Influence of dietary fat source and feeding duration on pig growth performance, carcass composition, and fat quality (2014)

Stephenson, E. W.; Vaughn, M. A.; Burnett, D. D.; Paulk, Chad B.; Tokach, Michael D.; Dritz, Steven S.; DeRouchey, Joel M.; Goodband, Robert D.; Woodworth, J. C.; Gonzalez, J. M.

doi:10.4148/2378-5977.6896

Cited by 4 publications

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“…Inconsistent with the previous studies [32,39,40], the results of the present study demonstrated that formulating growing-nishing pig diets with 3% SO tended to increase hot dressing percent and increased cold dressing percent. As heavier or fatter carcasses positively in uence dressing percent [41], our results were not expected, considering no treatment differences were observed on BW at slaughter, hot and cold carcass weights, loin eye area, and 10th-rib backfat.…”

Section: Discussionsupporting

confidence: 76%

Effects of increasing dietary oil inclusion from different sources on growth performance, carcass and meat quality traits, and fatty acid profile in genetically lean immunocastrated male pigs

et al. 2021

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BackgroundThere has been an increased interest in nutritional strategies to manipulate the fatty acid pro le 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 sh oil (FO), have been investigated aiming healthier fatty acid pro le 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-nishing 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 longissimus lumborum (LL) muscle were evaluated. ResultsDietary 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 (P = 0.05) in Warner-Bratzler shear force, only the addition of 3% SO to pig diets resulted in loin chops that were rated higher (P < 0.001) for consumer overall liking. Adding either 3% SO or CO increased (P < 0.01) the percentages of OA and total MUFA in the LL intramuscular fat compared to controlor FO-fed pigs. However, intramuscular fat from 3% SO-or CO-fed pigs had the lowest (P < 0.01) proportion of total n-3 PUFA than control-or FO-fed pigs.Including 3% fat, regardless of source, reduced (P < 0.01) total PUFA, total n-6 PUFA, and PUFA:saturated fatty acid (SFA) ratio than control-fed pigs. Dietary FO inclusion decreased (P < 0.01) n-6:n-3 PUFA ratio, but also increased total SFA (P < 0.01) and atherogenic index (P = 0.02) in the LL intramuscular fat. ConclusionsAlthough adding 3% CO or FO to pig diets provided slight nutritional bene ts to consumers in terms of MUFA and long chain n-3 PUFA contents, respectively, formulating growing-nishing diets with 1.5% SO was adequate enough in terms of LL intramuscular fatty acids composition for high quality meat destined to human consumption. BackgroundNutritional interventions play a major role in e ciently producing lean, quality pork for processing and storage, including retail display. Apart from being recognized as excellent energy sources, fats comprise a practical dietary strategy for improving pig productivity [1]. Fat-rich diets have been implemented for growing-nishing pigs to decrease voluntary feed intake and improve feed e ciency [2, 3], as well as to alleviate the energy loss as heat increment, especially in heat stress conditions [4]. Additionally, fats are sources of fat-soluble vitamins, essential fatty acids, and may act as signaling molecules [5]. However, feeding supplemental fat to pigs may be limited by the cost effectiveness in least-cost formulation [6].Collectively, all animal products provide 56% of the total fat, 74% of the saturated fatty acids (SFA), 70% of the protein, and 100% of the cholesterol consumed [7]. Dietary guidelines for humans in the last years have focused on limiting ...

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Section: Discussionsupporting

confidence: 76%

Effects of increasing dietary oil inclusion from different sources on growth performance, carcass and meat quality traits, and fatty acid profile in genetically lean immunocastrated male pigs

et al. 2021

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“…The ANC contains ether extract (EE) that ranges from 344 to 498 g EE/kg DM (Mthiyane and Mhlanga, 2017, Malebana et al, 2018, Nkosi et al, 2019, which depends on the processing method for oil extraction (Malebana et al, 2018). The high fat content in ANC could provide su cient energy in diets and allow pigs to improve feed e ciency, daily gains and thus increase muscle accretion (De la Llata et al, 2001, Stephenson et al, 2016).…”

Section: Introductionmentioning

confidence: 99%

Growth performance, nutrient digestibility and carcass characteristics of pigs fed diets containing amarula (Sclerocarya birrea A. Rich) nut cake as replacement to soybean meal

Mabena

Ratsaka

Nkukwana

et al. 2021

Trop Anim Health Prod

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This experiment evaluated varying levels of Amarula (Sclerocarya birrea A. Rich) nut cake (ANC) on growth performance, nutrient digestibility and carcass characteristics in pigs. Thirty Large White × Landrace (LW × LR) pigs were strati ed by weight (average live weight of 20 ± 5 kg) and randomly allocated to the ve experimental diets that contained 0 (control), 50, 100, 150 and 200 g ANC/kg DM. Each pig served as a replicate unit, housed individually. Bodyweight, feed intake, average daily gain (ADG) and feed conversion ratio (FCR) were recorded weekly throughout the trial period. On completion of the growth trial, following a 3-day adaptation, a nutrient digestibility study was conducted over 5 days. Thereafter, pigs were fasted for twelve hours, weighed, slaughtered, and carcass samples were collected for analysis. Feed intake was not affected by dietary treatment, but ADGs were reduced at ANC levels > 15%, resulting in poor FCR. Protein digestibility was reduced at ANC levels > 15%, while ether extract and bre levels increased. Warm and cold carcass weights were lower at ANC levels > 15, with improved meat redness and lightness. It was concluded that ANC could replace SBM in the diet of growing pigs at less than 15% inclusion level.

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

Almeida¹,

Silva²,

Meira³

et al. 2020

Preprint

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Abstract 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 longissimus lumborum (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 (P = 0.05) in Warner-Bratzler shear force, only the addition of 3% SO to pig diets resulted in loin chops that were rated higher (P < 0.001) for consumer overall liking. Adding either 3% SO or CO increased (P < 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 (P < 0.01) proportion of total n-3 PUFA than control- or FO-fed pigs. Including 3% fat, regardless of source, reduced (P < 0.01) total PUFA, total n-6 PUFA, and PUFA:saturated fatty acid (SFA) ratio than control-fed pigs. Dietary FO inclusion decreased (P < 0.01) n-6:n-3 PUFA ratio, but also increased total SFA (P < 0.01) and atherogenic index (P = 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.

show abstract

Influence of dietary fat source and feeding duration on pig growth performance, carcass composition, and fat quality (2014)

Cited by 4 publications

References 0 publications

Effects of increasing dietary oil inclusion from different sources on growth performance, carcass and meat quality traits, and fatty acid profile in genetically lean immunocastrated male pigs

Effects of increasing dietary oil inclusion from different sources on growth performance, carcass and meat quality traits, and fatty acid profile in genetically lean immunocastrated male pigs

Growth performance, nutrient digestibility and carcass characteristics of pigs fed diets containing amarula (Sclerocarya birrea A. Rich) nut cake as replacement to soybean meal

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

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