EFFECT OF THE FAT TYPE ALTERATION IN FEED DURING THE FINAL FATTENING PERIOD ON FATTY ACID COMPOSITION IN LOINS OF FATTENERS SLAUGHTERED AT DIFFERENT BODY WEIGHTS

Józef Koczanowski; Franciszek Borowiec; Władysław Migdał; Czesław Klocek

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News New IMPACT FACTOR Volume 70 Authors' Index Volume 70 Reviewers' Index Dietary recommendations during the COVID-19 pandemic. Statement of the Committee of Human Nutrition Science of the Polish Academy of Sciences Our new CiteScore2020 from SCOPUS June 2021 Issue has just been published September 2021 issue has just been released Volume 71's Reviewers Index Our new Impact Factor and Cite Score Our new CiteScore2022 from SCOPUS September 2023 issue has just been published December 2023 issue has just been published March 2024 issue has just been published Volume 73's Reviewers Index June 2024 issue has just been published Our new CiteScore2023 from SCOPUS New IMPACT FACTOR 2023

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EFFECT OF THE FAT TYPE ALTERATION IN FEED DURING THE FINAL FATTENING PERIOD ON FATTY ACID COMPOSITION IN LOINS OF FATTENERS SLAUGHTERED AT DIFFERENT BODY WEIGHTS

Józef Koczanowski

Franciszek Borowiec

Władysław Migdał

Czesław Klocek

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Publication date: 2004-03-31

Pol. J. Food Nutr. Sci. 2004;54(1):71-73

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The study was conducted on 32 crossbred fatteners (Polish Landrace x Large White Polish) x (Duroc x Pietrain). Fatteners belonging to group S were fed the compound feed with a 6% supplement of soybean oil during the fattening period (30-100 kg) while fatteners assigned to group L were fed the same feed until they reached 70 kg of body weight. At this point, the soybean oil supplement was changed to a 6% supplement of lard. To evaluate fatty acid profiles in loin, 4 fatteners from each group were slaughtered after achieving 70, 80, 90 and 100 kg of body weight. In the loin of fatteners fed over the entire fattening period with soybean oil in the feed mixture, the content of SFA at 100 kg of body weight was significantly lower (pP<czegoś<?)

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W latach 2022-2024 kwartalnik naukowy Polish Journal of Food and Nutrition Sciences realizuje projekt nr RCN/SP/0520/2021/1 finansowany ze środków budżetu państwa – Ministerstwo Edukacji i Nauki w ramach programu „Rozwój czasopism naukowych”. Dofinansowanie wynosi 120 000 zł. W ramach projektu podejmowane są działania zmierzające do podniesienia poziomu praktyk wydawniczych i edytorskich, zwiększenia wpływu czasopism na rozwój nauki oraz utrzymania się czasopism w międzynarodowym obiegu naukowym.

In the years 2022-2024, the scientific quarterly Polish Journal of Food and Nutrition Sciences accomplishes a project no. RCN/SP/0520/2021/1 financed from the state budged – Ministry of Education and Science Republic of Poland in the framework of a program “Development of scientific journals”. The financing amounts to 120,000 PLN. The program aims at improving the level of publishing and editing practices, increasing the impact of scientific journals on science development, and extending the international range of scientific journals.