Age-related changes in intramuscular and subcutaneous fat content and fatty acid composition in growing pigs using longitudinal data

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• 作者：L. Bosch^a ; M. Tor^b ; J. Reixach^c ; J. Estany^b ; ^{jestany@prodan.udl.cat}
• 关键词：Fatty acid ; Intramuscular fat ; Meat quality ; Oleic acid ; Pigs
• 刊名：Meat Science
• 出版年：2012
• 期刊代码：78_03091740
• 类别：abs
• 出版时间：July, 2012
• 卷：91
• 期：3
• 页码：358-363
• 文件大小：312 K

摘要

The evolution of intramuscular fat (IMF) and subcutaneous backfat (SB) content and fatty acid composition with age was investigated. A repeated sampling scheme (n = 517) for longissimus dorsi (LM) and SB specimens was performed from 160 to 220 days on 216 purebred Duroc barrows. IMF content increased linearly with age at a rate of 0.05%/day, with major compositional changes occurring in C18:1 and C18.2, which increased and decreased by around 4%, respectively. Backfat thickness increase rate declined with age, showing similar compositional changes to IMF but halved in magnitude. Fat content itself also influenced fat composition. At a fixed age, both saturated (SFA) (C16:0) and monounsaturated (MUFA) (C18:1) increased with IMF but only SFA (C16:0 and C18:0) with SB. Aging mostly affected MUFA while fatness SFA. A delay in age at slaughter will enhance IMF and C18:1 in relation to overall fatness but at expense of decreasing body and loin growth rate.