INFLUENCE OF FLAX SEED AND α-TOKOPHEROL IN PIG DIET ON FATTY ACID COMPOSITION AND OXIDATIVE STABILITY OF BACK FATT LIPIDS IІ. FATTY ACID COMPOSITION OF TRIACYLGLYCEROLS AND OXIDATIVE CHANGES IN FAT

Valentin Doychev

Abstract: A trial with 70 hybrid pigs Swedish Large White (SLW) x Bulgaria Landrase (BL) x Hybrid boars of ham type (HB). The pigs have been divided in 5 groups (14 pigs per group) (7 male castrated and 7 female) equal in age and live weight. The pigs have been kept in individual pens since 46 kg to 120 kg live weight. During the last two months of fattening (78 – 120 kg) a flax seed 40, 80, 120 and 120 g/ kg-1 has been added to the compound feed of the pigs of experimental groups (II, III IV and V), respectively. Moreover alphatocopherol acetate 0.2 gr.kg-1 has been added to the compound feed of pigs from V group. Fatty acid composition of triacilglicerols of back fat, peroxide value and Tiobarbituric acid reactive substances of lard from back fat has been determined. Considerable changes of fatty acid composition in triacilglicerols of back fat with increasing the level of flax seed in the diet has been established. Considerable increasing has been observed in the content of C18:3 n-3 (since 0.8% in I gr. to 2.53% in IV gr.) and in the content of С20:5 n-3 (since 0.1% in I gr. to 0.38% in V gr..). The ratio n-6/n-3 decreasd significantly also (since 12.37 in I gr. to 3.82 in V gr.). There was no significant changes in the content of PUFA. The PUFA/SFA ratio increased slightly and statistically insignificant. Both increasing of n-3 PUFA content in back fat and storage of lard cause
increasing of peroxide value and TBARS. Counteraction of both factors has been observed also.

Keywords: feeding; flax seed; n-3 PUFA; peroxide value; pigs; TBARS

Date published: 2023-01-30