Changes in texture, colour and fatty acid composition of male and female pig shoulder fat due to different dietary fat sources

Hallenstvedt, Elin; Kjos, Nils Petter; Øverland, Margareth; Thomassen, M.

doi:10.1016/j.meatsci.2011.08.009

Cited by 24 publications

(21 citation statements)

References 37 publications

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“…PUFA n-6/n-3 ratio established in the present experiment (5.6 in the muscle tissue, 4.2 in the VAT) is within the range of the results of the recent similar experiments in pigs fed diets containing fish oil: 6.39 in the outer shoulder fat layer (Hallenstvedt et al 2012), and 3.57 and 3.11 in the muscle (m. triceps brachii) and backfat, respectively (Lisiak et al 2013), or 3.51 and 3.99 in the muscle tissue (m. longissimus dorsi) and subcutaneous fat, respectively (Wojtasik et al 2012). However, in the two last-mentioned experiments reporting lower PUFA n-6/n-3 ratios (Wojtasik et al 2012;Lisiak et al 2013), in addition to fish oil the authors used also linseed oil, which has a very high content of α-linolenic acid; though a conversion efficiency of dietary ALA to the tissue LC-PUFA n-3 is very low (Komprda et al 2013), ALA itself is efficiently transported from a diet to the animal (pig) tissues (Skiba et al 2015) and therefore substantially decreases the total PUFA n-6/n-3 ratio.…”

Section: Discussionsupporting

confidence: 91%

Tissue fatty acid deposition, plasma lipid and cytokine profile in pigs fed a diet with fish oil or palm oil

Komprda¹,

Rozikova²,

Vícenová³

et al. 2017

CZECH J ANIM SCI

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Komprda T., Rozíková V., Vícenová M., Procházková N., Ondráčková P., Pešková P., Faldyna M. (2017): Tissue fatty acid deposition, plasma lipid and cytokine profile in pigs fed a diet with fish oil or palm oil. Czech J. Anim. Sci., 62, 482-490.The present study tested a hypothesis concerning a favourable effect of dietary fish oil on the tissue polyunsaturated fatty acid (PUFA) deposition, and on plasma lipid and cytokine profile. Thirty-two pigs divided into two groups of 16 animals each were fed for 70 days a diet with 2.5% of fish oil (F) and palm oil (P), respectively. The content of PUFA n-3 in the liver, muscle (m. quadriceps femoris), and visceral adipose tissue (VAT) of the F-and P-pigs was 530 and 129, 84 and 19, 1365 and 191 mg/100 g of the fresh tissue, respectively (differences between dietary groups were significant at P < 0.01 in all tissues). Dietary fish oil in comparison with palm oil decreased (P < 0.05) total plasma cholesterol, but also desirable high-density lipoprotein cholesterol, and had no effect (P > 0.05) both on low-density lipoprotein cholesterol and triacylglycerols. Moreover, dietary fish oil increased (P < 0.05) expression of the genes coding for not only anti-inflammatory cytokines IL-10 (P < 0.01) and TGF-β1 (P < 0.05), but also for pro-inflammatory cytokines IL-6 (P < 0.01), IL-12, and TNF-α (P < 0.05) in the VAT, and increased (P < 0.05) the expression of the IL6 gene in the liver. On the other hand, no significant differences (P > 0.05) between the F-and P-pigs in plasma levels of any tested cytokine were found out. It was concluded that an effect of dietary fish oil on tissue fatty acid deposition is undeniable, but its effects on plasma markers related to the risk of chronic degenerative diseases require further research.

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Section: Discussionsupporting

confidence: 91%

Tissue fatty acid deposition, plasma lipid and cytokine profile in pigs fed a diet with fish oil or palm oil

Komprda¹,

Rozikova²,

Vícenová³

et al. 2017

CZECH J ANIM SCI

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“…Although Hallenstvedt et al (2012) found that female pigs showed significantly higher firmness scores than male pigs, no differences due to sex in considered TPA properties were found in this study. Attending to dietary fat, hardness values were higher in fat from pigs fed palm oil diet than from those fed lard diet.…”

Section: Sexcontrasting

confidence: 86%

“…Fatty acid composition is completely related to meat quality since it influences tissue firmness (Lopez-Bote et al 2002;Hallenstvedt et al 2012) and stickiness (Nishioka and Irie 2005), shelf life, eating quality, and flavour (Lopez-Bote et al 2002). Generally, a high ratio of saturated (SFA) to doi: 10.17221/18/2016-CJAS polyunsaturated fatty acids (PUFA), fundamentally linoleic acid (C18:2n-6), improves most aspects of meat quality but may negatively influence the nutritional value.…”

mentioning

confidence: 99%

Effect of sex and dietary treatment on the composition and rheological properties of dry-cured ham subcutaneous fat

Segura¹,

Escudero²,

Ávila³

et al. 2017

CZECH J ANIM SCI

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The effect of sex, dietary fat source (lard vs palm oil), and glycerol inclusion in fattening diet on the composition, fatty acid distribution within the triglyceride (TAG) and slip point and textural parameters was studied on dry-cured hams subcutaneous fat. A marked effect of sex on saturated fatty acids (SFA) percentage was found with barrows showing higher values than gilts. No effect of dietary fat source on subcutaneous SFA or polyunsaturated fatty acids (PUFA) was observed. Dietary glycerol increased monounsaturated fatty acids and decreased total PUFA in subcutaneous fat. Besides, the possibility of altering fatty acid composition at the 2-position of the TAG by dietary intervention during the fattening phase is very limited. Partial restructuration was observed in external positions of the TAG. All these changes affected slip point and textural parameters. An increase of hardness when palm oil was used as dietary fat and a decrease in all textural parameters values when glycerol was included were observed.

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“…Regardless, the data followed trends similar to those observed in previous research (i.e., gilts had decreased backfat, im proved G:F, and a more unsaturated fatty acid profile in fat depots than barrows). Sex has a clear influence on composition of fat deposited with those with less back fat having a high percentage of PUFA and lower MUFA (Hallenstvedt et al, 2012). In the study herein, there were an equal number of barrows and gilts replicates in all of the reported data.…”

Section: Discussionmentioning

confidence: 85%

Influence of dietary fat source and feeding duration on finishing pig growth performance, carcass composition, and fat quality1,2

Stephenson¹,

Vaughn²,

Burnett³

et al. 2016

Journal of Animal Science

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A total of 160 finishing pigs (PIC 327 × 1050; initially 45.6 kg) were used in an 84d experi ment to evaluate the effects of dietary fat source and feeding duration on growth performance, carcass char acteristics, and carcass fat quality. There were 2 pigs per pen with 8 pens per treatment. The 10 dietary treat ments were a corn-soybean meal control diet with no added fat and a 3 × 3 factorial with main effects of fat source (4% tallow, 4% soybean oil, or a blend of 2% tallow and 2% soybean oil) and feeding duration (d 0 to 42, 42 to 84, or 0 to 84). The control cornsoybean meal diet was fed in place of added fat diets when needed for duration treatment purposes. On d 0, 1 pig was identified in each pen and fat biopsy samples of the back, belly, and jowl were collected on d 0, 41, and 81 for fatty acid analysis. At the conclusion of the study, all pigs were harvested, carcass characteristics were determined, and back, belly, and jowl fat samples were collected for analysis. Overall (d 0 to 84), there were no differences among pigs fed the different fat sources for growth and carcass characteristics; howev er, pigs fed diets with added fat for the entire study had improved (P = 0.036) G:F compared with pigs fed the

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Changes in texture, colour and fatty acid composition of male and female pig shoulder fat due to different dietary fat sources

Cited by 24 publications

References 37 publications

Tissue fatty acid deposition, plasma lipid and cytokine profile in pigs fed a diet with fish oil or palm oil

Tissue fatty acid deposition, plasma lipid and cytokine profile in pigs fed a diet with fish oil or palm oil

Effect of sex and dietary treatment on the composition and rheological properties of dry-cured ham subcutaneous fat

Influence of dietary fat source and feeding duration on finishing pig growth performance, carcass composition, and fat quality1,2

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