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CHANGES IN FATTY ACIDS COMPOSITION OF Longissimus dorsi MUSCLE, BRAIN, LIVER AND HEARTAS EFFECT TO HEMPSEED ADDITION IN PIGS FEEDING

Published in AgroLife Scientific Journal, Volume 7, Number 2
Written by Mihaela HĂBEANU, Anca GHEORGHE, Mariana ROPOTĂ, Smaranda Mariana TOMA, Monica MARIN

The hempseed is a low-cost ingredient rich in n-3 fatty acids (FA). This study aimed to assess the FA concentration in different pig tissuesin combination with the performance as effect of the dietary addition of hempseed. Twenty hybrid Topigs (38.64 kg) were assigned to a 30d trial into 2 groups: C group received a basal diet and HS group received the same basal diet with 5% hempseed Jubileu variety. The FA were determined by gas chromatography. The n-3 rich diet altered highly significantly PUFA concentration in Longissimus dorsi, liver, heart and brain, especially n-3 PUFA (P<0.0001) without modifying significantly the performances. The brain and liver had registered the highest concentration of long chain FA in the HS diet (5.26% in liver, 5.04% in brain compared to 1.61% in heart). Long-chain FA were not identified in the Longissimus dorsi, whatever the diet. By addition of hempseed the C18:3n3 was increased significantly in all tissues except the brain. As the PUFA increased the peroxidability index also increased, especially in the liver and brain. We can conclude that the hempseed has a valuable nutritive potential, especially in n-3 PUFA, which led to a positive alteration of beneficial FAs.

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