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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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Zavistanaviciute P, Klementaviciute J, Klupsaite D, Zokaityte E, Ruzauskas M, Buckiuniene V, Viskelis P, Bartkiene E. Effects of Marinades Prepared from Food Industry By-Products on Quality and Biosafety Parameters of Lamb Meat. Foods 2023; 12:foods12071391. [PMID: 37048209 PMCID: PMC10093910 DOI: 10.3390/foods12071391] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/23/2023] [Revised: 03/21/2023] [Accepted: 03/22/2023] [Indexed: 03/29/2023] Open
Abstract
This study aimed to develop marinade formulas based on by-products from the dairy, berry, and fruit industries and apply them to lamb meat (LM) treatments to improve the safety and quality characteristics of the meat. To fulfil this aim, six marinade (M) formulations were created based on acid whey (AW) fermented with Lacticaseibacillus casei (Lc) and Liquorilactobacillus uvarum (Lu), either alone or combined with freeze-dried apple (AP) or blackcurrant (BC) pomace. The most appropriate fermentation times for the marinades were selected according to the lower pH values and higher viable LAB counts in the samples. Additionally, the antimicrobial activity of the selected marinades against pathogenic and opportunistic bacterial strains was tested. The characteristics of the LM were analysed after 24 and 48 h of treatment, including physicochemical, technological, and microbiological parameters, as well as overall acceptability. It was established that, after 48 h of fermentation, all of the tested marinades, except M-AWLuBC, had lactic acid bacterial counts > 8.0 log10 CFU·mL−1 and pH values < 3.74. The broadest spectra of pathogen inhibition were observed in the M-AWLuAP and M-AWLuBC marinades. The latter formulations improved the water holding capacity (WHC) and overall acceptability of the LM, while, in the LM-AWLcAP samples, histamine, cadaverine, putrescine, tryptamine, and phenylethylamine were not formed. Lastly, LM treatment with the M-AWLcAP and M-AWLuAP formulas for 48 h achieved the highest overall acceptability (9.04 and 9.43), tenderness (1.53 and 1.47 kg·cm−2) and WHC (2.95% and 3.5%) compared to the control samples.
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Affiliation(s)
- Paulina Zavistanaviciute
- Institute of Animal Rearing Technologies, Faculty of Animal Sciences, Lithuanian University of Health Sciences, Tilzes Str. 18, LT-47181 Kaunas, Lithuania
- Department of Food Safety and Quality, Veterinary Academy, Lithuanian University of Health Sciences, Tilzes Str. 18, LT-47181 Kaunas, Lithuania
- Correspondence: ; Tel.: +370-655-06461
| | - Jolita Klementaviciute
- Institute of Animal Rearing Technologies, Faculty of Animal Sciences, Lithuanian University of Health Sciences, Tilzes Str. 18, LT-47181 Kaunas, Lithuania
| | - Dovile Klupsaite
- Institute of Animal Rearing Technologies, Faculty of Animal Sciences, Lithuanian University of Health Sciences, Tilzes Str. 18, LT-47181 Kaunas, Lithuania
| | - Egle Zokaityte
- Institute of Animal Rearing Technologies, Faculty of Animal Sciences, Lithuanian University of Health Sciences, Tilzes Str. 18, LT-47181 Kaunas, Lithuania
| | - Modestas Ruzauskas
- Department of Anatomy and Physiology, Faculty of Veterinary, Lithuanian University of Health Sciences, Tilzes Str. 18, LT-47181 Kaunas, Lithuania
- Institute of Microbiology and Virology, Faculty of Veterinary, Lithuanian University of Health Sciences, Mickeviciaus Str. 9, LT-44307 Kaunas, Lithuania
| | - Vilija Buckiuniene
- Institute of Animal Rearing Technologies, Faculty of Animal Sciences, Lithuanian University of Health Sciences, Tilzes Str. 18, LT-47181 Kaunas, Lithuania
| | - Pranas Viskelis
- Lithuanian Research Centre for Agriculture and Forestry, Institute of Horticulture, Kauno Str. 30, LT-54333 Babtai, Lithuania
| | - Elena Bartkiene
- Institute of Animal Rearing Technologies, Faculty of Animal Sciences, Lithuanian University of Health Sciences, Tilzes Str. 18, LT-47181 Kaunas, Lithuania
- Department of Food Safety and Quality, Veterinary Academy, Lithuanian University of Health Sciences, Tilzes Str. 18, LT-47181 Kaunas, Lithuania
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Bartkovský M, Sopková D, Andrejčáková Z, Vlčková R, Semjon B, Marcinčák S, Bujňák L, Pospiech M, Nagy J, Popelka P, Kyzeková P. Effect of Concentration of Flaxseed ( Linum usitatissimum) and Duration of Administration on Fatty Acid Profile, and Oxidative Stability of Pork Meat. Animals (Basel) 2022; 12:ani12091087. [PMID: 35565513 PMCID: PMC9105188 DOI: 10.3390/ani12091087] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/08/2022] [Revised: 04/19/2022] [Accepted: 04/20/2022] [Indexed: 11/28/2022] Open
Abstract
Flaxseed is a common ingredient used for livestock feed. The aim of this work was to study the effect of a diet supplemented with flaxseed at 5% and 10% concentrations in the intervals of 3 and 6 weeks prior slaughter on fatty acid profile and oxidative stability of pork meat. Meat samples were collected after slaughter from each animal (five groups, n = 6). Samples of the musculus longissimus dorsi (MLD) and the musculus gluteobiceps (MGB) were selected. Chemical composition, fatty acid profile and oxidative stability during the storage of meat under chilling conditions (4 °C, 7 days) was analyzed. The addition of flaxseed significantly affected the composition of fatty acid profile and the shelf life of the produced meat. The fat content was changed in the experimental groups with 10% flaxseed supplementation (10.84% in MGB and 9.56% MLD) versus the control group. Despite the different concentrations of flaxseed, the best EPA/AA ratio was observed in the experimental groups fed with flaxseed supplementation for 3 weeks. The worst oxidative stability of meat samples (p < 0.05) was recorded in the experimental groups with the addition of flaxseed for 6 weeks, which was related to higher PUFA content in samples of the experimental groups and higher susceptibility of PUFAs to lipid oxidation. The oxidative stability of meat in the experimental group fed 5% flaxseed supplementation for 3 weeks was not affected.
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Affiliation(s)
- Martin Bartkovský
- Department of Food Hygiene, Technology and Safety, University of Veterinary Medicine and Pharmacy in Košice, Komenského 73, 041 81 Košice, Slovakia; (B.S.); (S.M.); (J.N.); (P.P.)
- Correspondence: (M.B.); (D.S.); Tel.: +421-917-124-764 (M.B.); +421-915-984-767 (D.S.)
| | - Drahomíra Sopková
- Department of Biology and Physiology, University of Veterinary Medicine and Pharmacy in Košice, Komenského 73, 041 81 Košice, Slovakia; (Z.A.); (R.V.)
- Correspondence: (M.B.); (D.S.); Tel.: +421-917-124-764 (M.B.); +421-915-984-767 (D.S.)
| | - Zuzana Andrejčáková
- Department of Biology and Physiology, University of Veterinary Medicine and Pharmacy in Košice, Komenského 73, 041 81 Košice, Slovakia; (Z.A.); (R.V.)
| | - Radoslava Vlčková
- Department of Biology and Physiology, University of Veterinary Medicine and Pharmacy in Košice, Komenského 73, 041 81 Košice, Slovakia; (Z.A.); (R.V.)
| | - Boris Semjon
- Department of Food Hygiene, Technology and Safety, University of Veterinary Medicine and Pharmacy in Košice, Komenského 73, 041 81 Košice, Slovakia; (B.S.); (S.M.); (J.N.); (P.P.)
| | - Slavomír Marcinčák
- Department of Food Hygiene, Technology and Safety, University of Veterinary Medicine and Pharmacy in Košice, Komenského 73, 041 81 Košice, Slovakia; (B.S.); (S.M.); (J.N.); (P.P.)
| | - Lukáš Bujňák
- Department of Animal Nutrition and Husbandry, University of Veterinary Medicine and Pharmacy in Košice, Komenského 73, 041 81 Košice, Slovakia;
| | - Matej Pospiech
- Faculty of Veterinary Hygiene and Ecology, University of Veterinary Sciences Brno, Palackého Tr. 1946/1, 61242 Brno, Czech Republic;
| | - Jozef Nagy
- Department of Food Hygiene, Technology and Safety, University of Veterinary Medicine and Pharmacy in Košice, Komenského 73, 041 81 Košice, Slovakia; (B.S.); (S.M.); (J.N.); (P.P.)
| | - Peter Popelka
- Department of Food Hygiene, Technology and Safety, University of Veterinary Medicine and Pharmacy in Košice, Komenského 73, 041 81 Košice, Slovakia; (B.S.); (S.M.); (J.N.); (P.P.)
| | - Petronela Kyzeková
- Clinic of Swine, University of Veterinary Medicine and Pharmacy in Košice, Komenského 73, 041 81 Košice, Slovakia;
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SureshKumar S, Seok WJ, Ha SH, Jin SG, Kim IH. Supplemental effect of coated refined fish oil on the performance of finishing pigs fed diets containing soybean-meal as a partial alternative to barley or wheat feed ingredient. CANADIAN JOURNAL OF ANIMAL SCIENCE 2022. [DOI: 10.1139/cjas-2021-0057] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Abstract
A total of 195 finishing pigs with an average body weight of 78.65 ± 0.09 kg were assigned to 1 of 3 dietary treatments in a 28 days trial. The designated nutritional diets were as follows: CON; TRT1- CON + 0.2% coated refined fish oil; TRT2- CON + 10% barley + 0.2% coated refined fish oil. The inclusion of coated refined fish oil with the barley-based diet significantly increased body weight, average daily gain, and feed conversion ratio of finishing pigs throughout the experimental period. At the end of the experiment, pigs fed coated refined fish oil with the barley-based diet showed a significant improvement on nutrient digestibility of dry matter and nitrogen. Moreover, gas emission of NH3 and H2S concentration were significantly reduced. Also, drip loss during days 5 and 7 was significantly decreased in meat quality analysis of pigs fed coated refined fish oil supplemented to a barley-based diet. Furthermore, dietary coated refined fish oil with barley-based diet had significantly increased fatty acid profile of belly meat and reduced belly fat. In summary, the inclusion of coated refined fish oil with barley diet positively impacts on growth performance and nutritional values of meat quality in finishing pigs
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Affiliation(s)
- S SureshKumar
- Dankook University Department of Animal Resources Science, 477893, Department of Animal Resource, and Science, Cheonan, Korea (the Republic of)
| | - Woo Jong Seok
- Dankook University - Cheonan Campus, 65383, Cheonan, Korea (the Republic of)
| | - Seung Ho Ha
- Dankook University - Cheonan Campus, 65383, Cheonan, Chungnam, Korea (the Republic of)
| | - Sung Giu Jin
- Dankook University, 34937, Department of Pharmaceutical Engineering, Yongin, Korea (the Republic of)
| | - In Ho Kim
- Dankook University - Cheonan Campus, 65383, Department of Animal Resource and Science, Cheonan, Chungnam, Korea (the Republic of)
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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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6
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Alencar SADS, Kiefer C, Nascimento KMRDS, Viana LH, Corassa A, Gomes MDNB, Marçal DA, Farias TVA. Dietary soybean oil modulates fatty acid composition of pork. Trop Anim Health Prod 2021; 53:357. [PMID: 34114089 DOI: 10.1007/s11250-021-02804-1] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/30/2021] [Accepted: 06/04/2021] [Indexed: 10/21/2022]
Abstract
This study was conducted to evaluate the impact of soybean oil level on performance and fatty acid profile of backfat and longissimus lumborum muscle of gilts. Forty-eight gilts with an initial weight of 21.75 ± 0.138 kg and final weight of 98.65 ± 2.106 kg were subjected to one of the following six dietary soybean oil inclusions (0.00, 1.086, 2.173, 3.259, 4.345, and 5.432%). Experimental design was completely randomized block with six treatments and four replicates of two animals each. Lipid profile of backfat and longissimus lumborum muscle was analyzed by gas chromatography. Increasing dietary soybean oil levels did not influence final weight, daily weight gain, and feed intake (P > 0.05) but improved feed to gain ratio (P < 0.05). The inclusion of soybean oil modified the lipid profile of backfat and muscle, reduced saturated and monounsaturated fatty acids, and increased polyunsaturated fatty acids concentration, mainly linoleic and α-linolenic acids (P < 0.05). Increasing dietary soybean oil inclusion decreased atherogenic and thrombogenic indexes, and the omega-6:omega-3 ratio of the backfat and longissimus lumborum muscle (P < 0.05). The level of soybean oil in swine diets influenced backfat and longissimus lumborum lipid profile.
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Affiliation(s)
| | - Charles Kiefer
- Faculty of Veterinary Medicine and Animal Science, Federal University of Mato Grosso Do Sul, Campo Grande, MS, Brazil
| | | | - Luiz Henrique Viana
- Chemistry Institute, Federal University of Mato Grosso Do Sul, Campo Grande, MS, Brazil
| | - Anderson Corassa
- Sinop Campus, Federal University of Mato Grosso, Sinop, MT, Brazil
| | - Marina de Nadai Bonin Gomes
- Faculty of Veterinary Medicine and Animal Science, Federal University of Mato Grosso Do Sul, Campo Grande, MS, Brazil
| | - Danilo Alves Marçal
- Faculty of Veterinary Medicine and Animal Science, Federal University of Mato Grosso Do Sul, Campo Grande, MS, Brazil
| | - Taynah Vieira Aguiar Farias
- Faculty of Veterinary Medicine and Animal Science, Federal University of Mato Grosso Do Sul, Campo Grande, MS, Brazil
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Tsiplakou E, Pitino R, Manuelian CL, Simoni M, Mitsiopoulou C, De Marchi M, Righi F. Plant Feed Additives as Natural Alternatives to the Use of Synthetic Antioxidant Vitamins in Livestock Animal Products Yield, Quality, and Oxidative Status: A Review. Antioxidants (Basel) 2021; 10:antiox10050780. [PMID: 34069000 PMCID: PMC8155892 DOI: 10.3390/antiox10050780] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/23/2021] [Revised: 04/29/2021] [Accepted: 05/11/2021] [Indexed: 11/16/2022] Open
Abstract
The interest for safe and natural foods of animal origin is currently increasing the use of plant feed additives (PFA) as antioxidants in animal nutrition. However, studies with livestock animals dealing with PFA as antioxidants are scarce. The aim of the present review was to evaluate the antioxidant impact of PFA compared with synthetic vitamins on animal food product yield and quality. For this purpose, peer-reviewed studies published between 2000 and 2020 were collected. Most papers were carried out on ruminants (n = 13), but PFA were also tested in swine (n = 6) and rabbits (n = 2). The inclusion of PFA in the diets of pigs, rabbits, and ruminants improved the products’ quality (including organoleptic characteristics and fatty acids profile), oxidative stability, and shelf life, with some impacts also on their yields. The effects of PFA are diverse but often comparable to those of the synthetic antioxidant vitamin E, suggesting their potential as an alternative to this vitamin within the diet.
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Affiliation(s)
- Eleni Tsiplakou
- Laboratory of Nutritional Physiology and Feeding, Department of Animal Science, School of Animal Biosciences, Agricultural University of Athens, Iera Odos 75, GR-11855 Athens, Greece;
- Correspondence: (E.T.); (C.L.M.); Tel.: +30-210-529-4435 (E.T.); +39-049-827-2632 (C.L.M.)
| | - Rosario Pitino
- Department of Veterinary Science, University of Parma, via del Taglio 10, 43126 Parma, Italy; (R.P.); (M.S.); (F.R.)
| | - Carmen L. Manuelian
- Department of Agronomy, Food, Natural Resources, Animals and Environment, University of Padova, Viale dell’ Università 16, 35020 Legnaro, Italy;
- Correspondence: (E.T.); (C.L.M.); Tel.: +30-210-529-4435 (E.T.); +39-049-827-2632 (C.L.M.)
| | - Marica Simoni
- Department of Veterinary Science, University of Parma, via del Taglio 10, 43126 Parma, Italy; (R.P.); (M.S.); (F.R.)
| | - Christina Mitsiopoulou
- Laboratory of Nutritional Physiology and Feeding, Department of Animal Science, School of Animal Biosciences, Agricultural University of Athens, Iera Odos 75, GR-11855 Athens, Greece;
| | - Massimo De Marchi
- Department of Agronomy, Food, Natural Resources, Animals and Environment, University of Padova, Viale dell’ Università 16, 35020 Legnaro, Italy;
| | - Federico Righi
- Department of Veterinary Science, University of Parma, via del Taglio 10, 43126 Parma, Italy; (R.P.); (M.S.); (F.R.)
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Komprda T, Jůzl M, Matejovičová M, Piechowiczová M, Popelková V, Vymazalová P, Nedomová Š, Levá L. Fatty acid composition, oxidative stability, and sensory evaluation of the sausages produced from the meat of pigs fed a diet enriched with 8% of fish oil. J Food Sci 2021; 86:2312-2326. [PMID: 33963532 DOI: 10.1111/1750-3841.15749] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/22/2020] [Revised: 03/24/2021] [Accepted: 03/29/2021] [Indexed: 12/23/2022]
Abstract
The objective of the present study was to increase by dietary means the long-chain polyunsaturated fatty acid (LC-PUFA) n-3 content in selected meat products. Fatty acid (FA) composition, texture, sensory characteristics, and oxidative stability were determined in the Vienna sausages (V-sausages) and Bologna-type salami (B-salami) produced from the meat of six pigs fed a standard feed (control, C) and six pigs fed a standard feed enriched with 8% of fish oil (F), respectively. The saturated FA content in the unheated FV and FB products was decreased (p < 0.05) by 24% and 39%, PUFA n-6/n-3 ratio improved (p < 0.001) from 13.9 to 2.8 and from 13.5 to 2.6, respectively. LC-PUFA n-3 content in the VF and BF products was 360 and 214 mg/100 g, which corresponds to 80% and 48% of the recommended daily intake. Interestingly, dietary fish oil decreased (p < 0.01) instrumentally the measured core hardness of the V-sausages, but increased (p < 0.001) this texture characteristic in the B-salami. Malondialdehyde content in the VF and BF products increased (p < 0.05) on average by 23% and the flavor of the heated FV sausages scored lower (p < 0.05) in comparison with the C-counterparts.
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Affiliation(s)
- Tomas Komprda
- Department of Food Technology, Mendel University in Brno, Brno, Czech Republic
| | - Miroslav Jůzl
- Department of Food Technology, Mendel University in Brno, Brno, Czech Republic
| | - Milena Matejovičová
- Department of Food Technology, Mendel University in Brno, Brno, Czech Republic
| | | | - Vendula Popelková
- Department of Food Technology, Mendel University in Brno, Brno, Czech Republic
| | - Pavla Vymazalová
- Department of Food Technology, Mendel University in Brno, Brno, Czech Republic
| | - Šárka Nedomová
- Department of Food Technology, Mendel University in Brno, Brno, Czech Republic
| | - Lenka Levá
- Department of infection diseases and preventive medicine, Veterinary Research Institute, Brno, Czech Republic
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9
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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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10
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Mirshekar R, Dastar B, Shams Shargh M. Supplementing flaxseed oil for long periods improved carcass quality and breast fatty acid profile in Japanese quail. Animal 2020; 15:100104. [PMID: 33573942 DOI: 10.1016/j.animal.2020.100104] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/03/2020] [Revised: 10/05/2020] [Accepted: 10/08/2020] [Indexed: 11/17/2022] Open
Abstract
The efficient time for supplementing flaxseed oil to meat-type quail to produce n-3 fatty acid fortified meat has not been determined. This study was conducted to find out the effects of different periods of flaxseed oil supplementation in the Japanese quail diet on the subsequent growth performance, carcass characteristics, fatty acids profile of breast, and functional properties of the Japanese quail meat. Totally, 720 one-day-old Japanese quail were studied in a 35-day experiment using a completely randomized design. Substituting sunflower oil with flaxseed oil had no significant effect on weight gain and feed intake in Japanese quails. Supplementing flaxseed oil for the whole 35-day growth period significantly reduced abdominal fat proportion. Flaxseed oil addition to the quail diet just a week before slaughter resulted in a 4.97-fold increase in the n-3 fatty acid content of the breast muscle. Feeding flaxseed oil decreased the activity of delta-9-desaturase in quail's breast compared to sunflower oil. The greatest thrombogenic index observed in the breast meat from control while consumption of flaxseed oil significantly decreased the thrombogenic index. Supplementing flaxseed oil to quail's diet for 21 and 35 days before slaughter significantly increased breast malondialdehyde content. Feeding flaxseed oil for long periods had no significant impact on the breast meat pH while water holding capacity was decreased. The breast lightness was increased when the flaxseed oil was fed for longer periods. Generally, feeding flaxseed oil in the last week of the growth period improved the feed conversion ratio and the fatty acid profile of quail breast meat with the minimum deterioration effects on meat quality characteristics.
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Affiliation(s)
- R Mirshekar
- Department of Animal and Poultry Nutrition, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan 4918943464, Golestan, Iran.
| | - B Dastar
- Department of Animal and Poultry Nutrition, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan 4918943464, Golestan, Iran
| | - M Shams Shargh
- Department of Animal and Poultry Nutrition, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan 4918943464, Golestan, Iran
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11
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Effect of High Dietary Level (8%) of Fish Oil on Long-Chain Polyunsaturated Fatty Acid n-3 Content in Pig Tissues and Plasma Biochemical Parameters. Animals (Basel) 2020; 10:ani10091657. [PMID: 32942761 PMCID: PMC7552211 DOI: 10.3390/ani10091657] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/03/2020] [Revised: 09/11/2020] [Accepted: 09/12/2020] [Indexed: 12/11/2022] Open
Abstract
Simple Summary Fish oil is a source of “healthy” polyunsaturated fatty acids that decrease the risk of cardiovascular and other chronic diseases in humans. One possible way to increase consumption of these fatty acids is to incorporate them into pork via pig-feed. We enriched the pigs’ diet with 8% fish oil and found a several-times higher content of the above-mentioned fatty acids in the pig meat in comparison with controls. The meat of the fish oil-fed pigs was also more tender. We also used the same pigs as a model for testing the effects of the high level of dietary fish oil on selected markers of their state of health and detected an increased level of plasma lipids (risk factor for cardiovascular diseases) and a possible overreaction of the immune system. In conclusion, we can recommend consumption of polyunsaturated fatty acids-enriched “functional” pork, but direct human consumption of fish oil should be limited and in accordance with the recommendation of a moderate intake. Abstract There were two objectives of the present study using dietary fish oil (FO) in pigs: to use pigs as a model for studying the effects of high FO doses on selected physiological markers; and to evaluate the physical traits and nutritive value of pork enriched with long-chain polyunsaturated fatty acids n-3. Two groups of six female pigs were fed for 30 days with either a standard feed mixture (control, C) or the same mixture supplemented with 8% FO (F). Physical characteristics of the muscle, fatty acid deposition in tissues and selected hematologic and plasma markers were tested. The daily weight gain of the F-pigs was lower in comparison with controls (p < 0.05). Dietary fish oil decreased Warner-Bratzler shear force of the longissimus muscle (p < 0.01). The eicosapentaenoic and docosahexaenoic acid content was higher (p < 0.05) in all tested F-tissues. Dietary fish oil had no effect on plasma cholesterol (p < 0.05), but it increased plasma triacylglycerol levels by 260% (p < 0.05), and increased counts of leukocytes, neutrophils, and eosinophils in the blood plasma (p < 0.05). In conclusion, high dietary FO improved the texture and nutritive value of meat, but negatively affected plasma biochemical parameters.
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NEVRKLA PAVEL, VÁCLAVKOVÁ EVA. Meat quality and fatty acid profile in M. longissimus lumborum et thoracis in Prestice Black-Pied pigs fed with linseed diet. THE INDIAN JOURNAL OF ANIMAL SCIENCES 2020. [DOI: 10.56093/ijans.v90i3.102530] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
Abstract
The study was designed to evaluate the effect of diet with supplementation of linseed scrap fed to Prestice Black-Pied pigs on carcass parameters, meat quality and oxidative stability. We also evaluated the effect of the diet on fatty acid profile in M. longissimus lumborum et thoracis. Barrows (30) of an indigenous breed Prestice Black- Pied pig were included in the experiment. The pigs fed with the linseed diet (L) were characterized by intramuscular fat lower by 1.1% in comparison with the control group (C). Of the saturated fatty acids, C6:0, C8:0 increased while C16:0, C17:0, C18:0 decreased in the experimental group of pigs fed with the L diet when compared to pigs of the C group. Of the monounsaturated fatty acids, a significant decrease of C18:1 n-9 was recorded in the experimental group. The most significant differences were found in polyunsaturated fatty acids (PUFA), where the L group showed an increase in C18:3 n-3, C20:3 n-3, C20:4 n-3 and also C20:5 n-3 a C22:5 n-3. These findings corresponded to higher content of n-3 PUFA and more favourable n-6/n-3 PUFA ratio in the meat of L group against the C group. A higher PUFA/SFA ratio was recorded in the experimental group.
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Burnett DD, Legako JF, Phelps KJ, Gonzalez JM. Biology, strategies, and fresh meat consequences of manipulating the fatty acid composition of meat. J Anim Sci 2020; 98:skaa033. [PMID: 31999826 PMCID: PMC7036598 DOI: 10.1093/jas/skaa033] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/09/2019] [Accepted: 01/28/2020] [Indexed: 12/20/2022] Open
Abstract
The utility and attractiveness of adipose tissue within meat products vary based on species, cut, and consumer preference. In beef, producers are rewarded for producing carcasses with greater visual marbling at the 12th and 13th rib juncture, while pork producers are either not rewarded or penalized for producing carcasses with too much adipose tissue. Some consumers prefer to purchase leaner meat cuts, while other consumers pay premiums to consume products with elevated fat content. While no clear consumer adipose tissue preference standard exists, advances in beef and swine nutrition have enabled producers to target markets that enable them to maximize profits. One niche market that has increased in popularity over the last decade is manipulating the fatty acid profile, specifically increasing omega-3 fatty acid content, of beef and pork products to increase their appeal in a healthy diet. While much research has documented the ability of preharvest diet to alter the fatty acid profile of beef and pork, the same studies have indicated both the color and palatability of these products were negatively affected if preharvest diets were not managed properly. The following review discusses the biology of adipose tissue and lipid accumulation, altering the omega-3 fatty acid profile of beef and pork, negative fresh meat color and palatability associated with these studies, and strategies to mitigate the negative effects of increased omega-3 fatty acid content.
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Affiliation(s)
- Derris D Burnett
- Department of Animal and Dairy Sciences, Mississippi State University, Starkville
| | - Jerrad F Legako
- Department of Animal and Food Sciences, Texas Tech University, Lubbock
| | | | - John M Gonzalez
- Department of Animal and Dairy Science, University of Georgia, Athens
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Fatty acid composition and regression prediction of fatty acid concentration in edible chicken tissues. WORLD POULTRY SCI J 2019. [DOI: 10.1017/s0043933914000634] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
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Gonzalez JM, Houser TA, O'Quinn TG, Nuttelman DE, Odgaard RL, Coulter JM, Faltys G, Stelzleni AM, Azain MJ. The effects of the LIPEX finishing diet regimen on pork quality, fatty acid profile, palatability, and color stability. Transl Anim Sci 2019; 4:339-351. [PMID: 32704994 PMCID: PMC6994056 DOI: 10.1093/tas/txz149] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/02/2019] [Accepted: 08/27/2019] [Indexed: 11/17/2022] Open
Abstract
The objective of this study was to determine the effects of the LIPEX finishing diet regimen on pork chop n-3 polyunsaturated fatty acid (PUFA) content and fresh meat quality. Twenty-eight finishing pigs (PIC 359 × F1 Hermitage/NGT; initial BW 81.5 ± 2.55 kg) were subjected to a 49-d feeding trial. Treatments consisted of a 2 × 2 factorial design with Sex (n = 14 barrows and gilts each) and Diet as main effects. Dietary treatments consisted of a 2-phase standard finishing diet regimen or a 2-phase LIPEX finishing diet regimen (EXL Milling, Lloydminster, SK, Canada). The LIPEX diet regimen added the EXL LIPEX.FA369 additive during phase 1 and the EXL LIPEX.FA369 and XFE Omega-3 Finishing Touch during phase 2. Five-days postmortem, whole boneless pork loins were transported to the Kansas State University Meats Laboratory, aged 14 d, and halved immediately behind the spinalis dorsi. After blooming for 30 min, chops were evaluated for Japanese color score and National Pork Producers Council (NPPC) color and marbling scores. A 2.54-cm chop was taken immediately anterior to the loin cut and was used for fatty acid and proximate composition analyses. Four 2.54-cm chops were cut from the posterior portion of the loin and were utilized for a 7-d simulated retail display analyses, Warner-Bratzler shear force (WBSF), and trained sensory panel. There were no Sex × Diet interactions for all variables measured in the study (P > 0.10). The LIPEX finishing regimen increased chop C18:3n-3, C20:5, and C22:5, which decreased the n-6:n-3 ratio (P < 0.01). There were no Diet effects on pH, Japanese and NPPC color and marbling scores, and proximate composition (P > 0.23). Diet did not affect cook loss, WBSF, and trained sensory panel scores (P > 0.012). There were no 2- or 3-way interactions between Diet, Sex, and Day, or Diet and Sex main effects for L*a* values, surface oxy- and metmyoglobin percentages, or visual panel chop redness and surface discoloration scores (P > 0.14). Feeding the LIPEX finishing diet regimen increased chop n-3 PUFA content without negatively impacting fresh chop palatability or color stability.
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Affiliation(s)
- John M Gonzalez
- University of Georgia, Department of Animal and Dairy Science, Athens, GA
| | - Terry A Houser
- Kansas State University, Department of Animal Sciences and Industry, Manhattan, KS
| | - Travis G O'Quinn
- Kansas State University, Department of Animal Sciences and Industry, Manhattan, KS
| | | | | | | | - Gary Faltys
- Midwest Veterinary Services, Inc., Oakland, NE
| | | | - Michael J Azain
- University of Georgia, Department of Animal and Dairy Science, Athens, GA
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Huang C, Chiba L, Magee W, Wang Y, Griffing D, Torres I, Rodning S, Bratcher C, Bergen W, Spangler E. Effect of flaxseed oil, animal fat, and vitamin E supplementation on growth performance, serum metabolites, and carcass characteristics of finisher pigs, and physical characteristics of pork. Livest Sci 2019. [DOI: 10.1016/j.livsci.2018.11.011] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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Kumar F, Tyagi PK, Mir NA, Tyagi PK, Dev K, Bera I, Biswas AK, Sharma D, Mandal AB, Deo C. Role of Flaxseed Meal Feeding for Different Durations in the Lipid Deposition and Meat Quality in Broiler Chickens. J AM OIL CHEM SOC 2019. [DOI: 10.1002/aocs.12190] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
Affiliation(s)
- Faneshwar Kumar
- Avian Nutrition & Feed Technology Division, ICAR-Central Avian Research Institute; Izatnagar, Bareilly Uttar Pradesh, 243122 India
| | - Praveen K. Tyagi
- Avian Nutrition & Feed Technology Division, ICAR-Central Avian Research Institute; Izatnagar, Bareilly Uttar Pradesh, 243122 India
| | - Nasir Akbar Mir
- Avian Nutrition & Feed Technology Division, ICAR-Central Avian Research Institute; Izatnagar, Bareilly Uttar Pradesh, 243122 India
| | - Pramod K. Tyagi
- Avian Nutrition & Feed Technology Division, ICAR-Central Avian Research Institute; Izatnagar, Bareilly Uttar Pradesh, 243122 India
| | - Kapil Dev
- Avian Nutrition & Feed Technology Division, ICAR-Central Avian Research Institute; Izatnagar, Bareilly Uttar Pradesh, 243122 India
| | - Indrajit Bera
- Avian Nutrition & Feed Technology Division, ICAR-Central Avian Research Institute; Izatnagar, Bareilly Uttar Pradesh, 243122 India
| | - Ashim K. Biswas
- Avian Nutrition & Feed Technology Division, ICAR-Central Avian Research Institute; Izatnagar, Bareilly Uttar Pradesh, 243122 India
| | - Divya Sharma
- Avian Nutrition & Feed Technology Division, ICAR-Central Avian Research Institute; Izatnagar, Bareilly Uttar Pradesh, 243122 India
| | - Asit Baran Mandal
- Avian Nutrition & Feed Technology Division, ICAR-Central Avian Research Institute; Izatnagar, Bareilly Uttar Pradesh, 243122 India
| | - Chandra Deo
- Avian Nutrition & Feed Technology Division, ICAR-Central Avian Research Institute; Izatnagar, Bareilly Uttar Pradesh, 243122 India
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Kalbe C, Priepke A, Nürnberg G, Dannenberger D. Effects of long-term microalgae supplementation on muscle microstructure, meat quality and fatty acid composition in growing pigs. J Anim Physiol Anim Nutr (Berl) 2018; 103:574-582. [PMID: 30511431 DOI: 10.1111/jpn.13037] [Citation(s) in RCA: 22] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/24/2018] [Revised: 11/08/2018] [Accepted: 11/09/2018] [Indexed: 12/25/2022]
Abstract
We investigated the effects of long-term microalgae supplementation (7% in a piglet diet and 5% in a fattening diet) on muscle microstructure and meat quality, including fatty acid composition in female Landrace pigs (n = 31). The major effects were muscle-specific increases in n-3 and n-6 polyunsaturated fatty acids (PUFA) concentrations, resulting in increased accumulation of docosahexaenoic acid (DHA) and eicosapentaenoic acid (EPA). Carcass traits and meat quality of longissimus thoracis muscle were not affected by the microalgae diet with the exception of reduced drip loss (p = 0.01) and increased protein proportion (p = 0.04). In addition, the microalgae diet resulted in a shift to a more oxidative myofibre type composition in semitendinosus but not longissimus thoracis muscle. In conclusion, microalgae supplementation offers a unique opportunity to enhance essential n-3 PUFA contents in pig meat. The results support small but coordinated changes in skeletal muscle phenotypic appearance and functionality.
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Affiliation(s)
- Claudia Kalbe
- Institute of Muscle Biology and Growth, Leibniz Institute for Farm Animal Biology (FBN), Dummerstorf, Germany
| | - Antje Priepke
- Institute of Livestock Farming, State Research Center of Agriculture and Fisheries Mecklenburg-Vorpommern, Dummerstorf, Germany
| | - Gerd Nürnberg
- Institute of Genetics and Biometry, Leibniz Institute for Farm Animal Biology (FBN), Dummerstorf, Germany
| | - Dirk Dannenberger
- Institute of Muscle Biology and Growth, Leibniz Institute for Farm Animal Biology (FBN), Dummerstorf, Germany
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Zakariapour Bahnamiri H, Ganjkhanlou M, Zali A, Yang WZ. Effect of fish oil supplementation and forage source on Holstein bulls performance, carcass characteristics and fatty acids profile. ITALIAN JOURNAL OF ANIMAL SCIENCE 2018. [DOI: 10.1080/1828051x.2017.1404942] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
Affiliation(s)
| | | | - Abolfazl Zali
- Department of Animal Science, University of Tehran, Karaj, Iran
| | - Wen Zhu Yang
- Agriculture and Agri-Food Canada, Lethbridge Research Centre, Lethbridge, Canada
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Vemuri AK, Acharya V, Ponday LR, Jeyakumar SM, Vajreswari A. Transgenic zero-erucic and high-oleic mustard oil improves glucose clearance rate, erythrocyte membrane docosahexaenoic acid content and reduces osmotic fragility of erythrocytes in male Syrian golden hamsters. JOURNAL OF NUTRITION & INTERMEDIARY METABOLISM 2018. [DOI: 10.1016/j.jnim.2018.06.002] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022] Open
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The Effect of PUFA-Rich Plant Oils and Bioactive Compounds Supplementation in Pig Diet on Color Parameters and Myoglobin Status in Long-Frozen Pork Meat. Molecules 2018; 23:molecules23051005. [PMID: 29693580 PMCID: PMC6100354 DOI: 10.3390/molecules23051005] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/14/2018] [Revised: 04/12/2018] [Accepted: 04/19/2018] [Indexed: 11/16/2022] Open
Abstract
The study evaluated the effect of pig diet supplementation with rapeseed or linseed oil, and vitamin E or selenium, or both vitamin E and selenium on color parameters and myoglobin content of pork Semimembranosus muscle after long-term freezing storage during nine months. The influence of the type of the bioactive compounds added to pig diet on the content of myoglobin or oxymyoglobin, metmyoglobin and deoksymyoglobin in Semimembranosus m. was also assessed. The results indicate that the presence of oils rich in polyunsaturated fatty acids (PUFA) in pig diet improves the color of pork meat. Supplementation of dietary plant oils or dietary oils with antioxidants tended to increase significantly the concentration of oxymyoglobin and decrease the concentration of metmyoglobin in meat compared to the control group. The highest content of oxymyoglobin was observed in meat obtained from pigs fed diets with linseed oil. The best color scores (highest a* parameter) was noted for rapeseed oil group (with no addition of antioxidants). In conclusion, the addition of antioxidants to pigs’ forage supplemented with PUFA-rich oils is not recommended in order to improve color of long-term frozen pork.
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Moran CA, Morlacchini M, Keegan JD, Delles R, Fusconi G. Effects of a DHA-rich unextracted microalgae as a dietary supplement on performance, carcass traits and meat fatty acid profile in growing-finishing pigs. J Anim Physiol Anim Nutr (Berl) 2018; 102:1026-1038. [DOI: 10.1111/jpn.12911] [Citation(s) in RCA: 27] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/09/2018] [Accepted: 03/24/2018] [Indexed: 11/27/2022]
Affiliation(s)
| | - M. Morlacchini
- Cerzoo Centro di Ricerche per la Zootecnia e l'Ambiente SRL; Piacenza Italy
| | - J. D. Keegan
- Alltech European Bioscience Centre; Dunboyne Ireland
| | | | - G. Fusconi
- Cerzoo Centro di Ricerche per la Zootecnia e l'Ambiente SRL; Piacenza Italy
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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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Abstract
The nutritional value of meat is an increasingly important factor influencing consumer preferences for poultry, red meat and processed meat products. Intramuscular fat content and composition, in addition to high quality protein, trace minerals and vitamins are important determinants of nutritional value. Fat content of meat at retail has decreased substantially over the past 40 years through advances in animal genetics, nutrition and management and changes in processing techniques. Evidence of the association between diet and the incidence of human non-communicable diseases has driven an interest in developing production systems for lowering total SFA and trans fatty acid (TFA) content and enrichment of n-3 PUFA concentrations in meat and meat products. Typically, poultry and pork has a lower fat content, containing higher PUFA and lower TFA concentrations than lamb or beef. Animal genetics, nutrition and maturity, coupled with their rumen microbiome, are the main factors influencing tissue lipid content and relative proportions of SFA, MUFA and PUFA. Altering the fatty acid (FA) profile of lamb and beef is determined to a large extent by extensive plant and microbial lipolysis and subsequent microbial biohydrogenation of dietary lipid in the rumen, and one of the major reasons explaining the differences in lipid composition of meat from monogastrics and ruminants. Nutritional strategies can be used to align the fat content and FA composition of poultry, pork, lamb and beef with Public Health Guidelines for lowering the social and economic burden of chronic disease.
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Jiang J, Tang X, Xue Y, Lin G, Xiong YL. Dietary linseed oil supplemented with organic selenium improved the fatty acid nutritional profile, muscular selenium deposition, water retention, and tenderness of fresh pork. Meat Sci 2017; 131:99-106. [DOI: 10.1016/j.meatsci.2017.03.014] [Citation(s) in RCA: 44] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/20/2016] [Revised: 12/21/2016] [Indexed: 12/01/2022]
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26
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Jeong JY, Jeong TC, Yang HS, Kim GD. Multivariate analysis of muscle fiber characteristics, intramuscular fat content and fatty acid composition in porcine longissimus thoracis muscle. Livest Sci 2017. [DOI: 10.1016/j.livsci.2017.05.015] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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Šulcerová H, Jarošová A. Influence of the addition of post-extraction rapeseed meal on the sensoric quality of poultry meat. POTRAVINARSTVO 2017. [DOI: 10.5219/746] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
Abstract
Complete feed mixtures, very often enriched by the addition of various probiotic preparations, oils, extract, essential oils, mouldings, pollards etc., that are often added as a replacement for animal meals, antibiotic preparations, coccidiostats respectively, are used for feeding of chickens. In addition to the positive effects of these supplements, the final quality of meat may be adversely affected by the accumulation of certain components. The aim of the work was to monitor the influence of adding post -extraction rapeseed meal (PRM) to a broiler feed mixture on the sensory quality of breast and thigh muscle. The experience includes two hybrid combinations of broilers, ROSS 308 and COBB 500. Samples of breast and thigh muscle of broilers fed by a feed mixture with the addition of 10% post -extraction rapeseed meal were compared, using sensory analysis, with a control sample where the broilers were fed by a standard feed mixture without the addition of PRM. It has been found that the addition of post -extraction rapeseed meal to the broilers' feed mixture had a positive effect (p <0.05) on the sensory quality of hybrid ROSS 308, both on the breast and thigh muscle. For COBB 500 hybrid, the quality of both breath and thigh muscle has not been shown to be significantly affected. The addition of 10% PRM affected positively especially the texture properties of ROSS 308, hybrid breast muscle, whereas they were deteriorated in COBB 500. In sensory evaluation, by adding 10% of PRM to the feed mixture, thigh muscle was affected less than breath muscle. Adding 10% PRM to the feed has almost no effect on descriptors of the intensity and pleasantness of smell and the intensity and pleasantness of taste, both in the negative and positive sense, both in breath and thigh muscle. The evaluation of the overall quality of both breath and thigh muscle has turned out more positive for ROSS 308 hybrid, although only slightly. The addition of rapeseed extracted meal to feed hybrids ROSS COBB 308 and 500 had no significant effect on the sensory quality of breast and thigh muscle.
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Smit MN, Beltranena E. Increasing dietary inclusions of camelina cake fed to pigs from weaning to slaughter: Safety, growth performance, carcass traits, and n-3 enrichment of pork. J Anim Sci 2017; 95:2952-2967. [PMID: 28727106 DOI: 10.2527/jas.2016.1308] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Abstract
Feeding cake with remaining oil content not only provides additional dietary energy but may also enrich pork with -3 fatty acids. Limited information is available on feeding camelina cake to pigs relating to feeding safety (toxicity), growth performance, and efficacy of -3 enrichment of pork. Therefore, we evaluated the effects of feeding increasing camelina cake (12.2% crude fat) inclusions in diets for nursery and grower-finisher pigs. In total, 128 pigs (9.2 kg BW) were randomly allocated by sex to 32 nursery pens for 4 wk and were then moved and combined into 16 mixed-sex grower-finisher pens. Pigs were fed 1 of 4 wheat/barley-based diets including camelina variety 'Celine' cake (0%, 6%, 12%, or 18% in the nursery phase and 0%, 5%, 10%, or 15% in the grower-finisher phase) replacing soybean meal over 5 feeding phases (d 0 to 7, d 7 to 28, d 28 to 56, d 56 to 84, and d 84 to slaughter). Individual pigs and pen feed added were weighed. On d 106, a blood sample was collected from the pig with the lowest BW per pen, which was then euthanized. A pathologist conducted a gross clinical examination, and organs were weighed. Liver, back fat, and belly and jowl fat were sampled for fatty acid analysis. Pigs were slaughtered at approximately 125 kg BW. Increasing dietary camelina cake inclusion linearly decreased ( < 0.010) ADFI, ADG, BW, and G:F over the 105-d trial. Increasing dietary camelina cake inclusion linearly increased days to slaughter ( < 0.001) and carcass lean yield ( < 0.010) and linearly decreased farm ship weight ( < 0.010), carcass weight ( < 0.001), dressing percentage ( < 0.050), and back fat thickness ( < 0.010) but did not affect loin depth and index. Increasing camelina cake inclusion linearly increased liver and pancreas weight ( < 0.050) relative to BW but did not affect heart, thyroid, or kidney weights. Increasing camelina cake inclusion did not result in gross clinical or serological findings that would indicate toxicity. Increasing dietary camelina cake inclusion linearly increased ( < 0.050) -3 fatty acids, including docosahexaenoic acid, in back fat and belly and jowl fat. In conclusion, feeding camelina cake to pigs at up to 18% in the nursery phase and 15% in the grower, developer, and finisher phases did not result in clinical signs of toxicity and enriched carcass fat depots with -3 fatty acids. The observed decrease in ADFI and, consequently, ADG as camelina cake inclusion increased resulted in pigs fed 15% reaching slaughter weight 27 d later than controls.
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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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Sopková D, Vlčková R, Andrejčáková Z, Hertelyová Z, Gancarčíková S, Nemcová R. The Influence of Probiotic Lactobacilli and Flaxseed on the Health of Weaned Piglets and Metabolism of Polyunsaturated Fatty Acids (PUFAs). FOLIA VETERINARIA 2016. [DOI: 10.1515/fv-2016-0037] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022] Open
Abstract
Abstract
This study investigated for 14 days post-weaning, the influence of dietary supplementation of synbiotics in the form of probiotic cheeses containing cultures of L. plantarum and L. fermentum and crushed flaxseed (source of ω-3 polyunsaturated fatty acids — PUFAs and fibre) on 36 commercial piglets originating from an infected herd (Coronavirus and E. coli) during the critical period of weaning. We focused on the health and metabolism of PUFAs in this critical period of a piglet’s life. The dietary supplementation positively affected: the overall health state of weaners, reduced diarrhoea by 29 % by 14 days post-weaning and significantly increased the counts of lactic acid bacteria, bifidobacteria and the production of volatile fatty acids. The PUFA concentrations in the m. biceps femoris of the piglets were analysed by gas chromatography. High levels of ω-3 alpha-linolenic acid (ALA) in flaxseed increased significantly the level of ALA, eicosapentaenic acid (EPA) and docosahexaenic acid (DHA) in the pig muscles on days 7 and 14 post-weaning. The levels of ω-6 linolenic acid (LA) were less affected by the diet, but were increased on day 14 post-weaning, while the conversion products of LA, and arachidonic acid (AA), were decreased on days 7 and 14. The increased level of dietary ALA favoured the activity of Δ-6-desaturase for the conversion of ALA to EPA and DHA, at the expense of AA synthesis from LA. The ability of synbiotics to incorporate high levels of DHA in the pig muscles appear prospective for improving the nutritional properties of pork and reducing the occurrence of civilization diseases in consumers of this product of animal origin.
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Affiliation(s)
- D. Sopková
- University of Veterinary Medicine and Pharmacy, Komenského 73, 041 81 Košice, The Slovakia Republic
| | - R. Vlčková
- University of Veterinary Medicine and Pharmacy, Komenského 73, 041 81 Košice, The Slovakia Republic
| | - Z. Andrejčáková
- University of Veterinary Medicine and Pharmacy, Komenského 73, 041 81 Košice, The Slovakia Republic
| | - Z. Hertelyová
- Faculty of Medicine, University of Pavol Jozef Šafarik, SNP 1, 040 66 Košice, The Slovakia Republic
| | - S. Gancarčíková
- University of Veterinary Medicine and Pharmacy, Komenského 73, 041 81 Košice, The Slovakia Republic
| | - R. Nemcová
- University of Veterinary Medicine and Pharmacy, Komenského 73, 041 81 Košice, The Slovakia Republic
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Đorđević V, Đorđević J, Baltić Ž. M, Laudanović M, Teodorović V, Bošković M, Peurača M, Marković R. Effect of Sunflower, Linseed and Soybean Meal in Pig Diet on Chemical Composition, Fatty Acid Profile of Meat and Backfat, and Its Oxidative Stability. ACTA VET-BEOGRAD 2016. [DOI: 10.1515/acve-2016-0031] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022] Open
Abstract
Abstract
The aim of this study was to examine the effect of added sunflower, linseed or soybean meal to a standard pig fattening diet on the chemical composition, fatty acid profiles of meat and backfat, and on the oxidative stability of backfat from pigs. The content of saturated (SFA) and monounsaturated fatty acids (MUFA) was significantly lower (P<0.01), while content of polyunsaturated fatty acids (PUFA) was significantly higher (P<0.01) in the diet with added linseed. The feeding study was conducted on 30 pigs, with groups of 10 pigs fed one of the three different diets for 46 days before slaughter. There were no differences in the chemical composition (protein, water, fat, minerals) of meat from pigs fed the different diets. The content of SFA and MUFA was significantly higher, while the average PUFA content was significantly lower (P<0.01) in meat and backfat of pigs fed diet with added linseed. The content of n-6 fatty acids was significantly lower and n-3 fatty acids significantly higher, with more desirable n-6/n-3 ratio, in meat and backfat of pigs fed diet with added linseed. Malondialdehyde in the backfat of pigs fed diet with added linseed was significantly lower than that in the other two diet groups after the tissue was stored frozen at −20°C for 3, 6, 9 and 12 months.
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Affiliation(s)
- Vesna Đorđević
- Institute of Meat Hygiene and Technology, Belgrade, Serbia
| | - Jasna Đorđević
- Faculty of Veterinary Medicine, University of Belgrade, Belgrade, Serbia
| | - Milan Baltić Ž.
- Faculty of Veterinary Medicine, University of Belgrade, Belgrade, Serbia
| | - Milica Laudanović
- Faculty of Veterinary Medicine, University of Belgrade, Belgrade, Serbia
| | - Vlado Teodorović
- Faculty of Veterinary Medicine, University of Belgrade, Belgrade, Serbia
| | - Marija Bošković
- Faculty of Veterinary Medicine, University of Belgrade, Belgrade, Serbia
| | | | - Radmila Marković
- Faculty of Veterinary Medicine, University of Belgrade, Belgrade, Serbia
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Sensory quality and chemical composition of meat from lambs fed diets enriched with fish and rapeseed oils, carnosic acid and seleno-compounds. Meat Sci 2016; 119:185-92. [DOI: 10.1016/j.meatsci.2016.05.003] [Citation(s) in RCA: 24] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/15/2015] [Revised: 05/04/2016] [Accepted: 05/05/2016] [Indexed: 01/11/2023]
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Chen X, Du X, Shen J, Lu L, Wang W. Original Research: Effect of various dietary fats on fatty acid profile in duck liver: Efficient conversion of short-chain to long-chain omega-3 fatty acids. Exp Biol Med (Maywood) 2016; 242:80-87. [PMID: 27510581 DOI: 10.1177/1535370216664031] [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: 02/24/2016] [Accepted: 07/20/2016] [Indexed: 12/15/2022] Open
Abstract
Omega-3 fatty acids, especially long-chain omega-3 fatty acids, have been associated with potential health benefits for chronic disease prevention. Our previous studies found that dietary omega-3 fatty acids could accumulate in the meat and eggs in a duck model. This study was to reveal the effects of various dietary fats on fatty acid profile and conversion of omega-3 fatty acids in duck liver. Female Shan Partridge Ducks were randomly assigned to five dietary treatments, each consisting of 6 replicates of 30 birds. The experimental diets substituted the basal diet by 2% of flaxseed oil, rapeseed oil, beef tallow, or fish oil, respectively. In addition, a dose response study was further conducted for flaxseed and fish oil diets at 0.5%, 1%, and 2%, respectively. At the end of the five-week treatment, fatty acids were extracted from the liver samples and analyzed by GC-FID. As expected, the total omega-3 fatty acids and the ratio of total omega-3/omega-6 significantly increased in both flaxseed and fish oil groups when compared with the control diet. No significant change of total saturated fatty acids or omega-3 fatty acids was found in both rapeseed and beef tallow groups. The dose response study further indicated that 59-81% of the short-chain omega-3 ALA in flaxseed oil-fed group was efficiently converted to long-chain DHA in the duck liver, whereas 1% of dietary flaxseed oil could produce an equivalent level of DHA as 0.5% of dietary fish oil. The more omega-3 fatty acids, the less omega-6 fatty acids in the duck liver. Taken together, this study showed the fatty acid profiling in the duck liver after various dietary fat consumption, provided insight into a dose response change of omega-3 fatty acids, indicated an efficient conversion of short- to long-chain omega-3 fatty acid, and suggested alternative long-chain omega-3 fatty acid-enriched duck products for human health benefits.
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Affiliation(s)
- Xi Chen
- Department of Human Nutrition, Kansas State University, Manhattan, KS 66506, USA
| | - Xue Du
- Institute of Animal Husbandry and Veterinary Science, Zhejiang Academy Agricultural Sciences, Hangzhou 310021, China
| | - Jianliang Shen
- Zhejiang Zhuowang Agriculture Sci-Tech Limited Co., Huzhou 313014, China
| | - Lizhi Lu
- Institute of Animal Husbandry and Veterinary Science, Zhejiang Academy Agricultural Sciences, Hangzhou 310021, China
| | - Weiqun Wang
- Department of Human Nutrition, Kansas State University, Manhattan, KS 66506, USA
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Mirshekar R, Boldaji F, Dastar B, Yamchi A, Pashaei S. Longer consumption of flaxseed oil enhances n-3 fatty acid content of chicken meat and expression of FADS2 gene. EUR J LIPID SCI TECH 2015. [DOI: 10.1002/ejlt.201300500] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/22/2023]
Affiliation(s)
- Reza Mirshekar
- Faculty of Animal Science; Gorgan University of Agricultural Sciences and Natural Resources; Gorgan Golestan Iran
| | - Fathollah Boldaji
- Faculty of Animal Science; Gorgan University of Agricultural Sciences and Natural Resources; Gorgan Golestan Iran
| | - Behrouz Dastar
- Faculty of Animal Science; Gorgan University of Agricultural Sciences and Natural Resources; Gorgan Golestan Iran
| | - Ahad Yamchi
- Faculty of Plant Production; Gorgan University of Agricultural Sciences and Natural Resources; Gorgan Golestan Iran
| | - Somayeh Pashaei
- Faculty of Animal Science; Gorgan University of Agricultural Sciences and Natural Resources; Gorgan Golestan Iran
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Abuelfatah K, Zakaria MZAB, Meng GY, Sazili AQ. Changes in fatty acid composition and distribution of N-3 fatty acids in goat tissues fed different levels of whole linseed. ScientificWorldJournal 2014; 2014:934154. [PMID: 25478601 PMCID: PMC4244975 DOI: 10.1155/2014/934154] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/21/2014] [Revised: 09/18/2014] [Accepted: 10/03/2014] [Indexed: 02/01/2023] Open
Abstract
The effects of feeding different levels of whole linseed on fatty acid (FA) composition of muscles and adipose tissues of goat were investigated. Twenty-four Crossed Boer bucks were assigned randomly into three treatment diets: L0, L10, or L20, containing 0%, 10%, or 20% whole linseed, respectively. The goats were slaughtered after 110 days of feeding. Samples from the longissimus dorsi, supraspinatus, semitendinosus, and subcutaneous fat (SF) and perirenal fat (PF) were taken for FA analyses. In muscles, the average increments in α-linolenic (ALA) and total n-3 PUFA were 6.48 and 3.4, and 11.48 and 4.78 for L10 and L20, respectively. In the adipose tissues, the increments in ALA and total n-3 PUFA were 3.07- and 6.92-fold and 3.00- and 7.54-fold in SF and PF for L10 and L20, respectively. The n-6 : n-3 ratio of the muscles was decreased from up to 8.86 in L0 to 2 or less in L10 and L20. The PUFA : SFA ratio was increased in all the tissues of L20 compared to L0. It is concluded that both inclusion levels (10% and 20%) of whole linseed in goat diets resulted in producing meat highly enriched with n-3 PUFA with desirable n-6 : n-3 ratio.
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Affiliation(s)
- Kamaleldin Abuelfatah
- Faculty of Veterinary Medicine, Universiti Putra Malaysia (UPM), 43400 Serdang, Selangor, Malaysia
- Faculty of Animal Production, University of Khartoum, Shambat, 13314 Khartoum North, Sudan
| | - Md. Zuki Abu Bakar Zakaria
- Faculty of Veterinary Medicine, Universiti Putra Malaysia (UPM), 43400 Serdang, Selangor, Malaysia
- Institute of Biosciences, Universiti Putra Malaysia (UPM), 43400 Serdang, Selangor, Malaysia
| | - Goh Yong Meng
- Faculty of Veterinary Medicine, Universiti Putra Malaysia (UPM), 43400 Serdang, Selangor, Malaysia
- Institute of Tropical Agriculture, Universiti Putra Malaysia (UPM), 43400 Serdang, Selangor, Malaysia
| | - Awis Qurni Sazili
- Department of Animal Science, Universiti Putra Malaysia (UPM), 43400 Serdang, Selangor, Malaysia
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36
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Effect of dietary linseed on the nutritional value and quality of pork and pork products: systematic review and meta-analysis. Meat Sci 2014; 98:679-88. [PMID: 25089794 DOI: 10.1016/j.meatsci.2014.06.041] [Citation(s) in RCA: 38] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/04/2013] [Revised: 06/26/2014] [Accepted: 06/27/2014] [Indexed: 11/20/2022]
Abstract
Nutritional quality of pork is a significant factor for consumers' health. Feeding n-3 PUFA to pigs, using linseed, improves pork nutritional quality. A meta-analysis involving 1006 pigs reported in 24 publications was carried out to assess the effects of dietary linseed on alpha-linolenic acid (ALA), eicosapentaenoic acid (EPA), docosapentaenoic acid (DPA) and docosahexaenoic acid (DHA) content in muscle and adipose tissue. Data showed positive effects of n-3 PUFA on muscle fatty acid composition: ALA+137%, EPA+188%, DPA+51% and DHA+12%. Same results were observed in adipose tissue: ALA+297%, EPA+149%, DPA+88% and DHA+18%. A positive correlation between dietary treatment and ALA and EPA content in muscle (P<0.001) and adipose tissue (P=0.036) was observed. A significant association between DPA (P=0.04) and DHA (P=0.011) and live weight in muscle was observed. Feeding linseed to pig improves the nutritional pork quality, raising the n-3 PUFA content in muscle and adipose tissue.
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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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38
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Eicosapentaenoic and docosahexaenoic acids as inflammation-modulating and lipid homeostasis influencing nutraceuticals: A review. J Funct Foods 2012. [DOI: 10.1016/j.jff.2011.10.008] [Citation(s) in RCA: 61] [Impact Index Per Article: 5.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/31/2023] Open
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VOSSEN ELS, RAES KATLEEN, MAERTENS LUC, VANDENBERGE VALERIE, HAAK LINDSEY, CHIERS KOEN, DUCATELLE RICHARD, DE SMET STEFAAN. DIETS CONTAINING N-3 FATTY ACIDS-ENRICHED PORK: EFFECT ON BLOOD LIPIDS, OXIDATIVE STATUS AND ATHEROSCLEROSIS IN RABBITS. J Food Biochem 2011. [DOI: 10.1111/j.1745-4514.2011.00546.x] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Juárez M, Dugan MER, Larsen IL, Thacker R, Rolland DC, Aalhus JL. Oxidative stability in grinds from omega-3 enhanced pork. CANADIAN JOURNAL OF ANIMAL SCIENCE 2011. [DOI: 10.4141/cjas2011-059] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
Juárez, M., Dugan, M. E. R., Larsen, I. L., Thacker, R., Rolland, D. C. and Aalhus, J. L. 2011. Oxidative stability in grinds from omega-3 enhanced pork. Can. J. Anim. Sci. 91: 623–634. In order to investigate the effect of enhancing n-3 fatty acid levels in carcasses on the retail and sensory characteristics of pork grinds, as well as the ability of increasing dietary levels of vitamin E to stabilize the increase in PUFA levels from flaxseed supplementation, 81 pigs were used in a 3×3 factorial experiment. Dietary treatments included three lengths of time (0, 3 and 6 wk) of flaxseed supplementation and three levels of vitamin E (40, 200 and 400 mg kg feed−1). α-Tocopherol tissue levels increased with dietary vitamin E supplementation (P<0.001), and fat softness (P=0.018) and total PUFA and n-3 fatty acids (P<0.001) increased with flaxseed supplementation. Most other animal performance, carcass and lean pork quality traits were not affected (P>0.05) by dietary treatments. In ground pork, the increase in TBARS after 6 d in retail was lower (P<0.001) with increasing dietary vitamin E levels. However, vitamin E had no effect (P>0.05) on the higher (P<0.001) TBARS levels observed in grinds from flaxseed fed pigs. The dietary addition of flaxseed negatively modified (P<0.05) all the sensory attributes of both cooked and reheated products. Increasing the fat content of the grinds up to 30% seemed to counteract (P>0.05) the negative effects of feeding flaxseed for 3 wk. Feeding vitamin E was not able to prevent negative effects (P<0.05) observed during retail display in grinds with either increasing fat content or higher n-3 fatty acids from dietary flaxseed. However, increasing dietary vitamin E only showed a protective effect (P<0.05) on retail appearance after long periods of ageing.
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Affiliation(s)
- M. Juárez
- Agriculture and Agri-Food Canada, Lacombe Research Centre, 6000 C & E Trail, Lacombe, Alberta, Canada T4L 1W1
| | - M. E. R. Dugan
- Agriculture and Agri-Food Canada, Lacombe Research Centre, 6000 C & E Trail, Lacombe, Alberta, Canada T4L 1W1
| | - I. L. Larsen
- Agriculture and Agri-Food Canada, Lacombe Research Centre, 6000 C & E Trail, Lacombe, Alberta, Canada T4L 1W1
| | - R. Thacker
- Agriculture and Agri-Food Canada, Lacombe Research Centre, 6000 C & E Trail, Lacombe, Alberta, Canada T4L 1W1
| | - D. C. Rolland
- Agriculture and Agri-Food Canada, Lacombe Research Centre, 6000 C & E Trail, Lacombe, Alberta, Canada T4L 1W1
| | - J. L. Aalhus
- Agriculture and Agri-Food Canada, Lacombe Research Centre, 6000 C & E Trail, Lacombe, Alberta, Canada T4L 1W1
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Mairesse G, Benet M, Méteau K, Juin H, Durand D, Mourot J. Effect of plant antioxidant in n-3 polyunsaturated fatty acid-enriched diet on fatty acid composition and sensorial attributes of dry-cured ham. Int J Food Sci Technol 2011. [DOI: 10.1111/j.1365-2621.2011.02797.x] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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Liu WM, Lai SJ, Lu LZ, Shi FX, Zhang J, Liu Y, Yu B, Tao ZR, Shen JD, Li GQ, Wang DQ, Li JJ, Tian Y. Effect of dietary fatty acids on serum parameters, fatty acid compositions, and liver histology in Shaoxing laying ducks. J Zhejiang Univ Sci B 2011; 12:736-43. [PMID: 21887849 PMCID: PMC3167907 DOI: 10.1631/jzus.b1000329] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/11/2010] [Accepted: 01/24/2011] [Indexed: 01/22/2023]
Abstract
The effects of different fatty acid (FA) contents in diet on serum parameters, FA compositions of eggs and meat, and liver morphological changes were studied in Shaoxing laying ducks. A total of 264 ducks at 17 weeks were fed a control diet or a diet containing 30 g/kg fish oil (FO), 25 g/kg sunflower oil (SO), or 30 g/kg palm oil with 20 g/kg beef tallow (PBO). Malondialdehyde (MDA) content in the liver and the serum of ducks fed the PBO diet was significantly (P<0.05) higher than that of ducks fed the other diets. Triglyceride (TG) and total cholesterol (TC) levels were significantly lower (P<0.05) in ducks fed the FO diet. Serum TC also was lower in ducks fed the SO diet. Superoxide dismutase (SOD) activity was also affected by diets. The contents of polyunsaturated FAs (PUFAs) in eggs and meat were significantly higher (P<0.001) in ducks fed the FO and SO diets than in ducks fed the control diet. The level of C22:6 (n-3) FA in ducks fed the FO diet was significantly higher than that in ducks fed the other diets. However, the conversion efficiency of the longer-chain C20:5 (n-3) FA was higher than that of C22:6 (n-3). Ducks fed the PBO diet exhibited lipid droplet accumulation in the liver. These results demonstrate that a diet enriched with different FAs has strong effects on serum lipid levels and the deposition of PUFAs into tissue lipids.
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Affiliation(s)
- Wei-meng Liu
- Institute of Animal Husbandry and Veterinary Science, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China
- College of Animal Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - Shu-jing Lai
- College of Animal Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - Li-zhi Lu
- Institute of Animal Husbandry and Veterinary Science, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China
| | - Fang-xiong Shi
- College of Animal Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - Jing Zhang
- Institute of Animal Husbandry and Veterinary Science, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China
- Luozhuang Bureau of Animal Husbandry and Veterinary Medicine, Linyi 276022, China
| | - Yu Liu
- School of Optometry and Ophthalmology, Wenzhou Medical College, Wenzhou 32500, China
| | - Bo Yu
- Ningbo Jiangnan Poultry Breeding Limited Company, Ningbo 315200, China
| | - Zheng-rong Tao
- Institute of Animal Husbandry and Veterinary Science, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China
| | - Jun-da Shen
- Institute of Animal Husbandry and Veterinary Science, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China
| | - Guo-qin Li
- Institute of Animal Husbandry and Veterinary Science, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China
| | - De-qian Wang
- Institute of Animal Husbandry and Veterinary Science, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China
| | - Jin-jun Li
- Institute of Animal Husbandry and Veterinary Science, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China
| | - Yong Tian
- Institute of Animal Husbandry and Veterinary Science, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China
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Juárez M, Dugan ME, Aalhus JL, Aldai N, Basarab JA, Baron VS, McAllister TA. Effects of vitamin E and flaxseed on rumen-derived fatty acid intermediates in beef intramuscular fat. Meat Sci 2011; 88:434-40. [DOI: 10.1016/j.meatsci.2011.01.023] [Citation(s) in RCA: 58] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/03/2010] [Revised: 11/24/2010] [Accepted: 01/21/2011] [Indexed: 11/26/2022]
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44
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45
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Cools A, Maes D, Papadopoulos G, Vandermeiren JA, Meyer E, Demeyere K, De Smet S, Janssens GPJ. Dose-response effect of fish oil substitution in parturition feed on erythrocyte membrane characteristics and sow performance. J Anim Physiol Anim Nutr (Berl) 2010; 95:125-36. [DOI: 10.1111/j.1439-0396.2010.01119.x] [Citation(s) in RCA: 20] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/10/2023]
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46
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Increasing omega-3 levels through dietary co-extruded flaxseed supplementation negatively affects pork palatability. Food Chem 2010; 126:1716-23. [PMID: 25213949 DOI: 10.1016/j.foodchem.2010.12.065] [Citation(s) in RCA: 26] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/24/2010] [Revised: 11/03/2010] [Accepted: 12/10/2010] [Indexed: 11/21/2022]
Abstract
To clarify the impact of feeding co-extruded flaxseed on carcass quality and pork palatability, 96 pigs (48 barrows and 48 gilts) were fed three different levels of flaxseed (0%, 5% and 10% of dietary intake) for 76days. Carcass quality and meat quality characteristics of pure loin muscle and ground pork (20% fat) were evaluated. Fat hardness and belly firmness decreased (P<0.001) with increasing co-extruded flaxseed. Pigs fed co-extruded flaxseed levels had higher lean yield (P=0.045) and total lean content (P=0.034). Loin from barrows had higher fat content compared to gilts (P<0.001). Co-extruded flaxseed supplementation increased (P<0.001) omega-3 content in loin and ground pork. Pork flavour intensity and off-flavour intensity scores lowered (P<0.001) with increasing levels of co-extruded flaxseed, being more accentuated (P=0.023) in reheated pork chops from barrows. Diet affected all texture and flavour sensory characteristics (P<0.05) as tissue levels of omega-3 fatty acids increased, likely as a result of increased lipid oxidation.
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Rossi R, Pastorelli G, Cannata S, Corino C. Recent advances in the use of fatty acids as supplements in pig diets: A review. Anim Feed Sci Technol 2010. [DOI: 10.1016/j.anifeedsci.2010.08.013] [Citation(s) in RCA: 39] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/25/2023]
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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 2010; 84:578-84. [DOI: 10.1016/j.meatsci.2009.10.015] [Citation(s) in RCA: 37] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/16/2009] [Revised: 10/02/2009] [Accepted: 10/13/2009] [Indexed: 11/17/2022]
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Woods VB, Fearon AM. Dietary sources of unsaturated fatty acids for animals and their transfer into meat, milk and eggs: A review. Livest Sci 2009. [DOI: 10.1016/j.livsci.2009.07.002] [Citation(s) in RCA: 116] [Impact Index Per Article: 7.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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