Net energy levels on the lipid profile of pork

Abstract

This study was conducted to evaluate the effects of net energy levels on the lipid profile of adipose tissue and muscle of swines. A total of 90 animals, with initial weight of 71.94±4.43kg, were used, and distributed in a randomized block design in five net energy levels (2,300, 2,425, 2,550, 2,675, and 2,800Kcal kg-1 feed), with nine replicates and two animals per experimental unit. Lipid profiles of adipose tissue and muscle were analyzed using gas chromatography. Increasing the levels of net energy using soybean oil, improved the lipid profile of adipose tissue and muscle, increased linearly (P<0.05) the concentrations of polyunsaturated fatty acids, especially linoleic and α-linolenic acid, reduced linearly (P<0.05) the monounsaturated and saturated fatty acids and omega 6: omega 3. In adipose tissue was observed linear reduction (P<0.05) of atherogenic and thrombogenic indexes. In conclusion, increasing the level of net energy of the diet using soybean oil improved the lipid profile of adipose tissue and muscle.

Lipid profile of subcutaneous fat, growth performance, and carcass characteristics of gilts fed with diets supplemented with ractopamine, organic chromium or subjected to energetic feed restriction

“…Backfat thickness, longissimus dorsi muscle depth, and lean percentage were measured using a probe (Hennessy Granding System) inserted between the last thoracic and first lumbar vertebrae 5 cm from the middle line on the left side of the hot carcass (BRIDI and SILVA, 2007). Subcutaneous fat samples were collected at the P2 point (ALENCAR et al, 2017), before carcass chilling. The samples were packed, identified, and frozen until they were prepared for fatty acid profile analyses.…”

“…The separation and detection of the fatty acids were performed using gas-liquid chromatography (Shimadzy CG-2010) with a flame ionization detector (FID), "split/split less" injector, in fused silica capillary column (30m x 0.25mm) with BPX70 (70% Cyanopropylpolysilphenylenesiloxane). The parameters were fixed according to ALENCAR et al (2017).…”

“…Nutritional strategies change the amount of fat deposited in the carcass and modulate the lipid profile of the subcutaneous fat in pigs (ALENCAR et al, 2017). Therefore, this study evaluated the effects of ractopamine, organic chromium, or the energetic feed restriction on the growth performance and the proportion of fatty acids in the subcutaneous fat of finishing gilts.…”

Dietary lipid sources on the fatty acid profile of swine fat: a review

“…However, there is growing concern about the role that saturated fatty acids play in the pathogenesis of coronary heart disease in humans (SIRI-taRINO et al, 2010), and their high intake is; therefore, discouraged. aside from saturated fatty acids, pork also contains a high omega 6: omega 3 ratio (aLeNCaR et al, 2017), which as mentioned above has negative effects on human health. therefore, there is growing interest in changing this lipid profile.…”

“…as described previously, the breed, sex, and diet of the animal are some of the factors that can influence the fatty acid composition of pork carcass fats, with the dietary aspect having the greatest impact on most individual fatty acids and indices, followed by breed and sex (JuáRez et al, 2016). therefore, the inclusion of specific ingredients in swine feed has been the subject of much research, especially the lipid ingredients because of their ability to change the fatty acid profile of pork fat (tuRNeR et al, 2014;aLeNCaR et al, 2017;.…”