Meat

Redesigning Pork by Type and Amount of Dietary Fat for Bet- ter Human Nutrition

Authors
  • Arlie D. Penner (Iowa State University)
  • M. L. Kaplan (Iowa State University)
  • Donald C. Beitz (Iowa State University)

Abstract

An experiment to modify pork by supplementa- tion of dietary lipids yielded the following conclusions: 1) Supplementation of pig diets with high levels of lipids did improve feed conversion without affecting other growth performance characteristics. 2) Feeding of choice white grease increased the content of monounsaturated fatty acids in skeletal muscle and adipose tissues of pigs. 3) Feeding soybean oil, increased the content of polyunsatu- rated fatty acids in skeletal muscle and adipose tissues of pigs.

Keywords: ASL R1423

How to Cite:

Penner, A. D., Kaplan, M. L. & Beitz, D. C., (1997) “Redesigning Pork by Type and Amount of Dietary Fat for Bet- ter Human Nutrition”, Iowa State University Animal Industry Report 1(1).

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Published on
01 Jan 1997
Peer Reviewed