PMID- 10548976
OWN - NLM
STAT- MEDLINE
DCOM- 19991202
LR  - 20190921
IS  - 0003-942X (Print)
IS  - 0003-942X (Linking)
VI  - 52
IP  - 1
DP  - 1999
TI  - Influence of exogenous application of n-3 fatty acids on meat quality, lipid 
      composition, and oxidative stability in pigs.
PG  - 53-65
AB  - The effect of dietary n-3 fatty acids on the fatty acid composition and lipid 
      peroxidation of different tissues in pigs were studied. 20 castrated male pigs 
      were included in this investigation, one half was fed daily a diet containing 1.3 
      g n-3 fatty acids/kg diet (control) and 10 pigs were fed a diet containing 14 g 
      n-3 fatty acids/kg diet (n-3 diet) at the growing-finishing period. The intake of 
      dietary n-3 fatty acids increased the concentration of these fatty acids in 
      backfat, and the neutral and polar fractions of skeletal muscle and heart 
      homogenates. The polar fraction showed an increased relative concentration of n-3 
      fatty acids in comparison to control, while the n-6 fatty acid content was 
      reduced. In heart homogenates there was an enlargement of n-3 fatty acids both in 
      polar lipids and in neutral lipids whilst n-6 fatty acids were decreased. Feeding 
      n-3 fatty acid enriched diet had no influence on meat quality parameters drip 
      loss, meat colour or pH value. The lipid peroxidation (measured as 
      malondialdehyde equivalents) was in the order liver > heart > skeletal muscle 
      with higher values in the n-3 group. However, by stimulation of oxidation by 
      Fe2+/ascorbate for 3 hours the order of oxidative products in the n-3 group was 
      muscle > liver > heart, whereas in the control group the order was liver > heart 
      = muscle. Summarized, feeding a highly n-3 fatty acid enriched diet caused an 
      incorporation of these fatty acids and increased the susceptibility to 
      peroxidation in all investigated tissues.
FAU - Nurnberg, K
AU  - Nurnberg K
AD  - Research Institute for the Biology of Farm Animals, Division of Muscle Biology 
      and Growth, Dummerstorf, Germany.
FAU - Kuchenmeister, U
AU  - Kuchenmeister U
FAU - Nurnberg, G
AU  - Nurnberg G
FAU - Ender, K
AU  - Ender K
FAU - Hackl, W
AU  - Hackl W
LA  - eng
PT  - Journal Article
PL  - England
TA  - Arch Tierernahr
JT  - Archiv fur Tierernahrung
JID - 0217641
RN  - 0 (Fatty Acids, Omega-3)
RN  - 0 (Food Additives)
RN  - 0 (Lipids)
SB  - IM
MH  - Adipose Tissue/chemistry/*metabolism
MH  - Animal Feed
MH  - Animals
MH  - Fatty Acids, Omega-3/*metabolism/*pharmacology
MH  - Food Additives
MH  - *Lipid Metabolism
MH  - Lipid Peroxidation
MH  - Lipids/analysis
MH  - Male
MH  - *Meat/analysis
MH  - Muscle, Skeletal/*metabolism
MH  - Myocardium/metabolism
MH  - Orchiectomy
MH  - Swine
EDAT- 1999/11/05 00:00
MHDA- 1999/11/05 00:01
CRDT- 1999/11/05 00:00
PHST- 1999/11/05 00:00 [pubmed]
PHST- 1999/11/05 00:01 [medline]
PHST- 1999/11/05 00:00 [entrez]
AID - 10.1080/17450399909386151 [doi]
PST - ppublish
SO  - Arch Tierernahr. 1999;52(1):53-65. doi: 10.1080/17450399909386151.