A nutritional model of fatty acid composition in the growing-finishing pig

Lizardo, R.; Milgen, Jaap van; Mourot, Jacques; Noblet, Jean; Bonneau, Michel

doi:10.1016/s0301-6226(01)00312-8

Cited by 40 publications

(50 citation statements)

References 29 publications

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“…The NF diet had a very low fat and FA content; therefore was little exogenous fat that could interfere in de novo fat synthesis. Results from this diet showed that the approximate ratio of FA synthesis between C16:0:C18:0:C18:1 was 1.6:1.0:3.0 not very different from previous findings (Leat et al, 1964) and the assumption/hypothesis of Lizardo et al (2002).…”

Section: Whole Pig Fa Balancecontrasting

confidence: 87%

De novo fatty acid synthesis and balance of fatty acids of pigs fed different fat sources

et al. 2010

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Section: Whole Pig Fa Balancecontrasting

confidence: 87%

De novo fatty acid synthesis and balance of fatty acids of pigs fed different fat sources

et al. 2010

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“…This biochemical pathway first produces C16:0 from acetyl-CoA and malonyl-CoA by means of an acetylCoA carboxylase. From C16:0, C18:0 can be subsequently (Lizardo et al, 2002b;Wood et al, 2008). It has been suggested that differences in the lipogenic enzyme activity are mainly influenced by genotype and to a lesser extent by feed intake and composition (Morales et al, 2002).…”

Section: Discussionmentioning

confidence: 99%

Evolution of the fatty acid profile of subcutaneous back-fat adipose tissue in growing Iberian and Landrace × Large White pigs

Barea

Isabel

Nieto

et al. 2013

Animal

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The lipid content and fatty acid (FA) profile in pig tissues are strongly influenced by genotype and nutrient supply, with implications in meat quality. The de novo lipid synthesis and pattern of FA unsaturation could be an important cause of variation in the overall efficiency of energy utilization among breeds. To test the effects of pig genotype and CP supply on the evolution of back-fat tissue FA profile throughout the growing and finishing stages, 32 Iberian (IB) and Landrace 3 Large White (LR 3 LW) barrows were offered one of two diets differing in CP content (13% or 17% as fed). A pair-fed procedure (0.8 3 ad libitum intake of IB pigs) was used. Subcutaneous fat samples were taken at the dorso-lumbar region at ,38, 50, 65, 90 and 115 kg BW. Higher proportions of total monounsaturated FA (MUFA; P , 0.01) and lower proportions of total saturated FA (SFA; P , 0.01 to 0.05) were found in the outer back-fat layer of pigs both at 50 and 115 kg BW. Pig genotype affected the FA composition of both subcutaneous back-fat layers. The proportions of C18:0 and SFA in fat tissue were higher in IB than in LR 3 LW pigs from 38 to 65 kg BW, especially in the outer layer. In addition, MUFA contents were higher in IB pigs at 115 kg BW in both layers (15% on average; P , 0.01). Increased proportions of C18:2 n-6 and polyunsaturated FA (PUFA) were found in LR 3 LW pigs, irrespective of the stage of growth and back-fat layer (P<0.02). At 50 kg BW, pigs receiving the high-protein diet presented the highest C18:2 n-6, C18:3 n-3, C20:5 n-3 and PUFA contents. A significant genotype 3 CP content interaction was observed for C18:3 n-3 because of the increased concentration of this FA in LR 3 LW pigs when offered the 17% CP diet (P , 0.05). Higher C16:0 and SFA contents (15%; P 5 0.03) were found in pigs offered the 13% CP diet and slaughtered at 115 kg BW. There was a genotype 3 CP interaction for MUFA concentration because of the higher MUFA content observed in IB pigs offered the highest protein content diet (P 5 0.03). Our results suggest that genetic variation in de novo lipid synthesis and pattern of FA unsaturation might contribute to explain differences in back-fat FA profile of IB and LR 3 LW pigs under identical nutritional management. They could be also relevant to explain the low efficiency of nutrient and energy utilization in the IB pig.

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“…We found only the studies by Lizardo et al (2002) and Kloareg et al (2007) in which the relation between nutrient intake and content of fatty acids in the whole body was investigated. Our results are similar to those presented by these authors.…”

Section: Discussionmentioning

confidence: 99%

Relationships between intake of PUFA n-3 fatty acids and their quantitative content in the carcass tissues of pigs

Skiba¹,

Raj²,

Wojtasik³

et al. 2012

J. Anim. Feed Sci.

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The mathematical relation between intake of C18:3 n-3 (linolenic acid, ALA), 20:5 n-3 (eicosapentaenoic acid, EPA), and 22:6 n-3 (docosahexaenoic acid, DHA) acids and their content in the Musculus longissimus dorsi (MLD) and backfat (BF) of pigs growing from 60 to 105 kg body weight (BW) was investigated. At 60 kg BW, 32 crossbred pigs were allotted to 4 diets/groups (A, B, C, and D, respectively) and fed isoenergetic and isoprotein diets, where 10% of metabolizable energy was replaced by fat mixtures for a total of 3.5% per kg diet. All feeds had a similar amount of C18:2 n-6 (linoleic acid, LA), but due to the composition of the particular fat mixtures, differed in the amounts of ALA, EPA, and DHA. The ratio of Ʃn-6/Ʃn-3 was 3.87, 4.80, 1.77, and 2.20 in diets A, B, C, and D, respectively. Growth and carcass performance, intramuscular fat, and MUFA and SFA contents in both investigated tissues did not differ among groups. The ALA content (g/100 g tissue) and LA:ALA ratio in the MLD and BF of group B pigs differed (P<0.01) from the remaining groups. The EPA and DHA contents in the MLD did not differ among groups, but the BF was lower (P<0.01) in A and D compared with B and C pigs. Relationships between ALA intake and its content in BF was stronger than in the MLD and the coefficients of regression ('b') and correlation ('r') were : b=0.127 and r=0.85 for BF, and b=0.002 and r=0.59 for MLD. For the remaining long-chain n-3 PUFA, a linear relationship between their intake and tissue concentration was found only in BF, where the coefficients of regression and correlation ranged from: b=0.035 and r=0.64 for EPA and b=0.089 to r=0.89 for DHA.

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A nutritional model of fatty acid composition in the growing-finishing pig

Cited by 40 publications

References 29 publications

De novo fatty acid synthesis and balance of fatty acids of pigs fed different fat sources

De novo fatty acid synthesis and balance of fatty acids of pigs fed different fat sources

Evolution of the fatty acid profile of subcutaneous back-fat adipose tissue in growing Iberian and Landrace × Large White pigs

Relationships between intake of PUFA n-3 fatty acids and their quantitative content in the carcass tissues of pigs

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