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

Isabel, B.; Rey, A. I.; López‐Bote, C. J.; Menoyo, D.; Daza, A.

doi:10.22358/jafs/67610/2004

Cited by 3 publications

(2 citation statements)

References 24 publications

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“…Fat sources with high proportions of polyunsaturated fatty acids (PUFA) or monounsaturated fatty acids (MUFA) are commonly used or at least have been tested for swine feeding , . These feeding strategies allow a substantial modification of the fatty acid profile of pork meat and meat products , , leading to more unsaturated fats, which follows health advice about the decrease in the consumption of saturated fats due to their implication in cardiovascular diseases . However, these changes involve several negative effects on meat and carcass quality, such as soft adipose tissue, difficult slicing, higher susceptibility to lipid oxidation with the generation of toxic reactive compounds, and low technological quality in the case of cured meat products .…”

Section: Introductionmentioning

confidence: 99%

Changes in the Fatty Acid Profile of the Subcutaneous Fat of Swine throughout Fattening As Affected by Dietary Conjugated Linoleic Acid and Monounsaturated Fatty Acids

Martín

Antequera²,

González³

et al. 2007

J. Agric. Food Chem.

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The fatty acid profile of the subcutaneous fat of pigs and its evolution throughout fattening as affected by dietary conjugated linoleic acid (CLA), monounsaturated fatty acids (MUFA), and their interaction (CLAxMUFA) were studied. Three levels (0, 1, and 2%) of an enriched CLA oil (28% cis-9, trans-11 and 28% trans-10, cis-12 CLA) were combined with two levels of MUFA (low, 19% average; and high, 39% average) for pig feeding (288 gilts). Subcutaneous shot-biopsies were taken from 48 animals at the beginning of the trial (S1, 70 kg), 14 days later (S2, 80 kg), and at slaughter (S3, 107 kg). Inclusion of CLA in the diet caused an increase during fattening in cis-9, trans-11 CLA, trans-10, cis-12 CLA, and saturated fatty acids (SFA) contents of pig backfat and a decrease in MUFA and polyunsaturated fatty acids (PUFA). MUFA supplementation also led to a MUFA enrichment of backfat. The interaction CLAxMUFA affected the SFA content. The rates of accumulation of CLA isomers, SFA, and MUFA throughout the trial did not follow a linear behavior, such rates being higher from S1 to S2 than from S2 to S3. These rates were also influenced by dietary CLA and MUFA levels. The increase in the ratio of saturated to unsaturated fatty acids of backfat caused by dietary CLA might be balanced by supplementation of pig diets with MUFA.

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Section: Introductionmentioning

confidence: 99%

Changes in the Fatty Acid Profile of the Subcutaneous Fat of Swine throughout Fattening As Affected by Dietary Conjugated Linoleic Acid and Monounsaturated Fatty Acids

Martín

Antequera²,

González³

et al. 2007

J. Agric. Food Chem.

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“…Additionally, dietary fat alters the lipid composition as well as the nutritive and organoleptic qualities of meat. Oleic acid (C18:1 n-9; 55–83%) is particularly abundant in silage olive cake, and the consumption of this fatty acid has been strongly associated with health benefits [ 35 , 36 ].…”

Section: Discussionmentioning

confidence: 99%

Effect of Dietary Ensiled Olive Cake Supplementation on Performance and Meat Quality of Apulo-Calabrese Pigs

Caparra,

Chies,

Scerra

et al. 2023

Animals

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The aim of this study was to evaluate the inclusion of different amounts of ensiled olive cake, a major pollutant from olive oil production, in the fattening diets of 30 Apulo-Calabrese pigs as a strategy to partially substitute the traditional cereal-based diet and improve animal performance and meat fatty acid composition. The animals, during a fattening period of 120 days, were fed with three dietary treatments containing increasing levels of ensiled olive cake: 0% (C), 20% (OC20) and 40% (OC40) on dry matter. No effect of the dietary treatment was found on the animal performance and proximate meat analysis results. The inclusion of ensiled olive cake in the diet led to differences in the fatty acid (FA) profile of intramuscular fat, with a higher proportion of monounsaturated fatty acid (MUFA; p < 0.001) and oleic acid (C8:1n-9, p < 0.001) and a lower concentration of polyunsaturated (PUFA, p < 0.001) and linoleic acid (C18:2n-6, p < 0.001). In conclusion, the supplementation of ensiled olive cake at up to 40% in the diets of fattening pigs could represent a useful strategy in Mediterranean areas to naturally improve the nutritional value of meat and valorise a by-product of the olive industry, reducing its environmental impact and promoting the exploitation of this local feed resource according to the principles of the circular economy.

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Crude and acid oils from olive pomace as alternative fat sources in growing-finishing pigs

Verge-Mèrida

Barroeta

Guardiola

et al. 2021

Animal

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

Cited by 3 publications

References 24 publications

Changes in the Fatty Acid Profile of the Subcutaneous Fat of Swine throughout Fattening As Affected by Dietary Conjugated Linoleic Acid and Monounsaturated Fatty Acids

Changes in the Fatty Acid Profile of the Subcutaneous Fat of Swine throughout Fattening As Affected by Dietary Conjugated Linoleic Acid and Monounsaturated Fatty Acids

Effect of Dietary Ensiled Olive Cake Supplementation on Performance and Meat Quality of Apulo-Calabrese Pigs

Crude and acid oils from olive pomace as alternative fat sources in growing-finishing pigs

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