期刊
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
卷 60, 期 23, 页码 5974-5978出版社
AMER CHEMICAL SOC
DOI: 10.1021/jf205360h
关键词
conjugated linoleic acid; fatty acid; meat; pig; probiotic
资金
- Consejo Nacional de Investigaciones Cientificas y Tecnicas (CONICET, Argentina)
- Secretaria de Ciencia y Tecnica de la Universidad Nacional de Tucuman (CIUNT, UNT)
The aim of this work was to study the fatty acid profile of pig meat after probiotic administration. Thirty postweaned pigs (25 day old) were distributed into 2 groups: control (n = 15) and probiotic (n = 15). Each experimental group was fed ad libitum on a commercial diet for 35 days. Lactobacillus amylovorus and Enterococcus faecium mixed culture (10(8) CFU/ml) was daily orally delivered to the probiotic group. At the end of the assay, six pigs randomly selected from each group were slaughtered and muscle samples (Longissimus dorsi) were taken for fatty acid analysis. Tissues from the probiotic group animals exhibited an increase in monounsaturated and polyunsaturated fatty acids; furthermore, linoleic acid (C18:2), linolenic acid (18:3), and cis-9,trans-11 conjugated linoleic acid (CLA) concentrations were significantly higher (p < 0,05) compared to the control group. These results suggest probiotic administration could be useful to modify and improve the fatty acid profile of pig meat.
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