Effects of partial replacement of corn and soybean meal with sunflower cake in pig diets on ham fatty acid composition / Efeitos da substituição parcial de milho e farelo de soja por torta de girassol na dieta de suínos sobre a composição em ácidos graxos do pernil

ABSTRACT

Forty-eight pigs (24 barrows and 24 gilts), Landrace X Large White with initial liveweight of 22.69 kgwere subjected to four treatments diets with 0, 5, 10, and 15% of sunflower cake (SFC). No significant(P>0.05) effect of dietary treatment was observed on crude protein (19.6%), total fat (15.3%), ash (0.89%),and moisture (63.9%) contents of ham. Fatty acids in all ham (Biceps femoris, Semimembranosus andSemitendinosus) were significantly influenced by diets. Palmitic, oleic, and linoleic acids were the mostabundant fatty acids in both diets and pork meat. Linoleic acid (182n-6) was the most abundant fattyacid under SFC-based diets. Its levels were also higher in ham of pigs fed SFC diets (T2, T3, and T4 with15.79, 18.66, and 22.85%, respectively) than in that of pig fed the control diet (13.73%). Incorporation of5, 10, and 15% SFC in pig diet markedly decreased the proportion of monounsaturated and saturatedfatty acids and increased polyunsaturated fatty acids in ham (P<0.05).(AU)