Effects of high linolenic acid diet supplemented with synthetic or natural antioxidant mix on live performance, carcass traits, meat quality and fatty acid composition of Longissimus thoracis et lumborum muscle of medium-heavy pigs
Main Article Content
Keywords
extruded linseed, fatty acids profile, grape skin extract, oregano extract, oxidative stability of pork, vitamin E
Abstract
We studied the effect of a high linolenic acid diet supplementation with synthetic (vitamin E + selenium) or vegetal mix rich in natural antioxidants (grape skin + oregano) on live performances, carcass and meat quality, fatty acid composition and oxidative stability of intramuscular lipids of Longissimus thoracis et lumborum muscle in medium-heavy pigs. Neither carcass traits nor chemical proximate composition of meat was affected by dietary treatments. Linseed dietary inclusion reduced the n-6:n-3 polyunsaturated fatty acids ratio and increased long-chain n-3 precursor, fundamental for human health. Our results offer new opportunities to use products more acceptable by consumers and are more eco-friendly.
References
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Ficarra A., Lo Fiego D.P., Minelli G. and Antonelli A. 2010. Ultra fast analysis of subcutaneous pork fat. Food Chem. 121:809–814.10.1016/j.foodchem.2010.01.003
Fiesel A., Gessner D.K., Most E. and Eder K. 2014. Effects of dietary polyphenol-rich plant products from grape or hop on pro-inflammatory gene expression in the intestine, nutrient digestibility and faecal microbiota of weaned pigs. BMC Vet. Res. 10:1–11. 10.1186/s12917-014-0196-5
Folch J., Lees M. and Sloane Stanley G. 1957. A simple method for the isolation and purification of total lipides from animal tissues. J Biol Chem. 226:497–509. 10.1016/S0021-9258(18)64849-5
Fritsche K. 2006. Fatty acids as modulators of the immune response. Ann Rev Nutr. 26:45–73. 10.1146/annurev.nutr.25.050304.092610
Gladine C., Morand C., Rock E., Bauchart D. and Durand D. 2007. Plant extracts rich in polyphenols (PERP) are efficient antioxidants to prevent lipoperoxidation in plasma lipids from animals fed n-3 PUFA-supplemented diets. Anim Feed Sci Technol. 136:281–296. 10.1016/j.anifeedsci.2006.09.003
Guillevic M., Kouba M. and Mourot J. 2009. Effect of a linseed diet or a sunflower diet on performances, fatty acid composition, lipogenic enzyme activities and stearoyl-CoA-desaturase activity in the pig. Livest Sci. 124:288–294. 10.1016/j.livsci.2009.02.009
Hasty J.L., van Heugten E., See M.T. and Larick D.K. 2002. Effect of vitamin E on improving fresh pork quality in Berkshire-and Hampshire-sired pigs. J Anim Sci. 80:3230–3237. 10.2527/2002.80123230x
Honikel K.O. 1998. Reference methods for the assessment of physical characteristics of meat. Meat Sci. 49:447–457. 10.1016/S0309-1740(98)00034-5
Juàrez M., Dugan M.E.R., Aldai N., Aalhus J.L., Patience J.F., Zijilstra R., et al. 2010. Feeding co-extruded flaxseed to pigs: effects of duration and feeding level on growth performance and backfat fatty acid composition of grower-finisher pigs. Meat Sci. 84:578–584. 10.1016/j.meatsci.2009.10.015
Karolyi D., Rimac D., Salajpal K., Kljak K. and Štoković I. 2012. The influence of dietary linseed on alpha-linolenic acid and its longer-chain n-3 metabolites content in pork and backfat. Vet Arh. 82:327–339.
Kasapidou E., Wood J.D., Richardson R.I., Sinclair L.A., Wilkinson R.G. and Enser M. 2012. Effect of vitamin E supplementation and diet on fatty acid composition and on meat colour and lipid oxidation of lamb leg steaks displayed in modified atmosphere packs. Meat Sci. 90:908–916. 10.1016/j.meatsci.2011.11.031
Klurfeld D.M. 2015. Research gaps in evaluating the relationship of meat and health. Meat Sci. 109:86–95. 10.1016/j.meatsci.2015.05.022
Kouba M., Enser M., Whittington F.M., Nute G.R. and Wood J.D. 2003. Effect of a high-linolenic acid diet on lipogenic enzyme activities, fatty acid composition, and meat quality in the growing pig. J Anim Sci. 81:1967–1979. 10.2527/2003.8181967x
Kouba M. and Mourot J. 2011. A review of nutritional effects on fat composition of animal products with special emphasis on n-3 polyunsaturated fatty acids. Biochimie. 93:13–17. 10.1016/j.biochi.2010.02.027
Lebret B. and Mourot J. 1998. Lipides et qualités des tissus adipeux chez le porc. Facteurs de variation non génétiques. INRA Prod Anim. 11:131–143. 10.20870/productions-animales.1998.11.2.3925
Lee J.M., Lee H., Kang S. and Park W.J. 2016. Fatty acid desaturases, polyunsaturated fatty acid regulation, and biotechnological advances. Nutrients. 8:1–13. 10.3390/nu8010023
Leslie M.A., Cohen D.J., Liddle D.M., Robinson L.E. and Ma D.W. 2015. A review of the effect of omega-3 polyunsaturated fatty acids on blood triacylglycerol levels in normolipidemic and borderline hyperlipidemic individuals. Lipids Health Dis. 53:1–18. 10.1186/s12944-015-0049-7
Li F., Duan Y., Li Y., Tang Y., Geng M., Oladele O.A., et al. 2015. Effects of dietary n-6:n-3 PUFA ratio on fatty acid composition, free amino acid profile and gene expression of transporters in finishing pigs. Br J Nutr. 113:739–748. 10.1017/S0007114514004346
Liu W.C. and Kim I.H. 2018. Effect of different dietary n-6:n-3 PUFA ratios on growth performance, blood lipids profiles, fatty acid composition of pork, carcass traits and meat quality of finishing pigs. Ann Anim Sci. 18:143–154. 10.1515/aoas-2017-0026
Lo Fiego D.P., Macchioni P., Minelli G. and Santoro P. 2010. Lipid composition of covering and intramuscular fat in pigs at different slaughter age. Ital J Anim Sci. 9:200–205. 10.4081/ijas.2010.e39
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