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Italian Journal of Animal Science Volume 8, 2009 - Issue sup2: Proceedings of the 18th ASPA Congress, Palermo, June 9-12, 2009
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Article

Fatty acid composition of heavy pig back fat in relationship to some animal factors

Edi PiasentierDipartimento di Scienze della Produzione Animale, Università degli Studi di Udine, ItalyCorrespondence[email protected]
,
Nicoletta Di BernardoDipartimento di Scienze della Produzione Animale, Università degli Studi di Udine, Italy
,
Micaela MorganteDipartimento di Scienze della Produzione Animale, Università degli Studi di Udine, Italy
,
Angela SepulcriDipartimento di Scienze della Produzione Animale, Università degli Studi di Udine, Italy
&
Mauro VitaleDipartimento di Scienze della Produzione Animale, Università degli Studi di Udine, Italy
Pages 531-533 | Published online: 07 Mar 2016

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Diego Capraro, Arianna Buccioni, Edi Piasentier & Mauro Spanghero. (2017) Feeding finishing heavy pigs with corn silages: effects on backfat fatty acid composition and ham weight losses during seasoning. Italian Journal of Animal Science 16:4, pages 588-592.
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Xianyong Ma, Zongyong Jiang & Chaoqiang Lai. (2016) Significance of Increasing n-3 PUFA Content in Pork on Human Health. Critical Reviews in Food Science and Nutrition 56:5, pages 858-870.
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Itziar Garitano, Carlos Liébana, Elifio Feliz de Vargas, Álvaro Olivares & Argimiro Daza. (2013) Effect of Gender on Growth Performance, Carcass Characteristics, Meat and Fat Composition of Pigs Slaughtered at 125 kg of Live Weight Destined to Teruel (Spain) Ham Production. Italian Journal of Animal Science 12:1.
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Articles from other publishers (4)

Martina Zappaterra, Diana Luise, Paolo Zambonelli, Marcello Mele, Andrea Serra, Leonardo Nanni Costa & Roberta Davoli. (2019) Association study between backfat fatty acid composition and SNPs in candidate genes highlights the effect of FASN polymorphism in large white pigs. Meat Science 156, pages 75-84.
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Adriana Laura Mihai, Mioara Negoiță, Alina Cristina Adascălului, Valentin Ionescu & Nastasia Belc. (2018) Evaluation of Fatty Acids Composition of Some Food Samples by Using GC-MS and NMR Techniques. “Agriculture for Life, Life for Agriculture” Conference Proceedings 1:1, pages 548-554.
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Domenico Pietro Lo Fiego, Giovanna Minelli, Luisa Antonella Volpelli, Alessandro Ulrici & Paolo Macchioni. (2016) Calculating the iodine value for Italian heavy pig subcutaneous adipose tissue from fatty acid methyl ester profiles. Meat Science 122, pages 132-138.
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Giorgia Foca, Carlotta Ferrari, Alessandro Ulrici, Maria Cristina Ielo, Giovanna Minelli & Domenico Pietro Lo Fiego. (2016) Iodine Value and Fatty Acids Determination on Pig Fat Samples by FT-NIR Spectroscopy: Benefits of Variable Selection in the Perspective of Industrial Applications. Food Analytical Methods 9:10, pages 2791-2806.
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