{"id":5826,"date":"2010-07-30T17:10:04","date_gmt":"2010-07-30T17:10:04","guid":{"rendered":"http:\/\/prairieswine.com\/rsc\/?p=5826"},"modified":"2011-12-05T10:06:07","modified_gmt":"2011-12-05T16:06:07","slug":"carcass-and-meat-quality-characteristics-and-fatty-acid-composition-of-tissues-from-pietrain-crossed-barrows-and-gilts-fed-an-elevated-monounsaturated-fat-diet-2","status":"publish","type":"post","link":"http:\/\/prairieswine.com\/rsc\/carcass-and-meat-quality-characteristics-and-fatty-acid-composition-of-tissues-from-pietrain-crossed-barrows-and-gilts-fed-an-elevated-monounsaturated-fat-diet-2\/","title":{"rendered":"Carcass and meat quality characteristics and fatty acid composition of tissues from Pietrain-crossed barrows and gilts fed an elevated monounsaturated fat diet"},"content":{"rendered":"<p>Fifty-one (Landrace*Large White)*Pietrain barrows and gilts were used to compare the effect of a diet rich in oleic acid (HO) by feeding a by-product of the olive industry (Greedy-Grass OLIVA_: 1.4% growing, 3.8% finishing) or a grain and soy diet (CONTROL) on carcass characteristics, meat quality and fatty acid profile of intramuscular and subcutaneous fat. Gilts had leaner (P &lt; 0.05) carcasses with lower fat percentage in major primal cuts, and less (P &lt; 0.05) saturated fat compared with barrows with no interaction (P &gt; 0.05) between dietary treatment and gender. Source of dietary fat had no effect (P &gt; 0.05) on primal cut yields, composition of major primal cuts, or carcass and meat quality characteristics. Intramuscular fat from HO fed pigs had higher (P &lt; 0.05) percentage of saturated (SFA) and monounsaturated (MUFA) fatty acids, and lower (P &lt; 0.05) polyunsaturated fatty acids (PUFA) and n-6:n-3 ratio compared with CONTROL animals (37.4% vs. 36.8%, 44.7% vs. 40.1%, 17.9% vs. 23.2%, and 18.9 vs. 21.8 ratio, respectively). Subcutaneous fat from pigs fed HO had greater (P &lt; 0.05) MUFA percentage, lower (P &lt; 0.05) SFA and PUFA percentage, and lower (P &lt; 0.05) n-6:n-3 ratio than pigs fed CONTROL diet (51.4% vs. 48.0%, 30.5% vs. 32.9%, 18.1% vs. 20.1%, and 9.83 vs. 11.3 ratio, respectively). Intramuscular fat had higher proportion of SFA and lower of MUFA showing a higher degree of tissue saturation compared with subcutaneous fat. Feeding Greedy-Grass increased MUFA and decreased PUFA proportions in fat depots reducing the risk of production of carcasses that are soft and oily which result in lower technological and processing quality<\/p>\n<p>For more information the full article can be found at <a href=\"http:\/\/www.sciencedirect.com\/science\/journal\/03091740\">http:\/\/www.sciencedirect.com\/science\/journal\/03091740<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Fifty-one (Landrace*Large White)*Pietrain barrows and gilts were used to compare the effect of a diet rich in oleic acid (HO) by feeding a by-product of the olive industry (Greedy-Grass OLIVA_: 1.4% growing, 3.8% finishing) or a grain and soy diet (CONTROL) on carcass characteristics, meat quality and fatty acid profile of intramuscular and subcutaneous fat. [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[2102],"tags":[1809,8882,640,10033,13816,7321,5981,182,577,23694,286,2851,6904,46,108,124,20007,105,3322,184,7099,94,181,2560,21934,11288,14,33,183,17743,27282,95,2365,23437,185,20911,4874,52,2285],"class_list":["post-5826","post","type-post","status-publish","format-standard","hentry","category-meat-quality","tag-acid","tag-al","tag-animal","tag-arc","tag-ass","tag-barrows","tag-by-product","tag-carcass","tag-diet","tag-dir","tag-dust","tag-fat","tag-fee","tag-feed","tag-feeding","tag-finishing","tag-gh","tag-gilt","tag-gilts","tag-intramuscular-fat","tag-landrace","tag-meat","tag-monounsaturated-fatty-acids","tag-pietrain","tag-pietrain-barrow","tag-pietrain-meat-composition","tag-pig","tag-pigs","tag-pork-quality","tag-prod","tag-production","tag-quality","tag-risk","tag-science","tag-subcutaneous-fat","tag-t","tag-tan","tag-treatment","tag-yield"],"_links":{"self":[{"href":"http:\/\/prairieswine.com\/rsc\/wp-json\/wp\/v2\/posts\/5826","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/prairieswine.com\/rsc\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/prairieswine.com\/rsc\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/prairieswine.com\/rsc\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/prairieswine.com\/rsc\/wp-json\/wp\/v2\/comments?post=5826"}],"version-history":[{"count":3,"href":"http:\/\/prairieswine.com\/rsc\/wp-json\/wp\/v2\/posts\/5826\/revisions"}],"predecessor-version":[{"id":10740,"href":"http:\/\/prairieswine.com\/rsc\/wp-json\/wp\/v2\/posts\/5826\/revisions\/10740"}],"wp:attachment":[{"href":"http:\/\/prairieswine.com\/rsc\/wp-json\/wp\/v2\/media?parent=5826"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/prairieswine.com\/rsc\/wp-json\/wp\/v2\/categories?post=5826"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/prairieswine.com\/rsc\/wp-json\/wp\/v2\/tags?post=5826"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}