Fatty Acid and Cholesterol Changes in Pork Longissimus Muscle and Fat due to Ractopamine

E. G. PERKINS; F. K. McKEITH; D. J. JONES; D. H. MOWREY; S. E. HILL; J. NOVAKOFSKI; P. L. O'CONNOR

doi:10.1111/j.1365-2621.1992.tb11313.x

Fatty Acid and Cholesterol Changes in Pork Longissimus Muscle and Fat due to Ractopamine

E. G. PERKINS, F. K. McKEITH, D. J. JONES, D. H. MOWREY, S. E. HILL, J. NOVAKOFSKI, P. L. O'CONNOR

Prairie Research Institute

Research output: Contribution to journal › Article › peer-review

Abstract

Fatty acid (FA) composition and cholesterol (CHL) content from control and Ractopamine (Rac) treated pigs were evaluated. Lipids were extracted from the longissimus (LD) and subcutaneous fat (SC) and methyl esters of the FA were formed for gas chromatography. CHL content of the LD was determined using direct saponification. Pigs were fed 0, 5, 10 or 20 ppm Rac for about 40 kg of grain prior to slaughter. Rac had no consistent effect on the FA composition of SC or muscle (neutral or polar) lipids. CHL content in the LD of treated animals was about 9% lower (P < 0.01) than controls. Rac reduced the CHL content of the LD and had limited effect on the FA profile of muscle or SC fat.

Original language	English (US)
Pages (from-to)	1266-1268
Number of pages	3
Journal	Journal of food science
Volume	57
Issue number	5
DOIs	https://doi.org/10.1111/j.1365-2621.1992.tb11313.x
State	Published - Sep 1992

Keywords

cholesterol
fatty acids
lipids
pork
ractopamine

ASJC Scopus subject areas

Food Science

Online availability

10.1111/j.1365-2621.1992.tb11313.x

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title = "Fatty Acid and Cholesterol Changes in Pork Longissimus Muscle and Fat due to Ractopamine",

abstract = "Fatty acid (FA) composition and cholesterol (CHL) content from control and Ractopamine (Rac) treated pigs were evaluated. Lipids were extracted from the longissimus (LD) and subcutaneous fat (SC) and methyl esters of the FA were formed for gas chromatography. CHL content of the LD was determined using direct saponification. Pigs were fed 0, 5, 10 or 20 ppm Rac for about 40 kg of grain prior to slaughter. Rac had no consistent effect on the FA composition of SC or muscle (neutral or polar) lipids. CHL content in the LD of treated animals was about 9% lower (P < 0.01) than controls. Rac reduced the CHL content of the LD and had limited effect on the FA profile of muscle or SC fat.",

keywords = "cholesterol, fatty acids, lipids, pork, ractopamine",

author = "PERKINS, {E. G.} and McKEITH, {F. K.} and JONES, {D. J.} and MOWREY, {D. H.} and HILL, {S. E.} and J. NOVAKOFSKI and O'CONNOR, {P. L.}",

year = "1992",

month = sep,

doi = "10.1111/j.1365-2621.1992.tb11313.x",

language = "English (US)",

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AU - PERKINS, E. G.

AU - McKEITH, F. K.

AU - JONES, D. J.

AU - MOWREY, D. H.

AU - HILL, S. E.

AU - NOVAKOFSKI, J.

AU - O'CONNOR, P. L.

PY - 1992/9

Y1 - 1992/9

N2 - Fatty acid (FA) composition and cholesterol (CHL) content from control and Ractopamine (Rac) treated pigs were evaluated. Lipids were extracted from the longissimus (LD) and subcutaneous fat (SC) and methyl esters of the FA were formed for gas chromatography. CHL content of the LD was determined using direct saponification. Pigs were fed 0, 5, 10 or 20 ppm Rac for about 40 kg of grain prior to slaughter. Rac had no consistent effect on the FA composition of SC or muscle (neutral or polar) lipids. CHL content in the LD of treated animals was about 9% lower (P < 0.01) than controls. Rac reduced the CHL content of the LD and had limited effect on the FA profile of muscle or SC fat.

AB - Fatty acid (FA) composition and cholesterol (CHL) content from control and Ractopamine (Rac) treated pigs were evaluated. Lipids were extracted from the longissimus (LD) and subcutaneous fat (SC) and methyl esters of the FA were formed for gas chromatography. CHL content of the LD was determined using direct saponification. Pigs were fed 0, 5, 10 or 20 ppm Rac for about 40 kg of grain prior to slaughter. Rac had no consistent effect on the FA composition of SC or muscle (neutral or polar) lipids. CHL content in the LD of treated animals was about 9% lower (P < 0.01) than controls. Rac reduced the CHL content of the LD and had limited effect on the FA profile of muscle or SC fat.

KW - cholesterol

KW - fatty acids

KW - lipids

KW - pork

KW - ractopamine

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ER -

Fatty Acid and Cholesterol Changes in Pork Longissimus Muscle and Fat due to Ractopamine

Abstract

Keywords

ASJC Scopus subject areas

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