Articles | Volume 46, issue 3
10 Oct 2003
 | 10 Oct 2003

Erhebungen zur Fettsäurenzusammensetzung von Rückenfett bei Thüringer Schweinen sowie zum Fett von Thüringer Knackwürsten aus dem Einzelhandel

W. Reichardt, E. Gernand, S. Müller, H. Hartung, B. Eckert, and U. Braun

Abstract. Title of the paper: Examinations to the fatty acid composition of backfat at Thuringian pigs as well as to the fat of Thuringian cracking sausages from the retail trade
The fat from the outer back bacon of Thuringian pigs (n = 751) was examined several years with regard to their fatty acid composition. The content of polyunsaturated fatty acids (PUFA) ranged at the backfat from 7.3 to 12.7% and the relationship of the n-6 and n-3 fatty acids varied from 4.4 to 11.3. PUFA contents in the backfat > 12 % were explained by high C18:2 or C18:3 contents of the food.

Examination of the fatty acid composition of the fat of 21 fresh cracking sausages from the Thuringian retail trade on a random basis yielded, that the contents of PUFA and linolenic acid ranged from 6.2 to 15.8 % respectively from 0.8 to 2.0 % as well as the quotient of n-6 to n-3 fatty acids varied from 3.6 to 10.3.