Effect of an elevated monounsaturated fat diet on pork carcass and meat quality traits and tissue fatty acid composition from York-crossed barrows and gilts

Mas, G.; Llavall, Montse; Coll, D.; Roça, Roberto de Oliveira; Dı́az, Isabel; Oliver, M.A.; Gispert, M.; Realini, C.E.

doi:10.1016/j.meatsci.2011.05.011

Cited by 19 publications

(20 citation statements)

References 36 publications

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“…St. John et al (1987), Miller et al (1990 and Busboom et al (1991) reported no differences in the LT area between control animals and those fed elevated levels of MUFA. This was also confirmed in the second part of the present study in which the LT area and carcass characteristics including lean percentage were evaluated and no differences were found (Mas et al, 2010;2011). However, other researchers have indicated a reduction of leanness in pigs fed diets containing added fats compared to pigs fed control diets (Pettigrew & Moser, 1991;De la Llata et al, 2001) and related it to the increased energy of the fat supplemented diets, or lack of balance between energy and protein, which can increase fat deposition or affect protein accretion.…”

Section: Loin Muscle Depthsupporting

confidence: 85%

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The effect of a high monounsaturated fat diet on body weight, backfat and loin muscle growth in high and medium-lean pig genotypes

et al. 2012

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The objective of this study was to evaluate whether the use of a diet rich in oleic acid could have an effect on daily weight gain, backfat and loin muscle (Longissimus thoracis) depth. One hundred and ninety-two barrows and gilts, from two genotypes were fed a grain and soy diet (CONTROL with 28% C18:1) or a similar diet enriched with oleic acid (HO with 43% C18:1, Greedy-Grass OLIVA ® ). The pigs were housed in 16 pens in groups of 12 according to their sex, diet and genotype. From 75 days of age every three weeks, the pigs were weighed and the backfat and loin muscle depth were ultrasonically recorded (PIGLOG ® ). The inclusion of the dietary fat had no significant effect on the growth variables nor on the backfat and loin muscle depth measurements taken. However, the barrows resulted in higher live weight and backfat compared to the gilts at the end of the trial. Conversely, the gilts showed higher loin depth. Moreover, York-sired pigs were heavier than Pietrain-sired pigs during the whole trial and showed higher backfat at the last two measurements. Pietrain-sired pigs had higher loin muscle depth at the last measurements. The results of the present study suggest that the addition of a dietary fat into diets aiming at modifying the meat fatty acid profile has no detrimental effects on performance variables, or on backfat and loin muscle growth and thus, no negative economic impact for producers.Additional key words: backfat depth; loin muscle depth; monounsaturated fatty acids; sex. ResumenEfecto de una dieta rica en ácidos grasos monoinsaturados sobre el peso vivo, el espesor de grasa dorsal y la profundidad de lomo en cerdos de alto y medio crecimiento magro El objetivo de este estudio consistió en evaluar si administrar una dieta rica en ácido oleico en cerdos de engorde ejercía algún efecto sobre la ganancia de peso, el espesor de grasa dorsal y la profundidad del músculo Longissimus thoracis. Ciento noventa y dos machos castrados y hembras de los genotipos (Landrace*Large White)*Pietrain y (Landrace*Large White)*York recibieron una dieta de cereales y soja (CONTROL con 28% C18:1) o una dieta similar rica en ácido oleico (HO con 43% C18:1, Greedy-Grass OLIVA ® ). Los cerdos se alojaron en 16 corrales en grupos de 12, según su dieta, sexo y genotipo. A partir de los 75 días de vida, y a continuación cada tres semanas, los animales se pesaron y se midió mediante ultrasonidos (PIGLOG ® ) el espesor de grasa dorsal y la profundidad de lomo. No se detectaron diferencias en la ganancia media diaria ni en el espesor de grasa dorsal y lomo entre los cerdos alimentados con dieta HO y dieta CONTROL. En cambio, los machos castrados presentaron un mayor peso vivo y un mayor espesor de grasa dorsal que las hembras. Estas, en cambio presentaron una mayor profundidad de lomo. Los cerdos cruzados con York fueron más pesados durante toda la prueba y presentaron un mayor espesor de grasa dorsal que los cruzados con Pietrain. Los animales del genotipo Pietrain presentaron una mayor profundidad de lomo durante las ...

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Section: Loin Muscle Depthsupporting

confidence: 85%

“…This study is part of a broader investigation in which the effect of diets rich in oleic acid on carcass and meat quality (mainly on fat acid profile) has also been evaluated. These results are available from Mas et al (2010Mas et al ( , 2011 for Pietrain and York-sired pigs, respectively.…”

mentioning

confidence: 99%

The effect of a high monounsaturated fat diet on body weight, backfat and loin muscle growth in high and medium-lean pig genotypes

et al. 2012

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“…Other authors of works on pig feeding with fat supplements in the diet have also noted no statistically significant differences in the (Jaturasitha et al, 2009). However, these differences were noted between sex -higher muscular fatness was observed in barrows than in gilts (Nuernberg et al, 2005;Mas et al, 2011). In our study the protein level in Weight losses during roasting of the TB muscle were rather diverse between the groups, but insignificantly.…”

Section: Quality Traits Of Longissimus Lumborum and Triceps Brachii Mcontrasting

confidence: 65%

“…Also, in the studies of other authors, in the LL muscle of pigs fed a diet either with or without oil supplements (e.g. linseed or olive oil), no differences were noted in the values of pH 45 , the drip loss, and colour defined subjectively using a Minolta apparatus (Lauridsen et al, 2005;Nuernberg et al, 2005;Jaturasitha et al, 2009;Mas et al, 2011). The loss during cooking of the LL muscle was higher in group C (29.71%) in comparison to other groups (25.09-27.28%).…”

Section: Quality Traits Of Longissimus Lumborum and Triceps Brachii Mmentioning

confidence: 80%

“…Other authors (Jaturasitha et al, 2009) have also shown that pigs fed with tuna oil supplements exhibited no significant differences in the slaughter yield, meatiness, and also the backfat thickness compared to the control group. Similarly, Mas et al (2011) in pigs of Landrace × Large White breed fed soybean seeds with a supplement of the oleic acid Greedy-Grass OLIVA stated no significant differences in meatiness and backfat thickness in comparison to the control group. Also Casa et al (2010) in the hybrids of pigs (Landrace × Yorkshire) × Duroc, which were given a diet supplemented with α-linolenic acid, noted a similar result as concerns the slaughter yield of carcasses, meat quality, ham and loin yields as in the control group.…”

Section: Estimation Results Of the Carcass Slaughter Valuementioning

confidence: 96%

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Effects of supplementary vegetable and animal fats on the slaughter values of fatteners, meat quality, and fatty acid profile in pigs

Lisiak¹,

Grześkowiak²,

Borzuta³

et al. 2013

CZECH J ANIM SCI

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ABSTRACT:The study was conducted on 32 hybrids of (Polish Large White × Danish Landrace) × Duroc breeds fed similar energy content feed, however differing in fat diet supplements. The animals were divided into four groups in which the following fat supplements were added to the feed: A -rapeseed and linseed oils, B -rapeseed and fish oils + swine fat, C -linseed and fish oils, D -rapeseed and linseed oils + lard. The carcass slaughter value was estimated and physicochemical and sensory traits of longissimus lumborum (LL) and triceps brachii (TB) muscles were determined. The content of fatty acids in the subcutaneous fat of the loin as well as in the raw LL and TB muscles was estimated as well. It was shown that there were no significant differences in the range of slaughter value traits and meat quality between the groups. However, it was found that different kinds of supplemented fat had a different effect on the content of the polyunsaturated fatty acids in the backfat and in the raw LL muscle. The lowest level of fatty acids characterized the group of pigs fed with supplements consisting of rapeseed and fish oils + lard. The highest values were detected among fatteners supplemented with linseed. The kind of supplemented fat affected the changes in the level of PUFA n-3 fatty acids, especially the linolenic acid C18:3 in backfat. The n-6/n-3 ratio in pigs fed with a greater share of linseed (C and D groups) was better (about 3) than in pigs which obtained a greater portion of rapeseed and fish oils (about 5.5). In both the muscles and fat of fatteners from groups B and C the DHA content was 2-3 times higher than in A and D groups. Higher EPA content was found in the TB muscle.

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Current feeding strategies to improve pork intramuscular fat content and its nutritional quality

Alfaia

Lopes

Madeira

et al. 2019

Advances in Food and Nutrition Research

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Effect of an elevated monounsaturated fat diet on pork carcass and meat quality traits and tissue fatty acid composition from York-crossed barrows and gilts

Cited by 19 publications

References 36 publications

The effect of a high monounsaturated fat diet on body weight, backfat and loin muscle growth in high and medium-lean pig genotypes

The effect of a high monounsaturated fat diet on body weight, backfat and loin muscle growth in high and medium-lean pig genotypes

Effects of supplementary vegetable and animal fats on the slaughter values of fatteners, meat quality, and fatty acid profile in pigs

Current feeding strategies to improve pork intramuscular fat content and its nutritional quality

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