Lipids in monogastric animal meat

Abstract

-Meat from monogastric animals, essentially pigs and poultry, is from afar the most consumed of all meats. Meat products from every species have their own characteristics. For a long time, pig meat has been presented as a fatty meat because of the importance of subcutaneous adipose tissue. Actually, when the visible fat is separated, this meat is rather poor in lipids: pieces eaten as fresh meat and without transformation, such as roasts, contain less then 2% total lipids. Poultry meat has always had a reputation of leanness because of its low content in intramuscular lipids. In addition, adipose tissues, localised in the abdominal cavity, are easily separable. The progress in genetics and a better knowledge of dietary needs has allowed to improve growth performances, to increase muscle weight and, in the pig, to strongly decrease carcass adiposity. However, strong contradictions appear between transformers and nutritionists, especially concerning the pig: the former wish to have meat with adipose tissues containing a high percentage of saturated fatty acids and the latter wish meat with more unsaturated fatty acids. The consumer, however, regrets the pigs of yesteryear or the poultry bred on farmyard that had tastier meat. At the same time, however, they request meat with a low fat content, which is paradoxical. meat / pig / poultry / lipid / fatty acidRésumé -Les lipides dans la viande des animaux monogastriques. La viande des animaux monogastriques terrestres, essentiellement les porcs et les volailles, est, de loin, la plus consommée. Les produits carnés de chaque espèce ont chacun leurs caractéristiques. La viande de porc a longtemps été présentée comme une viande grasse en raison de l'importance de la masse adipeuse de couverture. En réalité, quand le gras visible est écarté, cette viande apparaît assez pauvre en lipides car les morceaux consommés en frais et sans transformation, comme les rôtis, contiennent moins de 2 % de lipides totaux. Celle de volaille a toujours eu une réputation de viande maigre en raison de sa faible teneur en lipides intramusculaires, tandis que les dépôts adipeux, bien localisés au niveau de la cavité abdominale, sont facilement séparables. La sélection génétique, la meilleure connaissance des besoins alimentaires et des matières premières ont permis d'améliorer les performances d'élevage, d'augmenter les masses musculaires et chez le porc de diminuer fortement l'adiposité globale de la carcasse. De fortes contradictions apparaissent cependant entre les transformateurs, surtout dans le cas du porc, qui Reprod. Nutr. Dev. 41 (2001) [109][110][111][112][113][114][115][116][117][118] 109

Effect of introducing hemp oil into feed on the nutritional quality of pig meat

“…The increase in the concentration was in relation to the quantity provided by the feed; the pigs with the palm diet were different from those with the rapeseed diet, and they in their turn were different from pigs with the hemp diet for ALA and EPA. The effect of the nature of the fat content in the diet on the nutritional quality of the animal products was once again demonstrated (Mourot and Hermier, 2001). The n-3 content in the meat was multiplied by 2.6 with the addition of hemp oil and by 1.8 with rapeseed oil compared with animals receiving a diet low in n-3.…”

“…There is a direct relationship between the nature of the fatty acids in feed and those which are deposited in the meat (Mourot and Hermier, 2001). This characteristic is used to modify the nutritional composition of the meat, and into the meat introduce fatty acids that are considered to be good for human health.…”

Blood and tissue fatty acid compositions, lipoprotein levels, performance and meat flavor of broilers fed fish oil: changes in the pre- and post-withdrawal design

“…In recent decades, studies have focused on poultry diet supplementation with fats rich in n-3 polyunsaturated fatty acids (n-3 PUFAs) such as fish oil (FO; Mourot and Hermier, 2001). The reason for this supplementation is the presence -Present address: Bank Keshavarzi (Agricultural Bank), Tabriz Branch, Iran.…”

Meat quality characteristics of chickens as influenced by housing system, sex, and genetic line interactions

“…Compared with other meat animals, such as pork and beef, chicken meat is lean because of its low content in intramuscular lipids (Mourot and Hermier 2001). Lipid content in the breast muscle was affected by the housing systems and sex in the current study.…”