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Fatty acid composition in pork fat: De-novo synthesis, fatty acid sources and influencing factors – a review

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dc.contributor.authorVehovský, K.
dc.contributor.authorZadinová, K.
dc.contributor.authorStupka, R.
dc.contributor.authorČítek, J.
dc.contributor.authorLebedová, N.
dc.contributor.authorOkrouhlá, M.
dc.contributor.authorŠprysl, M.
dc.date.accessioned2018-09-06T10:58:38Z
dc.date.available2018-09-06T10:58:38Z
dc.date.issued2018
dc.descriptionArticleeng
dc.description.abstractFats are among the basic nutrients the human organism needs as a source of energy, as well as to grow and regenerate cells, tissues, and organs. Particularly animal fats, with their higher proportion of saturated fatty acids and low content of n-3 fatty acids, are often seen by the public as relatively undesirable food components. Fatty acid (FA) composition of pork is affected by many factors: genotype, breeding, gender and feeding methods. Numerous research teams, therefore, have searched for means of effectively manipulating the chemical composition of animal fats. This paper reviews existing knowledge and means of effectively influencing the fatty acid composition in pig fat, which is a significant component of human food in European countries due to their high consumption of pork. The findings of various authors demonstrate that not only altering of fatty acids sources in animal diets but a range of other factors as well can significantly influence the composition of fatty acids in pig fat and consequently pork quality.eng
dc.identifier.issn1406-894X
dc.identifier.publicationAgronomy Research, 2018, vol. 16, no. 5, pp. 2211-2228eng
dc.identifier.urihttp://hdl.handle.net/10492/4456
dc.identifier.urihttp://dx.doi.org/10.15159/ar.18.196
dc.rights.holderCopyright 2009 by Estonian University of Life Sciences, Latvia University of Agriculture, Aleksandras Stulginskis University, Lithuanian Research Centre for Agriculture and Forestry. No part of this publication may be reproduced or transmitted in any form, or by any means, electronic or mechanical, incl. photocopying, electronic recording, or otherwise without the prior written permission from the Estonian University of Life Sciences, Latvia University of Agriculture, Aleksandras Stulginskis University, Lithuanian Research Centre for Agriculture and Forestryeng
dc.subjectpigeng
dc.subjectfatty acideng
dc.subjectnutritioneng
dc.subjectcarcasseng
dc.subjectPUFAeng
dc.subjectarticleseng
dc.titleFatty acid composition in pork fat: De-novo synthesis, fatty acid sources and influencing factors – a revieweng
dc.typeArticleeng

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2018, Vol. 16, No. 5