Performance and carcass characteristics of swine when fed diets containing canola oil and added copper to alter the unsaturated:saturated ratio of pork fat

Abstract

A 3 x 2 trial was conducted to determine the effects of adding canola oil (0, 5, or 10%) and copper sulfate (0 or 250 ppm Cu) to diets of growing-finishing swine on performance, carcass characteristics, and carcass fat fatty acid composition. The trial used 180 pigs (27 kg). Grower diets (.80% lysine for 0% canola oil diet) were given from 27 to 57 kg of BW and finisher diets (.64% lysine) from 57 to 102 kg. Diets were formulated to constant ME:lysine ratio within the grower and finisher phases. Over the entire growing-finishing period, the addition of canola oil to the diets resulted in linear improvements in rate of gain (P less than .05) and feed efficiency (P less than .01). Dietary additions of canola oil had no effect (P greater than .10) on resulting backfat thickness or longissimus muscle area but resulted in reductions (P less than .01) in loin marbling and color and carcass fat firmness, mostly noted in pigs fed the diets with 10% canola oil. Canola oil additions at 5 and 10% levels, respectively, resulted in a 23 and 37% reduction (P less than .01) in saturated fatty acids, 3 and 8% increase (P less than .01) in monounsaturated fatty acids, and 37 and 77% increase (P less than .01) in polyunsaturated fatty acids in the carcass fat compared with the diets without canola oil. The addition of canola oil to diets of growing-finishing swine had a favorable influence on animal performance and on increasing the unsaturated:saturated ratio of the carcass fat.(ABSTRACT TRUNCATED AT 250 WORDS)

The effect of a high monounsaturated fat diet on body weight, backfat and loin muscle growth in high and medium-lean pig genotypes

“…No other reports measuring BF in live animals have been found, but other researchers have evaluated the effect of dietary fat on BF depth of carcasses. Similar to the present study, St. John et al (1987) and Myer et al (1992) noted no effect on carcass BF thickness upon feeding high MUFA diets. Others have reported that formulating finishing diets with different fat sources, such as beef tallow (Eggert et al, 2007), soy bean oil (Morel et al, 2006), or poultry fat (Engel et al, 2001) had no effect on average or individual carcass fatness.…”

“…However, Castell (1977) reported a decrease in daily gain in pigs fed diets with rapeseed high in MUFA and related this to a lower feed intake, probably due to the rapeseed inclusion itself or the size of the grain in the diet. Supplementing swine diets with 5 and 10% can- ola high in MUFA has been shown to increase weight gain from 57 to 102 kg live weight compared to nonsupplemented animals (Myer et al, 1992). This could be due to differences in the energy concentration of the supplemented diets compared to the control diet used in that trial.…”

“…Olive oil, wich is easily available in Spain, is high in oleic acid and could be used as a valuable way to increase the level of monounsaturated and total unsaturated acids of the diet and of the carcass fat, as is commonly performed in Iberian pigs (Gonzalez et al, 2005). However, previous research has found that formulating diets with added fats high in MUFA may modify variables such as average daily gain (Castell, 1977) or feed efficiency (Busboom et al, 1991;Myer et al, 1992). These are key factors to be taken into account when evaluating the effect of diets on productive results, as they are closely related to the economic benefit of pig producers.…”

“…Moreover, MUFA are of special interest for pork processors, as they present a lower risk compared to polyunsaturated fatty acids (PUFA) of generating lipid oxidation, a process with adverse effects on the quality of the meat (Wood et al, 2003). During the last decades, different sources of vegetable oil with high oleic acid content have also been used (St. John et al, 1987;Rhee et al, 1988;Miller et al, 1990;Myer et al, 1992). Olive oil, wich is easily available in Spain, is high in oleic acid and could be used as a valuable way to increase the level of monounsaturated and total unsaturated acids of the diet and of the carcass fat, as is commonly performed in Iberian pigs (Gonzalez et al, 2005).…”

Performance, fatty acids digestibility, carcass and muscle composition of pigs fed diets enriched with vitamin E and differing in their MUFA/PUFA ratio

“…The use of vegetable oils high in monounsaturated fatty acids (MUFA) as an alternative to those rich in PUFA (Miller et al, 1990;Myer et al, 1992) has reached an increased interest. This was due to the favourable publicity that monounsaturated fats have received in regard to human health (Grundy, 1986), because of its possibility of decreasing saturated and n-6 fatty acids and its low oxidation rate (Rey et al, 2004).…”