Staff Publications

Staff Publications

  • external user (warningwarning)
  • Log in as
  • language uk
  • About

    'Staff publications' is the digital repository of Wageningen University & Research

    'Staff publications' contains references to publications authored by Wageningen University staff from 1976 onward.

    Publications authored by the staff of the Research Institutes are available from 1995 onwards.

    Full text documents are added when available. The database is updated daily and currently holds about 240,000 items, of which 72,000 in open access.

    We have a manual that explains all the features 

Record number 433452
Title Effect of intake of linoleic acid and a-linolenic acid levels on conversion into long-chain polyunsaturated fatty acids in backfat and in intramuscular fat of growing pigs
Author(s) Smink, W.; Verstegen, M.W.A.; Gerrits, W.J.J.
Source Journal of Animal Physiology and Animal Nutrition 97 (2013)3. - ISSN 0931-2439 - p. 558 - 565.
Department(s) Animal Nutrition
Publication type Refereed Article in a scientific journal
Publication year 2013
Keyword(s) arachidonic-acid - broiler-chickens - adipose-tissue - term infants - meat quality - dietary-fat - metabolism - pork - n-3 - performance
Abstract A study was conducted to determine the effect of two levels of linoleic acid (LA) intake at either high or low a-linolenic acid (ALA) intake on their conversion and subsequent deposition into long-chain (20–22 C-atoms) polyunsaturated fatty acids (LC PUFA) in muscle and backfat in growing pigs. In a 2 × 2 factorial arrangement, 32 gilts from 8 litters were assigned to one of four dietary treatments, varying in LA and ALA intakes. Low ALA and LA intakes were 0.15 and 1.31 g/(kg BW0.75/day), respectively, and high ALA and LA intakes were 1.48 and 2.65 g/(kg BW0.75/day) respectively. There was a close positive relation between intake of ALA and the concentration of ALA in backfat and in intramuscular fat. Dietary ALA did not affect the concentration of eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), but increased docosapentaenoic acid (DPA) in backfat. High ALA intake did not significantly affect DHA but significantly increased EPA, 20:3 n-3 and DPA concentrations in intramuscular fat. The n-3 LC PUFA proportion in backfat was increased from approximately 1–3%, which may be useful to enrich meat with these fatty acids. The effect of ALA intake on n-3 LC PUFA was suppressed by LA intake. Dietary ALA suppressed the concentration of n-6 LC PUFA in blood plasma by more than 50%. When compared at equal incremental dose, the inhibiting effect of ALA on blood arachidonic acid was stronger than the stimulating effect of LA as precursor.
There are no comments yet. You can post the first one!
Post a comment
Please log in to use this service. Login as Wageningen University & Research user or guest user in upper right hand corner of this page.