Effects of partial replacement of corn and soybean meal with sunflower cake in pig diets on ham fatty acid composition

• Autor(a) principal: Milinsk, Maria Cristina
• Data de Publicação: 2007
• Outros Autores: Matsushita, Makoto, Visentainer, Jesui Vergilio, Silva, Caio Abercio, Costa, Maria Cristina Ribeiro, Bridi, Ana Maria, Souza, Nilson Evelázio de
• Tipo de documento: Artigo
• Idioma: por
• Título da fonte: Semina. Ciências Agrárias (Online)
• Texto Completo: https://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/2919
• topic: Pork ham; Legs; Meat composition; Polyunsaturated fatty acids.; Pernil suíno; Composição da carne; Ácidos graxos polinsaturados.

Forty-eight pigs (24 barrows and 24 gilts), Landrace X Large White with initial liveweight of 22.69 kg were subjected to four treatments: diets with 0, 5, 10, and 15% of sunflower cake (SFC). No significant (P > 0.05) effect of dietary treatment was observed on crude protein (19.6%), total fat (15.3%), ash (0.89%), and moisture (63.9%) contents of ham. Fatty acids in all ham (Biceps femoris, Semimembranosus and Semitendinosus) were significantly influenced by diets. Palmitic, oleic, and linoleic acids were the most abundant fatty acids in both diets and pork meat. Linoleic acid (18:2n-6) was the most abundant fatty acid under SFC-based diets. Its levels were also higher in ham of pigs fed SFC diets (T2, T3, and T4 with 15.79, 18.66, and 22.85%, respectively) than in that of pig fed the control diet (13.73%). Incorporation of 5, 10, and 15% SFC in pig diet markedly decreased the proportion of monounsaturated and saturated fatty acids and increased polyunsaturated fatty acids in ham (P < 0.05).