fat type in pigs feed, contributed to receiving the meat with modified profile of fatty acids. Higher fatty acids of the n-3 was observed in groups B and D (treated with the mixture of oils with a predominance of linseed oil). The fat from the meat of these groups contain less of n-6 and n-9 fatty acid, which improved the quality indicator of the fat expressed as the ratio of n-6 / n-3. Meat obtained from animals of the groups contained significantly less MUFA, and comparable content UFA and SFA. The meat from all experimental groups the ratio of polyunsaturated fatty acids (PUFA), saturated fatty acids (SFA) remained at a similar level and was 0.5:0.6. Conclusions. The modification of the source of fat in pigs feed did not influence the content of protein and total minerals (ash), whereas it significantly influenced the content of fat and moisture. A different source of fat in pigs feed did not influence the content of fat, saturated fatty acids (SFA) and UFA (unsatur.
  
  
  RESULTS
  nd. The research aimed to assess the nutritional value of raw pork meat obtained from pigs on the feed containing different types of used fat. Material and methods. Meat was obtained from pigs fed in 4 experimental groups, from which groups A and B were given the mixture of rapeseed oil and linseed oil in the ratio of 1:2.5 or 2.3:1:0.2 (lard) as the source of fat. In group C, animals were given the mixture of rapeseed oil (1 part), fish oil (cod-liver oil; 2 parts) and lard (0.5 part), whereas group D obtained the mixture of linseed oil in the same ratio as in group B (2.5 parts), but combined with cod-liver oil (1 part). Meat collected for the research was evaluated and underwent chemical analyses in order to determine its nutritional value. The contents of moisture, protein, fat and ash were determined according to the AOAC methods. The carbohydrate content in various samples was determined by subtracting the sum of moisture, protein, ash and fat content from 100. Energy value (EV) was calculated using Atwater factors. The fatty acids content were analysed in homogenized samples using Folch method. Methyl esters of fatty acids were separated by gas chromatography on GC Trace Ultra THERMO company equipped with a RT 2560 RESTEC capillary column (100 m × 0.25 mm × 0.2 μm) with helium as a carrier gas. Result. The modification of the source of fat in pigs feed did not influence the content of protein and total minerals (ash), whereas it significantly influenced the content of fat and moisture. It has been stated that the use of different fat type in pigs feed, contributed to receiving the meat with modified profile of fatty acids. Higher fatty acids of the n-3 was observed in groups B and D (treated with the mixture of oils with a predominance of linseed oil). The fat from the meat of these groups contain less of n-6 and n-9 fatty acid, which improved the quality indicator of the fat expressed as the ratio of n-6 / n-3. Meat obtained from animals of the groups contained significantly less MUFA, and comparable content UFA and SFA. The meat from all experimental groups the ratio of polyunsaturated fatty acids (PUFA), saturated fatty acids (SFA) remained at a similar level and was 0.5:0.6.
  
  
  CONCLUSIONS
  The modification of the source of fat in pigs feed did not influence the content of protein and total minerals (ash), whereas it significantly influenced the content of fat and moisture. A different source of fat in pigs feed did not influence the content of fat, saturated fatty acids (SFA) and UFA (unsaturated fatty acids) in fat, whereas it significantly influenced the participation of  particular fatty acids belonging to monounsaturated (MUFA) and n-3 and n-6 groups.
authors.affiliation: Department of Functional, Organic Food and Commodities, Warsaw University of Life Sciences &#; SGGW, Poland.
authors.forename: Bożena
authors.initials: B
authors.lastname: Waszkiewicz-Robak
authors.affiliation: Department of Functional, Organic Food and Commodities, Warsaw University of Life Sciences &#; SGGW, Poland.
authors.forename: Arkadiusz
authors.initials: A
authors.lastname: Szterk
authors.affiliation: Department of Functional, Organic Food and Commodities, Warsaw University of Life Sciences &#; SGGW, Poland.
authors.forename: Mateusz
authors.initials: M
authors.lastname: Rogalski
authors.affiliation: Department of Functional, Organic Food and Commodities, Warsaw University of Life Sciences &#; SGGW, Poland.
authors.forename: Michał
authors.initials: M
authors.lastname: Rambuszek
authors.affiliation: Department of Functional, Organic Food and Commodities, Warsaw University of Life Sciences &#; SGGW, Poland.
authors.forename: Monika
authors.initials: M
authors.lastname: Kruk
authors.affiliation: Department of Functional, Organic Food and Commodities, Warsaw University of Life Sciences &#; SGGW, Poland.
authors.forename: Ewelina
authors.initials: E
authors.lastname: Rokowska
mesh_terms: D000818:Animals; D003060:Cod Liver Oil / Q000008:administration & dosage; D003433:Crosses, Genetic; D004032:Diet / Q000662:veterinary*; D000072001:Diet, Healthy; D004041:Dietary Fats / Q000008:administration & dosage* / Q000032:analysis; D005229:Fatty Acids, Monounsaturated / Q000008:administration & dosage / Q000032:analysis*; D015525:Fatty Acids, Omega-3 / Q000032:analysis*; D043371:Fatty Acids, Omega-6 / Q000032:analysis*; D005260:Female; D006801:Humans; D008043:Linseed Oil / Q000008:administration & dosage*; D008297:Male; D008460:Meat / Q000009:adverse effects / Q000032:analysis*; D009753:Nutritive Value; D011044:Poland; D000074262:Rapeseed Oil; D012727:Sex Characteristics; D034421:Sus scrofa
chemical_list: D004041:Dietary Fats; D005229:Fatty Acids, Monounsaturated; D015525:Fatty Acids, Omega-3; D043371:Fatty Acids, Omega-6; D000074262:Rapeseed Oil; D008043:Linseed Oil; D003060:Cod Liver Oil; C029310:lard
keywords: fat type in pigs feed; nutritional value; pork meat