The relationship between blood lipid indicators and carcass traits and with the concentration of omega-3 fatty acids in the &lt;i&gt;longissimus dorsi&lt;/i&gt; muscle of growing pigs

Raj, S. Shanmuga Sundara; Sobol, Monika; Skiba, G.; Weremko, D.; Poławska, Ewa

doi:10.22358/jafs/65670/2014

Cited by 2 publications

(2 citation statements)

References 24 publications

(33 reference statements)

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Pigs fed with the control diet received a regular feed mixture ( Table 1 ) containing 25 mg of α-linolenic acid (ALA)/100 g. Pigs in the experimental group received a diet supplemented with linseed oil, which comprised 3% of the total diet. The experimental diet contained 1174 mg of ALA/100 g. The amount of linseed oil was selected based on our previous studies [ 21 ], which revealed that approximately 3% of this oil in porcine fodder led to decreased blood lipid indicators and enabled the production of pork with a favorable linolenic acid content. Both diets contained antioxidants—vitamin E and selenium.…”

Section: Methodsmentioning

confidence: 99%

Omega-3 Alpha-Linolenic Fatty Acid Affects the Level of Telomere Binding Protein TRF1 in Porcine Skeletal Muscle

Ogłuszka

Pas

Poławska

et al. 2020

Animals

View full text Add to dashboard Cite

Omega-3 fatty acids are health-promoting nutrients that contribute to the amelioration of age-related diseases. Recent studies have reported the role of these fatty acids in the aging process, explicitly impacting telomere biology. The shelterin protein complex, located at the extremities of chromosomes, ensures telomere protection and length regulation. Here, we analyzed the impact of dietary omega-3 alpha-linolenic fatty acid from linseed oil on skeletal muscle telomere biology using an animal model of female pigs. Fifteen animals were supplemented with linseed oil for nine weeks and an equal number of individuals were fed with a control diet. Linseed-oil-supplemented animals showed an increased level of alpha-linolenic acid in skeletal muscles compared to control animals. There was no difference between groups in the telomere length measured in leukocytes and muscles. However, muscles of the linseed-oil-supplemented pigs showed lower levels of the shelterin TRF1 protein compared to the control group. Our results suggest that omega-3 linolenic acid counteracts the elevation of TRF1 levels, which increase with age and due to the presence of reactive oxygen species in muscle. The observed effect may be due to attenuation of oxidative stress.

show abstract

Section: Methodsmentioning

confidence: 99%

Omega-3 Alpha-Linolenic Fatty Acid Affects the Level of Telomere Binding Protein TRF1 in Porcine Skeletal Muscle

Ogłuszka

Pas

Poławska

et al. 2020

Animals

View full text Add to dashboard Cite

show abstract

“…Therefore, taking into consideration long-lasting consumers' health, the approach is to use dietary components in pig feed that are good sources of n-3 PUFA. According to many studies, the lipid fraction of animal products, especially in the case of fatty acid (FA) incidence and share, can be designed, to a certain extent, by modifying feed composition [8][9][10][11].…”

Section: Introductionmentioning

confidence: 99%

The Effect of Hybrid Barley in the Diets of Fattening Pigs on Pork Oxidative Stability Related to the Fatty Acid Profile

Szuba-Trznadel

Korzeniowska

Hikawczuk

et al. 2021

Animals

View full text Add to dashboard Cite

Feed determines the quality of pork meat, in which the composition of the fatty acid (FA) profile is one of the easiest to modify by the application of selected feed components. Barley grains are considered to have an impact on meat quality, including pork; however, there are still limited data on the use of hybrid barley in fattening pigs’ nutrition in relation to meat quality. The aim of this study was to determine the relation between meat quality, i.e., its oxidative stability, especially the FA profile, and fattening pigs’ diets with hybrid barley and/or wheat. In group I, hybrid barley (HB) composed 80% of the feed; in group II, a mixture of (40% each) wheat and barley was used; and in group III, wheat (W) composed 80% of the feed. Meat samples were taken from twelve randomly selected carcasses chosen from each group. The meat analyses covered the physicochemical and sensory traits. The results showed that the pork meat of fattening pigs fed fodder with 80% HB had decreased palmitic acid concentrations and increased oleic acid concentrations. The meat of these pigs was characterised by the best marbling, which was closely related to its juiciness after thermal processing and determined its final culinary quality. Moreover, the meat from these pigs exhibited a reddish colour, before and after thermal processing. In summary, the application of hybrid barley into pig nutrition improved the quality of the culinary meat.

show abstract

The relationship between blood lipid indicators and carcass traits and with the concentration of omega-3 fatty acids in the <i>longissimus dorsi</i> muscle of growing pigs

Cited by 2 publications

References 24 publications

Omega-3 Alpha-Linolenic Fatty Acid Affects the Level of Telomere Binding Protein TRF1 in Porcine Skeletal Muscle

Omega-3 Alpha-Linolenic Fatty Acid Affects the Level of Telomere Binding Protein TRF1 in Porcine Skeletal Muscle

The Effect of Hybrid Barley in the Diets of Fattening Pigs on Pork Oxidative Stability Related to the Fatty Acid Profile

Contact Info

Product

Resources

About