Effect of duration of feeding under free-range conditions on production results and carcass and fat quality in Iberian pigs

Daza, A.; Mateos, Alfonso; Munoz, Aurélio; Ovejero, I.; López-Bote, C. J.

doi:10.1016/j.meatsci.2006.10.004

Cited by 35 publications

(45 citation statements)

References 14 publications

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“…In contrast, the SFA concentrations were higher in IB pigs in both outer and inner layers only at 50 kg BW. Our results compare well with those reported by Daza et al (2007) for the FA profile of the subcutaneous back-fat outer and inner layers of finishing IB pigs under different feeding systems.…”

Section: Discussionsupporting

confidence: 91%

Evolution of the fatty acid profile of subcutaneous back-fat adipose tissue in growing Iberian and Landrace × Large White pigs

Barea

Isabel

Nieto

et al. 2013

Animal

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The lipid content and fatty acid (FA) profile in pig tissues are strongly influenced by genotype and nutrient supply, with implications in meat quality. The de novo lipid synthesis and pattern of FA unsaturation could be an important cause of variation in the overall efficiency of energy utilization among breeds. To test the effects of pig genotype and CP supply on the evolution of back-fat tissue FA profile throughout the growing and finishing stages, 32 Iberian (IB) and Landrace 3 Large White (LR 3 LW) barrows were offered one of two diets differing in CP content (13% or 17% as fed). A pair-fed procedure (0.8 3 ad libitum intake of IB pigs) was used. Subcutaneous fat samples were taken at the dorso-lumbar region at ,38, 50, 65, 90 and 115 kg BW. Higher proportions of total monounsaturated FA (MUFA; P , 0.01) and lower proportions of total saturated FA (SFA; P , 0.01 to 0.05) were found in the outer back-fat layer of pigs both at 50 and 115 kg BW. Pig genotype affected the FA composition of both subcutaneous back-fat layers. The proportions of C18:0 and SFA in fat tissue were higher in IB than in LR 3 LW pigs from 38 to 65 kg BW, especially in the outer layer. In addition, MUFA contents were higher in IB pigs at 115 kg BW in both layers (15% on average; P , 0.01). Increased proportions of C18:2 n-6 and polyunsaturated FA (PUFA) were found in LR 3 LW pigs, irrespective of the stage of growth and back-fat layer (P<0.02). At 50 kg BW, pigs receiving the high-protein diet presented the highest C18:2 n-6, C18:3 n-3, C20:5 n-3 and PUFA contents. A significant genotype 3 CP content interaction was observed for C18:3 n-3 because of the increased concentration of this FA in LR 3 LW pigs when offered the 17% CP diet (P , 0.05). Higher C16:0 and SFA contents (15%; P 5 0.03) were found in pigs offered the 13% CP diet and slaughtered at 115 kg BW. There was a genotype 3 CP interaction for MUFA concentration because of the higher MUFA content observed in IB pigs offered the highest protein content diet (P 5 0.03). Our results suggest that genetic variation in de novo lipid synthesis and pattern of FA unsaturation might contribute to explain differences in back-fat FA profile of IB and LR 3 LW pigs under identical nutritional management. They could be also relevant to explain the low efficiency of nutrient and energy utilization in the IB pig.

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Section: Discussionsupporting

confidence: 91%

Evolution of the fatty acid profile of subcutaneous back-fat adipose tissue in growing Iberian and Landrace × Large White pigs

Barea

Isabel

Nieto

et al. 2013

Animal

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“…A slight increase in the proportion of n-3 PUFA (except for C22:5) was also reported in the present study for the BE pigs compared with BC pigs, in agreement with the increase in the n-3 PUFA proportion generally found in fat tissues of pigs reared in extensive systems on pasture (Pugliese et al, 2005;Daza et al, 2007). The moderate increase in the n-3 FA in our study might be due to the low availability of grass in the E pen during the autumn-winter season, when the BE pigs underwent their finishing period.…”

Section: Composition and Physiology Of Subcutaneous Adipose Tissue Desupporting

confidence: 92%

“…Whereas A vs. C system had only scarce influence on FA composition within breeds, the E production system in the B breed was associated with a much greater proportion of PUFA in SCAT when compared with B pigs produced in the C system. In agreement, an increase in PUFA proportion has been reported in adipose tissues of pigs reared in extensive systems on pasture, especially in slow-growing fat breeds (Lopez-Bote, 1998;Pugliese et al, 2005;Daza et al, 2007). The ratio of C18:2 n-6 to C18:3 n-3 was also higher in the BE than the BC pigs as a consequence of a much higher proportion in C18:2 n-6 in the BE pigs.…”

Section: Composition and Physiology Of Subcutaneous Adipose Tissue Desupporting

confidence: 80%

Production performance, carcass composition, and adipose tissue traits of heavy pigs: Influence of breed and production system1

Lebret

Dourmad

Mourot

et al. 2014

Journal of Animal Science

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Both breed and production systems are responsible for production efficiency and quality traits of pork. Effects of breed and production system within breed on growth, body fatness, and adipose tissues traits were assessed in the pure Basque (B, nonselected, local French) and conventional Large White (LW) breeds, reared either in a conventional (C, slatted floor), alternative (A, indoor straw bedding and outdoor area), or extensive (E, free range) system. A total of 100 castrated males were produced in 2 replicates, each involving 50 pigs distributed in 5 treatments based on breed and production system (i.e., BC, BA, BE, LWC, and LWA [10 pigs/group and per replicate]). From 35 kg BW to slaughter at around 145 kg BW, the BC, BA, LWC, and LWA pigs received the same growing and finishing diets, whereas the BE pigs had free access to the natural resources of the E pen and received a standard growing-finishing diet at restricted allowance according to the farming practices of the B pork chain. The B pigs had lower (P < 0.001) ADG and G:F than the LW pigs and were much older (P < 0.001) at slaughter. The LWA pigs had similar ADG but lower (P = 0.03) G:F than the LWC. Within the B breed, the BA had higher (P = 0.04) and the BE lower (P < 0.001) ADG compared with BC pigs. The B pigs had a higher (P < 0.001) carcass dressing an exhibited around 2-fold higher (P < 0.001) back fat proportion, perirenal fat weight and LM lipid content than the LW pigs. Compared with C, the A system decreased (P = 0.04) carcass dressing within LW but did not influence carcass traits within B pigs. The E system decreased (P ≤ 0.05) carcass dressing, back fat proportion, and LM lipid content in BE compared with BC pigs. The B pigs exhibited larger (P < 0.001) adipocytes in both subcutaneous adipose tissue (SCAT) and LM than the LW pigs. Malic enzyme activity was higher in SCAT of B than LW pigs despite their greater fatness, and was higher (P ≤ 0.01) in BA but lower (P < 0.001) in BE than in BC pigs. The B pigs had higher (P < 0.001) MUFA but lower (P ≤ 0.006) SFA and PUFA fatty acid percentages in SCAT than the LW pigs. Compared with C, the A system had scarce influence on FA composition within each breed, whereas the E system led to lower (P = 0.015) SFA and greater (P < 0.001) PUFA in SCAT of the B pigs. Altogether, the E production system can counteract the genetic potential of B pigs for growth rate but also body fatness.

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“…A potential explanation is that fatty acid composition of monogastric meat and fat depends mainly on dietary fat (Mourot & Hermier 2001). Thus, an interaction of the MTTP genotype with diet is not unexpected and in fact does seem to occur: although significant effects were detected in the hybrid line fed with a commercial diet, no association was found in the Iberian population with an acorn‐based diet (Table 4), which has a very different fatty acid profile, including a higher content of palmitoleic and oleic fatty acids (Daza et al. 2007).…”

Section: Discussionmentioning

confidence: 99%

A non‐synonymous mutation in a conserved site of the MTTP gene is strongly associated with protein activity and fatty acid profile in pigs

Estellé

Fernández²,

Pérez‐Enciso

et al. 2009

Animal Genetics

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Despite the economic interest of the fatty acid profile in pigs, no gene has been convincingly associated with this trait so far. Here, the porcine microsomal triglyceride transfer protein (MTTP) gene, which plays a crucial role in the assembly of nascent lipoproteins, has been analysed as a positional candidate gene for a QTL affecting the fatty acid composition that was previously identified on chromosome 8 in an Iberian by Landrace F(2) cross. By resequencing a panel of different breeds, a non-synonymous polymorphism in a conserved residue of the lipid transfer domain of MTTP was identified. Association analyses with this polymorphism showed a strong association with the fatty acid composition of porcine fat, much stronger than the QTL effect, in the F(2) cross and in a synthetic Sino-European line. In addition, in vitro activity assays in liver protein extracts have shown that this mutation is also associated with the lipid transfer activity of the MTTP protein (P < 0.1). These results suggest that the detected polymorphism is a potential causal factor of the fatty acid composition QTL. There appears to be an interaction between the porcine MTTP genotype and the type of fat source in the pig diet, which would agree with the previous results on the biology of MTTP biology.

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Effect of duration of feeding under free-range conditions on production results and carcass and fat quality in Iberian pigs

Cited by 35 publications

References 14 publications

Evolution of the fatty acid profile of subcutaneous back-fat adipose tissue in growing Iberian and Landrace × Large White pigs

Evolution of the fatty acid profile of subcutaneous back-fat adipose tissue in growing Iberian and Landrace × Large White pigs

Production performance, carcass composition, and adipose tissue traits of heavy pigs: Influence of breed and production system1

A non‐synonymous mutation in a conserved site of the MTTP gene is strongly associated with protein activity and fatty acid profile in pigs

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