Enrichment with n-3 fatty acid by tuna oil feeding of pigs: Changes in composition and properties of bacon and different sausages as affected by the supplementation period [Enrichissement d'acide gras n-3 grâce à une supplémentation en huile de thon chez les porcs: Changements dans la composition et propriétés du lard et de différentes saucisses par rapport à la période de supplémentation]

• Main Authors: Khiaosa-ard R., Chungsiriwat P., Chommanart N., Kreuzer M., Jaturasitha S.
• Format: Article
• Language: French
• Published: 2014
• Online Access: http://www.scopus.com/inward/record.url?eid=2-s2.0-79953761151&partnerID=40&md5=44b71b3ec19e2702020a3c56d8d7cc8c; http://cmuir.cmu.ac.th/handle/6653943832/493
• Institution: Chiang Mai University

Belly, lean from the shoulder and backfat obtained from 80 pigs, fed either no or 1.6 kg tuna oil during fattening (35-90 kg body weight), were used to prepare bacon, Chinese-style sausage and Vienna-style sausage. The tuna oil had been supplemented either initially, at the end, or continuously duri...