Hostname: page-component-8448b6f56d-t5pn6 Total loading time: 0 Render date: 2024-04-24T11:36:30.574Z Has data issue: false hasContentIssue false
  • English
  • Français

The influence of dietary linoleic acid on backfat firmness in bacon weight pigs

Published online by Cambridge University Press:  22 November 2017

N.J. Prescott  and
J.D. Wood
N.J. Prescott
Affiliation:
Institute of Food Research-Bristol Laboratory, Langford, Bristol, BS18 7DY
J.D. Wood
Affiliation:
Institute of Food Research-Bristol Laboratory, Langford, Bristol, BS18 7DY
Get access

Extract

There is a growing concern in the UK meat industry over carcasses containing soft fat, which prove difficult to cut and process. This may be caused by the feeding of high levels of unsaturated fatty acids resulting in high levels in carcass fat, and hence soft fat. This trial examined the critical levels of linoleic acid affecting fat firmness.

Type
Manipulation of Composition and Quality of Animal Products
Information
Proceedings of the British Society of Animal Production (1972) , Volume 1988 , March 1988 , pp. 65
Copyright
Copyright © The British Society of Animal Production 1988

Access options

Get access to the full version of this content by using one of the access options below. (Log in options will check for institutional or personal access. Content may require purchase if you do not have access.)