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Zappaterra M, Catillo G, Lo Fiego DP, Belmonte AM, Padalino B, Davoli R. Describing backfat and Semimembranosus muscle fatty acid variability in heavy pigs: Analysis of non-genetic factors. Meat Sci 2021; 183:108645. [PMID: 34399151 DOI: 10.1016/j.meatsci.2021.108645] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/30/2021] [Revised: 08/04/2021] [Accepted: 08/06/2021] [Indexed: 12/27/2022]
Abstract
This study aimed to describe the multivariate structure of Semimembranosus muscle and backfat fatty acid (FA) composition in 798 Italian Large White heavy pigs and to investigate the effects of environmental factors and carcass characteristics on FA variations. The total FA variability in muscle and backfat was characterized by a negative correlation between saturated and polyunsaturated FAs, which strongly depended on the carcass adiposity. Slaughtering season was also relevant, with pigs slaughtered in autumn having more n-6 FAs and eicosadienoic acid in backfat, while pigs slaughtered in winter displayed more saturated FAs. Regarding Semimembranosus muscle, pigs with heavier belly cuts and slaughtered in autumn had higher proportions of cis-vaccenic and palmitoleic acids, while those slaughtered in summer had more saturated FAs. Slaughtering season emerged as a relevant factor shaping both backfat and muscle FA composition, indicating that more studies and attention should be paid to environmental factors, which may have effects on FA metabolism and deposition in finishing pigs.
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Affiliation(s)
- Martina Zappaterra
- Department of Agricultural and Food Sciences (DISTAL), University of Bologna, Viale G. Fanin 46, I-40127 Bologna, Italy.
| | - Gennaro Catillo
- Consiglio per la ricerca in agricoltura e l'analisi dell'economia agraria (CREA), Centro di ricerca Zootecnia e Acquacoltura (Research Centre for Animal Production and Aquaculture), Via Salaria 31, I-00015 Monterotondo, Italy
| | - Domenico Pietro Lo Fiego
- Department of Life Sciences (DSV), University of Modena and Reggio Emilia, Via G. Amendola 2, I-42122 Reggio Emilia, Italy; Interdepartmental Research Centre for Agri-Food Biological Resources Improvement and Valorization (BIOGEST-SITEIA), University of Modena and Reggio Emilia, P. le Europa 1, I-42124 Reggio Emilia, Italy
| | - Anna Maria Belmonte
- Department of Life Sciences (DSV), University of Modena and Reggio Emilia, Via G. Amendola 2, I-42122 Reggio Emilia, Italy
| | - Barbara Padalino
- Department of Agricultural and Food Sciences (DISTAL), University of Bologna, Viale G. Fanin 46, I-40127 Bologna, Italy
| | - Roberta Davoli
- Department of Agricultural and Food Sciences (DISTAL), University of Bologna, Viale G. Fanin 46, I-40127 Bologna, Italy.
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Supplemental effects of fish oil and powdered/coated docosahexaenoic acid on the growth performance, nutrient digestibility, blood profile and fecal coliform and lactic acid bacteria counts in weaner pigs. Anim Feed Sci Technol 2021. [DOI: 10.1016/j.anifeedsci.2021.114885] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/06/2023]
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Huang C, Chiba L, Bergen W. Bioavailability and metabolism of omega-3 polyunsaturated fatty acids in pigs and omega-3 polyunsaturated fatty acid-enriched pork: A review. Livest Sci 2021. [DOI: 10.1016/j.livsci.2020.104370] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
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Leskanich C, Noble R. Manipulation of then-3 polyunsaturated fatty acid composition of avian eggs and meat. WORLD POULTRY SCI J 2019. [DOI: 10.1079/wps19970015] [Citation(s) in RCA: 145] [Impact Index Per Article: 29.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Affiliation(s)
- C.O. Leskanich
- Department of Biochemical Sciences, The Scottish Agricultural College, Auchincruive, Ayr KA6 5HW, UK
| | - R.C. Noble
- Department of Biochemical Sciences, The Scottish Agricultural College, Auchincruive, Ayr KA6 5HW, UK
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Liu WC, Kim IH. Effects of different dietary n-6:n-3 PUFA ratios on growth performance, blood lipid profiles, fatty acid composition of pork, carcass traits and meat quality in finishing pigs. ANNALS OF ANIMAL SCIENCE 2018. [DOI: 10.1515/aoas-2017-0026] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
Abstract
A total of 72 crossbred pigs [(Landrace × Yorkshire) × Duroc] with an average initial BW of 51.59±1.59 kg were used in this 10-wk feeding trial to investigate the effects of different dietary n-6:n-3 polyunsaturated fatty acids (PUFA) ratios in finishing pigs. Pigs were randomly allotted to 3 dietary treatments (each n=24) with 6 replications and 4 pigs per pen (2 barrows and 2 gilts). Pigs were fed a corn-soybean meal-based diets formulated by replacing soybean oil with linseed oil to achieve n-6:n-3 close to 5:1, 10:1 and 15:1, respectively. The growth performance, carcass traits and meat quality parameters (meat color, sensory evaluation, cooking loss, drip loss, pH, longissimus muscle area and water holding capacity) were not influenced (P>0.10) by various dietary n-6:n-3 ratios. Pigs fed dietary n-6:n-3 PUFA ratios of 5:1 had a lower (P<0.05) serum total cholesterol, LDL cholesterol and triglyceride levels. The concentrations of n-3 PUFA , including C18:3n-3, C22:5n-3 and C22:6n-3 were improved (P<0.05) in the longissimus dorsi muscles of pigs fed dietary n-6:n-3 PUFA ratios of 5:1. Furthermore, pigs fed dietary n-6:n-3 PUFA ratio of 5:1 decreased (P<0.05) the n-6 concentrations (C18:2n-6 and C20:4n-6) of longissimus dorsi muscles. In conclusion, lowering the dietary n-6:n-3 ratios to 5:1 could be beneficial for the blood lipid profiles, and improve the nutritional value of pork, without adverse effect on growth performance and meat quality parameters that are related to the consumer acceptance.
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Affiliation(s)
- Wen Chao Liu
- Department of Animal Science, College of Agriculture, Guangdong Ocean University, Zhanjiang, Guangdong 524088, China
| | - In Ho Kim
- Department of Animal Resource & Science, Dankook University, Cheonan, Chungnam 330-714, South Korea Republic of
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Moran CA, Morlacchini M, Keegan JD, Fusconi G. Dietary supplementation of finishing pigs with the docosahexaenoic acid-rich microalgae, Aurantiochytrium limacinum: effects on performance, carcass characteristics and tissue fatty acid profile. ASIAN-AUSTRALASIAN JOURNAL OF ANIMAL SCIENCES 2018; 31:712-720. [PMID: 29381901 PMCID: PMC5930282 DOI: 10.5713/ajas.17.0662] [Citation(s) in RCA: 26] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Subscribe] [Scholar Register] [Received: 09/07/2017] [Revised: 10/25/2017] [Accepted: 01/18/2018] [Indexed: 01/19/2023]
Abstract
OBJECTIVE The aim of this experiment was to evaluate the effect of dietary supplementation with the docosahexaenoic acid (DHA)-rich microalgae, Aurantiochytrium limacinum (AURA) on pig performance, carcass traits, and the fatty acid composition of pork Longissimus lumborum (LL) and backfat. METHODS A total of 144 Pig Improvement Company (PIC)×Goland finishing pigs (72 females and 72 castrated males) of mean weight 117.1 (±13.1) kg were blocked by sex and body weight and provided with 0% or 1% AURA in isonutritive and isocaloric diets. A total of 24 pens provided 12 replicates per treatment. Animals were weighed on day 0 and 28 with feed and water intake recorded per pen. After 31 days supplementation (28 days of study and 3 days until the slaughtering date) three animals per pen (n = 72) were slaughtered and the LL and backfat thickness, lean meat content and dressing percentage were recorded for the carcasses. The fatty acid (FA) profile of the LL and backfat was established by direct FA methyl ester synthesis. RESULTS No differences were observed for any performance parameters or carcass traits. Supplementation with AURA resulted in significant changes to the FA profiles of both the LL and backfat with male and female pigs responding differently to supplementation in terms of particular FAs. Overall, pork LL samples had significantly higher eicosapentaenoic acid (p<0.001) and DHA concentrations (p<0.001), and higher omega-3 (n-3) FAs (p<0.001), as well as an increased omega3:omega6 (n-3:n-6) ratio (p = 0.001). For backfat, supplementation resulted in significantly higher amounts of DHA (p<0.001) and n-3 FAs (p<0.001). CONCLUSION These results indicate that dietary supplementation with 1% AURA over a 31 day period can increase the FA composition of pork LL and backfat, specifically the DHA, with no major impact on growth performance and carcass traits.
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Affiliation(s)
- Colm A Moran
- Regulatory Affairs Department, Alltech SARL, Rue Charles Amand, Vire 14500, France
| | - Mauro Morlacchini
- CERZOO S.r.l, Via Castellarino, 12 - San Bonico, Piacenza 29122, Italy
| | - Jason D Keegan
- Regulatory Affairs Department, Alltech European Bioscience Centre, Co. Meath, A86 X006, Ireland
| | - Giorgio Fusconi
- CERZOO S.r.l, Via Castellarino, 12 - San Bonico, Piacenza 29122, Italy
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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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Tiwari UP, Jha R. Nutrients, amino acid, fatty acid and non-starch polysaccharide profile and in vitro digestibility of macadamia nut cake in swine. Anim Sci J 2016; 88:1093-1099. [PMID: 27880986 DOI: 10.1111/asj.12750] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/02/2016] [Revised: 09/27/2016] [Accepted: 10/12/2016] [Indexed: 11/29/2022]
Abstract
The highly variable cost and limited availability of conventional feedstuffs make it imperative to explore alternative feedstuffs to be used in swine. Macadamia nut cake (MNC), a coproduct of the macadamia nut oil industry, has not been well studied. MNC was analyzed for its nutrient profile, gross energy (GE), fibers, amino acids and fatty acids content. Dry matter (DM) and GE digestibility of MNC in swine was determined using an in vitro model. On a DM basis, ash, crude protein, ether extract, NDF, ADF, lignin and GE were found to be 3.7, 25.5, 11.9, 35.8, 28.0, 16.0% and 5581 kcal/kg, respectively. Total and soluble non-starch polysaccharide content were 32.2 and 11.8%, respectively. The concentration of lysine was found to be 0.7%. The DM and GE digestibility were found to be 75.7 and 71.4%, respectively. Gross energy content of MNC is comparable with that of corn and higher than soybean meal, while protein content is twice as high as corn but lower than soybean meal. In conclusion, MNC is not merely a good source of protein and energy but also has fairly high digestibility in swine. Hence, it can be used as a viable alternative source of energy and protein in swine diets.
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Affiliation(s)
- Utsav P Tiwari
- Department of Human Nutrition, Food and Animal Sciences, College of Tropical Agriculture and Human Resources, University of Hawaii at Manoa, Honolulu, Hawaii, USA
| | - Rajesh Jha
- Department of Human Nutrition, Food and Animal Sciences, College of Tropical Agriculture and Human Resources, University of Hawaii at Manoa, Honolulu, Hawaii, USA
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Effects of dietary linseed on nutritional value and other quality aspects of pig muscle and adipose tissue. ACTA ACUST UNITED AC 2016. [DOI: 10.1017/s1357729800055454] [Citation(s) in RCA: 62] [Impact Index Per Article: 7.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Abstract
AbstractThis study reports improvements in the nutritional value of pork by including linseed in the diets of boar and gilt pigs. Two feeding strategies, either short-term or long-term, were employed: (i) 0 g or 114 g linseed per kg of food provided to 16 pigs of 87 kg live weight for 20 or 27 days; (ii) 0 g, 10 g, 20 g or 30 g linseed per kg of food provided to 64 pigs of 46 kg live weight for 54, 62, 68 or 75 days. All diets were supplemented with DL-α-tocopheryl acetate (0•2 g/kg). The 18 : 3n-3 contents (18 : 2n-6 :18 : 3n-3 ratios in parentheses) of the short-term 0 g and 114 g/kg, and long-term 0g, 10 g, 20 g and 30 g/kg linseed diets, were 2•1 g (7•75), 28•1 g (0•70), 1•0 g (8•86), 3•4 g (2•73), 6•0 g (1•66) and 8•1 g/kg food (1•25) respectively. The long-term 30 g/kg diet reduced the n-6 : n-3 ratio of muscle and adipose tissue as successfully as the short-term 114 g/kg diet to accord with guidelines for the overall human diet (5 :1 or less) but required only 0•73 as much linseed and increased the proportion of C20-22 n-3 fatty acids more effectively; compared with their respective control diets, the 114 g/kg and 30 g/kg diets more than halved the n-6 : n-3 ratios in muscle to 3•8 and 3•9, approximately trebled the concentrations of 18 : 3n-3 in muscle to 0•43 mg and 0•28 mg/g tissue, and doubled the concentrations of 20: 5n-3 in muscle to 0•08 mg and 0•10 mg/g tissue. Similar changes occurred in adipose tissue. With both strategies, the majority of the changes had occurred by the time the first groups were slaughtered. There was a strong relationship between the 18 : 2n-6 :18 : 3n-3 ratio of the food and tissues and the accumulation of all C20-22 n-3 fatty acids, except 22 : 6n-3, which was unaffected by dietary linseed. The improvements in nutritional value were obtained without changes in organoleptic characteristics, as measured by a trained taste panel, or significant loss of shelf-life, as measured by TBARS analysis and colour stability.
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Jin XH, Heo PS, Hong JS, Kim NJ, Kim YY. Supplementation of Dried Mealworm (Tenebrio molitor larva) on Growth Performance, Nutrient Digestibility and Blood Profiles in Weaning Pigs. ASIAN-AUSTRALASIAN JOURNAL OF ANIMAL SCIENCES 2016; 29:979-86. [PMID: 27282974 PMCID: PMC4932593 DOI: 10.5713/ajas.15.0535] [Citation(s) in RCA: 51] [Impact Index Per Article: 6.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Subscribe] [Scholar Register] [Received: 06/24/2015] [Revised: 09/14/2015] [Accepted: 05/25/2016] [Indexed: 11/29/2022]
Abstract
This experiment was conducted to investigate the effects of dried mealworm (Tenebrio molitor larva) on growth performance, nutrient digestibility and blood profiles in weaning pigs. A total of 120 weaning pigs (28±3 days and 8.04±0.08 kg of body weight) were allotted to one of five treatments, based on sex and body weight, in 6 replicates with 4 pigs per pen by a randomized complete block design. Supplementation level of dried mealworm was 0%, 1.5%, 3.0%, 4.5%, or 6.0% in experimental diet as treatment. Two phase feeding programs (phase I from 0 day to 14 day, phase II from 14 day to 35 day) were used in this experiment. All animals were allowed to access diet and water ad libitum. During phase I, increasing level of dried mealworm in diet linearly improved the body weight (p<0.01), average daily gain (ADG) (p<0.01) and average daily feed intake (ADFI) (p<0.01). During phase II, ADG also tended to increase linearly when pigs were fed higher level of dried mealworm (p = 0.08). In addition, increasing level of dried mealworm improved the ADG (p<0.01), ADFI (p<0.05) and tended to increase gain to feed ratio (p = 0.07) during the whole experimental period. As dried mealworm level was increased, nitrogen retention and digestibility of dry matter as well as crude protein were linearly increased (p = 0.05). In the results of blood profiles, decrease of blood urea nitrogen (linear, p = 0.05) and increase of insulin-like growth factor (linear, p = 0.03) were observed as dried mealworm was increased in diet during phase II. However, there were no significant differences in immunoglobulin A (IgA) and IgG concentration by addition of dried mealworm in the growth trial. Consequently, supplementation of dried mealworm up to 6% in weaning pigs’ diet improves growth performance and nutrient digestibility without any detrimental effect on immune responses.
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Affiliation(s)
- X H Jin
- Department of Agricultural Biotechnology, College of Animal Life Sciences, Seoul National University, Seoul 151-921, Korea
| | - P S Heo
- Department of Agricultural Biotechnology, College of Animal Life Sciences, Seoul National University, Seoul 151-921, Korea
| | - J S Hong
- Department of Agricultural Biotechnology, College of Animal Life Sciences, Seoul National University, Seoul 151-921, Korea
| | - N J Kim
- National Academy of Agricultural Science, Wanju 565-851, Korea
| | - Y Y Kim
- Department of Agricultural Biotechnology, College of Animal Life Sciences, Seoul National University, Seoul 151-921, Korea
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Trombetta MF, Mattii S, Pasquini M, Marina A. Influence of diet and rearing system on heavy pig performance, carcass and meat quality. ITALIAN JOURNAL OF ANIMAL SCIENCE 2016. [DOI: 10.4081/ijas.2009.23] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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Jones-Hamlow KA, Tavárez MA, Schroeder AL, Dilger AC. Lipid oxidation, sensory characteristics, and color of fresh pork sausage from immunologically castrated pigs stored frozen for up to 12 weeks. Food Sci Nutr 2015; 4:355-63. [PMID: 27247765 PMCID: PMC4867755 DOI: 10.1002/fsn3.297] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/02/2015] [Revised: 09/02/2015] [Accepted: 09/06/2015] [Indexed: 11/25/2022] Open
Abstract
Two studies were conducted to evaluate the quality characteristics of fresh sausage manufactured from immunologically castrated (IC) pigs, an emerging technology in the pork industry. Study 1: Fresh sausage patties from ground Boston butts fabricated from PC (physically castrated) pigs fed 0.55% SID (standard illeal digestible) lysine, IC pigs fed 0.55% SID lysine, and IC pigs fed 0.65% SID lysine were made and not standardized to a similar content of fat content. Study 2: fat and lean trim obtained from IC and PC pigs was made into fresh sausage patties, targeting 25% lipid. Patties (1.25 cm) were placed on trays and assigned to 0, 4, or 12 weeks frozen storage and then, after frozen storage, placed in simulated retail display conditions for 5 days. Patties were evaluated for color stability, sensory and textural properties, and lipid oxidation. Data were analyzed as a one way ANOVA with repeated measures where appropriate. In both studies, sausage discolored with both increased time in frozen storage and with increased time in retail display (P < 0.01). However, within each week of frozen storage, all treatments were equally discolored in both studies. Treatment did not affect the sensory characteristics or textural properties of fresh sausage in either study. Lipid oxidation did not differ by treatment in study 1. In study 2, lipid oxidation was reduced (P < 0.05) in IC compared to PC by approximately 0.1 mg malonaldehyde/kg meat, but there were no differences within each storage week. Increasing frozen storage time increased lipid oxidation an off‐flavor scores in both studies (P < 0.05). Overall, immunological castration had no detrimental effects on color stability, sensory characteristics, or textural properties of fresh pork sausage.
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Affiliation(s)
- Katelyn A Jones-Hamlow
- Department of Animal Science University of Illinois 1503 S. Maryland Dr. Urbana Illinois 61801
| | - Marcos A Tavárez
- Department of Animal Science University of Illinois 1503 S. Maryland Dr. Urbana Illinois 61801
| | - Aubrey L Schroeder
- Veterinary Medicine Research & Development Zoetis Kalamazoo Michigan 49007
| | - Anna C Dilger
- Department of Animal Science University of Illinois 1503 S. Maryland Dr. Urbana Illinois 61801
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Peiretti PG, Gai F, Brugiapaglia A, Mussa PP, Meineri G. Fresh meat quality of pigs fed diets with different fatty acid profiles and supplemented with red wine solids. FOOD SCIENCE AND TECHNOLOGY 2015. [DOI: 10.1590/1678-457x.6653] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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Abedi E, Sahari MA. Long-chain polyunsaturated fatty acid sources and evaluation of their nutritional and functional properties. Food Sci Nutr 2014; 2:443-63. [PMID: 25473503 PMCID: PMC4237475 DOI: 10.1002/fsn3.121] [Citation(s) in RCA: 281] [Impact Index Per Article: 28.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/22/2013] [Revised: 03/04/2014] [Accepted: 03/04/2014] [Indexed: 01/19/2023] Open
Abstract
Recent studies have clearly shown the importance of polyunsaturated fatty acids (as essential fatty acids) and their nutritional value for human health. In this review, various sources, nutritional properties, and metabolism routes of long-chain polyunsaturated fatty acids (LC-PUFA) are introduced. Since the conversion efficiency of linoleic acid (LA) to arachidonic acid (AA) and also α-linolenic acid (ALA) to docosahexaenoic acid (DHA) and eicosatetraenoic acid (EPA) is low in humans, looking for the numerous sources of AA, EPA and EPA fatty acids. The sources include aquatic (fish, crustaceans, and mollusks), animal sources (meat, egg, and milk), plant sources including 20 plants, most of which were weeds having a good amount of LC-PUFA, fruits, herbs, and seeds; cyanobacteria; and microorganisms (bacteria, fungi, microalgae, and diatoms).
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Affiliation(s)
- Elahe Abedi
- Department of Food Science and Technology, Faculty of Agriculture, Tarbiat Modares University Tehran, Iran
| | - Mohammad Ali Sahari
- Department of Food Science and Technology, Faculty of Agriculture, Tarbiat Modares University Tehran, Iran
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Martínez-Ramírez HR, Kramer JKG, de Lange CFM. Retention of n-3 polyunsaturated fatty acids in trimmed loin and belly is independent of timing of feeding ground flaxseed to growing-finishing female pigs1. J Anim Sci 2014; 92:238-49. [DOI: 10.2527/jas.2013-6607] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Affiliation(s)
- H. R. Martínez-Ramírez
- Centre for Nutritional Modeling, Department of Animal and Poultry Science, University of Guelph, Guelph, ON N1G 2W1, Canada
| | - J. K. G. Kramer
- Agriculture and Agri-Food Canada, Guelph, ON N1G 5C9, Canada
| | - C. F. M. de Lange
- Centre for Nutritional Modeling, Department of Animal and Poultry Science, University of Guelph, Guelph, ON N1G 2W1, Canada
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Song R, Chen C, Johnston LJ, Kerr BJ, Weber TE, Shurson GC. Effects of feeding diets containing highly peroxidized distillers dried grains with solubles and increasing vitamin E levels to wean-finish pigs on growth performance, carcass characteristics, and pork fat composition. J Anim Sci 2013; 92:198-210. [PMID: 24166998 DOI: 10.2527/jas.2013-6334] [Citation(s) in RCA: 20] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Abstract
Lipid peroxidation in animal feed can negatively affect growth performance and meat quality. Weanling pigs (n = 432; BW = 6.6 ± 0.4 kg) were used to evaluate the effects of feeding peroxidized distillers dried grains with solubles (DDGS) with 3 levels of vitamin E (α-tocopheryl acetate) on growth performance, carcass composition, fatty acid composition of pork fat, and lipid peroxidation in LM. The DDGS source used in this study contained the highest thiobarbituric acid reactive substances (TBARS) value, peroxide value, and total S content (5.2 ng malondialdehyde/mg oil, 84.1 mEq/kg oil, and 0.95%, respectively) among 30 DDGS sources sampled. Pens within blocks were assigned randomly to 1 of 6 diets in a 2 × 3 factorial arrangement of treatments with 8 pens per treatment and 9 pigs per pen. Pigs were fed a corn-soybean meal (CON) or 30% peroxidized DDGS (Ox-DDGS) diets with 3 levels of vitamin E: none supplemented (No-E), NRC (1X-E), or 10X NRC (10X-E). Compared to CON, inclusion of 30% Ox-DDGS in diets reduced (P < 0.001) final BW (110 vs. 107 kg), overall ADG (0.76 vs. 0.74 kg/d), and G:F (0.39 vs. 0.37). Increasing dietary vitamin E concentrations improved G:F (P = 0.03) of pigs fed 10X-E and 1X-E vs. No-E diets (0.39 and 0.39 vs. 0.38, respectively). Hot carcass weight, dressing percentage, backfat depth, and LM area were reduced (P < 0.01) in pigs fed Ox-DDGS compared to CON, but percentage of fat-free carcass lean was not affected. Feeding Ox-DDGS increased (P < 0.001) PUFA concentration, particularly linoleic acid (P < 0.001), and iodine value (P < 0.001) in belly fat and backfat compared to pigs fed CON. Dietary vitamin E levels did not affect fatty acid profiles in belly or back fat. Loin muscle TBARS were measured to determine the lipid peroxidation level in pork loins. Although pigs were fed a Ox-DDGS source in this study, TBARS in LM were similar between Ox-DDGS and CON treatments. There was no interaction between Ox-DDGS and dietary vitamin E concentration in LM TBARS. Alpha-tocopherol concentration in LM was greater (P < 0.001) in 10X-E than No-E or 1X-E dietary treatments. Compared to CON, feeding Ox-DDGS increased α-tocopherol concentration in LM of pigs fed No-E (1.0 vs. 3.1 mg/kg; P = 0.005) but not in those fed 1X-E or 10X-E. These results indicate that feeding diets containing 30% Ox-DDGS to wean-finish pigs may negatively affect growth performance, but supplementation of additional vitamin E in the diet did not counteract these effects.
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Affiliation(s)
- R Song
- Department of Animal Science, University of Minnesota, St. Paul 55108
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18
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Browne NA, Apple JK, Bass BE, Maxwell CV, Yancey JWS, Johnson TM, Galloway DL. Alternating dietary fat sources for growing-finishing pigs fed dried distillers grains with solubles: I. Growth performance, pork carcass characteristics, and fatty acid composition of subcutaneous fat depots1. J Anim Sci 2013; 91:1493-508. [DOI: 10.2527/jas.2012-5528] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Affiliation(s)
- N. A. Browne
- Department of Animal Science, University of Arkansas Division of Agriculture, Fayetteville 72701
| | - J. K. Apple
- Department of Animal Science, University of Arkansas Division of Agriculture, Fayetteville 72701
| | - B. E. Bass
- Department of Animal Science, University of Arkansas Division of Agriculture, Fayetteville 72701
| | - C. V. Maxwell
- Department of Animal Science, University of Arkansas Division of Agriculture, Fayetteville 72701
| | - J. W. S. Yancey
- Department of Animal Science, University of Arkansas Division of Agriculture, Fayetteville 72701
| | - T. M. Johnson
- Department of Animal Science, University of Arkansas Division of Agriculture, Fayetteville 72701
| | - D. L. Galloway
- Department of Animal Science, University of Arkansas Division of Agriculture, Fayetteville 72701
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19
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Boler DD, Fernández-Dueñas DM, Kutzler LW, Zhao J, Harrell RJ, Campion DR, McKeith FK, Killefer J, Dilger AC. Effects of oxidized corn oil and a synthetic antioxidant blend on performance, oxidative status of tissues, and fresh meat quality in finishing barrows. J Anim Sci 2012; 90:5159-69. [DOI: 10.2527/jas.2012-5266] [Citation(s) in RCA: 50] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Affiliation(s)
- D. D. Boler
- Department of Animal Sciences, University of Illinois, Urbana 61801
| | | | - L. W. Kutzler
- Department of Animal Sciences, University of Illinois, Urbana 61801
| | - J. Zhao
- Novus International, Inc., St. Charles, MO 63304
| | | | - D. R. Campion
- Department of Animal Sciences, University of Illinois, Urbana 61801
| | - F. K. McKeith
- Department of Animal Sciences, University of Illinois, Urbana 61801
| | - J. Killefer
- Department of Animal Sciences, University of Illinois, Urbana 61801
| | - A. C. Dilger
- Department of Animal Sciences, University of Illinois, Urbana 61801
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20
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Wood JD, Richardson RI, Nute GR, Fisher AV, Campo MM, Kasapidou E, Sheard PR, Enser M. Effects of fatty acids on meat quality: a review. Meat Sci 2012; 66:21-32. [PMID: 22063928 DOI: 10.1016/s0309-1740(03)00022-6] [Citation(s) in RCA: 1269] [Impact Index Per Article: 105.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/27/2002] [Accepted: 11/11/2002] [Indexed: 10/27/2022]
Abstract
Interest in meat fatty acid composition stems mainly from the need to find ways to produce healthier meat, i.e. with a higher ratio of polyunsaturated (PUFA) to saturated fatty acids and a more favourable balance between n-6 and n-3 PUFA. In pigs, the drive has been to increase n-3 PUFA in meat and this can be achieved by feeding sources such as linseed in the diet. Only when concentrations of α-linolenic acid (18:3) approach 3% of neutral lipids or phospholipids are there any adverse effects on meat quality, defined in terms of shelf life (lipid and myoglobin oxidation) and flavour. Ruminant meats are a relatively good source of n-3 PUFA due to the presence of 18:3 in grass. Further increases can be achieved with animals fed grain-based diets by including whole linseed or linseed oil, especially if this is "protected" from rumen biohydrogenation. Long-chain (C20-C22) n-3 PUFA are synthesised from 18:3 in the animal although docosahexaenoic acid (DHA, 22:6) is not increased when diets are supplemented with 18:3. DHA can be increased by feeding sources such as fish oil although too-high levels cause adverse flavour and colour changes. Grass-fed beef and lamb have naturally high levels of 18:3 and long chain n-3 PUFA. These impact on flavour to produce a 'grass fed' taste in which other components of grass are also involved. Grazing also provides antioxidants including vitamin E which maintain PUFA levels in meat and prevent quality deterioration during processing and display. In pork, beef and lamb the melting point of lipid and the firmness/hardness of carcass fat is closely related to the concentration of stearic acid (18:0).
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Affiliation(s)
- J D Wood
- Department of Clinical Veterinary Science, Division of Farm Animal Science, University of Bristol, Langford, Bristol BS40 5DU, UK
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21
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Dal Bosco A, Castellini C, Bianchi L, Mugnai C. Effect of dietary α-linolenic acid and vitamin E on the fatty acid composition, storage stability and sensory traits of rabbit meat. Meat Sci 2012; 66:407-13. [PMID: 22064144 DOI: 10.1016/s0309-1740(03)00127-x] [Citation(s) in RCA: 82] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/18/2002] [Revised: 01/21/2003] [Accepted: 05/13/2003] [Indexed: 11/26/2022]
Abstract
The synergistic effect of dietary linolenic acid and vitamin E on the oxidative stability and nutritional and eating characteristics of fresh and stored rabbit meat was studied. One-hundred hybrid male rabbits were divided into two homogenous groups and fed ad libitum two diets differing in the amount of sunflower and flaxseed and in the level of α-tocopherol, as follows: control diet: 0.08 kg kg(-1) sunflower, 50 mg kg(-1) α-tocopheryl-acetate and LNA-VE diet: 0.08 kg kg(-1) flaxseed, 200 mg kg(-1) α-tocopheryl-acetate. At 85 days, 20 rabbits per group were slaughtered and the thiobarbituric-acid reactive substances (TBA-RS), chemical composition, fatty acid profile and sensory quality were assessed on the longissimus dorsi muscles (fresh and stored for 8 days at 4 °C). The proximate composition of the fresh muscle was not significantly affected by the dietary treatment. Rabbits fed the LNA-VE diet showed a good capability to elongate and desaturate linolenic acid and this diet enriched the n-3 PUFA content of the meat without affecting its peroxidative stability. The sensory quality of the fresh and stored muscle was slightly affected by the dietary treatment, even though final tenderness (fresh meat) and overall acceptability (stored meat) of the LNA-VE rabbits showed significantly higher scores.
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Affiliation(s)
- A Dal Bosco
- Department of Animal Science, University of Perugia, Borgo XX giugno, 74 06100 Perugia, Italy
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22
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Murawska D. The effect of age on the growth rate of tissues and organs and the percentage content of edible and nonedible carcass components in Pekin ducks. Poult Sci 2012; 91:2030-8. [DOI: 10.3382/ps.2011-02083] [Citation(s) in RCA: 22] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
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23
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Hallenstvedt E, Kjos NP, Overland M, Thomassen M. Changes in texture, colour and fatty acid composition of male and female pig shoulder fat due to different dietary fat sources. Meat Sci 2011; 90:519-27. [PMID: 22112523 DOI: 10.1016/j.meatsci.2011.08.009] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/22/2010] [Revised: 07/28/2011] [Accepted: 08/18/2011] [Indexed: 10/17/2022]
Abstract
Two experiments with 72 slaughter pigs in each were conducted. Entire males and females were individually fed restricted. Palm kernel-, soybean- and fish-oil were used in varying combinations, giving different dietary fat levels (29-80g/kg) and iodine values ranging from 50 to 131. Shoulder fat was analysed for fatty acid composition (inner and outer layer), firmness and colour. A clear dose-response relationship was seen between fatty acids in diets and in shoulder fat. Interestingly, the very long chain n-3 fatty acids seemed to be deposited more efficiently when additional fat was included in the diet. Both high and low dietary iodine values changed towards less extreme iodine values in fat. Low-fat diets enhanced de novo synthesis of fatty acids. Males revealed a higher percentage of PUFA and a lower percentage of C18:1 and MUFA. Fat firmness, but not colour, was influenced by sex and dietary fat source.
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Affiliation(s)
- E Hallenstvedt
- Department of Animal and Aquacultural Sciences, Norwegian University of Life Sciences, P.O. Box 5003, N-1432 Ås, Norway.
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24
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Khiaosa-ard R, Chungsiriwat P, Chommanart N, Kreuzer M, Jaturasitha S. Enrichment withn-3 fatty acid by tuna oil feeding of pigs: changes in composition and properties of bacon and different sausages as affected by the supplementation period. CANADIAN JOURNAL OF ANIMAL SCIENCE 2011. [DOI: 10.4141/cjas10055] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
Khiaosa-ard R., Chungsiriwat P., Chommanart N., Kreuzer M. and Jaturasitha S. 2011. Enrichment with n-3 fatty acid by tuna oil feeding of pigs: changes in composition and properties of bacon and different sausages as affected by the supplementation period. Can. J. Anim. Sci. 91: 87–95. Belly, lean from the shoulder and backfat obtained from 80 pigs, fed either no or 1.6 kg tuna oil during fattening (35–90 kg body weight), were used to prepare bacon, Chinese-style sausage and Vienna-style sausage. The tuna oil had been supplemented either initially, at the end, or continuously during fattening. In all meat products, tuna oil supplementation clearly increased contents of n-3 fatty acids (FA), especially of the long-chain n-3 FA. Differences among supplementation periods were pronounced only in the n-3 FA proportion of total FA being lower with early tuna oil feeding. Thiobarbituric acid value, which was high in dry Chinese-style sausage, was mostly enhanced by tuna oil, whereas the period of tuna oil supplementation had no systematic influence. In conclusion, any mode of tuna oil supplementation investigated was efficient in enriching n-3 FA, but care should be taken in producing dry sausages due to their susceptibility to rancidity during storage time.
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Affiliation(s)
- R. Khiaosa-ard
- Department of Animal Science and Aquaculture, Faculty of Agriculture, Chiang Mai University, Chiang Mai 50200, Thailand
- ETH Zurich, Institute of Agricultural Sciences, Universitaetstrasse 2, CH-8092 Zurich, Switzerland
| | - P. Chungsiriwat
- Department of Livestock Development, Ministry of Agriculture and Cooperative, Bangkok 10500, Thailand
| | - N. Chommanart
- Department of Livestock Development, Ministry of Agriculture and Cooperative, Bangkok 10500, Thailand
| | - M. Kreuzer
- ETH Zurich, Institute of Agricultural Sciences, Universitaetstrasse 2, CH-8092 Zurich, Switzerland
| | - S. Jaturasitha
- Department of Animal Science and Aquaculture, Faculty of Agriculture, Chiang Mai University, Chiang Mai 50200, Thailand
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25
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Kouba M, Mourot J. A review of nutritional effects on fat composition of animal products with special emphasis on n-3 polyunsaturated fatty acids. Biochimie 2011; 93:13-7. [DOI: 10.1016/j.biochi.2010.02.027] [Citation(s) in RCA: 165] [Impact Index Per Article: 12.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/26/2009] [Accepted: 02/18/2010] [Indexed: 11/29/2022]
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Bou R, Codony R, Tres A, Decker EA, Guardiola F. Dietary strategies to improve nutritional value, oxidative stability, and sensory properties of poultry products. Crit Rev Food Sci Nutr 2010; 49:800-22. [PMID: 20443160 DOI: 10.1080/10408390902911108] [Citation(s) in RCA: 66] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Abstract
Consumers demand both safer and more nutritious food products exempt of non-natural origin preservatives or other food additives. In this frame, products with lower fat content and/or a higher ratio in unsaturated fatty acids, especially n-3 fatty acids, are desired because these lipids can help prevent the development of cardiovascular and inflammatory pathologies. The intake of meat products is of interest because they are an excellent source of vitamins and minerals. In addition, the shelf-life of meat products can be extended by the presence of natural antioxidants coming from different sources such as plant extracts. Therefore, different strategies have been studied to improve the nutritional value, oxidative stability, and sensory characteristics of meat products and eggs through different mineral and natural dietary supplements. In comparison to other strategies, dietary supplements present the advantage that first the living animals may efficiently distribute the compounds throughout the tissues and second, the dietary supplementation is safer because the resulting enriched meat products and eggs ensure tolerable amounts in humans. Poultry meats and eggs are widely consumed and their fatty acid profile and tocopherol content can be easily modified through different dietary strategies thus being excellent models to improve their nutritional value and oxidative stability.
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Affiliation(s)
- Ricard Bou
- Nutrition and Food Science Department-XaRTA-INSA, Faculty of Pharmacy, University of Barcelona, Barcelona, Spain. ricard
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28
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Burgos C, Moreno C, Carrodeguas JA, Barcelona JA, Tarrafeta L, López-Buesa P. The influence of diet, sex, IGF2 and RYR1 genotypes and anatomical location on pork loin composition. J Food Compost Anal 2010. [DOI: 10.1016/j.jfca.2009.12.005] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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29
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Zhang W, Xiao S, Samaraweera H, Lee EJ, Ahn DU. Improving functional value of meat products. Meat Sci 2010; 86:15-31. [PMID: 20537806 DOI: 10.1016/j.meatsci.2010.04.018] [Citation(s) in RCA: 307] [Impact Index Per Article: 21.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/30/2010] [Revised: 04/05/2010] [Accepted: 04/09/2010] [Indexed: 01/25/2023]
Abstract
In recent years, much attention has been paid to develop meat and meat products with physiological functions to promote health conditions and prevent the risk of diseases. This review focuses on strategies to improve the functional value of meat and meat products. Value improvement can be realized by adding functional compounds including conjugated linoneleic acid, vitamin E, n3 fatty acids and selenium in animal diets to improve animal production, carcass composition and fresh meat quality. In addition, functional ingredients such as vegetable proteins, dietary fibers, herbs and spices, and lactic acid bacteria can be directly incorporated into meat products during processing to improve their functional value for consumers. Functional compounds, especially peptides, can also be generated from meat and meat products during processing such as fermentation, curing and aging, and enzymatic hydrolysis. This review further discusses the current status, consumer acceptance, and market for functional foods from the global viewpoints. Future prospects for functional meat and meat products are also discussed.
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Affiliation(s)
- Wangang Zhang
- Department of Animal Science, Iowa State University, Ames, IA 50011-3150, USA
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30
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Fish oil in feeds for entire male and female pigs: changes in muscle fatty acid composition and stability of sensory quality. Meat Sci 2010; 85:182-90. [PMID: 20374883 DOI: 10.1016/j.meatsci.2009.12.023] [Citation(s) in RCA: 13] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/03/2009] [Revised: 12/11/2009] [Accepted: 12/21/2009] [Indexed: 11/21/2022]
Abstract
A total of 72 crossbred [(Norwegian Landrace x Yorkshire) x Duroc] male and female growing-finishing pigs were restrictedly fed diets containing fish oil to study the fatty acid composition of Musculus longissimusdorsi and sensory quality of belly and neck. Six diets were used: two low-fat diets with or without 0.5% fish oil added, and four medium-fat diets with palm kernel oil to fish oil in ratios given as % inclusion: 4.1:0.0, 3.9:0.3, 3.6:0.5 and 3.4:0.7. Feeding fish oil gave a dose-dependent response between fatty acids in the diets and in the M.longissimusdorsi and increased the level of very long chain n-3 fatty acids, especially the C22:5n-3 (DPA). A more efficient n-3 fatty acids deposition was obtained when given as a medium-fat diet rather than the low-fat diet. Female pigs had a significant higher percentage of monounsaturated fatty acids and C18:1 than males suggesting a gender related difference in the delta-9-desaturase activity. No significant differences were found in sensory attributes for short-term stored neck and belly. For pigs fed the highest level of fish oil (0.7%) long-term stored (12 months at -80 degrees C, 6 months at -20 degrees C) belly showed a slight increase in fish oil flavour. After warmed-over treatment, fish oil odour and flavour as well as rancid flavour were increased in this group. The results suggest levels of dietary fish oil up to 0.5% produce a healthier meat fatty acid composition, without negative effects on sensory attributes, even in long-termed stored belly.
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31
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The Effect of Linseed on Intramuscular Fat Content and Adipogenesis Related Genes in Skeletal Muscle of Pigs. Lipids 2009; 44:999-1010. [DOI: 10.1007/s11745-009-3346-y] [Citation(s) in RCA: 26] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/30/2009] [Accepted: 09/03/2009] [Indexed: 01/03/2023]
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32
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Omega-3 Fatty Acids in Metabolism, Health, and Nutrition and for Modified Animal Product Foods. ACTA ACUST UNITED AC 2009. [DOI: 10.15232/s1080-7446(15)30713-0] [Citation(s) in RCA: 122] [Impact Index Per Article: 8.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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33
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Effect of a linseed diet on lipid composition, lipid peroxidation and consumer evaluation of French fresh and cooked pork meats. Meat Sci 2009; 81:612-8. [DOI: 10.1016/j.meatsci.2008.10.019] [Citation(s) in RCA: 47] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/21/2008] [Revised: 10/01/2008] [Accepted: 10/20/2008] [Indexed: 11/19/2022]
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34
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The effect of olive leaves supplementation on the feed digestibility, growth performances of pigs and quality of pork meat. Meat Sci 2009; 82:438-43. [PMID: 20416688 DOI: 10.1016/j.meatsci.2009.02.014] [Citation(s) in RCA: 39] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/10/2008] [Revised: 01/22/2009] [Accepted: 02/19/2009] [Indexed: 11/22/2022]
Abstract
The influence of olive leaves supplementation on feed digestibility, growth performance of pigs and pork meat quality was investigated. Pigs fed diets with olive leaves at 5% (OL5) and 10% (OL10) levels had lower daily weight gain (DG) and daily feed intake (DFI) than pigs fed a conventional diet (OL0) but differences were not observed between groups fed with the different quantities of leaves. Additionally, pigs fed diets with leaves had the worst feed:gain ratio and showed a decrease in overall backfat. Chops from pigs fed the leaf diets had lower peroxide (PV) and conjugated diene (CD) contents than chops from pigs fed conventional diets. Moreover, chops from pigs fed with the higher quantity of leaves also showed a lower drip loss. After a storage period of 8 days at 4°C, meat obtained from both OL5 and OL10 animals also differed (P<0.05) in PV and %CD values from those fed a conventional diet. Since the fatty acid composition of the longissimus muscles was not different, differences in oxidative stability could only be explained by the significantly higher α-tocopherol concentration in intramuscular fat and backfat in pigs fed with olive leaf diets.
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Jaturasitha S, Khiaosa-ard R, Pongpiachan P, Kreuzer M. Early deposition of n-3 fatty acids from tuna oil in lean and adipose tissue of fattening pigs is mainly permanent1. J Anim Sci 2009; 87:693-703. [DOI: 10.2527/jas.2008-0863] [Citation(s) in RCA: 14] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
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36
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Hausman GJ, Dodson MV, Ajuwon K, Azain M, Barnes KM, Guan LL, Jiang Z, Poulos SP, Sainz RD, Smith S, Spurlock M, Novakofski J, Fernyhough ME, Bergen WG. Board-invited review: the biology and regulation of preadipocytes and adipocytes in meat animals. J Anim Sci 2008; 87:1218-46. [PMID: 18849378 DOI: 10.2527/jas.2008-1427] [Citation(s) in RCA: 235] [Impact Index Per Article: 14.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/06/2023] Open
Abstract
The quality and value of the carcass in domestic meat animals are reflected in its protein and fat content. Preadipocytes and adipocytes are important in establishing the overall fatness of a carcass, as well as being the main contributors to the marbling component needed for consumer preference of meat products. Although some fat accumulation is essential, any excess fat that is deposited into adipose depots other than the marbling fraction is energetically unfavorable and reduces efficiency of production. Hence, this review is focused on current knowledge about the biology and regulation of the important cells of adipose tissue: preadipocytes and adipocytes.
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Affiliation(s)
- G J Hausman
- USDA-ARS, Richard B. Russell Agricultural Research Station, Athens, GA 30604, USA
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37
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Fernández-Dueñas D, Mariscal G, Ramírez E, Cuarón J. Vitamin C and β-carotene in diets for pigs at weaning. Anim Feed Sci Technol 2008. [DOI: 10.1016/j.anifeedsci.2008.01.009] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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38
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Apple JK, Maxwell CV, Kutz BR, Rakes LK, Sawyer JT, Johnson ZB, Armstrong TA, Carr SN, Matzat PD. Interactive effect of ractopamine and dietary fat source on pork quality characteristics of fresh pork chops during simulated retail display1. J Anim Sci 2008; 86:2711-22. [DOI: 10.2527/jas.2007-0327] [Citation(s) in RCA: 27] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
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39
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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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40
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MURANO Y, FUNABASHI T, SAKAI R, HOSOKAWA Y, MITA Y, TAKEUCHI H. Improvement in Storage Stability of Pork Fat Using Dietary Soybean Phospholipids. FOOD SCIENCE AND TECHNOLOGY RESEARCH 2008. [DOI: 10.3136/fstr.14.471] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
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42
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Evaluating Growth and Carcass Changes in Cull Gilts Fed Distillers Dried Grains with Solubles. ACTA ACUST UNITED AC 2007. [DOI: 10.15232/s1080-7446(15)31030-5] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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43
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Apple JK. Effects of nutritional modifications on the water-holding capacity of fresh pork: a review. J Anim Breed Genet 2007; 124 Suppl 1:43-58. [DOI: 10.1111/j.1439-0388.2007.00686.x] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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44
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Abstract
The present review focuses on the importance of polyunsaturated fatty acid (PUFA) provision for the normal development of the pig neonate. The review describes first the selected fatty acid composition of a range of porcine tissues including nervous tissues, muscle and adipose tissues, reproductive organs and immune-responsive organs and/or cells. The importance of PUFA to the functioning of the immune system of the neonate is considered briefly and is followed by an in-depth consideration of the sources of PUFA for the neonatal pig. The effects of different categories or specific types of fatty acid (i.e. non-essential, linoleic, α-linolenic, long-chain n-6 and n-3 PUFA) on various indices of pig neonatal growth are reviewed. The importance of n-3 PUFA supply to the fetal and early neonatal pig is underlined and evidence is presented for more attention to be given to the amounts available from maternal sources. Based on the material reviewed, recommendations are made on the dietary intake of PUFA in the gestating pig.
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45
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Azain MJ. Conjugated linoleic acid and its effects on animal products and health in single-stomached animals. Proc Nutr Soc 2007; 62:319-28. [PMID: 14506879 DOI: 10.1079/pns2003240] [Citation(s) in RCA: 47] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
Conjugated linoleic acids (CLA) have been shown to have anti-carcinogenic, anti-obesity, anti-atherogenic and immunomodulatory functions. The basis for these effects has not been fully explained, but probably involves effects of CLA on eicosanoid metabolism, cytokine production and\or gene expression. The predominant isomer (85–90%) in the natural sources of CLA has thecis-9, trans-11 configuration. As interest in CLA grew and synthetic forms became available, the number of studies examining the effects of dietary CLA in rodents, human subjects and livestock has increased greatly. In the late 1990 s the observation that CLA had anti-obesity effects was reported. Subsequently, it was determined that this effect in mice could be attributed to thetrans-10, cw-12 isomer that, along with thecis-9,trans-11 isomer, predominates in the synthetic forms of CLA. The santi-obesity response varies in magnitude depending on species, and has not been consistent in non-rodents. In general, the response is greatest in mice and less or absent in other species. The basis for this lack of consistency is not clear and is unlikely to be accounted for by differences in the source of CLA. In the pig variation in body fat of animals may account for differences in responsiveness. There is no direct evidence of an anti-carcinogenic effect of CLA in human subjects or livestock. Indirect evidence fromin vitrostudies with cell lines, as well as epidemiological studies, suggest that CLA may be relevant as a natural anti-carcinogen. The immunomodulatory effects of CLA may have application in livestock production as an alternative to the use of feed antibiotics, or as a means of improving the response to vaccination and conferring disease resistance. The recent literature on the effects of CLA, with emphasis on its anti-obesity effects, is reviewed.
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Affiliation(s)
- Michael J Azain
- Animal and Dairy Science Department, University of Georgia, Athens, Georgia 30602, USA.
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46
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Pascual J, Rafecas M, Canela M, Boatella J, Bou R, Barroeta A, Codony R. Effect of increasing amounts of a linoleic-rich dietary fat on the fat composition of four pig breeds. Part II: Fatty acid composition in muscle and fat tissues. Food Chem 2007. [DOI: 10.1016/j.foodchem.2005.12.045] [Citation(s) in RCA: 35] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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Guo Q, Richert BT, Burgess JR, Webel DM, Orr DE, Blair M, Fitzner GE, Hall DD, Grant AL, Gerrard DE. Effects of dietary vitamin E and fat supplementation on pork quality1. J Anim Sci 2006; 84:3089-99. [PMID: 17032803 DOI: 10.2527/jas.2005-456] [Citation(s) in RCA: 49] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Abstract
The effects of dietary vitamin E (VE, alpha-tocopherol acetate) and fat supplementation on growth and carcass quality characteristics, oxidative stability of fresh and cooked pork patty in storage, fatty acid profiles of muscle and adipose tissue, and VE concentrations of plasma, muscle, and adipose tissue were studied. Six hundred pigs were allocated to 1 of 6 diets and fed for 63 d in a 3 x 2 factorial design. The dietary treatments included 3 fat levels (normal corn, high oil corn, high oil corn plus added beef tallow) and 2 levels of VE supplementation (40 IU/kg, normal VE supplementation; and 200 IU/kg, high VE supplementation). At 113 kg of BW, 54 pigs were slaughtered as a subsample to evaluate dietary effects on pork quality. Growth performance and meat quality characteristics did not differ (P > 0.05) among treatment groups. The high level of VE supplementation had a beneficial effect on the oxidative stability of pork as indicated by thiobarbituric acid reactive substance (TBARS) values. Lean tissue had lower (P < 0.05) TBARS in the group fed the high VE than in those fed the normal VE level. The TBARS values differed among storage periods (0 to 6 d) and also between fresh and cooked ground ham. Fat type did not significantly affect total saturated and unsaturated fatty acids proportions in the neutral and polar fraction of muscle. Adding VE acetate led to greater (P < 0.05) monounsaturated and total unsaturated fatty acid proportions in neutral lipids of muscle and adipose tissues. Increasing dietary levels of VE acetate increased the concentration of VE in plasma and muscle. These results indicate that dietary VE acetate supplementation increased (P < 0.05) lipid stability and the VE concentration of muscle.
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Affiliation(s)
- Q Guo
- Department of Animal Sciences, Purdue University, West Lafayette, IN 47907, USA
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Kralik G, Csapó J, Crnjac T. Feeding rapeseed oil to increase n-3 PUFA of pork: fatty acid composition of muscle and adipose tissue. ACTA ALIMENTARIA 2006. [DOI: 10.1556/aalim.35.2006.3.2] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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49
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Effects of a dietary supplement of DHA-rich marine algae on Italian heavy pig production parameters. Livest Sci 2006. [DOI: 10.1016/j.livsci.2006.01.009] [Citation(s) in RCA: 61] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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Nuernberg K, Kuechenmeister U, Nuernberg G, Hartung M, Dannenberger D, Ender K. Effect of storage and grilling on fatty acids in muscle of pigs fed plant oils. EUR J LIPID SCI TECH 2006. [DOI: 10.1002/ejlt.200600006] [Citation(s) in RCA: 14] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
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