Improving Fatty Acid Profile in Native Breed Pigs Using Dietary Strategies: A Review

Abstract

Meat from native-bred animals is growing in popularity worldwide due to consumers’ perception of its higher quality than meat from industrial farms. The improvement in indigenous pork has been related to increased intramuscular and unsaturated fat and a reduced saturated fat content resulting in a healthy product with enhanced sensorial attributes. This manuscript aims to provide an overview offering useful information about the fat content and the fatty acid profile of different autochthonous pork. Fat content and fatty acid profile are greater in native than in industrial pig breeds, even though certain factors, such as genetics, nutrition, farming system, age, or slaughter weight, may influence these variations. Among that, studies on dietary strategies to improve these parameters have been evaluated. According to the results obtained, many natural ingredients could have a positive effect on the lipid profile when added to indigenous pigs’ diets. This fact may promote autochthonous pork intake. Nevertheless, there is a wide range of potential natural ingredients to be added to the indigenous pig diet that needs to be evaluated.

Long-Term Effect of Maternal Antioxidant Supplementation on the Lipid Profile of the Progeny According to the Sow’s Parity Number

“…The fattening consisted of free-range feeding with acorns and grass in a Mediterranean forest (Deheson del Encinar, Toledo, Spain) according to the traditional practice for Iberian pigs in Spain [ 8 , 9 ], until approximately 15 months of age (February 2021), after which they were sent to a commercial slaughterhouse with an average weight of 164.22 ± 20.47 kg (Sanchez Romero Carvajal, Jabugo, Huelva, Spain). During this fattening phase, the pigs were kept at an environment temperature of 10 ± 4 °C and humidity of 80 ± 5%.…”

“…One of the best models of obesity and leptin resistance is the Iberian pig, which is characterized by a high MUFA intake (acorns from the Mediterranean forest) [ 6 , 7 , 8 , 9 ], and high desaturation capacity [ 10 ] which, as other extensive productions, result in products of high quality and price in the worldwide market [ 11 ]. This feeding under free-range conditions also provides antioxidant compounds (α and γ-tocopherols and polyphenols) that preserve the lipids layer of cell membranes [ 8 , 9 , 12 ] and the health and oxidative status of the animals [ 12 ] as well as the meat product quality [ 13 , 14 , 15 ]. Thus, this sustainable system provides products with high lipid stability and flavors and aromas that are difficult to match by other types of pig production [ 8 , 13 , 14 , 15 ].…”

“…This feeding under free-range conditions also provides antioxidant compounds (α and γ-tocopherols and polyphenols) that preserve the lipids layer of cell membranes [ 8 , 9 , 12 ] and the health and oxidative status of the animals [ 12 ] as well as the meat product quality [ 13 , 14 , 15 ]. Thus, this sustainable system provides products with high lipid stability and flavors and aromas that are difficult to match by other types of pig production [ 8 , 13 , 14 , 15 ].…”

“…Thus, supplementing sows with VITE has shown a protective effect on desaturase enzymes and an increased ability to desaturate milk, whereas HXT increased polyunsaturated fatty acids in colostrum and seemed to inhibit desaturation [ 21 ]. The fact that a piglet receives a feed with a different degree of unsaturation could be a relevant aspect in pig production in which priority is given to obtaining final products rich in MUFA rather than polyunsaturated fatty acids (PUFA) [ 3 , 8 ], since the latter promote lipid oxidation and rancidity with loss of appreciation by the consumer [ 23 ]. In addition, it has been described in pigs of improved genotype that the administration of extracts derived from olive derivatives such as oleuropein during growth promotes lipid mobilization to the target tissues or metabolism of unsaturated fatty acids more quickly than the supplementation of VITE + Se [ 24 ] without altering the lipid profile of the meat [ 25 ].…”

The effects of synbiotics-glyconutrients on growth performance, nutrient digestibility, gas emission, meat quality, and fatty acid profile of finishing pigs

“…PUFAs also contribute to meat flavor, but they are more prone to oxidation, which can cause rancidity and off-flavors [ 2 ]. Dietary composition significantly influences pork quality and nutritional value, particularly through its impact on intramuscular fat content and lipid profile, despite the influence of genetics [ 4 ]. Moreover, since the feed cost represents 65%–75% of the overall production cost in swine production [ 5 , 6 ], efforts to lower feed costs are a primary concern for boosting the pig industry’s competitiveness.…”