Fatty acid composition of fat tissue triglycerides and skeletal muscle tissue histostructure of pigs fed diet containing flax seed

• Autorzy: Doichev V , Angelov A. , Szostak B. , Ribarsci S. , Katzarov V.

Warianty tytułu

PL

Skład kwasów tłuszczowych w triacyloglicerydach i morfologiczna struktura mięśni szkieletowych tuczników żywionych paszą z dodatkiem siemienia lnianego

• Języki publikacji: EN

Abstrakty

EN

Fatty acid composition of muscle triaciloglicerols and micro morphological structure of m. longissimus thoracis et lumborum and m. semimembranosus were determined. Linolenic acid (Cl8:3) level in m. longissimus triaciloglicerols significantly (0.5%, 1.2% and 2.1%) increased for I, II and III group respectively. Omega ratio expressed as ratio C18:2/C 18:3 in fat at m. longissimus was 9.0, 4.7 and 2.3 respectively for the three groups. Linolenic acid level in fat at m. semimembranosus rose significantly (0.4%, 1.8% and 2.6%) and omega ratio was 15.75, 3.78 and 2.58 respectively for I, II and III group. No statistically significant differences were found in mean diameter of muscle fibers, in ratio between dark and light muscle fibers and content of different tissue components in studied muscles caused by including of flax seed in the diets.

PL

Oznaczono skład kwasów tłuszczowych w triacyloglicerydach i mikromorfologiczną strukturę mięśni: musculus longissimus lumborum i thoracis i m. semimembranosus. Poziom kwasu linolenowego (Cl8:3) w triacyloglicerydach mięśnia longissimus wzrósł istotnie w grupie II i III w stosunku do grupy kontrolnej. Dla trzech grup zwierząt współczynnik omega, wyrażony jako stosunek zawartości C 18:2/C 18:3 w mięśniu longissimus, wynosił odpowiednio 9,0, 4,7 i 2,3. Poziom kwasu linolenowego w tłuszczu mięśnia semimembranosus wzrósł znacząco (0,4, 1,8, 2,6%), a współczynnik omega wynosił 15,75, 3,78 i 2,58 odpowiednio dla grup I, II i III. Nie stwierdzono statystycznie istotnych różnic w przeciętnej grubości włókien mięśniowych i w proporcjach pomiędzy włóknami jasnymi i ciemnymi.

Słowa kluczowe

EN

pig; fat tissue; pork quality; feed; seed; diet; triacylglycerol; human nutrition; triglyceride; flax; fatty acid; histostructure; composition; tissue; skeletal muscle

• Wydawca: -
• Czasopismo: Acta Scientiarum Polonorum. Technologia Alimentaria
• Rocznik: 2003
• Tom: 02
• Numer: 1
• Opis fizyczny: p.135-141,fig.

Twórcy

autor

Doichev V

• Agricultural Faculty Trakian University, 6000 Stara Zagora, Bulgaria

autor

Angelov A.

autor

Szostak B.

autor

Ribarsci S.

autor

Katzarov V.

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