Healthy Pork Production through Dietary n6:n3 Ratio Regulation

Abstract

The meat fat fatty acid composition could influent consumer health. Thus, this study was though dietary n-6:n-3 ratio regulation to production healthy pork. The experiment was used eighty LYD pigs that average weight was 66.5 kg (half male and half female) divide into five groups, they are lard group (L), soybean oil group (SO), commercial fish product group (CFP), canola oil group (CO), and 50% fish oil and 50% canola oil group (FCO) with 4 replicates, this experiment was lasted for 90 days. Experimental results indicated that the growth performances was no difference among groups; serum cholesterol, LDL and LDL-C were lower, meanwhile HDL was higher (P < 0.05) in FCO group than in control group. Back fat thickness, pork color, water holding capacity and meat fat content show no difference among groups. TBARS test on pork storage for 15 days in SO group was significantly higher (P < 0.05) than CO group. The n-6:n-3 ratio of back and belly fat in CFP, FCO and CO groups were significantly lower (P < 0.05) than in lard group. Panel evaluation score in SO group was significantly better (P < 0.05) than CO group in flavor, texture, juicy and total acceptance in longissmus muscle, but no difference in belly meat. In conclusion, the pork n-6: n-3 ratio was decreased with CFP, FCO, and CO supplementation, feeding pigs with low n-6:n-3 ratio fat could production healthy pork for consumers.

Dietary conjugated linoleic acid (CLA) has comparable effects to ractopamine on the growth performance, meat quality and fatty acid profiles of loin muscles of finishing pigs under commercial husbandry

“…Thus in our study, meat obtained from groups of animals supplemented with CLA has less softness because it contains a higher percentage of palmitic and stearic with respect to the RAC group. The relationship of PUFA/SFA and n-6/n-3 showed values similar to those reported by Dugan et al (2015), Kasprzyk et al (2015) and Yang and Lien (2016) for pork meat. However, from the perspective of human health associated with fatty acids, these values exceed the recommendation according to the UK Department of Health (1994) since they must be above of 0.4 for PUFA/SFA and lower than 4 for n-6/n-3 (Wood et al 2008).…”

Feeding a high oleic acid (C18:1) diet improves pleasing flavor attributes in pork

“…Future trends in pork market are heavily influenced by consumer demands towards healthier, safer, and better-quality meat (Yang & Lien 2016). Pork eating quality has been associated with tenderness and flavor (Dunshea et al 2005).…”

Slaughter performance of the main goose breeds raised commercially in China and nutritional value of the meats of the goose breeds: a systematic review

“…The effect of the fatty acid composition of a food on the nutritional value of the food can be estimated on the basis of the PUFA/SFA ratio 84 . The British Ministry of Health stipulates that the PUFA/SFA ratio of food should be greater than 0.4 85 . Table 7 shows that the PUFA/SFA ratios of the breast meats and thigh meats of the 15 goose breeds are greater than the recommended PUFA/SFA ratio (0.4), except for the PUFA/SFA ratios of the breast and thigh meat of THs, the breast and thigh meat of FGs, the breast meat and thigh meat of XGs, the breast meat and thigh meat of WZs, the breast meat of HWs, and the thigh meat of HYs.…”

“…84 The British Ministry of Health stipulates that the PUFA/SFA ratio of food should be greater than 0.4. 85 Table 7 shows that the PUFA/SFA ratios of the breast meats and thigh meats of the 15 goose breeds are greater than the recommended PUFA/SFA ratio (0.4), except for the PUFA/SFA ratios of the breast and thigh meat of THs, the breast and thigh meat of FGs, the breast meat and thigh meat of XGs, the breast meat and thigh meat of WZs, the breast meat of HWs, and the thigh meat of HYs. The PUFA/SFA ratios of the thigh meat of YWs, thigh meat of XPs, breast and thigh meat of WWs, breast meat of SWs, and mixed meat of WTs are higher than those of the meats of the other goose breeds; the PUFA/SFA ratio of the thigh meat of WWs is the highest.…”