Fatty Acid Profile of Pig Meat after Probiotic Administration

Autores
Ross, Gloria Romina; Van Nieuwenhove, Carina Paola; Gonzalez, Silvia Nelina
Año de publicación
2012
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
The aim of this work was to study the fatty acid profile of pig meat after probiotic administration. Thirty postweaned pigs (25 day old) were distributed into 2 groups: control (n = 15) and probiotic (n = 15). Each experimental group was fed ad libitum on a commercial diet for 35 days. Lactobacillus amylovorus and Enterococcus faecium mixed culture (108 CFU/ml) was daily orally delivered to the probiotic group. At the end of the assay, six pigs randomly selected from each group were slaughtered and muscle samples (Longissimus dorsi) were taken for fatty acid analysis. Tissues from the probiotic group animals exhibited an increase in monounsaturated and polyunsaturated fatty acids; furthermore, linoleic acid (C18:2), linolenic acid (18:3), and cis-9,trans-11 conjugated linoleic acid (CLA) concentrations were significantly higher (p < 0.05) compared to the control group. These results suggest probiotic administration could be useful to modify and improve the fatty acid profile of pig meat.
Fil: Ross, Gloria Romina. Universidad Nacional de Tucuman. Facultad de Bioquímica, Química y Farmacia. Instituto de Farmacia. Cátedra de Salud Publica; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Van Nieuwenhove, Carina Paola. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina. Universidad Nacional de Tucuman. Facultad de Bioquímica, Química y Farmacia. Instituto de Farmacia. Cátedra de Salud Publica; Argentina
Fil: Gonzalez, Silvia Nelina. Universidad Nacional de Tucuman. Facultad de Bioquímica, Química y Farmacia. Instituto de Farmacia. Cátedra de Salud Publica; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina
Materia
CONJUGATED FATTY ACID
FATTY ACID
MEAT PIG
PROBIOTIC
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/268080
Acceder
id CONICETDig_d930b575f348d7aa788658d026d5a8c1
oai_identifier_str oai:ri.conicet.gov.ar:11336/268080
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Fatty Acid Profile of Pig Meat after Probiotic AdministrationRoss, Gloria RominaVan Nieuwenhove, Carina PaolaGonzalez, Silvia NelinaCONJUGATED FATTY ACIDFATTY ACIDMEAT PIGPROBIOTIChttps://purl.org/becyt/ford/1.6https://purl.org/becyt/ford/1The aim of this work was to study the fatty acid profile of pig meat after probiotic administration. Thirty postweaned pigs (25 day old) were distributed into 2 groups: control (n = 15) and probiotic (n = 15). Each experimental group was fed ad libitum on a commercial diet for 35 days. Lactobacillus amylovorus and Enterococcus faecium mixed culture (108 CFU/ml) was daily orally delivered to the probiotic group. At the end of the assay, six pigs randomly selected from each group were slaughtered and muscle samples (Longissimus dorsi) were taken for fatty acid analysis. Tissues from the probiotic group animals exhibited an increase in monounsaturated and polyunsaturated fatty acids; furthermore, linoleic acid (C18:2), linolenic acid (18:3), and cis-9,trans-11 conjugated linoleic acid (CLA) concentrations were significantly higher (p < 0.05) compared to the control group. These results suggest probiotic administration could be useful to modify and improve the fatty acid profile of pig meat.Fil: Ross, Gloria Romina. Universidad Nacional de Tucuman. Facultad de Bioquímica, Química y Farmacia. Instituto de Farmacia. Cátedra de Salud Publica; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Van Nieuwenhove, Carina Paola. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina. Universidad Nacional de Tucuman. Facultad de Bioquímica, Química y Farmacia. Instituto de Farmacia. Cátedra de Salud Publica; ArgentinaFil: Gonzalez, Silvia Nelina. Universidad Nacional de Tucuman. Facultad de Bioquímica, Química y Farmacia. Instituto de Farmacia. Cátedra de Salud Publica; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; ArgentinaAmerican Chemical Society2012-06info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/268080Ross, Gloria Romina; Van Nieuwenhove, Carina Paola; Gonzalez, Silvia Nelina; Fatty Acid Profile of Pig Meat after Probiotic Administration; American Chemical Society; Journal of Agricultural and Food Chemistry; 60; 23; 6-2012; 5974-59780021-8561CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/https://pubs.acs.org/doi/10.1021/jf205360hinfo:eu-repo/semantics/altIdentifier/doi/10.1021/jf205360hinfo:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-10T13:16:03Zoai:ri.conicet.gov.ar:11336/268080instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-10 13:16:03.331CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Fatty Acid Profile of Pig Meat after Probiotic Administration
title Fatty Acid Profile of Pig Meat after Probiotic Administration
spellingShingle Fatty Acid Profile of Pig Meat after Probiotic Administration
Ross, Gloria Romina
CONJUGATED FATTY ACID
FATTY ACID
MEAT PIG
PROBIOTIC
title_short Fatty Acid Profile of Pig Meat after Probiotic Administration
title_full Fatty Acid Profile of Pig Meat after Probiotic Administration
title_fullStr Fatty Acid Profile of Pig Meat after Probiotic Administration
title_full_unstemmed Fatty Acid Profile of Pig Meat after Probiotic Administration
title_sort Fatty Acid Profile of Pig Meat after Probiotic Administration
dc.creator.none.fl_str_mv Ross, Gloria Romina
Van Nieuwenhove, Carina Paola
Gonzalez, Silvia Nelina
author Ross, Gloria Romina
author_facet Ross, Gloria Romina
Van Nieuwenhove, Carina Paola
Gonzalez, Silvia Nelina
author_role author
author2 Van Nieuwenhove, Carina Paola
Gonzalez, Silvia Nelina
author2_role author
author
dc.subject.none.fl_str_mv CONJUGATED FATTY ACID
FATTY ACID
MEAT PIG
PROBIOTIC
topic CONJUGATED FATTY ACID
FATTY ACID
MEAT PIG
PROBIOTIC
purl_subject.fl_str_mv https://purl.org/becyt/ford/1.6
https://purl.org/becyt/ford/1
dc.description.none.fl_txt_mv The aim of this work was to study the fatty acid profile of pig meat after probiotic administration. Thirty postweaned pigs (25 day old) were distributed into 2 groups: control (n = 15) and probiotic (n = 15). Each experimental group was fed ad libitum on a commercial diet for 35 days. Lactobacillus amylovorus and Enterococcus faecium mixed culture (108 CFU/ml) was daily orally delivered to the probiotic group. At the end of the assay, six pigs randomly selected from each group were slaughtered and muscle samples (Longissimus dorsi) were taken for fatty acid analysis. Tissues from the probiotic group animals exhibited an increase in monounsaturated and polyunsaturated fatty acids; furthermore, linoleic acid (C18:2), linolenic acid (18:3), and cis-9,trans-11 conjugated linoleic acid (CLA) concentrations were significantly higher (p < 0.05) compared to the control group. These results suggest probiotic administration could be useful to modify and improve the fatty acid profile of pig meat.
Fil: Ross, Gloria Romina. Universidad Nacional de Tucuman. Facultad de Bioquímica, Química y Farmacia. Instituto de Farmacia. Cátedra de Salud Publica; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Van Nieuwenhove, Carina Paola. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina. Universidad Nacional de Tucuman. Facultad de Bioquímica, Química y Farmacia. Instituto de Farmacia. Cátedra de Salud Publica; Argentina
Fil: Gonzalez, Silvia Nelina. Universidad Nacional de Tucuman. Facultad de Bioquímica, Química y Farmacia. Instituto de Farmacia. Cátedra de Salud Publica; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina
description The aim of this work was to study the fatty acid profile of pig meat after probiotic administration. Thirty postweaned pigs (25 day old) were distributed into 2 groups: control (n = 15) and probiotic (n = 15). Each experimental group was fed ad libitum on a commercial diet for 35 days. Lactobacillus amylovorus and Enterococcus faecium mixed culture (108 CFU/ml) was daily orally delivered to the probiotic group. At the end of the assay, six pigs randomly selected from each group were slaughtered and muscle samples (Longissimus dorsi) were taken for fatty acid analysis. Tissues from the probiotic group animals exhibited an increase in monounsaturated and polyunsaturated fatty acids; furthermore, linoleic acid (C18:2), linolenic acid (18:3), and cis-9,trans-11 conjugated linoleic acid (CLA) concentrations were significantly higher (p < 0.05) compared to the control group. These results suggest probiotic administration could be useful to modify and improve the fatty acid profile of pig meat.
publishDate 2012
dc.date.none.fl_str_mv 2012-06
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/268080
Ross, Gloria Romina; Van Nieuwenhove, Carina Paola; Gonzalez, Silvia Nelina; Fatty Acid Profile of Pig Meat after Probiotic Administration; American Chemical Society; Journal of Agricultural and Food Chemistry; 60; 23; 6-2012; 5974-5978
0021-8561
CONICET Digital
CONICET
url http://hdl.handle.net/11336/268080
identifier_str_mv Ross, Gloria Romina; Van Nieuwenhove, Carina Paola; Gonzalez, Silvia Nelina; Fatty Acid Profile of Pig Meat after Probiotic Administration; American Chemical Society; Journal of Agricultural and Food Chemistry; 60; 23; 6-2012; 5974-5978
0021-8561
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/https://pubs.acs.org/doi/10.1021/jf205360h
info:eu-repo/semantics/altIdentifier/doi/10.1021/jf205360h
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
application/pdf
application/pdf
dc.publisher.none.fl_str_mv American Chemical Society
publisher.none.fl_str_mv American Chemical Society
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
_version_ 1842980869878317056
score 12.993085

Publicaciones similares