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Monitoring of the backfat oxidative stability in relation to the source of unsaturated fatty acids in the feeding ration
Bezděková, Pavla ; Okrouhlá, Monika (advisor) ; Michaela, Michaela (referee)
Summary
Pork is composed of 46 - 49 % of monounsaturated fatty acids, 40 % saturated fatty acids and 8 - 12 % of polyunsaturated fatty acids. The composition of fatty acids affects the strength of the tissues, their shelf life and quality (mainly taste). The development of fat tissues is characterized by hyperplasia and hypertrophy of fat cells. The quality of the adipose tissue associated with fatty acids.
Monitored was 72 animals (36 of these pigs and 36 gilts). Pigs were divided into 2 experimental groups with 4 % addition of oil (rapeseed, soybean) and one control group, which was without the addition of oil. The animals were fed ad libitum complete feed mixtures, and for the whole period of fattening. In the control and experimental groups were used to compound feed for before fattening (P1) and fattening (P2). The pigs, which were in the experimental groups, was added to the feed mixture P2 oil (rapeseed or soybean), and 6 weeks before slaughter. In each group was assessed in 6 animals. Sampling was conducted from the backfat samples were homogenized and subjected to chemical analysis for the determination of fatty acids and oxidative stability.
From the measurement results, it was found that rapeseed oil contained a fatty acids SFA, MUFA, n-3 PUFAs and higher ratios of S/P, M/P. Compared to the soybean oil contained more PUFA, n-6 PUFA, n-6/n-3 and M/P. In gilts was higher proportion of SFA in the fat of soybean oil and pigs to have more SFA from the oil of rapeseed.
Oxidative stability of backfat increased tendences. Pigs had a higher oxidative stability of the fat in rapeseed oil compared to soybean, and gilts had higher values of oxidative stability of the fat in soybean oil. The measured values in the control group were lower in the oxidative stability of 0 compared to oils (rapeseed, soybean), but in the oxidative stability of 3 and 5 days were the highest.
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