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Effect of dietary oil type and protein level on carcass and fat qualities in pigs

Published online by Cambridge University Press:  20 November 2017

G.A. Teye ,
P.R. Sheard ,
F.W. Whittington ,
A. Stewart  and
J.D Wood
G.A. Teye*
Affiliation:
Division of Farm Animal Science, University of Bristol, Langford, Bristol BS40 5DU UK
P.R. Sheard
Affiliation:
Division of Farm Animal Science, University of Bristol, Langford, Bristol BS40 5DU UK
F.W. Whittington
Affiliation:
Division of Farm Animal Science, University of Bristol, Langford, Bristol BS40 5DU UK
A. Stewart
Affiliation:
Harper Adams University College, Newport Shropshire TF10 8N UK
J.D Wood
Affiliation:
Division of Farm Animal Science, University of Bristol, Langford, Bristol BS40 5DU UK
*
E-mail: [email protected]
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Extract

The use of dietary fats and oils to manipulate the fatty acid profile in meat animals to produce higher quality, healthier meat has been well documented, for example by Enser, et al (2000). In Ghana and other developing countries, agro-industrial by products containing oil have been examined because they reduce feed costs. These include palm products and inclusion levels have been recommended (Okai, 1998). However, there is no information on the effect of these palm products on the fatty acid profile and the quality of pork and pork fat. The objective of this study was to evaluate the effects of palm and palm kernel oils on the fatty acid composition of pork fat and fat firmness.

Type
Theatre Presentations
Information
Proceedings of the British Society of Animal Science , Volume 2004 , 2004 , pp. 98
Copyright
Copyright © The British Society of Animal Science 2004

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References

Okai, D.B. 1998. Alternative feed resources for pigs in Ghana. Degraft graphics and publication, Kumasi, Ghana Google Scholar
Enser, M., Richardson, R.I., Wood, J.D., Gill, B.P and Sheard, P.R. 2000. Feeding linseed to increase the n-3 PUFA of pork: fatty acid composition of muscle, adipose tissue, liver and sausages. Meat Science, 55: 201–212 Google Scholar
Wood, J.D., Richardson, R.I., Nute, G.R., Fisher, A.V., Campo, M.M., Kasapidou, E., Sheard, P.R and Enser, M. 2003 Effect of fatty acids on meat quality: a review. Meat Science 66: 21–32.Google Scholar