Lupins reduce carcass yield and increase the PUFA:SFA ratio in loin, ham and belly fat tissue of finisher pigs

Authors

J P A Sweeny, Department of Agriculture and Food, WA
Andrew van Burgel, Department of Primary Industries and Regional DevelopmentFollow
M D. Langridge, Department of Agriculture and Food, WA
J C. Kim, Department of Agriculture and Food, WAFollow
Karen L. Moore, Department of Agriculture and Food Western AustraliaFollow
B P. Mullan, Department of Primary Industries and Regional Development, Western AustraliaFollow
M Trezona, Department of Agriculture and Food WA

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

There are misconceptions with consumers that meat consumption is linked with health risks (Latvala et al., 2012). Previous research has shown that lecithin in the diet improved the fatty acid profile of pork by reducing the saturated fatty acid (SFA) content, thereby improving nutritional value (D’Souza et al., 2005). The hypothesis of this study was that feeding finisher pig diets with either a high lupin content [30%; lupins contain high levels of polyunsaturated fatty acids (PUFA)] or soy lecithin (7.5%) would increase the PUFA:SFA ratio in pork, enhancing its nutritional value without influencing carcass or pork quality.

Recommended Citation

Sweeny, J P, van Burgel, A, Langridge, M D, Kim, J C, Moore, K L, Mullan, B P, and Trezona, M. (2013), Lupins reduce carcass yield and increase the PUFA:SFA ratio in loin, ham and belly fat tissue of finisher pigs, Manipulating Pig Production XIV, Werribee, pp.236-236.
https://library.dpird.wa.gov.au/conf_papers/112