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dc.contributor.author
Ross, Gloria Romina  
dc.contributor.author
Van Nieuwenhove, Carina Paola  
dc.contributor.author
Gonzalez, Silvia Nelina  
dc.date.available
2025-08-06T10:37:50Z  
dc.date.issued
2012-06  
dc.identifier.citation
Ross, Gloria Romina; Van Nieuwenhove, Carina Paola; Gonzalez, Silvia Nelina; Fatty Acid Profile of Pig Meat after Probiotic Administration; American Chemical Society; Journal of Agricultural and Food Chemistry; 60; 23; 6-2012; 5974-5978  
dc.identifier.issn
0021-8561  
dc.identifier.uri
http://hdl.handle.net/11336/268080  
dc.description.abstract
The aim of this work was to study the fatty acid profile of pig meat after probiotic administration. Thirty postweaned pigs (25 day old) were distributed into 2 groups: control (n = 15) and probiotic (n = 15). Each experimental group was fed ad libitum on a commercial diet for 35 days. Lactobacillus amylovorus and Enterococcus faecium mixed culture (108 CFU/ml) was daily orally delivered to the probiotic group. At the end of the assay, six pigs randomly selected from each group were slaughtered and muscle samples (Longissimus dorsi) were taken for fatty acid analysis. Tissues from the probiotic group animals exhibited an increase in monounsaturated and polyunsaturated fatty acids; furthermore, linoleic acid (C18:2), linolenic acid (18:3), and cis-9,trans-11 conjugated linoleic acid (CLA) concentrations were significantly higher (p < 0.05) compared to the control group. These results suggest probiotic administration could be useful to modify and improve the fatty acid profile of pig meat.  
dc.format
application/pdf  
dc.language.iso
eng  
dc.publisher
American Chemical Society  
dc.rights
info:eu-repo/semantics/openAccess  
dc.rights.uri
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/  
dc.subject
CONJUGATED FATTY ACID  
dc.subject
FATTY ACID  
dc.subject
MEAT PIG  
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PROBIOTIC  
dc.subject.classification
Biología Celular, Microbiología  
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Ciencias Biológicas  
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CIENCIAS NATURALES Y EXACTAS  
dc.title
Fatty Acid Profile of Pig Meat after Probiotic Administration  
dc.type
info:eu-repo/semantics/article  
dc.type
info:ar-repo/semantics/artículo  
dc.type
info:eu-repo/semantics/publishedVersion  
dc.date.updated
2025-08-05T10:32:41Z  
dc.journal.volume
60  
dc.journal.number
23  
dc.journal.pagination
5974-5978  
dc.journal.pais
Estados Unidos  
dc.description.fil
Fil: Ross, Gloria Romina. Universidad Nacional de Tucuman. Facultad de Bioquímica, Química y Farmacia. Instituto de Farmacia. Cátedra de Salud Publica; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina  
dc.description.fil
Fil: Van Nieuwenhove, Carina Paola. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina. Universidad Nacional de Tucuman. Facultad de Bioquímica, Química y Farmacia. Instituto de Farmacia. Cátedra de Salud Publica; Argentina  
dc.description.fil
Fil: Gonzalez, Silvia Nelina. Universidad Nacional de Tucuman. Facultad de Bioquímica, Química y Farmacia. Instituto de Farmacia. Cátedra de Salud Publica; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina  
dc.journal.title
Journal of Agricultural and Food Chemistry  
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/url/https://pubs.acs.org/doi/10.1021/jf205360h  
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/doi/http://dx.doi.org/10.1021/jf205360h  

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