Modification of lipid composition and oxidation in porcine muscle and muscle microsomes as affected by dietary supplementation of n-3 with either n-9 or n-6 fatty acids and α-tocopheryl acetate

Abstract The effect of different oil combinations: olive oil (20 g/kg), sunflower oil (20 g/kg), linseed oil (5 g/kg) and either olive (15 g/kg) or sunflower oil (15 g/kg) and α-tocopheryl acetate supplementation (200 mg/kg feed) on fatty acid composition and lipid oxidation of pig muscle and muscle microsomes was investigated. The proportions of α-linolenic acid ( P P P P P P P