We investigated the effects of long‐term microalgae supplementation (7% in a piglet diet and 5% in a fattening diet) on muscle microstructure and meat quality, including fatty acid composition in female Landrace pigs (n = 31). The major effects were muscle‐specific increases in n‐3 and n‐6 polyunsaturated fatty acids (PUFA) concentrations, resulting in increased accumulation of docosahexaenoic acid (DHA) and eicosapentaenoic acid (EPA). Carcass traits and meat quality of longissimus thoracis muscle were not affected by the microalgae diet with the exception of reduced drip loss (p = 0.01) and increased protein proportion (p = 0.04). In addition, the microalgae diet resulted in a shift to a more oxidative myofibre type composition in semitendinosus but not longissimus thoracis muscle. In conclusion, microalgae supplementation offers a unique opportunity to enhance essential n‐3 PUFA contents in pig meat. The results support small but coordinated changes in skeletal muscle phenotypic appearance and functionality.

The present study investigated the effect of a reduced protein diet in combination with different vegetable oils (sunflower seed oil or linseed oil) on carcass traits, meat quality and fatty acid profile in porcine muscle. Forty male Landrace pigs were allocated into four experimental groups (each n = 8) and one control group (n = 8) at a live weight of approximately 60 kg. The pigs were fed ad libitum from 60 kg to 100 kg live weight and restricted to 2.8 kg/day until they reached 120 kg. In contrast to other studies, the intramuscular fat content (IMF) did not increase in animals of groups fed a reduced protein diet and vegetable oils. The IMF ranged between 1.2% and 1.4%. The growth performance and meat quality of the longissimus muscle was not affected by the diet, but the average daily gain (ADG) and drip loss were affected. The muscle fatty acid concentrations were significantly affected by the diet, resulting in higher n-3 FA concentrations up to 113 mg/100 g muscle and lower n-6/n-3 PUFA ratio for pigs fed linseed oil-containing high- and reduced protein diets, compared to sunflower seed oil-containing diets.

The study assessed the effects of reduced protein (RPD) vs high protein diet (HPD) in combination with n-3/n-6 PUFA-containing plant oils [linseed oil (LO)/sunflower seed oil (SO)] supplementation on lipid metabolism-related protein expression and fatty acid concentrations in porcine tissues. Forty male Landrace pigs (castrates) were allocated into four groups fed diets different in dietary protein and PUFA level and one control group. SCD-1 protein expression in pig muscle, back fat, and liver was not affected by diet. The protein expression of precursor (pSREBP-1c) and active nuclear form of SREBP-1c (mSREBP-1c) in muscle and back fat was affected by diet, however not in liver of pigs. In contrast, the expression of ACC and FAS expression was significantly affected by diet only in the liver. The fatty acid concentrations in muscle, liver, and back fat resulted in higher n-3 PUFA concentrations of LO groups compared to the SO groups.

Abstract. In the present study, the effect of sea buckthorn pomace (SBP) supplementation (concentrations of 0, 4, 8 and 12 %; intervention duration of 4 or 8 weeks) on finishing performance, meat quality parameters, and fatty acid and vitamin C contents in muscle of German Landrace pigs was assessed. Supplementation with SBP did not negatively affect growth performance and slaughter quality traits of pigs. The overall meat quality including nutrient composition (protein, fat, water), meat colour and pH value was not changed. Surprisingly, the fatty acid profile of longissimus muscle was only slightly affected by different SBP concentrations and intervention durations. Highest amounts of n-3 fatty acids (28 mg/100 g muscle) were measured in pig muscle which had received a 12 % SBP-supplemented ratio with over an intervention period of 8 weeks. The contents for vitamin C of longissimus muscle of pigs of the control group and SBP supplementation groups varied between 24.0 and 28.7 µg g −1 fresh muscle, and were not diet affected. Other diet compositions and possibly changes in SBP during the manufacturing process of diet pellets should be included in investigations to develop an application-oriented concept of SBP as a supplement for pig feeding.

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