Issue |
OCL
Volume 22, Number 6, November-December 2015
|
|
---|---|---|
Article Number | D612 | |
Number of page(s) | 7 | |
Section | Dossier: Flax and hemp / Lin et chanvre | |
DOI | https://doi.org/10.1051/ocl/2015035 | |
Published online | 02 October 2015 |
Research Article
Effect of introducing hemp oil into feed on the nutritional quality of pig meat
Effet de l’introduction de l’huile de chanvre dans l’aliment sur la qualité de la viande de porc
1
INRA UMR 1348 PEGASE, 35590
Saint-Gilles,
France
2
VALOREX SA, 35210
Combourtillé,
France
* Correspondence: jacques.mourot@rennes.inra.fr
Received: 6 May 2015
Accepted: 30 June 2015
Research is being carried out to diversify the sources of n-3 fatty acid-rich lipids for animal feed. In this study, 3 batches of 12 pigs with between 50 and 105 kg of live weight, received isolipidic diets containing either palm oil (PO), or rapeseed oil (CO), or hemp oil (HO) (providing respectively 0.6; 1.9 and 3.4 g of C18:3 n-3 (ALA) /kg of feed). The quantity of ALA deposited in the meat is higher (p< 0.001) in the HO pigs. Hemp oil may be an interesting source of ALA to improve the nutritional quality of pork.
Résumé
Des recherches en nutrition porcine sont conduites pour trouver des sources de lipides apportant une quantité notable d’acides gras n-3 afin de les retrouver dans la viande. Dans cette étude, l’intérêt de l’huile de chanvre est recherché. Trois lots de 12 porcs ont reçu, entre 50 et 105 kg de poids vif, des régimes contenant soit de l’huile de palme (PO), soit de huile de colza (CO), soit de l’huile de chanvre (HO). Ces huiles apportent respectivement 0,6; 1,9 et 3,4 g de C18 :3 n-3 (ALA)/kg d’aliment. La quantité de ALA déposée est plus élevée (p< 0,001) chez les porcs HO. L’huile de chanvre peut être une source intéressante d’ALA pour améliorer la qualité nutritionnelle de la viande.
Key words: n-3 fatty acids / hemp / pig / meat quality
Mots clés : Acides gras n-3 / chanvre / porc / qualité de la viande
© J. Mourot and M. Guillevic, Published by EDP Sciences, 2015
This is an Open Access article distributed under the terms of the Creative
Commons Attribution License (http://creativecommons.org/licenses/by/4.0), which permits unrestricted
use, distribution, and reproduction in any medium, provided the original work is
properly cited.
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