AAB Archives Animal Breeding AAB Arch. Anim. Breed. 2363-9822 FBN Dummerstorf Göttingen, Germany 10.5194/aab-46-257-2003 Erhebungen zur Fettsäurenzusammensetzung von Rückenfett bei Thüringer Schweinen sowie zum Fett von Thüringer Knackwürsten aus dem Einzelhandel Reichardt W. 1 Gernand E. 1 Müller S. 1 Hartung H. 1 Eckert B. 1 Braun U. 1 Thüringer Landesanstalt für Landwirtschaft, Am Rennsteig 3, 99819 Oberellen – OT Clausberg, Germany 10 10 2003 46 3 257 267 Copyright: © 2003 W. Reichardt et al. 2003 This work is licensed under the Creative Commons Attribution 3.0 Unported License. To view a copy of this licence, visit https://creativecommons.org/licenses/by/3.0/ This article is available from https://aab.copernicus.org/articles/46/257/2003/aab-46-257-2003.html The full text article is available as a PDF file from https://aab.copernicus.org/articles/46/257/2003/aab-46-257-2003.pdf

Title of the paper: <b>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</b><br> 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. <br><br> 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.