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Tognocchi M, Conte G, Mantino A, Foggi G, Casarosa L, Tinagli S, Turini L, Scicutella F, Mele M, Serra A. Linseed supplementation in the diet of fattening pigs: Effect on the fatty acid profile of different pork cuts. Meat Sci 2023; 204:109276. [PMID: 37421935 DOI: 10.1016/j.meatsci.2023.109276] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/27/2023] [Revised: 06/21/2023] [Accepted: 07/03/2023] [Indexed: 07/10/2023]
Abstract
Linseed supplementation improves the fatty acid (FA) profile of meat, primarily by increasing α-linolenic acid (ALA). Pork is one of the most consumed meats, though the high level of saturated FA, therefore, a change of the FA profile is needed to improve the health properties. The aim of this work was to study the influence of extruded linseed supplementation on the FA profile in 5 different pork cuts, increasing their nutraceutical properties. Sixty pigs were divided into two groups, which were fed two different diets: control (C) and experimental (L, 8% supplementation with extruded flaxseed). Five cuts were sampled: backfat (Bf), bacon (B), Boston shoulder (Bs), ham lean part (Hl) and ham fatty part (Hf). The L diet reduced fat content in Hf (-6%) and B (-11%), while the other cuts did not show differences. Moreover, L group showed a higher level of n-3 PUFA (approx. 9-fold), with a significant reduction in the n-6/n-3 from 20 to 2.5. In cuts rich in fat (Bf, B and Hf) of L group, the level of n-3 PUFA was higher than the thresholds set by EU to obtain the claim "Source of omega-3 fatty acids". In contrast, the lean cuts (Hl and Bs) did not exceed the threshold of n-3 PUFA required to obtain the claim, as consequence of the low level of fat. The results demonstrated that a diet with 8% extruded linseed enhanced the nutraceutical quality of pork meat.
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Affiliation(s)
- Monica Tognocchi
- Department of Agriculture, Food and Environment, University of Pisa, Pisa, via del Borghetto 80, Italy
| | - Giuseppe Conte
- Department of Agriculture, Food and Environment, University of Pisa, Pisa, via del Borghetto 80, Italy; Research Center of Nutraceutical and Food for Health, University of Pisa, Via del Borghetto, 80, 56124 Pisa, Italy.
| | - Alberto Mantino
- Department of Agriculture, Food and Environment, University of Pisa, Pisa, via del Borghetto 80, Italy
| | - Giulia Foggi
- Department of Agriculture, Food and Environment, University of Pisa, Pisa, via del Borghetto 80, Italy
| | - Laura Casarosa
- Department of Agriculture, Food and Environment, University of Pisa, Pisa, via del Borghetto 80, Italy
| | - Sara Tinagli
- Department of Agriculture, Food and Environment, University of Pisa, Pisa, via del Borghetto 80, Italy
| | - Luca Turini
- Department of Agriculture, Food and Environment, University of Pisa, Pisa, via del Borghetto 80, Italy
| | - Federica Scicutella
- Dipartimento di Scienze e Tecnologie Agrarie, Alimentari, Ambientali e Forestali, University of Florence, Florence, Piazzale delle Cascine18, Italy
| | - Marcello Mele
- Department of Agriculture, Food and Environment, University of Pisa, Pisa, via del Borghetto 80, Italy; Research Center of Nutraceutical and Food for Health, University of Pisa, Via del Borghetto, 80, 56124 Pisa, Italy
| | - Andrea Serra
- Department of Agriculture, Food and Environment, University of Pisa, Pisa, via del Borghetto 80, Italy; Research Center of Nutraceutical and Food for Health, University of Pisa, Via del Borghetto, 80, 56124 Pisa, Italy
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Hugo A, van Wyngaard BE, Strydom PE, de Witt FH, Pohl-Albertyn CH, Kanengoni AT. The effect of dietary Echium oil supplementation on the fatty acid profile, omega-3 fatty acid content and subcutaneous fat quality of pork. Livest Sci 2022. [DOI: 10.1016/j.livsci.2022.104833] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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Ma X, Jiang Z, Lai C. Significance of Increasing n-3 PUFA Content in Pork on Human Health. Crit Rev Food Sci Nutr 2017; 56:858-70. [PMID: 26237277 DOI: 10.1080/10408398.2013.850059] [Citation(s) in RCA: 31] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/08/2023]
Abstract
Evidence for the health-promoting effects of food rich in n-3 polyunsaturated fatty acids (n-3 PUFA) is reviewed. Pork is an important meat source for humans. According to a report by the US Department of Agriculture ( http://www.ers.usda.gov/topics ), the pork consumption worldwide in 2011 was about 79.3 million tons, much higher than that of beef (48.2 million tons). Pork also contains high levels of unsaturated fatty acids relative to ruminant meats (Enser, M., Hallett, K., Hewett, B., Fursey, G. A. J. and Wood, J. D. (1996) . Fatty acid content and composition of English beef, lamb, and pork at retail. Meat Sci. 44:443-458). The available literature indicates that the levels of eicosatetraenoic and docosahexaenoic in pork may be increased by fish-derived or linseed products, the extent of which being dependent on the nature of the supplementation. Transgenic pigs and plants show promise with high content of n-3 PUFA and low ratio of n-6/n-3 fatty acids in their tissues. The approaches mentioned for decreasing n-6/n-3 ratios have both advantages and disadvantages. Selected articles are critically reviewed and summarized.
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Affiliation(s)
- Xianyong Ma
- a The Key Laboratory of Animal Nutrition and Feed Science (South China) of Ministry of Agriculture, State Key Laboratory of Livestock and Poultry Breeding, Institute of Animal Science, Guangdong Academy of Agricultural Sciences , Guangzhou , China
| | - Zongyong Jiang
- a The Key Laboratory of Animal Nutrition and Feed Science (South China) of Ministry of Agriculture, State Key Laboratory of Livestock and Poultry Breeding, Institute of Animal Science, Guangdong Academy of Agricultural Sciences , Guangzhou , China
| | - Chaoqiang Lai
- b Nutrition and Genomics Laboratory, JM-USDA Human Nutrition Research Center on Aging at Tufts University , Boston , Massachusetts , USA
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Alpha-linolenic acid and its conversion to longer chain n-3 fatty acids: benefits for human health and a role in maintaining tissue n-3 fatty acid levels. Prog Lipid Res 2009; 48:355-74. [PMID: 19619583 DOI: 10.1016/j.plipres.2009.07.002] [Citation(s) in RCA: 357] [Impact Index Per Article: 23.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/01/2009] [Revised: 06/13/2009] [Accepted: 07/14/2009] [Indexed: 11/22/2022]
Abstract
There is little doubt regarding the essential nature of alpha-linolenic acid (ALA), yet the capacity of dietary ALA to maintain adequate tissue levels of long chain n-3 fatty acids remains quite controversial. This simple point remains highly debated despite evidence that removal of dietary ALA promotes n-3 fatty acid inadequacy, including that of docosahexaenoic acid (DHA), and that many experiments demonstrate that dietary inclusion of ALA raises n-3 tissue fatty acid content, including DHA. Herein we propose, based upon our previous work and that of others, that ALA is elongated and desaturated in a tissue-dependent manner. One important concept is to recognize that ALA, like many other fatty acids, rapidly undergoes beta-oxidation and that the carbons are conserved and reused for synthesis of other products including cholesterol and fatty acids. This process and the differences between utilization of dietary DHA or liver-derived DHA as compared to ALA have led to the dogma that ALA is not a useful fatty acid for maintaining tissue long chain n-3 fatty acids, including DHA. Herein, we propose that indeed dietary ALA is a crucial dietary source of n-3 fatty acids and its dietary inclusion is critical for maintaining tissue long chain n-3 levels.
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Haak L, De Smet S, Fremaut D, Van Walleghem K, Raes K. Fatty acid profile and oxidative stability of pork as influenced by duration and time of dietary linseed or fish oil supplementation1. J Anim Sci 2008; 86:1418-25. [DOI: 10.2527/jas.2007-0032] [Citation(s) in RCA: 60] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
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