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Makoto Matsushita ; Jesui Vergilio Visentainer ; Caio Abercio Silva ; Maria Cristina RibeiroCosta ; Ana Maria Bridi ; Nilson Evelázio de Souza ;Semina: Ciências Agrárias 2007, 28 4

Autor: Maria Cristina Milinsk

Fuente: http://www.redalyc.org/articulo.oa?id=445744086019


Introducción



Semina: Ciências Agrárias ISSN: 1676-546X semina.agrarias@uel.br Universidade Estadual de Londrina Brasil Milinsk, Maria Cristina; Matsushita, Makoto; Visentainer, Jesui Vergilio; Silva, Caio Abercio; RibeiroCosta, Maria Cristina; Bridi, Ana Maria; Evelázio de Souza, Nilson Effects of partial replacement of corn and soybean meal with sunflower cake in pig diets on ham fatty acid composition. Semina: Ciências Agrárias, vol.
28, núm.
4, octubre-diciembre, 2007, pp.
753-760 Universidade Estadual de Londrina Londrina, Brasil Available in: http:--www.redalyc.org-articulo.oa?id=445744086019 How to cite Complete issue More information about this article Journals homepage in redalyc.org Scientific Information System Network of Scientific Journals from Latin America, the Caribbean, Spain and Portugal Non-profit academic project, developed under the open access initiative Effects of partial replacement of corn and soybean meal with sunflower cake in pig diets on ham fatty acid composition Effects of partial replacement of corn and soybean meal with sunflower cake in pig diets on ham fatty acid composition Efeitos da substituição parcial de milho e farelo de soja por torta de girassol na dieta de suínos sobre a composição em ácidos graxos do pernil Maria Cristina Milinsk1; Makoto Matsushita1; Jesui Vergilio Visentainer1; Caio Abercio Silva2; Maria Cristina RibeiroCosta2; Ana Maria Bridi2 ; Nilson Evelázio de Souza3* Abstract Forty-eight pigs (24 barrows and 24 gilts), Landrace X Large White with initial liveweight of 22.69 kg were subjected to four treatments: diets with 0, 5, 10, and 15% of sunflower cake (SFC).
No significant (P 0.05) effect of dietary treatment was observed on crude protein (19.6%), total fat (15.3%), ash (0.89%), and moisture (63.9%) contents of ham.
Fatty acids in all ham (Biceps femoris, Semimembranosus and Semitendinosus) were significantly influenced by diets.
Palmitic, oleic, and linoleic acids were the most abundant fatty acids i...





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