Lupins reduce carcass yield and increase the PUFA:SFA ratio in loin, ham and belly fat tissue of finisher pigs

摘要

There are misconceptions with consumers that meat consumption is linked with health risks (Latvala et al, 2012). Previous research has shown that lecithin in the diet improved the fatty acid profile of pork by reducing the saturated fatty acid (SFA) content, thereby improving nutritional value (D'Souza et al, 2005). The hypothesis of this study was that feeding finisher pig diets with either a high lupin content [30%; lupins contain high levels of polyunsaturated fatty acids (PUFA)] or soy lecithin (7.5%) would increase the PUFA:SFA ratio in pork, enhancing its nutritional value without influencing carcass or pork quality.