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Mazzoleni S, Tretola M, Luciano A, Lin P, Pinotti L, Bee G. Sugary and salty former food products in pig diets affect energy and nutrient digestibility, feeding behaviour but not the growth performance and carcass composition. Animal 2023; 17:101019. [PMID: 37967497 DOI: 10.1016/j.animal.2023.101019] [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: 04/21/2023] [Revised: 10/10/2023] [Accepted: 10/12/2023] [Indexed: 11/17/2023] Open
Abstract
Former foodstuff products (FFPs) are promising alternative ingredients for reducing the waste of natural resources and the environmental impact of food production. This study investigates the effects of salty and sugary FFPs on growth performance, apparent total tract digestibility (ATTD), and growing-finishing pigs' empty body and carcass composition. Thirty-six Swiss Large White male castrated pigs were assigned to three growing (G) and finishing (F) diets: (1) standard diet (ST), 0% FFPs; (2) 30% conventional ingredients replaced by sugary FFPs (SU); and (3) 30% conventional ingredients replaced by salty FFPs (SA). Faecal samples from 24 selected pigs were collected to assess the ATTD of gross energy, crude fibres, and CP. The BW was measured weekly, while feed intake was determined daily. Average daily gain (ADG), average daily feed intake (ADFI), feed conversion ratio (FCR), and ATTD were calculated for both the growing and finishing periods. Pigs' body composition was determined at ≥20 and ≥98 kg using dual-energy X-ray absorptiometry. In the growing but not finishing period, the FCR was lower (P < 0.05) in ST compared to SA and SU pigs. Considering the entire growing and finishing period, neither the inclusion level nor the type of FFPs influenced (P > 0.05) ADG, ADFI, FCR, or BW at slaughter. In both the growing and finishing periods, the gross energy ATTD was higher (P < 0.05) in the SA than in the ST group, with intermediate values in the SU group. In the growing period, the CP ATTD was higher (P < 0.05) in the SA than in the SU and ST groups. In the finishing period, the crude fibre ATTD was lower (P < 0.05) in the SA and SU than in the ST group. Throughout the overall period, the average daily fat intake was higher (P < 0.05) in pigs fed an SU diet, even though both categories of FFPs had no (P > 0.05) effects on the parameters related to the pigs' body composition (e.g., average daily fat weight gain). Finally, the carcasses of the SU group had the thickest belly fat, even though the total fat content was similar among the groups. This study confirms that including FFPs has no detrimental effects on growth performance or live body/carcass composition in growing and finishing pigs.
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Affiliation(s)
- S Mazzoleni
- Department of Veterinary Medicine and Animal Science, DIVAS, University of Milan, 26900 Lodi, Italy
| | - M Tretola
- Department of Veterinary Medicine and Animal Science, DIVAS, University of Milan, 26900 Lodi, Italy; Agroscope, Institute for Livestock Sciences, 1725 Posieux, Switzerland
| | - A Luciano
- Department of Veterinary Medicine and Animal Science, DIVAS, University of Milan, 26900 Lodi, Italy
| | - P Lin
- Department of Veterinary Medicine and Animal Science, DIVAS, University of Milan, 26900 Lodi, Italy
| | - L Pinotti
- Department of Veterinary Medicine and Animal Science, DIVAS, University of Milan, 26900 Lodi, Italy; CRC I-WE, Coordinating Research Centre: Innovation for Well-Being and Environment, University of Milan, 20134 Milan, Italy
| | - G Bee
- Agroscope, Institute for Livestock Sciences, 1725 Posieux, Switzerland.
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Dannenberger D, Eggert A, Kalbe C, Woitalla A, Schwudke D. Are n-3 PUFAs from Microalgae Incorporated into Membrane and Storage Lipids in Pig Muscle Tissues?-A Lipidomic Approach. ACS OMEGA 2022; 7:24785-24794. [PMID: 35874219 PMCID: PMC9301695 DOI: 10.1021/acsomega.2c02476] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Indexed: 06/15/2023]
Abstract
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.
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Affiliation(s)
- Dirk Dannenberger
- Lipid
Metabolism and Muscular Adaptation Workgroup, Research Institute for Farm Animal Biology, Institute of Muscle Biology
and Growth, 18196 Dummerstorf, Germany
| | - Anja Eggert
- Institute
of Genetics and Biometry, Research Institute
for Farm Animal Biology, 18196 Dummerstorf, Germany
| | - Claudia Kalbe
- Lipid
Metabolism and Muscular Adaptation Workgroup, Research Institute for Farm Animal Biology, Institute of Muscle Biology
and Growth, 18196 Dummerstorf, Germany
| | - Anna Woitalla
- Division
of Bioanalytical Chemistry, Research Center
Borstel—Leibniz Lung Center, 23845 Borstel, Germany
| | - Dominik Schwudke
- Division
of Bioanalytical Chemistry, Research Center
Borstel—Leibniz Lung Center, 23845 Borstel, Germany
- German
Center for Lung Research (DZL), Airway Research Center North (ARCN), Research Center Borstel—Leibniz Lung Center, 23845 Borstel, Germany
- German
Center for Infection Research, Thematic Translational Unit Tuberculosis, Research Center Borstel—Leibniz Lung Center, 23845 Borstel, Germany
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Manaig YJY, Sandrini S, Panseri S, Tedeschi G, Folch JM, Sánchez A, Savoini G, Agazzi A. Low n-6/n-3 Gestation and Lactation Diets Influence Early Performance, Muscle and Adipose Polyunsaturated Fatty Acid Content and Deposition, and Relative Abundance of Proteins in Suckling Piglets. Molecules 2022; 27:2925. [PMID: 35566276 PMCID: PMC9103047 DOI: 10.3390/molecules27092925] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/21/2022] [Revised: 04/27/2022] [Accepted: 04/28/2022] [Indexed: 11/16/2022] Open
Abstract
Elevated omega-6 (n-6) and omega-3 (n-3) polyunsaturated fatty acids (PUFAs) ratios in swine diets can potentially impose a higher risk of inflammatory and metabolic diseases in swine. A low ratio between the two omega PUFAs has beneficial effects on sows' and piglets' production performance and immunity status. At present, there are few studies on how sow nutrition directly affects the protein and fat deposition in suckling piglets. Two groups of sows were fed diets with high or low n-6/n-3 polyunsaturated ratios of 13:1 (SOY) and 4:1 (LIN), respectively, during gestation and lactation. Longissimus dorsi muscle and adipose tissue from newborn piglets, nourished only with sow's milk, were subjected to fatty acid profiling by gas chromatography-mass spectrometry (GC-MS) and to proteomics assays based on nano-liquid chromatography coupled to high-resolution tandem mass spectrometry (nLC-HRMS). Fatty acid profiles on both muscle and adipose tissues resembled the magnitude of the differences between fatty acid across diets. Proteomic analysis revealed overabundance of 4 muscle and 11 adipose tissue proteins in SOY compared to LIN in both piglet tissues. The detected overabundance of haptoglobin, an acute-phase protein, and the stimulation of protein-coding genes and proteins related to the innate immune response and acute inflammatory response could be associated with the pro-inflammatory role of n-6 PUFAs.
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Affiliation(s)
- Yron Joseph Yabut Manaig
- Departament de Ciència Animal i dels Aliments, Universitat Autònoma de Barcelona, 08193 Bellaterra, Barcelona, Spain; (J.M.F.); (A.S.)
- Plant and Animal Genomics, Centre for Research in Agricultural Genomics (CRAG), CSIC-IRTA-UAB-UB Consortium, 08193 Bellaterra, Barcelona, Spain
- Department of Veterinary Medicine and Animal Sciences, Università degli Studi di Milano, 26900 Lodi, Italy; (S.S.); (S.P.); (G.S.); (A.A.)
| | - Silvia Sandrini
- Department of Veterinary Medicine and Animal Sciences, Università degli Studi di Milano, 26900 Lodi, Italy; (S.S.); (S.P.); (G.S.); (A.A.)
| | - Sara Panseri
- Department of Veterinary Medicine and Animal Sciences, Università degli Studi di Milano, 26900 Lodi, Italy; (S.S.); (S.P.); (G.S.); (A.A.)
| | - Gabriella Tedeschi
- CRC “Innovation for Well-Being and Environment” (I-WE), Università degli Studi di Milano, 20122 Milano, Italy;
| | - Josep M. Folch
- Departament de Ciència Animal i dels Aliments, Universitat Autònoma de Barcelona, 08193 Bellaterra, Barcelona, Spain; (J.M.F.); (A.S.)
- Plant and Animal Genomics, Centre for Research in Agricultural Genomics (CRAG), CSIC-IRTA-UAB-UB Consortium, 08193 Bellaterra, Barcelona, Spain
| | - Armand Sánchez
- Departament de Ciència Animal i dels Aliments, Universitat Autònoma de Barcelona, 08193 Bellaterra, Barcelona, Spain; (J.M.F.); (A.S.)
- Plant and Animal Genomics, Centre for Research in Agricultural Genomics (CRAG), CSIC-IRTA-UAB-UB Consortium, 08193 Bellaterra, Barcelona, Spain
| | - Giovanni Savoini
- Department of Veterinary Medicine and Animal Sciences, Università degli Studi di Milano, 26900 Lodi, Italy; (S.S.); (S.P.); (G.S.); (A.A.)
| | - Alessandro Agazzi
- Department of Veterinary Medicine and Animal Sciences, Università degli Studi di Milano, 26900 Lodi, Italy; (S.S.); (S.P.); (G.S.); (A.A.)
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Wealleans AL, Bierinckx K, Witters E, di Benedetto M, Wiseman J. Assessment of the quality, oxidative status and dietary energy value of lipids used in non-ruminant animal nutrition. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2021; 101:4266-4277. [PMID: 33417265 PMCID: PMC8247844 DOI: 10.1002/jsfa.11066] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 10/27/2020] [Revised: 12/22/2020] [Accepted: 01/08/2021] [Indexed: 06/12/2023]
Abstract
BACKGROUND Fats and oils represent the most concentrated source of energy available to animal nutritionists and form an expensive part of the diet. Thorough understanding of lipid quality and composition are required for efficient and precise diet formulation. Therefore, 724 samples of commercially available fats and oils were assessed for fatty acid profile, oxidation status and energetic value as per the Wiseman equation, with consideration of a correction factor K, which is based on the presence of the energy diluting compounds moisture, impurities and unsaponifiables. RESULTS Energy diluting compounds were widespread across fat types and sources. Average MIU (moisture, insoluble impurities and unsaponifiable matter) presence in individual oils was 5.1-28.1 g kg-1 . Using the adapted Wiseman equation presented in the current paper, which reflects the energy diluting potential of MIU, the calculated energy values of fats and oils is reduced by up to 46% in extreme cases compared to those predicted by the original equation. From the chemical parameters, it is clear that there is limited correlation between individual measures of oxidation, with only weak negative correlations between 2-thiobarbituric acid (TBA) and Oxidative Stability Index (OSI) values (Spearman's ρ between -0.20 and -0.39) and a weak to moderate negative correlation between peroxide value (PV) and OSI (Spearman's ρ between -0.20 and -0.59) for certain fats and oils. A moderate to very strong positive correlation between FFA and the energy diluting compounds MIU was observed for all animal fats (Spearman's ρ between 0.40 and 1.00). CONCLUSION The current report highlights the large variation in composition and quality seen in commercially available fats and oils and encourages ongoing analysis and assessment rather than reliance on published values. The results also indicate that the oxidation parameters when interpreted as separate values lack the power of inferring oil and fat quality. © 2021 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.
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Affiliation(s)
| | | | | | | | - Julian Wiseman
- Department of Animal Sciences, University of NottinghamSutton BonningtonUK
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Souza C, Moreira J, Silva N, Marinho A, Costa C, Souza J, Teixeira E, Aguiar E. Enrichment diets of pigs with oil blends and its effects on performance, carcass characteristics and fatty acid profile. ARQ BRAS MED VET ZOO 2020. [DOI: 10.1590/1678-4162-11106] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022] Open
Abstract
ABSTRACT The addition of different oil blends in the feed of finishing pigs was evaluated. Twenty-four castrated male finishing pigs were used in a randomized block design containing four treatments and six replicates. The treatments consisted of: Reference ration (RR) - 100% soybean oil feed; and the combination of the different oils: Blend1 - 50.0% soybean oil (SO), 25.0% flaxseed oil (FO), 12.5% olive oil (OO) and 12.5% canola oil (CO); Blend2 - 25.0% SO, 50.0% FO, 12.5% OO and 12.5% CO; and Blend3 - 25.0% SO, 12.5% FO, 12.5% OO and 50.0% CO. The performance, quantitative and qualitative carcass parameters, fatty acids profile and economic feasibility of the diets were evaluated. The use of blends in the diets did not influence the performance or carcass quality, but increased marbling and carcass yield. The fatty acid profile of the loin presented greater amounts of stearic acid in Blend3 and higher percentage of unsaturated fatty acids in animals fed with Blend1. The fatty tissue presented greater amounts of myristic acid in Blend1 and oleic acid in Blend3. The reference ration was the most economic. The Blends did not affect performance or carcass characteristics and improved the fatty acid profile.
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Affiliation(s)
| | - J.A. Moreira
- Universidade Federal do Rio Grande do Norte, Brazil
| | - N.R. Silva
- Universidade Federal do Rio Grande do Norte, Brazil
| | - A.L. Marinho
- Universidade Federal do Rio Grande do Norte, Brazil
| | - C.V.S. Costa
- Universidade Federal do Rio Grande do Norte, Brazil
| | - J.G. Souza
- Universidade Federal do Rio Grande do Norte, Brazil
| | | | - E.M. Aguiar
- Universidade Federal do Rio Grande do Norte, Brazil
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Chen J, Zhang H, Gao H, Kang B, Chen F, Li Y, Fu C, Yao K. Effects of Dietary Supplementation of Alpha-Ketoglutarate in a Low-Protein Diet on Fatty Acid Composition and Lipid Metabolism Related Gene Expression in Muscles of Growing Pigs. Animals (Basel) 2019; 9:ani9100838. [PMID: 31640132 PMCID: PMC6826391 DOI: 10.3390/ani9100838] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/09/2019] [Revised: 10/10/2019] [Accepted: 10/15/2019] [Indexed: 11/17/2022] Open
Abstract
Simple Summary Alpha-ketoglutarate (AKG) is a critical intermediate in the tricarboxylic acid cycle. AKG has been reported to participate in energy production, promote protein synthesis, and improve amino acid metabolism. However, whether AKG functionally participates in the regulation of fat metabolism remains unknown. The objective of this experiment was to evaluate the impact of dietary supplementation with AKG on lipid metabolism in a pig model. The present results suggest that AKG supplementation in a reduced-protein diet could increase the intramuscular fat (IMF) and monounsaturated fatty acid (MUFA) contents in the biceps femoris muscles of pigs. These effects could be linked to the altered lipid metabolism related gene mRNA expression, which promotes the absorption and deposition of fatty acids in the muscle tissues. The results of this study can provide better understanding of the mechanisms by which dietary AKG modulates muscle lipid metabolism in pigs, and this could help to improve pig feeding strategies and supply high-quality pork for humans. Abstract The aim of the current study was to investigate whether dietary supplementation with alpha-ketoglutarate (AKG) in a reduced crude protein (CP) diet would affect fatty acid composition and lipid metabolism related gene expression in the muscles of growing pigs. A total of 27 Large White × Landrace growing pigs at 44 ± 1 d of age (11.96 ± 0.18 kg) were randomly allocated to three treatments (n = 9). Dietary treatments included: (1) normal protein diet with 20% crude protein (CP) (NP); (2) a low crude protein diet formulated to contain approximately 17% CP (LP); and (3) a low crude protein diet with 17% CP supplemented with 1% AKG at the expense of regular corn components (ALP). The experimental trial lasted 35 d. The results showed that compared with the NP and LP diets, supplementation with AKG in a low-protein diet increased the intramuscular fat (IMF), oleic acid (C18:1n-9), and monounsaturated fatty acid (MUFA) contents (p < 0.05), and tended to increase the percentage of palmitoleic acid (C16:1) and stearic acid (C18:0) (p < 0.10) in the biceps femoris and longissimus dorsi muscles of growing pigs. These effects may be associated with increased relative mRNA expression levels of fatty acid synthase (FAS), acetyl-CoA carboxylase (ACC), adipocyte determination and differentiation factor 1 (ADD1), fatty acid binding protein 4 (FABP4), and stearoyl-CoA desaturase (SCD) in skeletal muscle, indicating that AKG might be involved in the differential regulation of some key lipogenic genes in skeletal muscles of pigs.
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Affiliation(s)
- Jiashun Chen
- College of Animal Science and Technology, Hunan Agricultural University, Changsha 410128, China.
| | - Haihan Zhang
- College of Animal Science and Technology, Hunan Agricultural University, Changsha 410128, China.
| | - Hu Gao
- College of Animal Science and Technology, Hunan Agricultural University, Changsha 410128, China.
| | - Baoju Kang
- College of Animal Science and Technology, Hunan Agricultural University, Changsha 410128, China.
| | - Fengming Chen
- College of Animal Science and Technology, Hunan Agricultural University, Changsha 410128, China.
| | - Yinghui Li
- College of Animal Science and Technology, Hunan Agricultural University, Changsha 410128, China.
| | - Chenxing Fu
- College of Animal Science and Technology, Hunan Agricultural University, Changsha 410128, China.
| | - Kang Yao
- College of Animal Science and Technology, Hunan Agricultural University, Changsha 410128, China.
- Institute of Subtropical Agriculture, Chinese Academy of Sciences, Changsha 410125, China.
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Alfaia CM, Lopes PA, Madeira MS, Pestana JM, Coelho D, Toldrá F, Prates JAM. Current feeding strategies to improve pork intramuscular fat content and its nutritional quality. ADVANCES IN FOOD AND NUTRITION RESEARCH 2019; 89:53-94. [PMID: 31351530 DOI: 10.1016/bs.afnr.2019.03.006] [Citation(s) in RCA: 30] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
Abstract
Pork, one of the most consumed meats worldwide, has been facing major challenges regarding its low sensory quality and unhealthy image of fat. This chapter addresses current feeding strategies to ameliorate pork sensory attributes and nutritional quality by increasing intramuscular fat deposition and improving fatty acid composition, respectively. Dietary protein reduction, alone or combined with some components, contributes to satisfy consumer requirements and enhances the competitiveness of the meat industry with higher pork quality and lower production costs. In addition, feeding sources of n-3 polyunsaturated fatty acids to pigs, mainly from marine origin (rich in eicosapentaenoic and docosahexaenoic acids), increases their content in pork, thus improving the health value of its fatty acid profile. In the near future, the inclusion of microalgae and seaweeds in feed represents a promising approach for the maintenance and development of the livestock sector, as an environmental friendly alternative to balance food and feed industries.
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Affiliation(s)
- C M Alfaia
- Centro de Investigação Interdisciplinar em Sanidade Animal (CIISA), Faculdade de Medicina Veterinária, Universidade de Lisboa, Avenida da Universidade Técnica, Pólo Universitário do Alto da Ajuda, Lisbon, Portugal
| | - P A Lopes
- Centro de Investigação Interdisciplinar em Sanidade Animal (CIISA), Faculdade de Medicina Veterinária, Universidade de Lisboa, Avenida da Universidade Técnica, Pólo Universitário do Alto da Ajuda, Lisbon, Portugal
| | - M S Madeira
- Centro de Investigação Interdisciplinar em Sanidade Animal (CIISA), Faculdade de Medicina Veterinária, Universidade de Lisboa, Avenida da Universidade Técnica, Pólo Universitário do Alto da Ajuda, Lisbon, Portugal
| | - J M Pestana
- Centro de Investigação Interdisciplinar em Sanidade Animal (CIISA), Faculdade de Medicina Veterinária, Universidade de Lisboa, Avenida da Universidade Técnica, Pólo Universitário do Alto da Ajuda, Lisbon, Portugal
| | - D Coelho
- Centro de Investigação Interdisciplinar em Sanidade Animal (CIISA), Faculdade de Medicina Veterinária, Universidade de Lisboa, Avenida da Universidade Técnica, Pólo Universitário do Alto da Ajuda, Lisbon, Portugal
| | - Fidel Toldrá
- Instituto de Agroquímica y Tecnología de Alimentos (CSIC), Valencia, Spain
| | - J A M Prates
- Centro de Investigação Interdisciplinar em Sanidade Animal (CIISA), Faculdade de Medicina Veterinária, Universidade de Lisboa, Avenida da Universidade Técnica, Pólo Universitário do Alto da Ajuda, Lisbon, Portugal.
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Sobol M, Raj S, Skiba G. Relationship between pork fatty acid content in selected muscles and carcass tissues. ANIMAL PRODUCTION SCIENCE 2019. [DOI: 10.1071/an17188] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
Abstract
Pork plays a central role in culinary tradition in Central Europe. Most of the studies determine the fatty acid (FA) content separately in muscles and subcutaneous fat. However, it is also important to determine the FA content of meat products, which contain a mixture of muscles and fat. The determination of FA in carcass tissues is difficult and leads to the destruction of the whole carcass. Thus, the aim of this study was to estimate the FA content of carcass meat (muscles with inter- and intramuscular fat, MC), and carcass soft tissues (muscles with inter- and intramuscular fat and subcutaneous fat, SC) based on a single muscle. Fatty acids were analysed using gas chromatography. Thirty crossbred pigs were fed diets differing in their fatty acid content and n-6:n-3 polyunsaturated fatty acid (PUFA) ratio. Samples of Longissimus thoracis et lumborum (LL), Biceps femoris (BF), Semitendinosus (ST), and Semimembranosus (SM) muscles, MC, and SC were taken. Correlation between linolenic, eicosapentaenoic and docosahexaenoic acids contents and n-6:n-3 PUFA in examined muscles and MC ranged from 0.809 (SM) to 0.961 (LL), from 0.708 (LL) to 0.954 (ST), from 0.907 (SM) to 0.941 (ST), respectively (P = 0.000). Correlation between linolenic, eicosapentaenoic and docosahexaenoic acids contents and n-6:n-3 PUFA in examined muscles and SC ranged from 0.773 (SM) to 0.954 (LL), 0.763 (LL) to 0.983 (BF), and from 0.909 (LL) to 0.940 (ST), respectively (P = 0.000). Results allow estimate the FA content of MC and SC based on their content in single muscles.
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Jin CL, Wang Q, Zhang ZM, Xu YL, Yan HC, Li HC, Gao CQ, Wang XQ. Dietary Supplementation with Pioglitazone Hydrochloride and Chromium Methionine Improves Growth Performance, Meat Quality, and Antioxidant Ability in Finishing Pigs. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2018; 66:4345-4351. [PMID: 29682966 DOI: 10.1021/acs.jafc.8b01176] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/08/2023]
Abstract
This work was designed to investigate the synergistic effects of pioglitazone hydrochloride (PGZ) and chromium methionine (CrMet) on meat quality, muscle fatty acid profile, and antioxidant ability of pigs. Pigs in four groups were fed a basic diet or basic diet supplemented with 15 mg/kg of PGZ, 200 μg/kg of CrMet, or 15 mg/kg of PGZ + 200 μg/kg of CrMet. In comparison to the control group, the average daily feed intake, feed/gain ratio, and serum high-density lipoprotein level decreased in the PGZ + CrMet group. Dietary PGZ + CrMet supplementation increased carcass dressing percentage, intramuscular fat, and marbling score. The percentages of C18:1ω-9c, C18:2ω-6c, C18:3ω-3, and polyunsaturated fatty acid (PUFA) in the longissimus thoracis muscle were increased in the PGZ + CrMet group. Greater superoxide dismutase and glutathione peroxidase activities were observed in the PGZ + CrMet group compared to the control group. Collectively, these findings suggested that feed with PGZ and CrMet improved the growth performance and meat quality, especially for PUFA proportions and antioxidant ability.
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Affiliation(s)
- Cheng-Long Jin
- College of Animal Science , South China Agricultural University/Guangdong Provincial Key Laboratory of Animal Nutrition Control/National Engineering Research Center for Breeding Swine Industry , Guangzhou , Guangdong 510642 , People's Republic of China
| | - Qiang Wang
- College of Animal Science , South China Agricultural University/Guangdong Provincial Key Laboratory of Animal Nutrition Control/National Engineering Research Center for Breeding Swine Industry , Guangzhou , Guangdong 510642 , People's Republic of China
| | - Zong-Ming Zhang
- College of Animal Science , South China Agricultural University/Guangdong Provincial Key Laboratory of Animal Nutrition Control/National Engineering Research Center for Breeding Swine Industry , Guangzhou , Guangdong 510642 , People's Republic of China
| | - Yin-Long Xu
- Guangzhou United Bio-Technology Feed Company, Limited , Guangzhou , Guangdong 510545 , People's Republic of China
| | - Hui-Chao Yan
- College of Animal Science , South China Agricultural University/Guangdong Provincial Key Laboratory of Animal Nutrition Control/National Engineering Research Center for Breeding Swine Industry , Guangzhou , Guangdong 510642 , People's Republic of China
| | - Hai-Chang Li
- Department of Surgery, Davis Heart and Lung Research Institute , The Ohio State University , Columbus , Ohio 43210 , United States
| | - Chun-Qi Gao
- College of Animal Science , South China Agricultural University/Guangdong Provincial Key Laboratory of Animal Nutrition Control/National Engineering Research Center for Breeding Swine Industry , Guangzhou , Guangdong 510642 , People's Republic of China
| | - Xiu-Qi Wang
- College of Animal Science , South China Agricultural University/Guangdong Provincial Key Laboratory of Animal Nutrition Control/National Engineering Research Center for Breeding Swine Industry , Guangzhou , Guangdong 510642 , People's Republic of China
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Masferrer G, Carreras R, Font-I-Furnols M, Gispert M, Marti-Puig P, Serra M. On-line Ham Grading using pattern recognition models based on available data in commercial pig slaughterhouses. Meat Sci 2018; 143:39-45. [PMID: 29684843 DOI: 10.1016/j.meatsci.2018.04.011] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/20/2017] [Revised: 03/06/2018] [Accepted: 04/11/2018] [Indexed: 10/17/2022]
Abstract
The thickness of the subcutaneous fat in hams is one of the most important factors for the dry-curing process and largely determines its final quality. This parameter is usually measured in slaughterhouses by a manual metrical measure to classify hams. The aim of the present study was to propose an automatic classification method based on data obtained from a carcass automatic classification equipment (AutoFom) and intrinsic data of the pigs (sex, breed, and weight) to simulate the manual classification system. The evaluated classification algorithms were decision tree, support vector machines (SVM), k-nearest neighbour and discriminant analysis. A total of 4000 hams selected by breed and sex were classified as thin (0-10 mm), standard (11-15 mm), semi-fat (16-20 mm) and fat (>20 mm). The most reliable model, with a percentage of success of 73%, was SVM with Gaussian kernel, including all data available. These results suggest that the proposed classification method can be a useful online tool in slaughterhouses to classify hams.
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Affiliation(s)
- Gerard Masferrer
- Information and Digital Technology Department, UVic-UCC, Barcelona, Spain; Mafrica.S.A., Paratge Can Canals Nou, S/N, 08250 Sant Joan de Vilatorrada, Spain.
| | - Ricard Carreras
- Mafrica.S.A., Paratge Can Canals Nou, S/N, 08250 Sant Joan de Vilatorrada, Spain
| | | | - Marina Gispert
- IRTA-Product Quality, Finca Camps i Armet, 17121 Monells, Girona, Spain
| | - Pere Marti-Puig
- Information and Digital Technology Department, UVic-UCC, Barcelona, Spain
| | - Moises Serra
- Information and Digital Technology Department, UVic-UCC, Barcelona, Spain
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12
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Effects of diets supplemented with n –3 or n –6 PUFA on pig muscle lipid metabolites measured by non-targeted LC–MS lipidomic profiling. J Food Compost Anal 2017. [DOI: 10.1016/j.jfca.2016.11.015] [Citation(s) in RCA: 37] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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13
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Bernardi DM, Bertol TM, Pflanzer SB, Sgarbieri VC, Pollonio MAR. ω-3 in meat products: benefits and effects on lipid oxidative stability. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2016; 96:2620-2634. [PMID: 26676414 DOI: 10.1002/jsfa.7559] [Citation(s) in RCA: 28] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/16/2015] [Revised: 11/02/2015] [Accepted: 11/27/2015] [Indexed: 06/05/2023]
Abstract
Although ω-3 intake has been associated with numerous health benefits, its addition to certain food matrices, and in particular meat products, may involve various technological barriers influencing the final quality of the products. Lipid oxidation must be highlighted due to the modification of both the sensory characteristics and the shelf-life of meat products. In order to reduce the impact of chemical changes and promote oxidative stability, the use of natural antioxidants has gained ground owing to the health and safety advantages linked to its effectiveness at reducing lipid oxidation. Many natural compounds have also been successfully tested in animal feed, in order to protect the raw meat materials and reduce the risk of lipid oxidation in processed products. This review aims to address the challenges and advantages of the incorporation of ω-3 fatty acids in raw meat materials and processed meat products, and to describe the use of different compounds to enhance lipid oxidative stability. © 2015 Society of Chemical Industry.
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Affiliation(s)
- Daniela Miotto Bernardi
- Department of Food and Nutrition, School of Food Engineering, State University of Campinas - UNICAMP, Campinas, São Paulo, Brazil
| | - Teresinha Marisa Bertol
- Embrapa Swine and Poultry, BR 153, KM 110, Vila Tamanduá, 89700-000, Concórdia, Santa Catarina, Brazil
| | - Sérgio Bertelli Pflanzer
- Department of Food Technology, School of Food Engineering, State University of Campinas - UNICAMP, São Paulo, Brazil
| | - Valdemiro Carlos Sgarbieri
- Department of Food and Nutrition, School of Food Engineering, State University of Campinas - UNICAMP, Campinas, São Paulo, Brazil
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14
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Tartrakoon W, Tartrakoon T, Kitsupee N. Effects of the ratio of unsaturated fatty acid to saturated fatty acid on the growth performance, carcass and meat quality of finishing pigs. ACTA ACUST UNITED AC 2016; 2:79-85. [PMID: 29767086 PMCID: PMC5941031 DOI: 10.1016/j.aninu.2016.03.004] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/28/2015] [Revised: 03/09/2016] [Accepted: 03/15/2016] [Indexed: 12/14/2022]
Abstract
The effects on finishing pigs (80–100 kg BW) fed diets supplemented with oil sources containing different ratios of unsaturated to saturated fatty acids (UFA:SFA ratio) were evaluated in 15 barrows and 15 gilts (Duroc × Large White × Landrace). Three experimental diets were evaluated using a randomized complete block design, with broken rice, soybean meal and rice bran as the main feedstuffs in the control diet. Diets 2 and 3 consisted of the control diet supplemented with 3% oil, with UFA:SFA ratios of 2.5:1 and 5:1, respectively. Overall, there was no significant difference (P > 0.05) found in the average daily gain (ADG) of the pigs fed the treatment diets; however, the pigs fed the control diet and diet 3 had better (P < 0.05) feed conversion ratios (FCR) than the pigs fed diet 2. The pigs fed diets 2 and 3, which were supplemented with oil at UFA:SFA ratios of 2.5:1 and 5:1, had greater (P < 0.05) average daily feed intakes (ADFI) than the pigs in the control group. Additionally, it was found that the gender of the pigs had an effect (P < 0.05) on the FCR. Interaction effects between the experimental diets and the gender of the pigs (P < 0.05) were found in the ADFI and FCR. There were no significance differences (P > 0.05) among the treatment groups with regard to the carcass quality of the pigs; however, it was found that the gilts had greater (P < 0.01) loin eye areas than the barrows fed diets 2 and 3 and the loin eye area of pig fed diet 2 was the largest (P < 0.05). In the case of the meat quality parameters, it was clearly found that the pigs fed the control diet had a greater (P < 0.05) lightness (L∗) in the meat colour, and the lowest cooking loss was found in the pigs fed the diet supplemented with fat containing the UFA:SFA ratio of 5:1. Overall, the dietary treatment did not significantly affect the drip loss, thawing loss and shear force of the pork. In conclusion, the supplementation of oil with UFA:SFA ratios of 2.5:1 and 5:1 has the potential to improve pork quality.
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Affiliation(s)
- Wandee Tartrakoon
- Department of Agricultural Science, Faculty of Agriculture, Natural Resource and Environment, Naresuan University, Phitsanulok 65000, Thailand
| | - Tinnagon Tartrakoon
- Faculty of Sciences and Agricultural Technology, Rajamangala University of Technology Lanna, Phitsanulok Campus, Chiang Mai 50300, Thailand
| | - Nattporn Kitsupee
- Department of Agricultural Science, Faculty of Agriculture, Natural Resource and Environment, Naresuan University, Phitsanulok 65000, Thailand
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15
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Fragua V, Barroeta AC, Manzanilla EG, Codony R, Villaverde C. Evaluation of the use of esterified fatty acid oils enriched in medium-chain fatty acids in weight loss diets for dogs. J Anim Physiol Anim Nutr (Berl) 2015; 99 Suppl S1:48-59. [PMID: 25865422 DOI: 10.1111/jpn.12312] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/31/2014] [Accepted: 01/30/2015] [Indexed: 11/30/2022]
Abstract
Esterified fatty acid oils (EAOs) are obtained from esterification of vegetable acid oils with glycerol. These fat sources have the same fatty acid (FA) composition as their respective native oils but new chemical properties. Several studies have confirmed the potential of medium-chain fatty acids (MCFA) to reduce fat mass (FM) in humans and rodents. This study investigates the use of EAOs with different MCFA proportions on food preferences, digestibility and weight loss management in dogs. A basal diet was supplemented with 8% of three different fat sources: C0: soya bean-canola EAO, C20: soya bean-canola (80%) coconut (20%) EAO and C40: soya bean-canola (60%) coconut (40%) EAO. Food preference of these EAOs was tested using a two-pan preference test. Dogs presented a higher daily food intake of C20 and C40 compared to C0 (C20: 155 ± 18.6 g vs. C0: 17 ± 7.0 g, p < 0.001; C40: 117 ± 13.9 g vs. C0: 28 ± 10.5 g, p < 0.05 respectively). Also, the digestibility of the three experimental diets was tested. C20 and C40 showed higher ether extract, total FA and saturated FA digestibilities (p < 0.05) than C0 diet. Lastly, the three diets were investigated in a 14-week weight loss study, following 16 weeks of ad libitum feeding to induce overweight condition. Body weight (BW) reduction was lower (C0: 20.1 ± 2.32%, C20: 14.6 ± 1.43% and C40: 15.7 ± 1.23%, p < 0.05) and FM was higher (FM, 18.7 ± 3.42%, 27.9 ± 3.90% and 28.2 ± 2.88% for C0, C20 and C40, respectively, p < 0.05) for diets C20 and C40 than for C0. Feeding diets with MCFA at these inclusion levels to experimentally overweight dogs during 14 weeks do not result in faster weight loss compared to unsaturated long-chain FA.
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Affiliation(s)
- V Fragua
- Departament de Ciència Animal i dels Aliments, Universitat Autònoma de Barcelona, Bellaterra, Barcelona, Spain
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16
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Faria P, Cantarelli V, Fialho E, Pinto A, Faria J, Rocha M, Guerreiro M, Bressan M. Lipid profile and cholesterol of pork with the use of glycerin in feeding. ARQ BRAS MED VET ZOO 2015. [DOI: 10.1590/1678-7112] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022] Open
Abstract
The aim of this work was to evaluate the effects of adding different levels of glycerin in the feeding on the lipid profile and cholesterol of the meat of finishing pigs. The experiment was arranged in a completely randomized design (CRD) with factorial 5x2, being five levels of glycerin in the diet and two genders. Sixty (60) swine of the Topigs genetics (30 barrows and 30 gilts) were used; they presented initial average weight of 79.3+4.0kg and were finished with the weight of 106.2+4.5kg. The levels of glycerin utilized were 0, 50, 100, 150 and 200g/kg in the natural matter. The analyses of lipid and cholesterol profile were conducted in the muscles longissimus dorsi(loin) andsemimembranosus (ham) on the left side of the carcasses. Interaction occurred between the levels of crude glycerin in the diet and the sexual category for the profile of fatty acids and cholesterol. On the loin the meat of the barrows presented higher means of C16:0, C16:1, C20:3ω3, C18:1ω9c, Total of saturated (SFA) and monounsaturated (MUFA) fatty acids. On the ham, increased means were found for the fatty acids C18:1ω9c, MUFA, activity of ∆9-desaturaseC18 and ElongaseC16-18in barrows. The sows' meat presented higher proportions of polyunsaturated fatty acids and of the series ω6 for both the cuts. The amount of cholesterol in the sows' meat presented increase according to the level of glycerin in the meat. The barrows' meat presented indices of atherogenicity greater than the gilts. The levels of glycerin altered the lipid profile and cholesterol content according to the sexual category, promoting a distinct effect on the loin and ham.
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Affiliation(s)
| | | | | | | | | | | | | | - M.C. Bressan
- Instituto Nacional de Recursos Biológicos, Portugal
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17
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Morel PC, Leong J, Nuijten WG, Purchas RW, Wilkinson BH. Effect of lipid type on growth performance, meat quality and the content of long chain n−3 fatty acids in pork meat. Meat Sci 2013; 95:151-9. [DOI: 10.1016/j.meatsci.2013.04.047] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/24/2012] [Revised: 04/22/2013] [Accepted: 04/22/2013] [Indexed: 10/26/2022]
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18
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Lee JW, Kil DY, Keever BD, Killefer J, McKeith FK, Sulabo RC, Stein HH. Carcass fat quality of pigs is not improved by adding corn germ, beef tallow, palm kernel oil, or glycerol to finishing diets containing distillers dried grains with solubles1. J Anim Sci 2013; 91:2426-37. [DOI: 10.2527/jas.2012-5328] [Citation(s) in RCA: 24] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
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Different dietary protein and PUFA interventions alter the fatty acid concentrations, but not the meat quality, of porcine muscle. Nutrients 2012; 4:1237-1246. [PMID: 23112912 PMCID: PMC3475234 DOI: 10.3390/nu4091237] [Citation(s) in RCA: 36] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/06/2012] [Revised: 08/08/2012] [Accepted: 08/28/2012] [Indexed: 11/16/2022] Open
Abstract
The present study investigated the effect of a reduced protein diet in combination with different vegetable oils (sunflower seed oil or linseed oil) on carcass traits, meat quality and fatty acid profile in porcine muscle. Forty male Landrace pigs were allocated into four experimental groups (each n = 8) and one control group (n = 8) at a live weight of approximately 60 kg. The pigs were fed ad libitum from 60 kg to 100 kg live weight and restricted to 2.8 kg/day until they reached 120 kg. In contrast to other studies, the intramuscular fat content (IMF) did not increase in animals of groups fed a reduced protein diet and vegetable oils. The IMF ranged between 1.2% and 1.4%. The growth performance and meat quality of the longissimus muscle was not affected by the diet, but the average daily gain (ADG) and drip loss were affected. The muscle fatty acid concentrations were significantly affected by the diet, resulting in higher n-3 FA concentrations up to 113 mg/100 g muscle and lower n-6/n-3 PUFA ratio for pigs fed linseed oil-containing high- and reduced protein diets, compared to sunflower seed oil-containing diets.
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20
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Martins JM, Neves JA, Freitas A, Tirapicos JL. Effect of long-term betaine supplementation on chemical and physical characteristics of three muscles from the Alentejano pig. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2012; 92:2122-2127. [PMID: 22307525 DOI: 10.1002/jsfa.5595] [Citation(s) in RCA: 30] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/24/2011] [Revised: 11/04/2011] [Accepted: 12/20/2011] [Indexed: 05/31/2023]
Abstract
BACKGROUND The use of betaine as a dietary supplement to reduce fat deposition and increase lean muscle mass in pigs is increasing. However, there is no available information on its effect on the physical and chemical (i.e. fatty acid (FA) profile) characteristics of pork. RESULTS The effects of long-term betaine intake (1 g betaine kg(-1) diet for 20 weeks) on the chemical and physical characteristics of Musculus longissimus dorsi, M. biceps femoris and M. semimembranosus from the Alentejano pig were investigated. The contents of total protein, intramuscular lipids (neutral and polar), myoglobin and total collagen as well as the water-holding capacity, physical colour characteristics and FA profile of the three muscles were determined. With the exception of a significant increase in the intramuscular lipid content of M. longissimus dorsi and M. biceps femoris, betaine supplementation did not influence muscle chemical and colour characteristics or body fat deposition. CONCLUSION These data suggest that long-term betaine supplementation selectively increases intramuscular lipid deposition (a trait related to meat quality) while not affecting other chemical (including the atheroprotective FA profile) and physical characteristics of the Alentejano pig muscles studied.
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Affiliation(s)
- José M Martins
- Departamento de Zootecnia, Universidade de Évora, P-7002-554 Évora, Portugal.
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21
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Harihara Iyer MN, Sarmah BC, Tamuli MK, Das A, Kalita D. Effect of dietary sunflower oil and coconut oil on adipose tissue gene expression, fatty acid composition and serum lipid profile of grower pigs. Arch Anim Nutr 2012; 66:271-82. [DOI: 10.1080/1745039x.2012.683324] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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22
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Mas G, Llavall M, Coll D, Roca R, Díaz I, Oliver MA, Gispert M, Realini CE. Effect of an elevated monounsaturated fat diet on pork carcass and meat quality traits and tissue fatty acid composition from York-crossed barrows and gilts. Meat Sci 2011; 89:419-25. [PMID: 21632183 DOI: 10.1016/j.meatsci.2011.05.011] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/17/2010] [Revised: 04/19/2011] [Accepted: 05/12/2011] [Indexed: 11/28/2022]
Abstract
Fifty-seven York-crossed barrows and gilts were fed either a grain and soy diet (CONTROL with 28% C18:1) or a similar diet enriched with oleic acid (HO with 43% C18:1, Greedy-Grass OLIVA®). There were no interactions between dietary treatment and gender and there were no differences in intramuscular and subcutaneous fatty acid composition between sexes (P>0.05). Similar primal cut yields, composition of major primal cuts, and carcass and meat quality characteristics were found for HO and CONTROL fed pigs. Apart from a few significant but small differences for some fatty acids, intramuscular fatty acid composition was similar for both dietary treatments. Subcutaneous fat from HO fed pigs had a 6.9% increase in total monounsaturated fatty acids and a 9.3% reduction in total polyunsaturated fatty acids (P<0.05) compared with CONTROL fed animals, without adversely affecting carcass quality and producing suitable hams for processing by the meat industry.
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Affiliation(s)
- G Mas
- UPB España, SA, Crta Viver Km 6,3, Viver i Serrateix, Barcelona 08673, Spain
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