Dietary lipid sources on the fatty acid profile of swine fat: a review

Abstract

Swine production has focused its efforts to reduce the amount and improve the quality of fat deposited on carcass. Due to the association of the lipid profile with cardiovascular diseases, researches have been developed to understand how the deposition occurs and to improve the fatty acid profile of swine fat. Among the factors that affect the fat composition, race, sex, and diet, the third one has the greatest impact. Lipid inclusion seems to be a promising way to modulate the lipid profile of fat in pig carcass, with an effect on saturated, monounsaturated and polyunsaturated fatty acids. The effect is greater in that fatty acid with the highest concentration in the source used. Soybean oil can double the value of linoleic acid, a by-product of olive oil increases oleic acid by 4%, and flaxseed oil has the ability to increase α-linolenic acid from less than 1% to over 18% in total fatty acids. In addition to the source, the duration and concentration influence the modulation of the fatty acid profile.

Mechanisms of cooking methods on flavor formation of Tibetan pork

“…3 -d). Monounsaturated fatty acids are cardioprotective, and α-linolenic acid, as an ω-3 fatty acid, can prevent cardiovascular disease by reducing LDL levels and the ratio of cholesterol and triglycerides to HDL ( Alencar & Kiefer, 2023 ). Aaslyng and Schäfer (2007) found that adding α-linolenic acid can make pork taste like fried fish or fish liver oil.…”

Effects of Feeding Corn Distillers Dried Grains with Solubles on Muscle Quality Traits and Lipidomics Profiling of Finishing Pigs

“…On the other hand, considering the product consumption perspective, higher levels of PUFA in pork can make pork more susceptible to oxidative rancidity and reduce shelf life [9], which may be disadvantageous for the daily storage of pork. In addition, as the most widely consumed meat, pork is usually made unbalanced in its n-6/n-3 PUFA ratio by conventional feeding methods [34], and the unbalanced n-6/n-3 PUFA ratios are considered to be one cause of cardiovascular disease [35]. Therefore, considering the health aspects, the excessive increase in C18:2n-6 percentage resulting from feeding large amounts of DDGS may reduce the nutritional value of pork.…”