000069606 001__ 69606 000069606 005__ 20190709135511.0 000069606 0247_ $$2doi$$a10.14674/IJFS-676 000069606 0248_ $$2sideral$$a101894 000069606 037__ $$aART-2017-101894 000069606 041__ $$aeng 000069606 100__ $$aDaza, A. 000069606 245__ $$aFatty acid composition of different adipose tissues in heavy pigs 000069606 260__ $$c2017 000069606 5060_ $$aAccess copy available to the general public$$fUnrestricted 000069606 5203_ $$aForty-seven castrated male Duroc x (Landrace x Large White) pigs were used to determine fatty acids compositions from different adipose tissues. The outer subcutaneous backfat layer had a lower proportion of saturated and higher monounsaturated and polyunsaturated fatty acids than the inner laver. Liver fat had the highest proportion of poiyunsaturated fatty acids. Intramuscular fat followed by subcutaneous backfat had the highest monounsaturation indexes. Moreover, omental and hepatic fat had the highest amount of n-3 fatty acids. In conclusion, the fatty acid profile was depended on fat location, with intramuscular and outer backfat the most beneficial from the point of view of nutrition and health. 000069606 536__ $$9info:eu-repo/grantAgreement/ES/INIA/PET-2007-08-C11-04 000069606 540__ $$9info:eu-repo/semantics/openAccess$$aby-nc-nd$$uhttp://creativecommons.org/licenses/by-nc-nd/3.0/es/ 000069606 590__ $$a0.615$$b2017 000069606 591__ $$aFOOD SCIENCE & TECHNOLOGY$$b109 / 133 = 0.82$$c2017$$dQ4$$eT3 000069606 592__ $$a0.268$$b2017 000069606 593__ $$aFood Science$$c2017$$dQ3 000069606 655_4 $$ainfo:eu-repo/semantics/review$$vinfo:eu-repo/semantics/publishedVersion 000069606 700__ $$aOlivares, A. 000069606 700__ $$0(orcid)0000-0002-3005-2675$$aLatorre, M.A.$$uUniversidad de Zaragoza 000069606 700__ $$aRey, A.I. 000069606 700__ $$aCallejo, A. 000069606 700__ $$aLópez Bote, C.J. 000069606 7102_ $$12008$$2700$$aUniversidad de Zaragoza$$bDpto. Produc.Animal Cienc.Ali.$$cÁrea Producción Animal 000069606 773__ $$g29, 4 (2017), 657-666$$pItal. j. food. sci.$$tItalian journal of food science$$x1120-1770 000069606 8564_ $$s127983$$uhttps://zaguan.unizar.es/record/69606/files/texto_completo.pdf$$yVersión publicada 000069606 8564_ $$s57868$$uhttps://zaguan.unizar.es/record/69606/files/texto_completo.jpg?subformat=icon$$xicon$$yVersión publicada 000069606 909CO $$ooai:zaguan.unizar.es:69606$$particulos$$pdriver 000069606 951__ $$a2019-07-09-11:51:54 000069606 980__ $$aARTICLE