Effect of Dietary Mono- and Polyunsaturated Fatty Acids on the Fatty Acid Composition of Pigs' Adipose Tissues

Gläser, Karola R.; Wenk, C.; Scheeder, M. R. L.

doi:10.1080/00039420214178

Cited by 16 publications

(21 citation statements)

References 25 publications

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“…Replacement of the part of the energy diets with energy from SFA, MUFA and PUFA, caused improvement of those feeds in the quantity/quality of these fatty acids and increased their proportional content, which was also presented in many earlier studies (e.g., Wiseman and Agunbiade 1998;Bee et al, 2002;Gläser et al, 2002;Mitchaothai et al, 2007). However, when the changes in the 100 g of the tissues were considered the differences were not big particularly in the liver.…”

Section: Discussionmentioning

confidence: 77%

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The influence of dietary fatty acids on their metabolism in liver and subcutaneous fat in growing pigs

Skiba¹,

Poławska²,

Raj³

et al. 2011

J. Anim. Feed Sci.

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The aim of the study was to determine the influence of fatty acids sources on their metabolism in the liver and subcutaneous fat. Four iso-energetic and iso-protein diets with different ratio of PUFA/SFA and C 18:2 n-6/C 18:3 n-3 obtained by changing part of the diet energy with plant oils (linseed or rapeseed), tallow or fish oil, were given to pigs from 60 to 105 kg body weight (BW). Pigs were slaughtered at 105 kg BW. The content of fatty acids in the liver and subcutaneous fat per 100 g tissue and the activity (index) of Δ4-and Δ9-desaturase and elongase were determined. It was assumed that replacing part of energy of the diet with energy from different fatty acids of dietary oils will differ activity of enzymes in the investigated tissues and allow to determine in which the metabolism is more intense. Replacement of the part of the energy diets with energy from saturated (SFA), monounsaturated (MUFA) and polyunsaturated fatty acids (PUFA), improved those feeds in the quantity/quality of these fatty acids and increased their proportional content, however, more in the subcutaneous fat than in the liver. Kind of diet had no influence on weight and fat content of the investigated tissues. Irrespective of the applied diet, a lower activity of ∆9-desaturase but higher activity of ∆4-desaturase and index of elongation were detected in the liver rather than in the subcutaneous fat. Results showed that they yield of elongation of the carbon chain of fatty acids and transformation of long-chain fatty acids is higher in the liver, however stronger transformations of SFA and MUFA take place in the subcutaneous fat.

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Section: Discussionmentioning

confidence: 77%

“…Diet supplementation with fat is commonly used in pig nutrition. This causes changes in lipogenic activity of tissues/organs (Bee et al, 2002) and results in higher fatness of carcass or muscles (Gläser et al, 2002;Pascual et al, 2007).…”

Section: Introductionmentioning

confidence: 99%

The influence of dietary fatty acids on their metabolism in liver and subcutaneous fat in growing pigs

Skiba¹,

Poławska²,

Raj³

et al. 2011

J. Anim. Feed Sci.

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show abstract

“…While some authors described a linear accretion of PUFA in the adipose tissue with increasing PUFA content in the feed [7], a non-linear relationship was found in other investigations. PUFA from soybean oil, for instance, were deposited in the body fat of pigs much more efficiently than PUFA from lard [8]. It was also de-scribed that the incorporation of PUFA into body fats was lower when the supplemented lipids were fed as fatty acids than when fed as vegetable oil [4,9].…”

Section: Introductionmentioning

confidence: 99%

Effect of PUFA at sn‐2 position in dietary triacylglycerols on the fatty acid composition of adipose tissues in non‐ruminant farm animals

Scheeder¹,

Gumy

Messikommer³

et al. 2003

Euro J Lipid Sci & Tech

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The influence of the distribution of polyunsaturated fatty acids on the glycerol backbone of dietary triacylglycerols on the fatty acid profile of adipose tissue and muscle phospholipids was investigated in growing‐finishing pigs (48) and broiler chicken (84). The animals were fattened on barley/soybean meal diets supplemented with a blend of soybean oil and beef tallow, either in the ratio 3:1 w/w (high‐PUFA) or 1:3 w/w (low‐ PUFA). Part of the high‐ and low‐PUFA blends was chemically interesterified to randomly distribute all fatty acids over the three positions of the glycerol. Thus, two sets of diets of identical overall fatty acid composition, but differing in the distribution of fatty acids in the triacylglycerols, were fed. Growth performance and carcass composition were neither affected by fatty acid composition nor by randomisation of dietary fats in either animal species. Apparent digestibility of energy was slightly lower in pigs fed the low‐PUFA blends. Fatty acid profile of subcutaneous fat of pigs and broilers as well as of internal body fat (lamina subserosa) and muscle phospholipids of pigs varied according to the dietary fatty acid composition but was not affected by randomisation of dietary fats. These findings are explained in terms of the hydrolysis of TAG during transport of lipids from enterocytes to adipose tissue cells and the continuous lipolysis and re‐esterification of fatty acids that take place in adipose tissue cells.

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“…The fatty acid composition of intramuscular and adipose tissues of pigs can be efficiently modulated by dietary ingredients (Bee and Wenk, 1994;Scheeder et al, 2000;Bee et al, 2002;Glä ser et al, 2002). Thus, by changing the pig's diet, the pig industry can cope with novel or adapted recommendations from nutritionists with respect to the fatty acid profile of human diets.…”

Section: Introductionmentioning

confidence: 99%

Effects of two supplementation levels of linseed combined with CLA or tallow on meat quality traits and fatty acid profile of adipose and different muscle tissues in slaughter pigs

Bee

Jacot

Guex

et al. 2008

Animal

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Dietary linseed supply efficiently elevates the linolenic acid concentration of pork. The main problem of increasing the n-3 fatty acid tissue levels arises from a higher susceptibility to lipid oxidation. Increasing the saturation level of tissue lipids by the dietary inclusion of conjugated linoleic acids (CLA) or tallow might prevent oxidation. Thus, the aim of the study was to evaluate the impact of dietary CLA or tallow supplementation combined with extruded linseed on the growth performance, carcass characteristics and fatty acid profile of muscles (longissimus, semimembranosus, biceps femoris) and subcutaneous fat (SF). The enzyme activity of the de novo lipogenesis and stearoyl-CoA desaturase in the SF was also assessed. From 18 to 104 kg BW, 32 Swiss Large White barrows were fed a diet supplemented with either: (1) 2% linseed (L2); (2) 3% linseed (L3); (3) 2% linseed 1 1% CLA (L2-C) or (4) 2% linseed 1 1% tallow (L2-T). The linolenic and eicosatrienoic acid concentrations were higher (P , 0.01) and the P n-6/ P n-3 ratio was lower (P , 0.01) in all tissues of L3 than L2 and L2-T barrows. Only in the SF the docosapentaenoic acid concentration was increased (P , 0.01) in L3 barrows. Compared with the other three diets, feeding the L2-C diets increased (P , 0.01) the amount of myristic, palmitic, stearic and palmitoleic acid at the expense of the oleic and eicosenoic acid content in the intramuscular and SF lipids. Except for the lower (P , 0.05) eicosadienoic acid concentration in the muscles, feeding the L2-C treatment resulted in similar polyunsaturated fatty acid concentrations and P n-6/ P n-3 ratio than feeding L2 or L2-T diets. Both the c9,t11-and t10,c12-CLA isomers found in the CLA-supplemented diet were also detected in the tissues, but the c9,t11-isomer was more abundant than the t10,c12-isomer. De novo lipogenesis was not (P . 0.05) affected by the dietary fats, whereas D9-desaturase activity was depressed (P , 0.05) by CLA inclusion (L2-C). Only when oxidation was challenged by cooking and subsequent storage for 4 days at 48C values of thiobarbituric acid-reactive substances were lower (P , 0.05) in longissimus muscle chops of L2-C compared with L2, L3 and L2-T barrows. The present findings revealed that CLA, but not tallow, combined with extruded linseed enhanced the oxidative stability of pork probably by lowering the degree of unsaturation of the lipids without affecting the improved P n-6/ P n-3 ratio.

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Effect of Dietary Mono- and Polyunsaturated Fatty Acids on the Fatty Acid Composition of Pigs' Adipose Tissues

Cited by 16 publications

References 25 publications

The influence of dietary fatty acids on their metabolism in liver and subcutaneous fat in growing pigs

The influence of dietary fatty acids on their metabolism in liver and subcutaneous fat in growing pigs

Effect of PUFA at sn‐2 position in dietary triacylglycerols on the fatty acid composition of adipose tissues in non‐ruminant farm animals

Effects of two supplementation levels of linseed combined with CLA or tallow on meat quality traits and fatty acid profile of adipose and different muscle tissues in slaughter pigs

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