NDLI: Impact des paramètres technologiques de cuisson-extrusion des graines de lin sur la composition en acides gras des tissus musculaire et adipeux du porc charcutier

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Impact des paramètres technologiques de cuisson-extrusion des graines de lin sur la composition en acides gras des tissus musculaire et adipeux du porc charcutier

Content Provider	Semantic Scholar
Author	Chesneau, Guillaume Guillevic, Mathieu Mourot, Jacques
Copyright Year	2009
Abstract	Linseed rich in C18:3 n-3 (ALA) is being used more and more in animal feeds for its interest on the nutritional value of animal fats. Linseed is usually extruded (GLE) because it is more digestible (Noblet et al., 2008). Sixty (Landrace Large White) * Pietrain cross-bred pigs received 6 iso-energetic, iso-proteic and iso-lipidic diets (4,1 ± 0.5%): 3 diets included oil from palm (HL), rapeseed (HC) and linseed (HL) and 3 diets included GLE with variable fat digestibilities estimated by in vitro measurement: 82% available fat (MGD) for GLE-1 (Tradi-Lin®), 58% for GLE-2, and 68% for GLE-3. Significant differences are observed between GLE diets. GLE-1, whose GLE available fat is higher, induced more C18:3 n-3 in longissimus dorsi ( LD) (x1,5 ; P<0,05) and more C20:5 n-3 in the back fat (x1,9 ; P<0,05). GLE-1 also differed from HL, as it contains considerably more ALA (x1.5% ; P<0.05) in LD. Technological processing of linseed has a significant effect on the fatty acid profile of pig. The more available is the fat in extruded linseed, the more bioavailability is the ALA of linseed, and the richer is the meat in ALA. Compared with the results obtained using the best extrusion process of seed, incorporation of linseed oil does not contribute as much towards optimum ALA meat enrichment. Impact des parametres technologiques de cuisson-extrusion des graines de lin sur la composition en acides gras des tissus musculaire et adipeux du porc charcutier
File Format	PDF HTM / HTML
Alternate Webpage(s)	http://www.pinallet.com/data/Impact%20cuisson-extrussion%20fra.pdf
Language	English
Access Restriction	Open
Content Type	Text
Resource Type	Article

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