2016
DOI: 10.1139/cjas-2016-0103
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Relative contribution of breed, slaughter weight, sex and diet to the fatty acid composition of differentiated pork

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Cited by 8 publications
(13 citation statements)
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“…Oleic acid content of subcutaneous fat was higher in our samples than that reported by Niñoles et al (2007;53.3%) and Fernández et al (2003;52.4%) in Iberian pigs raised in montanera, by Daza et al (2007) in Iberian pigs raised intensively on acorns (48.5%), and considerably higher than that reported in Iberian (41.8%), Landrace (42.4%), and Duroc (40.0%) pigs fed conventional concentrates (Ruiz et al, 1998;van Son et al, 2017). According to Juárez et al (2017), both breed and diet are influential factors in explaining variance in oleic acid concentration. Various studies reported an overall positive effect of overall unsaturated fat content on juiciness and tenderness of fresh meat and meat products, whereas other studies found no effect (Ruiz-Carrascal et al, 2000).…”
Section: Discussioncontrasting
confidence: 56%
“…Oleic acid content of subcutaneous fat was higher in our samples than that reported by Niñoles et al (2007;53.3%) and Fernández et al (2003;52.4%) in Iberian pigs raised in montanera, by Daza et al (2007) in Iberian pigs raised intensively on acorns (48.5%), and considerably higher than that reported in Iberian (41.8%), Landrace (42.4%), and Duroc (40.0%) pigs fed conventional concentrates (Ruiz et al, 1998;van Son et al, 2017). According to Juárez et al (2017), both breed and diet are influential factors in explaining variance in oleic acid concentration. Various studies reported an overall positive effect of overall unsaturated fat content on juiciness and tenderness of fresh meat and meat products, whereas other studies found no effect (Ruiz-Carrascal et al, 2000).…”
Section: Discussioncontrasting
confidence: 56%
“…According to literature, sex of animals is an important source of variation, influencing the majority of the FA amounts in meat (Juárez et al, 2017). As compared to gilts, barrows showed higher contents in IMF and significantly higher contents of several SFA and MUFA, namely palmitic, stearic, oleic, vaccenic (C18:1 cis-11), arachidic (C20:0) and gadoleic (C20:1 cis-11) acids.…”
Section: Semimembranosus Muscle Fatty Acid Composition In Italian Larmentioning
confidence: 99%
“…While most SFA and MUFA can be efficiently synthesized in vivo , the lack of differences in PUFAs C18: 2 n − 6 and C18: 3 n − 3 proportions, which may be attributed to dietary factors (Calkins & Hodgen, 2007; Juárez et al, 2017), proves that both genetic types adapted similarly to the feed composition supply. Indeed, the SFA content of meat is positively correlated with carcass fatness (Fiego et al, 2005; Latorre et al, 2009a), which contributes to decrease the MUFA/SFA ratio and reduces the nutritional quality of pork (Scollan et al, 2017).…”
Section: Discussionmentioning
confidence: 99%