Vol. 13, Issue 4 (2025)
Effect of incorporating rejects of cashew kernels into diets on the fatty acid composition of pig meat
Author(s): Yao Koffi Sylvanus Aubert, Kadjo Vincent, Yao Kouassi Alphonse, Yao Kouassi Patrick, Kimse Moussa, Traore Beh and Soro Dofara
Abstract: This study was carried out to improve the nutritional quality of pork. It aims to assess the fatty acid composition of the fat contained in the pig carcass after incorporation of downgraded almonds in food rations. 120 castrated male pigs and female pigs combined from a cross (Large White x Piétrain) x (Landrace x Duroc) were selected, at 24 weeks of age, and made up into 4 lots of 30 animals each. These animals were fed ad libitum using specific foods formulated with downgraded cashew kernels. These trials took place over a period of 6 weeks and the 4 batches of animals received the feeds F0, F8, F10 and F12 containing respectively 0, 8, 10 and 12% cashew nut kernel rejects. At the end of the rearing, after slaughter of the animals, the lipid content of the pork was determined. Then, the fatty acid composition was evaluated by analysis of fatty acid methyl esters by gas chromatography (GPC). For polyunsaturated fatty acids, the levels of C18: 3 (linolenic acid or omega-3) of the batches of the rations with 10 and 12% of rejects of cashew kernels are 17.4% higher than that of the batch of the ration without cashew kernels. Also, thanks to the protective effects against cardiovascular diseases of this fatty acid, cashew kernels improve the nutritional quality of meat.
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How to cite this article:
Yao Koffi Sylvanus Aubert, Kadjo Vincent, Yao Kouassi Alphonse, Yao Kouassi Patrick, Kimse Moussa, Traore Beh, Soro Dofara. Effect of incorporating rejects of cashew kernels into diets on the fatty acid composition of pig meat. Int J Chem Stud 2025;13(4):01-04.
