Are n-3 PUFAs from Microalgae Incorporated into Membrane and Storage Lipids in Pig Muscle Tissues?-A Lipidomic Approach

For the study of molecular mechanisms of to lipid transport and storage in relation to dietary effects, lipidomics has been rarely used in farm animal research. A feeding study with pigs (German Landrace sows) and supplementation of microalgae (Schizochytrium sp.) was conducted. The animals were allocated to the control group (n = 15) and the microalgae group (n = 16). Shotgun lipidomics was applied. This study enabled us to identify and quantify 336 lipid species from 15 different lipid classes in pig skeletal muscle tissues. The distribution of the lipid classes was significantly altered by microalgae supplementation, and ether lipids of phosphatidylcholine (PC), phosphatidylethanolamine (PE), and phosphatidic acid (PA) were significantly decreased. The total concentration of triacylglycerides (TAGs) was not affected. TAGs with high degree of unsaturation (TAG 56:7, TAG 56:6, TAG 54:6) were increased in the microalgae group, and major abundant species like TAG 52:2 and TAG 52:1 were not affected by the diet. Our results confirmed that dietary DHA and EPA are incorporated into storage and membrane lipids of pig muscles, which further led to systemic changes in the lipidome composition.

Effects of Lactobionic Acid on Pig Growth Performance and Chemical Composition of Pork

Simple Summary

Currently, due to different beneficial properties of lactobionic acid (calcium absorption, prebiotic, antioxidant, and preservative) it may find application in animal feed. However, data about its effect on animal husbandry product quality are limited. Common interest about the effect of feed supplements on pig growth performance and the chemical composition of pork is growing, which is important for farmers, meat processors and consumers. The feed supplemented with lactobionic acid promotes better utilization of feed in the digestive tract of pigs, resulting in a higher bioavailability of nutrients and a significant increase of pig live weight gain. Pork obtained from pigs fed with lactobionic acid supplemented feed had higher essential amino acid content. Fatty acid composition revealed slightly higher proportion of saturated fatty acids over unsaturated fatty acids. Further analysis of fatty acid composition indicated that the control group had better nutritional quality of fat.

Abstract

Lactobionic acid is an innovative product obtained in the fermentation process of cheese or curd whey, and it has several beneficial properties. Therefore, it may have potential application in animal feeding. Currently, lactobionic acid is not widely used yet in feeding farm animals. Therefore, the aim of our study was to evaluate the effect of lactobionic acid (LBA) on pig growth performance and pork quality. Two groups of pigs (control and trial, 26 piglets each) were completed. The control group received compound feed, whereas the trial group’s feed was supplemented with LBA (0.17 kg per 100 kg of feed). Carcass weight and meat pH were determined. The subcutaneous fat layer S (mm) was measured. Lean meat content was determined using the SEUROP classification. Amino acids and fatty acids in pork were evaluated. The addition of LBA to pig feed significantly increased the live weight gain and slaughter yield of pigs, but the samples had a slightly thicker backfat layer. Results obtained showed higher concentration of amino acids in the trial group but slightly lower pork fat quality in the same group. Lactobionic acid has the potential for applications in pig feeding.

Carcass Composition and Quality of Meat of Pulawska and Pulawska x PLW Crossbred Pigs Fed Rations with Naked Oats

The study aimed to determine the impact of a 60% inclusion of naked oats in feed rations for Pulawska pigs and Pulawska x Polish Large White (PLW) crossbreds on the fattening performance, carcass composition, and meat quality. It was demonstrated that-independent from their diet-Pulawska pigs showed a daily weight gain about 14.5% lower (p ≤ 0.05), with about 15% higher feed conversion rate. The experimental factors showed no impact on the dressing percentage, meatiness, and backfat thickness, except that the "eye" of the loin was significantly smaller (by 4.55 cm²) in Pulawska pigs. There was no interaction effect (diet/breed) for the pigs' performance results and carcass composition. A 60% inclusion of naked oats in the pigs' diet did not affect the weight of primal cuts in the right-side half-carcass. Compared to Pulawska pigs, crossbreds featured a significantly lower weight of bacon and ribs (by 1.17 kg) but a higher (p ≤ 0.05) weight of fillet (by 1.0 kg) and ham with shin (by 0.43 kg). The diet had no impact on the evaluated muscles, except a reduction (by 2.3 points) in colour lightness (L) of musculus semimembranosus in fattening pigs receiving feed rations with a 60% share of oats. Both muscles in Pulawska pigs showed significantly better (p ≤ 0.05) water-holding capacity and reduced colour lightness (L) in comparison to crossbred pigs. Moreover, the longissimus lumborum muscle of Pulawska pigs had a higher chroma (C) and a lower hue (H). The contents of essential nutrients in the evaluated muscles did not depend on the pigs' diet and breed, except that a higher by 0.3% (p ≤ 0.05) intramuscular fat content was found in the longissimus lumborum muscle of Pulawska pigs. Neither of the experimental factors showed significant impact on the total saturated fatty acids (SFA) and total unsaturated fatty acids (UFA), or on neutral or hypocholesterolemic (DFA) and hypercholesterolemic fatty acids (OFA) in the evaluated muscles. The muscles of Pulawska x PLW pigs contained more (by 1.77% FA in the longissimus lumborum and 1.16% in the semimembranosus) polyunsaturated fatty acids (PUFA) than the muscles of the Pulawska breed (p ≤ 0.05). In addition, naked oats included in the pigs' diet increased (p ≤ 0.05) the share of PUFA in intramuscular fat. The muscles of Pulawska pigs, in comparison to the muscles of crossbreds, showed a significantly improved ratio: by 66% and 69% in the longissimus lumborum and the semimembranosus muscles, respectively. To sum up, a 60% inclusion of naked oats is recommended in the rations of both Pulawska pigs and Pulawska x PLW crossbreds, since it allows satisfactory carcass composition and meat quality to be maintained. Pulawska pigs had worse productivity ratios but showed improved meat quality traits in terms of the n-6/n-3 ratio.

Effect of wet sea buckthorn pomace utilized as an additive on silage fermentation profile and bacterial community composition of alfalfa

To effectively preserve nutrients, alfalfa silage was treated without (control) or with Lactobacillus plantarum (LP) and their mixture (LP + SBP). Results showed that SBP decreased (P < 0.05) final pH value and ammonia-N of total N, increased (P < 0.05) lactic, acetic and propionic acid contents, resulting in more residual water soluble carbohydrate and crude protein contents and less fiber content in relative to control. Moreover, SBP decreased (P < 0.05) the number of observed species, richness index of ACE and diversity index of Shannon at early stage of ensiling, while Lactobacillus plantarum, Lactococcus lactis, and/or Lactobacillus brevis dominated in silages. In particular, LP + SBP enhanced the growth of Lactococcus lactic at early stage and Lactobacillus plantarum at late stage of ensiling, resulting in higher lactic and acetic acid contents and lower propionic acid content as compared with LP. These confirmed that SBP could be used as an additive for improving silage quality of alfalfa.

Fatty Acid Composition in Blubber, Liver, and Muscle of Marine Mammals in the Southern Baltic Sea

Simple Summary

Marine mammals play an important role in marine ecosystems. However, as they are less accessible for research, relatively little is known about their physiology compared to terrestrial mammals. The stranding scheme of the Deutsches Meeresmuseum (Stralsund, Germany) continuously collects strandings and by-catches of marine mammals in the Baltic Sea in Mecklenburg-Western Pomerania. In this project, the fatty acid composition of the liver, skeletal muscles, and blubber of harbour porpoises and grey seals from the southern Baltic Sea was investigated for the first time. In the liver and blubber tissue, the values and concentrations measured for both species are consistent with studies on other marine mammals. In a direct comparison of the focus species, the skeletal muscles of harbour porpoises exhibit higher concentrations of fatty acids than those of grey seals. In the future, these studies will be extended to the entire Baltic Sea, as we suspect that fatty acid composition can be used to determine the nutritional status of the animals and thus will allow for an objective assessment of the body condition.

Abstract

To date, only limited results on the fatty composition in different tissues of the top predators in the Baltic Sea are available. In the current study, tissue samples of blubber, skeletal muscle, and liver from 8 harbour porpoise (Phocoena phocoena) and 17 grey seals (Halichoerus grypus) in the Baltic Sea off Mecklenburg-Western Pomerania were included in the investigation. While the total fatty acid content in liver and blubber tissue revealed no differences between both species, the total fatty acid content of muscle tissue was significantly differentand showed higher concentrations in harbour porpoise muscle compared with grey seals. The most abundant fatty acids in the blubber of grey seals and harbour porpoises (18:1cis-9, 16:1cis-9, 16:0 and 22:6n-3) were present in similar quantities and ratios to each other as known from other marine top predators. If future studies can show that differences in tissue fatty acid content are caused by variation in the nutritional status, and this may lead to the development of a more objective assessment of body condition in seals and porpoises recovered via stranding schemes.

Potential of sea buckthorn-based ingredients for the food and feed industry – a review

Abstract

Food industries seek to incorporate nutritious ingredients as they could bring added value to the final food products. One of the most interesting options is that sea buckthorn contains high concentrations of vitamin C, carotenoids, tocopherols, and other bioactive compounds, in addition to the unique lipid profile in the berry pulp, seed, and peel. This review summarizes the state-of-the-art of potential applications of sea buckthorn within the food and feed industry based on previously described applications. Products such as cheese, yoghurt or beverages already benefit from its application. Moreover, using sea buckthorn in feed products also derives into higher quality final products (e.g. meat quality, egg quality). Poultry, pig, and fish farming have been studied for that purpose. Despite all the accumulated articles depicted in the present review, the use of this fruit in food product formulation is nowadays scarce. New options for food product development with sea buckthorn are herein discussed.

Graphical abstract

Effects of dietary sea buckthorn pomace supplementation on skeletal muscle mass and meat quality in lambs

The aim of the present trial was to evaluate the effects of dietary sea buckthorn pomace (SBP) supplementation on muscle mass, meat nutritional value and quality of lambs. The results showed that dietary 16% SBP supplementation increased muscle mass and altered muscle fiber size distribution. Both nutritional compositions, including crude protein, moisture and ash, and lamb meat quality, including pH, color and cooking loss were not affected by SBP supplementation. Importantly, crude fat content was elevated, and shear force was decreased in Longissimus thoracis (LT) when lambs were fed the SBP containing diet. Moreover, the total antioxidative capacity in LT and the HDL content in serum were elevated in SBP feed lambs. Dietary SBP supplementation increased the Akt/mTOR signaling activity, and downregulated myostatin expression. Taken together, these data suggested that SBP could be used as a feed ingredient for lamb meat production by increasing muscle mass and improving tenderness, water holding capacity and antioxidative capacity of resulting meat.

Phytochemical Composition, Antioxidant and Antiproliferative Activities of Defatted Sea Buckthorn (Hippophaë rhamnoides L.) Berry Pomace Fractions Consecutively Recovered by Pressurized Ethanol and Water

This study aimed at valorisation of sea buckthorn pomace (SBP) for the production of extracts containing valuable bioactive compounds. For this purpose, SBP defatted by supercritical CO₂ was subjected to consecutive fractionation with pressurized ethanol and water, which yielded 11.9% and 4.8% of extracts, respectively. The extracts were evaluated for their antioxidant potential, phytochemical composition and antiproliferative effects against cancer cells. Water extracts exhibited remarkably higher values in Folin-Ciocalteu assay of total phenolic content, oxygen radical absorbance capacity (ORAC), ABTS^●+/DPPH● scavenging and cellular antioxidant activity (CAA) assays and more efficiently inhibited proliferation of HT29 cells at non-cytotoxic concentrations measured in non-tumoral Caco2 cells. Among 28 detected and 21 quantified phytochemicals, flavonols with the structures of isorhamnetin (five compounds), quercetin (three compounds), kaempferol (three compounds) glycosides and catechin (six compounds) were the most abundant in the extracts. In conclusion, the applied method of fractionation of SBP produces promising natural antioxidant complexes with antiproliferative properties that could find potential applications in nutraceuticals, functional foods and cosmeceuticals.

Dietary Sea Buckthorn Pomace Induces Beige Adipocyte Formation in Inguinal White Adipose Tissue in Lambs

The sea buckthorn contains substantial amounts of bioactive compounds. The objective of this study was to investigate the effects of dietary sea buckthorn pomace (SBP) on sheep beige adipocyte formation. A total of thirty lambs were equally divided into three groups and fed with diets containing different levels of SBP: 0% SBP (Control), 7.8% SBP (7.8SBP), and 16.0% SBP (16SBP). The results showed that dietary SBP affected inguinal adipocytes' size distribution, and increased both UCP1 protein content (p < 0.05) and mitochondrial numbers (p < 0.05). mRNA expression of peroxisome proliferator-activated receptor gamma coactivator 1α (PGC-1α), nuclear respiratory factor 1, and mitochondrial transcription factor A were increased when animals were subjected to 16% SBP (p < 0.05). Supplementation with 16% SBP increased CCAAT/enhancer-binding protein β content (p < 0.05) and PR domain containing 16 mRNA abundance (p < 0.05). Consistently, inguinal white adipose tissue (iWAT) from the 16SBP group exhibited increased insulin sensitivity, which was associated with elevated glucose transporter 4 abundance (p < 0.05). Importantly, AMP-activated protein kinase (AMPK) was activated in the 16SBP group (p < 0.05). Collectively, these results suggest that dietary SBP promotes iWAT browning in lambs, which might be through the activation of the AMPK-PGC-1α-UCP1 signaling pathway.

Nutrient digestibility, rumen microbial protein synthesis, and growth performance in sheep consuming rations containing sea buckthorn pomace

This experiment was conducted to investigate nutrient digestibility, rumen microbial protein synthesis, and growth performance when different proportions of sea buckthorn pomace (SBP) were included in the diet of sheep. A total of forty1/2 Dorper × 1/2 thin-tailed Han ram lambs (BW = 22.2 ± 0.92 kg, age =120 ± 11 d; mean ± SD) were selected and divided into four groups in a randomized design and were randomly allocated to one of four treatment diets. Diets were formulated isonitrogenously and contained different levels of SBP: 1) 0% SBP (control), 2) 7.8% of DM SBP (8SBP), 3) 16.0% of DM SBP (16SBP), and 4) 23.5% of DM SBP (24SBP). A portion of corn and forages were replaced with SBP. DMI and ADG increased linearly (P = 0.001), but feed efficiency was not affected (P ≥ 0.460) by increasing SBP inclusion rate. As the SBP inclusion increased, OM, NDF, and ADF digestibility decreased linearly (P ≤ 0.005) and that CP increased linearly (P = 0.012). Response to inclusion level of SBP was quadratic (P = 0.003) for the estimated microbial CP yield with the greatest at intermediate SBP levels. For intestinally absorbable dietary protein, quadratic (P = 0.029) effects were observed among treatments. The metabolizable protein (MP) supplies were linearly (P < 0.0001) improved with increasing SBP inclusion rate. The results indicated that SBP can be incorporated in the ration of ram lambs and improve MP supply and ADG. However, high content of it in the diet was adverse for nutrient digestibility. The optimal proportion was 16.0% under the condition of this experiment.

The Effect of Amaranth Seeds, Sea Buckthorn Pomace and Black Chokeberry Pomace in Feed Mixtures for Broiler Chickens on Productive Performance, Carcass Characteristics and Selected Indicators of Meat Quality

The aim of the present study was to determine the effect of amaranth seeds, dried sea buckthorn pomace and dried chokeberry pomace on the growth performance of broiler chickens and on the fatty acid profile and oxidative stability of meat lipids. The study was conducted on 480 Ross 308 chickens assigned in the second production phase to 4 experimental groups. The birds from the control group received 3% flax oil, while the chickens from the experimental groups were fed with mixtures containing: 3% flax oil and 8% amaranth seeds (group II), 3% flax oil and 3% dried sea buckthorn pomace (group III), and 3% flax oil and 3% dried chokeberry pomace (group IV). Basic production parameters were evaluated for each feeding period. At 42 days of age, 8 birds with body weight close to the average from each group were slaughtered. A simplified analysis of the chicken carcasses was conducted and samples of the breast muscles were collected for further analysis. The addition of 8% amaranth seeds into the feed mixtures in the second feeding phase decreased body weight gains (P<0.05) and increased the feed conversion ratio compared with groups receiving sea buckthorn or chokeberry pomace. However, the addition of amaranth seeds into the feed mixtures increased breast muscle yield (P<0.05) and decreased fat content in comparison to the other experimental groups. Moreover, sensory analysis of the breast muscles from chickens fed the diet with amaranth seeds revealed that they were characterised by a better aroma (P<0.05) and flavour. The studied feed additives did not significantly affect the physicochemical properties of the breast muscles. Sea buckthorn pomace efficiently slowed down lipid oxidation in the breast muscles. The obtained results indicate that using tested plant additives in feed mixture may be an effective way to improved production parameters of broiler chicken and effectively enriched meat in n-3 fatty acid and protect against excessive oxidation of lipids.

Sea Buckthorn Pomace Supplementation in the Diet of Growing Pigs-Effects on Fatty Acid Metabolism, HPA Activity and Immune Status

There is evidence that sea buckthorn, as a source of n-3 polyunsaturated fatty acids (n-3 PUFA), possesses health-enhancing properties and may modulate neuroendocrine and immune functions. In the present study, we investigated the effect of sea buckthorn pomace (SBP) supplementation in the diet of growing German Landrace pigs on fatty acids in the blood and hypothalamus, peripheral immune parameters and mRNA expression of corticotropin-releasing hormone (CRH), mineralocorticoid receptor (MR) and glucocorticoid receptor (GR) in the hypothalamus and spleen. Pigs were fed diets supplemented with 12% of dried SBP or 0% SBP (control group) over an intervention period of eight weeks. The fatty acid profiles in blood plasma were significantly affected by SBP supplementation only for C18:2n-6 and n-6/n-3 PUFA ratio compared with the control group. SBP supplementation did not significantly affect the fatty acid concentrations in the hypothalamus. Furthermore, there were no significant differences in mRNA expression of CRH, MR and GR in the hypothalamus or of GR mRNA expression in the spleen. Concerning the immune status, the plasma IgG levels tended to be higher in SBP pigs, whereas the leukocyte distribution, mitogen-stimulated lymphocyte proliferation, and serum IgM levels remained unchanged. In conclusion, the SBP supplementation of the diet only caused moderate effects on fatty acid metabolism, but no significant effects on hypothalamic–pituitary–adrenal (HPA) activity and immunity in growing pigs. It seems that a beneficial effect of dietary n-3 PUFA on health and welfare is more likely to be expected during stressful situations.

The effect of sex, carcass mass, back fat thickness and lean meat content on pork ham and loin characteristics

Abstract. This study was designed to determine the ratio of ham and loin in half-carcasses and the tissue composition of these cuts. The research material consisted of 140 pig carcasses. The experimental materials were derived from the Polish commercial population of fattener pigs. Genetic material representing the most commonly slaughtered fatteners in Poland. Fatteners for the study came from several suppliers. All fatteners were kept in similar farms complying with principles of animal welfare. The right half-carcasses were divided into different groups, regardless of sex, half-carcass mass, back fat thickness and lean meat content class. Ham and loin obtained from carcasses were subjected to a detailed dissection, and the percentage of ham and loin in the carcass and the overall percentage of of the cuts in relation to the entire half-carcass were calculated. Gilts were characterized by a higher content of ham in half-carcasses than barrows (P  ≤ 0.01). The increase in back fat thickness reduced the content of ham in half-carcasses and increased the content of loin (P ≤ 0.01). A similar trend was shown for the lean meat content class parameter. Additionally, interaction (P  ≤ 0.01) between back fat thickness and meat content with respect to the percentage content of loin in carcasses was noted. Gilts were characterised by about a 1.38 % higher proportion of muscles in the ham (P  ≤ 0.05) and a 0.47 % lower proportion of intermuscular fat (P  ≤ 0.01). An average increase of five point in back fat thickness increases the amount of subcutaneous fat with skin (P  ≤ 0.01) and intermuscular fat (P  ≤ 0.01) and reduces muscle (P  ≤ 0.01) and bone (P  ≤ 0.05 and P  ≤ 0.01) levels. The interaction of percentage content of muscles in ham was observed (P = 0.04). The meat content class of carcasses did not only affect the level of bones in ham. It was confirmed that sex affected all the analysed dissection elements of the loin. Back fat thickness and meat content classes were present in almost identical amounts in loin tissues (P  ≤ 0.05 and P  ≤ 0.01). Half-carcass mass showed a strong negative correlation with bone content in ham and loin (r = −0.35 and r = −0.21, respectively). Back fat thickness and meat content strongly and inversely correlated with the content of ham and loin in half-carcasses (r = −0.41 and r = 0.59 for back fat thickness; r = 0.66 and r = −0.57 for lean meat content). Close and inverse correlations of back fat thickness and lean meat content were observed with regard to their content in ham and loin (P  ≤ 0.01).

Fatty acid profile of pork from a local and a commercial breed

Abstract. This study investigated the effects of breed on the fatty acid compositions of the Longissimus thoracis et lumborum (LTL) of gilts and barrows. Although only one muscle was analyzed, the results gave a good indication of the effect that breed and sex may have on the fatty acid compositions of the meat. Breed exhibited a significant effect on the fatty acid composition of pigs, whereas the effects of sex were found to be minor. Higher contents of intramuscular fat (IMF), C16 : 1, C18 : 1 and monounsaturated fatty acids (MUFAs); darker color of meat; and lower cholesterol content, drip loss, C18 : 0, C18 : 2, polyunsaturated fatty acids (PUFAs), n-6 and n-6 : n-3 ratios were found in the LTL muscle of Pulawska pigs compared with Polish Landrace pigs. Meat of Pulawska pigs is especially suitable for the production of good-quality, cured and smoked loin for longer storage. Fat content was higher in barrows than in gilts, and as a consequence the IMF from barrows had higher saturated fatty acid proportions and hypercholesterolemic acids (OFAs) as well as lower C18 : 1 than that from gilts.