Effects of different dietary fat sources on the fatty acid profile of backfat and intramuscular fat of pigs of various sire breeds

Abstract

The aim of the feeding trial was to compare the effects of four different dietary fat supplementations (2.5% of tallow, olive oil, soyabean oil or linseed oil), three sire breeds and both sexes upon pig growth and usual carcass traits, but especially upon several meat and fat quality traits. Ninety-six weaners from different German and foreign sire breeds were tested for their ability to improve the quality of market products. The experiment was carried out with 48 barrows and 48 female growing/fattening pigs. They were progeny of German hybrid sows mated to Duroc, Hampshire × Duroc crosses or Pietrain × Hampshire crosses. The animals were individually kept from 30 to 120 kg liveweight.Growth and slaughter performances of pigs were not signifi cantly infl uenced by the supplemented fat source. The overall mean of intramuscular fat of loin reached only 1.3%, varying between the sire breeds. The fatty-acid composition of backfat and intramuscular fat showed much smaller differences between sire breeds and sexes than between fat supplements to the diets. There were strong correlations between intake (x) and concentration of polyunsaturated fatty acids in backfat (y = 3.73 x -0.91; r 2 = 0.85). Similar correlations were calculated for oleic acid. The results demonstrate that the fatty-acid profi le in backfat and muscle can be substantially infl uenced by fat sources in the diet.

The effects of diets enriched in omega-3 fatty acids on carcass characteristics and the fatty acid profile of intramuscular and subcutaneous fat in pigs

“…Our results are in agreement with other studies (e.g., Bryhni et al, 2002;Flachowsky et al al., 2008;Wood et al, 2008;Guillevic et al, 2009;Skiba et al, 2011).…”

“…The results of our study and also those carried out by other authors (e.g., Kouba et al, 2003;Flachowsky et al, 2008;Wood et al, 2008) confirm that it is possible to change the content of FA and the relation between fatty acids belonging to the n-6 and n-3 series in pig tissues by applying an appropriate source of fat in the diet. In our study, the supplemented mixtures of fat showed significant effects on all fatty acids in the tissues.…”

“…It is advised to adapt animal feeding strategies to bring the fatty acid composition of terrestrial animal products more in line with the values proposed in the various nutritional recommendations for humans. The quantity and composition of fatty acids in the diet affects the amount and quality of compounds accumulated in the body, the fatty acid profile, and the sensory value of meat (e.g., Kloareg et al, 2007;Flachowsky et al, 2008). Using linseed oil or fish oil in the feeding of pigs makes it possible to modify the chemical composition of the carcass in such way to make it nutritionally beneficial to humans (e.g., Flachowsky et al, 2008;Jaturasitha et al, 2009).…”

“…The quantity and composition of fatty acids in the diet affects the amount and quality of compounds accumulated in the body, the fatty acid profile, and the sensory value of meat (e.g., Kloareg et al, 2007;Flachowsky et al, 2008). Using linseed oil or fish oil in the feeding of pigs makes it possible to modify the chemical composition of the carcass in such way to make it nutritionally beneficial to humans (e.g., Flachowsky et al, 2008;Jaturasitha et al, 2009). In humans, linoleic acid (LA, C18:2 n-6) and ALA are classified as essential fatty acids, i.e., they must be supplied in the diet.…”

Body composition and fatty acid profile of <i>musculus longissimus dorsi</i> in growing pigs fed a diet supplemented with grass meal

“…In general, the relative levels of fatty acids in the tissues reflect the content of these fatty acids in the feed . This has been confirmed in feeds containing highly unsaturated components such as fish, rapeseed, linseed oil (Kouba and Sellier, 2011;Sobol et al, 2015) or highly saturated components such as tallow fat (Flachowsky et al, 2008;Raj et al, 2010).…”