LIPID PROFILE OF M. LONGISSIMUS DORSI IN RESPONSE TO DIETARY SPIRULINA PLATENSIS SUPPLEMENTATION IN PIGS
Keywords:
fatty acid composition, muscles, pigs, Spirulina platensisAbstract
The changes of the lipid profile and the fatty acid composition in the triacylglycerols and phospholipids in m. Longissimus dorsi (m. LD) of Danube White pigs in response to dietary Spirulina supplementation were studied. The experiment was divided in two sub periods, starting at 34 kg and ending at 102.5-106.3 kg live weight. The pigs in the trial were divided in three groups – control and two experimental. The pigs from the experimental groups were fed the same diet as the control group. The first experimental group (SP1) received additionally 2 g Spirulina platensis per capita daily only during the second sub period, while the pigs from the second experimental group (SP2) received the same amount (2 g) of Spirulina during the whole trial period. Dietary Spirulina supplementation did not influence the content of total lipids in m. LD although in the experimental groups they tended to increase. Significant decrease in the content of C14:0 in the triacylglycerols was observed in response to Spirulina supplement (P < 0.05) while in the phospholipid fraction the amount of C18:3n-6, C20:4 and C20:5 showed significant increase (P < 0.05). The content of C18:3n-3 and C22:5 tended to increase in m. LD of the pigs from the experimental groups.
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