Factors affecting the fatty acid composition and fat oxidative stability in pigs

The aim of the study was to evaluate the effect of selected factors affecting fatty acids (FA) composition in pig fat. In the experiment, the influence of nutrition, gender,carcass weight, lean meat proportion (LMP) and intramuscular fat (IMF) were monitored. The effect of diet, specifically the influence of added linseed or corn on the fatty acids composition in the backfat was studied in pigs. From the perspective of the required increase of polyunsaturated fatty acids (PUFA) only the addition of the linseed proved to have a significant effect.Another evaluated aspect concerning the FA spectrum was the gender. While the backfat in barrows showed higher (P≤0.05) amount of monounsaturated fatty acids(MUFA), the backfat in gilts displayed a significantly higher proportion (P≤0.01) of the PUFA and total unsaturated fatty acids (UFA). A significant effect on the PUFA proportion has also been demonstrated for the lean meat proportion (LMP)parameter, which therefore represents not only a qualitative carcass meat parameter but also plays an important role in relation to the FA composition in the fat in pigs.In connection to the FA proportion changes the study also monitored the fat oxidative stability with the use of the TBARS method. Concerning the oxidative stability the effects of nutrition, FA groups, gender, carcass weight and LMP were studied. The relationship between the above mentioned factors and oxidative stability was found to be insignificant

Fatty acid composition in pork fat: De-novo synthesis, fatty acid sources and influencing factors – a review

ArticleFats are among the basic nutrients the human organism needs as a source of energy, as well as to grow and regenerate cells, tissues, and organs. Particularly animal fats, with their higher proportion of saturated fatty acids and low content of n-3 fatty acids, are often seen by the public as relatively undesirable food components. Fatty acid (FA) composition of pork is affected by many factors: genotype, breeding, gender and feeding methods. Numerous research teams, therefore, have searched for means of effectively manipulating the chemical composition of animal fats. This paper reviews existing knowledge and means of effectively influencing the fatty acid composition in pig fat, which is a significant component of human food in European countries due to their high consumption of pork. The findings of various authors demonstrate that not only altering of fatty acids sources in animal diets but a range of other factors as well can significantly influence the composition of fatty acids in pig fat and consequently pork quality

Association between polymorphism in the FTO gene and growth and carcass traits in pig crosses

<p>Abstract</p> <p>Background</p> <p>Independent studies have shown that several single nucleotide polymorphisms (SNP) in the human <it>FTO </it>(<it>fat mass and obesity associated</it>) gene are associated with obesity. SNP have also been identified in the pig <it>FTO </it>gene, among which some are associated with selected fat-deposition traits in F₂crosses and commercial populations. In this study, using both commercial pig populations and an experimental Meishan × Pietrain F₂population, we have investigated the association between one <it>FTO </it>SNP and several growth and carcass traits. Association analyses were performed with the <it>FTO </it>polymorphism either alone or in combination with polymorphisms in flanking loci.</p> <p>Methods</p> <p>SNP (FM244720:g.400C>G) in exon 3 of porcine <it>FTO </it>was genotyped by PCR-RFLP and tested for associations with some growth, carcass and fat-related traits. Proportions of genetic variance of four pig chromosome 6 genes (<it>FTO</it>, <it>RYR1</it>, <it>LIPE </it>and <it>TGFB1</it>) on selected traits were evaluated using single- and multi-locus models.</p> <p>Results</p> <p>Linkage analysis placed <it>FTO </it>on the p arm of pig chromosome 6, approximately 22 cM from <it>RYR1</it>. In the commercial populations, allele <it>C </it>of the <it>FTO </it>SNP was significantly associated with back fat depth and allele <it>G </it>with muscling traits. In the Meishan × Pietrain F₂pigs, heterozygotes with allele <it>C </it>from the Pietrain sows and allele <it>G </it>from the Meishan boar were more significantly associated with fat-related traits compared to homozygotes with allele <it>G </it>from the Pietrain and allele <it>G </it>from the Meishan breed. In single- and multi-locus models, genes <it>RYR1</it>, <it>TGFB1 </it>and <it>FTO </it>showed high associations. The contribution in genetic variance from the polymorphism in the <it>FTO </it>gene was highest for back fat depth, meat area on the <it>musculus longissimus lumborum et thoracis </it>tissues and metabolite glucose-6-phosphate dehydrogenase.</p> <p>Conclusions</p> <p>Our results show that in pig, <it>FTO </it>influences back fat depth in the commercial populations, while in the Meishan × Pietrain F₂pigs with a <it>CG </it>genotype, heterosis occurs for several fat-related traits.</p

Effect of genotype and sex of piglets on their losses before weaning

The aim of the experiment was to analyze selected reproductive characteristics in sows and losses of piglets according to their age and to evaluate the effect of sex on survivability of piglets before weaning. The experimental observation involved 80 sows with their second litters (40 sows of genotye I and 40 sows of genotype II). The sows were mated with a boar of Danish Duroc. No significant difference was found between the evaluated genotypes of sows in numbers of live-born piglets and reared piglets, however it is evident that better results were reached by the sows of the genotype II. Also the losses of piglets per litter were lower, by 0.65 piece (P &lt;- 0.05). In sows of the genotype I a high correlation (P &lt;- 0.01) was confirmed between the number of live-born piglets and the number of reared piglets per litter (r = 0.750). Another correlation was found between the number of live-born piglets and their losses before weaning (r = 0.716). Similar trend was observed in the genotype II, however without significant correlation between the number of live-born piglets and the losses of piglets before weaning. The results also revealed that the piglets died mostly before the 14th day of age, while the losses of male piglets were more frequent than of female piglets. Losses of female piglets of the genotype I before the 14th day of age were 6.82 %, in the genotype II they were 3.01 %. In this period, the losses of male piglets reached 9.56 % in the genotype I and 4.49 % in the genotype II. From the 14th day to weaning the losses of female piglets counted 2.39 % vs. 0.75 %, the losses of male piglets 1.37 % vs. 2.88 %. The total losses from birth to weaning were 9.22 % vs. 3.76 % in female piglets and 10.92 % vs. 7.37 % in male piglets.O

The effect of the backfat thickness loss on reproduction in lactating sows

The work discusses the influence of the backfat thickness change, during sow´s lactation, on their subsequent litter characteristics. The reproduction potential of 478 sows of two genotypes was assessed. The genotypes were 50 Large White (LWD) sows and 428 crossbreeds Large White x Landrace (LWD x L) sows. The backfat thickness decline was examined in accordance to P2, backfat thickness in sows during lactation namely 1 day before planned parturition as well as weaning.From the obtained results it can be stated that the backfat thickness decline level during lactation has a small influence on the number of total born piglets. In contrast, the number of piglets born alive increased when backfat thickness rate increased. With a moderate backfat thickness decline, the average birthweight piglets gradually increased. However, the opposite trend was shown for the average weight at weaning. The backfat thickness decline level during sow´s lactation influences their farrowing interval. Animals with a lower increase of the backfat thickness subsequently showed a shorter farrowing interval (148.99, respectively 151.86 days), as well as a shorter weaning – estrus interval

Srovnání účetnictví individuálního podnikatele a s.r.o.

Diplomová práce srovnává zvláštnosti účtování individuálního podnikatele a s.r.o. Nejprve práce provádí charakteristiku obou právních forem, přičemž vychází z platných právních předpisů. Dále charakterizuje účetní jednotku a popisuje účetní zvláštnosti obou právních forem. V závěru se zaměřuje na daňovou zátěž obou subjektů a hledá daňové optimum. V praktickém příkladu pak práce dokumentuje zásadní účetní a právní odlišnosti při vzniku těchto subjektů