Effects of increasing dietary fat inclusion from different sources on growth performance, carcass and meat traits, and pork nutritional profile quality

Abstract

<jats:title>Abstract</jats:title> <jats:p>Background There has been an increased interest in nutritional strategies to manipulate the fatty acid profile of pigs. Dietary regimens involving the use of oils that are high in monosaturated fatty acid (MUFA), primarily oleic acid (OA), such as canola oil (CO), as well as in omega (n)-3 polyunsaturated fatty acid (PUFA), which are found in fish oil (FO), have been investigated aiming healthier fatty acid profile cuts, with a higher ratio of n-3 to n-6 fatty acids. Therefore, the effects of including 3% soybean oil (SO), CO, or FO in growing-finishing pig diets vs. feeding a standard commercial diet with 1.5% SO (control) on growth performance, carcass traits, meat quality, consumer acceptability, and intramuscular fatty acid composition of the <jats:italic>longissimus lumborum</jats:italic> (LL) muscle were evaluated. Results Dietary treatments had no effect on overall growth performance and pig carcasses. Although loins from pigs fed diets containing either 3% SO or CO showed a reduction (<jats:italic>P</jats:italic> = 0.05) in Warner-Bratzler shear force, only the addition of 3% SO to pig diets resulted in loin chops that were rated higher (<jats:italic>P</jats:italic> &lt; 0.001) for consumer overall liking. Adding either 3% SO or CO increased (<jats:italic>P</jats:italic> &lt; 0.01) the percentages of OA and total MUFA in the LL intramuscular fat compared to control- or FO-fed pigs. However, intramuscular fat from 3% SO- or CO-fed pigs had the lowest (<jats:italic>P</jats:italic> &lt; 0.01) proportion of total n-3 PUFA than control- or FO-fed pigs. Including 3% fat, regardless of source, reduced (<jats:italic>P</jats:italic> &lt; 0.01) total PUFA, total n-6 PUFA, and PUFA:saturated fatty acid (SFA) ratio than control-fed pigs. Dietary FO inclusion decreased (<jats:italic>P</jats:italic> &lt; 0.01) n-6:n-3 PUFA ratio, but also increased total SFA (<jats:italic>P</jats:italic> &lt; 0.01) and atherogenic index (<jats:italic>P</jats:italic> = 0.02) in the LL intramuscular fat. Conclusions Although adding 3% CO or FO to pig diets provided slight nutritional benefits to consumers in terms of MUFA and long chain n-3 PUFA contents, respectively, formulating growing-finishing diets with 1.5% SO was adequate enough in terms of LL intramuscular fatty acids composition for high quality meat destined to human consumption.</jats:p>

Effect of Dietary Soybean Oil Inclusion on Liver-Related Transcription Factors in a Pig Model for Metabolic Diseases

“…In this study, we observed that the increased level of soybean oil, an important source of MUFA, PUFA and n-3 fatty acids, in the diet of animal model for metabolic diseases in human such as type 2 diabetes, obesity, and coronary diseases, increased the proportion of these FA in the liver tissue. It also demonstrated lower level of triglycerides and VLDL in the blood of the animals (SOY3.0), which did not affect the body weight and fat deposition [16].…”

“…The current study used data from ALMEIDA et al and SILVA et al [16,41]. Briefly, a total of 36 immunocastrated and halothane homozygous-negative (NN) male pigs (Large White) was used in a 98-day feeding trial.…”

“…Feed treatments consisted of corn-soybean meal in the growing period, while diets in the finishing period were added with SOY1.5 or SOY3.0. Pigs were fed in a 5-phase feeding program that lasted from day 0 to 21 for grower I; days 21 to 42 for grower II; days 42 to 56 for finisher I; days 56 to 63 for finisher II; days 63 to 70 for finisher III; and days 70 to 98 for finisher IV [16]. All pigs had ad libitum access to feed and water throughout the experimental period.…”

“…The analysis for the determination of total proteins was performed using commercial kits, following the use protocol proposed by the manufacturer, using the Biureto method with some modifications [45]. The composition of FA was previously investigated by our group and described in ALMEIDA et al and SILVA et al [16,41]. Fatty acid composition analyses: Ether extract was obtained from 5 g of skeletal muscle (Longissimus lomborum) and liver using the Soxhlet method according to AOAC (Method 963.15) [46].…”

The Effect of Hybrid Barley in the Diets of Fattening Pigs on Pork Oxidative Stability Related to the Fatty Acid Profile

“…The FA profile is determined by breed, animal body weight, and dietary components [10,39]. The chemical composition of pork loin, as well as the FA profile, are relatively stable and less dependent on the dietary lipid types and concentration as compared with the adipose tissue [3].…”