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The influence of added oil on back fat fatty acid composition
Zajíček, Štěpán ; Čítek, Jaroslav (advisor) ; Naděžda, Naděžda (referee)
Pork represents the largest volume of meat production in terms of the global market. In the Czech Republic accounted for over 50 % of total meat consumption. Pork is often cited as a food with a high level of fat and unfavorable balance of fatty acids. Intake of dietary fats should contain saturated (SFA), monounsaturated (MUFA) and polyunsaturated (PUFA) fatty acids in a ratio of <1 : 1,4 : >0,6. The PUFA/SFA ratio should be higher than 0,4 and the n-6/n-3 PUFA ratio should be 5 : 1. To increase awareness of the importance of food to human health has recently been an effort to find ways to produce healthier meat, i.e. with a higher proportion of PUFA to SFA and better ratio of n-6 and n-3 PUFA. Pork quality in terms of its composition of fatty acids is currently not very favorable. Fatty acid profile
in animal fats can affect by the fat contained in food and change the composition of fatty acids in the fat of pigs through the nutrition.
The diploma thesis describes the fats, their importance in human nutrition, a group of fatty acids found in fats, their sources and factors influencing the content and fatty acid profile in muscle and adipose tissue of animals.
The aim of the study was to investigate the influence of additions of rapeseed and soybean oil, as a major source of unsaturated fatty acids, in pig fattening on the quality and composition of intramuscular fat (IMF) in the pork loin (MLLT). It was also evaluated the effect of the addition of these oils on selected parameters of fattening capacity and carcass value. For a more objective evaluation of the suitability of fat was calculated atherogenic and thrombogenic index.
The experiment was included 32 pieces of slaughter pigs for in the final hybrid combinations DanBred. Pigs were throughout the fattening fed ad libitum complete feed mixtures and depending on the feeding divided into three groups, i.e. control group without the addition of oil and an experimental group containing 4% of rapeseed oil and an experimental group with the addition of 4% soybean oil.
The results show that the group with the addition of soybean oil exhibited simultaneously with the lowest daily intake of feed the best feed conversion. The addition of rapeseed and soybean oil had no significant effect on the physical parameters of the pork loin and backfat. So, technological quality of backfat has not been influenced. Amount of IMF not influenced by any of the oils. However, fatty acid composition in IMF has been influenced, both of oils.
Although, SFA has not been influenced neither one of the oil, content of the most represented SFA, palmitic acid, was significantly reduced in the soy diet. Significantly lowest content of MUFA showed group with soybean oil, which was due to a significant reduction of the most represented acid, oleic acid. Treatment with the addition of both oils were significantly increased PUFA and n-3 PUFA. The PUFA/SFA ratio was also increased, the most by soybean oil. The ratio of n-6 / n-3 PUFA was significantly reduced by the rapeseed oil. Content of linoleic acid, alpha-linolenic acid and eicosapentaenoic acid was significantly increased as rapeseed and soybean oil. Soybean oil increased content of alpha-linolenic acid significantly more than rapeseed, which against significantly increased linoleic acid.
Thrombogenic index was significantly reduced by rapeseed and soybean oil, atherogenic index only by soybean.
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