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Meat Sci. 2014 Dec;98(4):679-88. doi: 10.1016/j.meatsci.2014.06.041. Epub 2014 Jul 5.

Effect of dietary linseed on the nutritional value and quality of pork and pork products: systematic review and meta-analysis.

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  • 1Universit√† degli Studi di Milano, Department of Health, Animal Science and Food Safety, Via Celoria 10, 20133 Milan, Italy.
  • 2Universit√† degli Studi di Milano, Department of Health, Animal Science and Food Safety, Via Celoria 10, 20133 Milan, Italy. Electronic address: sabrina.ratti@unimi.it.

Abstract

Nutritional quality of pork is a significant factor for consumers' health. Feeding n-3 PUFA to pigs, using linseed, improves pork nutritional quality. A meta-analysis involving 1006 pigs reported in 24 publications was carried out to assess the effects of dietary linseed on alpha-linolenic acid (ALA), eicosapentaenoic acid (EPA), docosapentaenoic acid (DPA) and docosahexaenoic acid (DHA) content in muscle and adipose tissue. Data showed positive effects of n-3 PUFA on muscle fatty acid composition: ALA+137%, EPA+188%, DPA+51% and DHA+12%. Same results were observed in adipose tissue: ALA+297%, EPA+149%, DPA+88% and DHA+18%. A positive correlation between dietary treatment and ALA and EPA content in muscle (P<0.001) and adipose tissue (P=0.036) was observed. A significant association between DPA (P=0.04) and DHA (P=0.011) and live weight in muscle was observed. Feeding linseed to pig improves the nutritional pork quality, raising the n-3 PUFA content in muscle and adipose tissue.

KEYWORDS:

Functional foods; Linseed; Meta-analysis; n-3 PUFA

PMID:
25089794
DOI:
10.1016/j.meatsci.2014.06.041
[PubMed - indexed for MEDLINE]
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