Effect of source of dietary fat on pig performance, carcass characteristics and carcass fat content, distribution and fatty acid composition

Realini, C.E.; Duran-Montgé, P.; Lizardo, R.; Gispert, M.; Oliver, M.A.; Esteve‐García, E.

doi:10.1016/j.meatsci.2010.03.011

Cited by 38 publications

(44 citation statements)

References 38 publications

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“…However, the results contradict those observed by Kouba and Mourot (1998) and Realini et al (2010), who indicated that diets with higher contents of linoleic acid increase body fat deposition, promoting a larger adipocyte diameter for pigs fed plant-based oil-supplemented feed, which contains more linoleic acid than pig lard.…”

Section: Resultscontrasting

confidence: 93%

“…These findings are in accord with those of Bee et al (2002) and Realini et al (2010), who tested two lipid sources (cattle tallow and 5% soybean oil supplementation) and five lipid sources (plantbased, animal-based, and blends, supplemented at from 4.5 to 11%), respectively, and observed no advantages among the treatments.…”

Section: Resultssupporting

confidence: 89%

“…The results of the meat percentage analysis corroborated the findings of Halas et al (2010) and Duran-Montgé et al (2008), who demonstrated the possibility of supplementing different lipid sources into pig feed without negative consequences for these parameters, but contradicted those of Kouba and Mourot (1998) and Realini et al (2010), who indicated that ingredients with higher linoleic acid levels (plant-based oils compared with pig lard) increase muscle fat deposition.…”

Section: Resultssupporting

confidence: 65%

“…Several previous studies involving the supplementation of different lipid sources (both plant-and animal-based products) into pig feed during the growth and finishing phases at different supplementation levels (between 3.87 and 10.97%) also demonstrated that there was no difference in the evaluated performance indices (BEE et al, 2002;LUCI et al, 2007;DURAN-MONTGÉ et al, 2008;REALINI et al, 2010).…”

Section: Resultsmentioning

confidence: 89%

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The quality of lipid ingredients for pig diets: effects on performance, carcass and meat traits and adipocyte diameter

Monteiro

Novais

Peres

et al. 2016

SCA

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This study aimed to evaluate the viability of using four lipid products (refined soybean oil, RO; degummed soybean oil, DO; pig lard, PL; and recycled frying oil, FO) as ingredients for pig feed during the finishing phase. The products were previously evaluated for the presence of insoluble impurities, peroxide levels, and total acidity as well as dioxin group, polychlorinated biphenyl, and polycyclic aromatic hydrocarbon contaminants. Eighty 110 day-old pigs, including 40 castrated males and 40 females, with a mean initial weight of 59.01 ± 5.09 kg, were subjected to four treatments (feed containing RO, DO, PL, and FO) for 32 days to evaluate the effect on growth performance, carcass and meat traits and adipocyte diameter. The results for the products did not reveal any degradation or presence of contaminants within the use restriction levels. There were no differences regarding performance, carcass and meat traits, and adipocyte diameter among the treatments. The animals fed FO feed exhibited a poorer loin area and marbling (P<0.07). The tested lipid raw materials are viable for use as ingredients in feed.

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Section: Resultscontrasting

confidence: 93%

Section: Resultssupporting

confidence: 89%

Section: Resultssupporting

confidence: 65%

Section: Resultsmentioning

confidence: 89%

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The quality of lipid ingredients for pig diets: effects on performance, carcass and meat traits and adipocyte diameter

Monteiro

Novais

Peres

et al. 2016

SCA

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“…A higher level of polyunsaturated FA can be achieved in pork meat and adipose tissue by altering the fatty acid profile of the diet (Wood et al 2008;Realini et al 2010) and can also be achieved in meat products by the direct application of vegetable oils (Del Nobile et al 2009). …”

mentioning

confidence: 99%

Influence of various pork fat types on the ripening and characteristics of dry fermented sausage

Kameník¹,

Steinhauserová²,

Saláková³

et al. 2013

Czech J. Food Sci.

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Kameník J., Steinhauserová P., Saláková A., Pavlík Z., Bořilová G., Steinhauser L., Ruprich J. (2013): Influence of various pork fat types on the ripening and characteristics of dry fermented sausage. Czech J. Food Sci., 31: 419-431.The influence of three types of pork adipose tissue (neck, back, and leg) on the quality of dry fermented sausages was evaluated. No statistically significant differences between the most abundantly represented methyl esters of fatty acids (FA), such as C16:0, C18:0 and C18:1n-9, were found when the individual FA compositions of the pork adipose tissue samples were compared. The content of polyunsaturated FA was the highest in the neck adipose tissue and the lowest in the leg adipose tissue. These differences were not, however, statistically significant. No differences between the adipose tissue types were found in the sensory, colour, and textural properties, the population of lactic acid bacteria, and the lactic and acetic acids contents in the final products and during the fermentation process. The assertions were not confirmed that pork neck adipose tissue is the best fat type for the production of dry fermented sausages or that pork adipose tissue from the legs is unsuitable because of its insufficient hardness.

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Assessment of the quality, oxidative status and dietary energy value of lipids used in non‐ruminant animal nutrition

et al. 2021

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BACKGROUND: Fats and oils represent the most concentrated source of energy available to animal nutritionists and form an expensive part of the diet. Thorough understanding of lipid quality and composition are required for efficient and precise diet formulation. Therefore, 724 samples of commercially available fats and oils were assessed for fatty acid profile, oxidation status and energetic value as per the Wiseman equation, with consideration of a correction factor K, which is based on the presence of the energy diluting compounds moisture, impurities and unsaponifiables. RESULTS: Energy diluting compounds were widespread across fat types and sources. Average MIU (moisture, insoluble impurities and unsaponifiable matter) presence in individual oils was 5.1-28.1 g kg −1 . Using the adapted Wiseman equation presented in the current paper, which reflects the energy diluting potential of MIU, the calculated energy values of fats and oils is reduced by up to 46% in extreme cases compared to those predicted by the original equation. From the chemical parameters, it is clear that there is limited correlation between individual measures of oxidation, with only weak negative correlations between 2-thiobarbituric acid (TBA) and Oxidative Stability Index (OSI) values (Spearman's ρ between −0.20 and −0.39) and a weak to moderate negative correlation between peroxide value (PV) and OSI (Spearman's ρ between −0.20 and −0.59) for certain fats and oils. A moderate to very strong positive correlation between FFA and the energy diluting compounds MIU was observed for all animal fats (Spearman's ρ between 0.40 and 1.00). CONCLUSION:The current report highlights the large variation in composition and quality seen in commercially available fats and oils and encourages ongoing analysis and assessment rather than reliance on published values. The results also indicate that the oxidation parameters when interpreted as separate values lack the power of inferring oil and fat quality.

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Effect of source of dietary fat on pig performance, carcass characteristics and carcass fat content, distribution and fatty acid composition

Cited by 38 publications

References 38 publications

The quality of lipid ingredients for pig diets: effects on performance, carcass and meat traits and adipocyte diameter

The quality of lipid ingredients for pig diets: effects on performance, carcass and meat traits and adipocyte diameter

Influence of various pork fat types on the ripening and characteristics of dry fermented sausage

Assessment of the quality, oxidative status and dietary energy value of lipids used in non‐ruminant animal nutrition

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