2015
DOI: 10.1016/j.jfca.2014.08.003
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Fatty acids, retinol and cholesterol composition in various fatty tissues of Celta pig breed: Effect of the use of chestnuts in the finishing diet

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Cited by 37 publications
(69 citation statements)
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“…This outcome is in agreement with those reported by Bermúdez et al (2012) who found lower SFA contents in Celta hams from pigs fed with a diet of chestnuts only (5 kg/ animal a day) in the three months prior to slaughter. A similar result was observed by Pugliese et al (2013) in fresh back fat from Cinta Senese pigs fed with chestnuts during the fattening period and by Domínguez et al (2015) who also found the lowest SFA values in longissimus dorsi and psoas major fat in Celta pigs fed only with chestnuts during the finishing diet.…”
Section: Discussionsupporting
confidence: 83%
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“…This outcome is in agreement with those reported by Bermúdez et al (2012) who found lower SFA contents in Celta hams from pigs fed with a diet of chestnuts only (5 kg/ animal a day) in the three months prior to slaughter. A similar result was observed by Pugliese et al (2013) in fresh back fat from Cinta Senese pigs fed with chestnuts during the fattening period and by Domínguez et al (2015) who also found the lowest SFA values in longissimus dorsi and psoas major fat in Celta pigs fed only with chestnuts during the finishing diet.…”
Section: Discussionsupporting
confidence: 83%
“…These authors explained the higher PUFA contents in the muscles of pigs fed with chestnuts on the basis of differences in the mechanisms of the de novo synthesis of fatty acids from carbohydrates or of the desaturation and elongation of both endogenous and dietary fatty acids. In contrast, Temperan et al (2014) did not find differences in PUFA contents between pigs fed with chestnuts and commercial feed while Bermúdez et al (2012) and Domínguez et al (2015) observed that the inclusion of chestnuts in the finishing diet decreased PUFA contents. Within omega 6 PUFAs only linoleic acid (C18:2n6) presented significant differences among groups.…”
Section: Resultsmentioning
confidence: 78%
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“…() and Domínguez et al. () respectively. This discrepancy may be attributed to several factors such as the level of cholesterol in the diets and the age and breed of the animals used.…”
Section: Discussionmentioning
confidence: 97%
“…Like pig meat and fat, liver is one of the most nutritious animal products, representing an excellent source of vitamins B 12 and A. Liver is also rich in protein and cholesterol, but poor in lipids (Domínguez et al., ). Although pig liver is consumed in many traditional dishes, such as iscas and almôndegas in Portugal and meatballs in the United Kingdom (Nollet and Toldrá, ), its nutritional value under different dietary treatments remains to be elucidated.…”
Section: Introductionmentioning
confidence: 99%