期刊论文

Liu, Zhiqiang

英文

Journal of Food, Agriculture and Environment

1459-0255

2010

8

3-4

759-766

Chinese Academy of Sciences and Knowledge InnovationChinese Academy of Sciences [Y022042020, KSCX2-YW-N-051]; National 863 projectNational High Technology Research and Development Program of China [2008AA10Z316]; National Natural Science Foundation of ChinaNational Natural Science Foundation of China (NSFC) [30901040, 30901041, 3092801, 30828025, 30771558]; Guangdong Project [2009B091300079]; CAS/SAFEA International Partnership Program for Creative Research TeamsChinese Academy of Sciences; National Torch Project [2010GH021144]; NSFCNational Natural Science Foundation of China (NSFC) [30901040, 30901041, 30828025, 30928018, 31001015, 31001016, 31072042]; Hunan Provincial Natural Science Foundation of ChinaNatural Science Foundation of Hunan Province [10JJ2028]; Department of Science and Technology of CHANGSHA City [k0904013-21]

本校为第一机构

High levels of polyunsaturated fatty acids (PUFA) in pork are beneficial and saturated fatty acids (SFA) detrimental to human health. Inclusion of PUFA in diet may decrease the amount of intramuscular fat (IMF) due to inhibition of de nova synthesis of fatty acids, which has a negative effect on meat eating quality. Diet energy level is a leading factor for lipid deposition in IMF. We hypothesize that increasing dietary energy level by including PUFA will increase its content without decreasing IMF in meat, thus increasing meat's nutritional value without lowering meat eating quality. The resu...