Doychev, V.; Mihaylova, G.
Effect of flaxseed and alpha tocopherol supplementation of pig diets on fatty acid content and lipid oxidation stability of m. Longissimus
: The experiment was carried out with 70 fattening hybrid pigs (45-110 kg) divided into 5 groups of 14 (7 castrated males and 7 females). Pigs were fed compound feed containing 13.24 PROCENT CP and 12.04 MJ ME/g. During the last two months of the fattening /style>
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?$ h h h 0@ k Hz?$ h h @P@gissimus meat were assessed in fresh samples and in samples stored at -18 for 6 months. Linolenic acid content of triacylglycerols increased in experimental groups, being statistically significant higher in group II (<0.01), III, IV and V (<0.001) vs group I. Linoleic acid concentrations also differed between groups II and III (<0.05), group II and both groups IV and V (<0.001) and groups III and IV (<0.01). Compared to control pigs, eicosapentaenoic acid content in tissue triacylglycerols was higher in group III (<0.05), IV and V (<0.01). Significant differences were also established in groups IV and V vs group II (<0.05). Linoleic acid content decreased in group III vs group I (<0.05) and group II (<0.01), whereas arachidonic acid changed only slightly. The PUFA content was also insignificantly altered. Compared to the non-supplemented group, the PUFA/SFA ratio was substantially higher in groups II, IV and V (<0.01) and III (<0.05). The n-6/n-3 ratio in groups III, IV and V was significantly lower than that of groups I and II (<0.001). The difference between groups I and II was also considerable (<0.001). Linolenic acid in tissue phospholipids of group III was significantly more than that in groups I (<0.01) and II (<0.05). In groups IV and V, the content f this fatty acid was higher than that in groups I, II (<0.001) and III (<0.01). The eicosapentaenoic acid in groups IV and V was considerably higher than that in control (<0.05). There were no statistically significant differences between groups with regard to fatty acid groups. The n-6/n-3 ratio was lower in group II vs group I (<0.05) and in groups III, IV and V (<0.001) vs group I. The differences between groups IV and V vs group II were also important (<0.01). The high content of PUFA in tissue lipids resulted in significantly higher thiobarbituric acid number in both fresh and stored meat
