The effects on finishing pigs (80–100 kg BW) fed diets supplemented with oil sources containing different ratios of unsaturated to saturated fatty acids (UFA:SFA ratio) were evaluated in 15 barrows and 15 gilts (Duroc × Large White × Landrace). Three experimental diets were evaluated using a randomized complete block design, with broken rice, soybean meal and rice bran as the main feedstuffs in the control diet. Diets 2 and 3 consisted of the control diet supplemented with 3% oil, with UFA:SFA ratios of 2.5:1 and 5:1, respectively. Overall, there was no significant difference (P > 0.05) found in the average daily gain (ADG) of the pigs fed the treatment diets; however, the pigs fed the control diet and diet 3 had better (P < 0.05) feed conversion ratios (FCR) than the pigs fed diet 2. The pigs fed diets 2 and 3, which were supplemented with oil at UFA:SFA ratios of 2.5:1 and 5:1, had greater (P < 0.05) average daily feed intakes (ADFI) than the pigs in the control group. Additionally, it was found that the gender of the pigs had an effect (P < 0.05) on the FCR. Interaction effects between the experimental diets and the gender of the pigs (P < 0.05) were found in the ADFI and FCR. There were no significance differences (P > 0.05) among the treatment groups with regard to the carcass quality of the pigs; however, it was found that the gilts had greater (P < 0.01) loin eye areas than the barrows fed diets 2 and 3 and the loin eye area of pig fed diet 2 was the largest (P < 0.05). In the case of the meat quality parameters, it was clearly found that the pigs fed the control diet had a greater (P < 0.05) lightness (L∗) in the meat colour, and the lowest cooking loss was found in the pigs fed the diet supplemented with fat containing the UFA:SFA ratio of 5:1. Overall, the dietary treatment did not significantly affect the drip loss, thawing loss and shear force of the pork. In conclusion, the supplementation of oil with UFA:SFA ratios of 2.5:1 and 5:1 has the potential to improve pork quality.
SUMMARYFat and oils are the most concentrated energy source for pigs. Various fat sources differ considerably in their physical-chemical characteristics and fatty acid profile. Therefore, the current study aimed to evaluate the effect of diets containing 3% fat with different ratios of unsaturated to saturated fatty acids (U:S) on the nutrient digestibility, energy utilization and growth performance of growing pigs. In experiment 1, a total of 6 crossbred, castrated male pigs (Duroc × Large White × Landrace) were used to determine the nutrient digestibility and energy utilization according to a repeated 3 × 3 Latin square design. Each of the two pigs was fed with one of the three diets containing 3% fat with a U:S ratio of 3, 4 or 5, respectively. No differences (P>0.05) in the nutrient digestibility were observed among groups, but the highest digestible and metabolizable energy (P<0.05) appeared in pigs receiving the dietary U:S ratio of 4. In experiment 2, a total of 30 pigs (with an equal number of entire males and females) were allotted into 3 groups in a randomized complete block design. Pigs were fed a diet without fat (T1), or the diets containing 3% fat with U:S ratio of 4 (T2) or 5 (T3), respectively.Although there were no significant difference in any growth criteria, average daily gain and feed conversion ratio was slightly improved (P>0.05) in the T2 group. In conclusion, the present results suggest that diets containing 3% fat with a U:S ratio of 4 is optimal for improving energy utilization in growing pigs and results in a slight enhancement of performance.
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