Soy lecithin decreases plasma total and LDL cholesterol but neither lecithin nor lupins has an effect on lean tissue or fat cholesterol levels in finisher pigs
Document Type
Conference Proceeding
Publication Date
11-2013
Conference Title
Manipulating Pig Production XIV
Place of Publication
Werribee
ISBN
978-0-9806880-3-0
ISSN
1324 9177
Keywords
pigs, swine
Disciplines
Animal Sciences | Meat Science
Abstract
Lupins have been reported to reduce both plasma total and low density lipoprotein (LDL) cholesterol in pigs (Martins et al., 2005), but few studies have measured their effect on tissue cholesterol levels. The aim of this experiment was to measure the cholesterol reducing properties of lupins against the known serum cholesterol reducing properties of lecithin in finisher pigs (Kim et al., 2008). The hypothesis tested was that pigs fed a lupin-based or lecithin-fortified diet during the finishing period would have lower cholesterol levels in both the plasma and tissue when compared to pigs fed a control diet.
Recommended Citation
Sweeny, J P,
Smith, G M,
Langridge, M D,
Kim, J C,
Moore, K L,
Mullan, B P,
and
Trezona, M.
(2013), Soy lecithin decreases plasma total and LDL cholesterol but neither lecithin nor lupins has an effect on lean tissue or fat cholesterol levels in finisher pigs, Manipulating Pig Production XIV, Werribee, pp.226-226.
https://library.dpird.wa.gov.au/conf_papers/111
