Effect of intake of linoleic acid and α‐linolenic acid levels on conversion into long‐chain polyunsaturated fatty acids in backfat and in intramuscular fat of growing pigs

Abstract

A study was conducted to determine the effect of two levels of linoleic acid (LA) intake at either high or low α-linolenic acid (ALA) intake on their conversion and subsequent deposition into long-chain (20-22 C-atoms) polyunsaturated fatty acids (LC PUFA) in muscle and backfat in growing pigs. In a 2 × 2 factorial arrangement, 32 gilts from 8 litters were assigned to one of four dietary treatments, varying in LA and ALA intakes. Low ALA and LA intakes were 0.15 and 1.31 g/(kg BW(0.75) /day), respectively, and high ALA and LA intakes were 1.48 and 2.65 g/(kg BW(0.75) /day) respectively. There was a close positive relation between intake of ALA and the concentration of ALA in backfat and in intramuscular fat. Dietary ALA did not affect the concentration of eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), but increased docosapentaenoic acid (DPA) in backfat. High ALA intake did not significantly affect DHA but significantly increased EPA, 20:3 n-3 and DPA concentrations in intramuscular fat. The n-3 LC PUFA proportion in backfat was increased from approximately 1-3%, which may be useful to enrich meat with these fatty acids. The effect of ALA intake on n-3 LC PUFA was suppressed by LA intake. Dietary ALA suppressed the concentration of n-6 LC PUFA in blood plasma by more than 50%. When compared at equal incremental dose, the inhibiting effect of ALA on blood arachidonic acid was stronger than the stimulating effect of LA as precursor.

Dietary supplementation of finishing pigs with the docosahexaenoic acid-rich microalgae, Aurantiochytrium limacinum: effects on performance, carcass characteristics and tissue fatty acid profile

“…In the current study, a similar level of enrichment was achieved after 31 days of supplementation with 1% AURA. Vossen et al [ 12 ], who investigated the effects of dietary supplementation with Schizochytrium (0.3% to 2.2% algae) for a period of 45 days found similar levels of enrichment to the current study, reporting 10 to 20 mg of DHA/100 g of pork longissimus thoracis . Sardi et al [ 11 ] also used Schizochytrium to supplement the diet of pigs and demonstrated increases in the DHA content of LL from 100% to 250%.…”

“…However, it is unlikely that these are the only causes for the increased concentration of EPA in the LL. Vossen et al [ 12 ], also observed an increase in the concentration of EPA that could not have come directly from the diet. The authors suggested that higher EPA concentrations in algae supplemented pigs could be attributed to DHA retro-conversion, a minor metabolic pathway which involves one cycle of β-oxidation [ 26 ].…”

“…Vossen et al [ 11 ], recently showed that supplementation with ALA rich linseed did not increase the concentration of DHA and EPA in pork. As in humans, the conversion of ALA to long chain PUFA is limited in pigs [ 12 ]. As such, direct supplementation with DHA and EPA rich sources is required.…”

Impact of a Standard Rodent Chow Diet on Tissue n‐6 Fatty Acids, Δ9‐Desaturation Index, and Plasmalogen Mass in Rats Fed for One Year

“…In this regard, we analyzed the FA profile of skeletal muscle from growing animals and found a surprising enrichment in docosahexaenoic acid (DHA, 22:6n-3) over 1 year, whereas the n-3 precursor supply was lowered in the diet over time. This accumulation may be inherent to the muscular incorporation of long-chain PUFA, since 18:3n-3 would not be converted into derivatives such as DHA in such tissue [39,40]. In addition, different studies have shown the beneficial effects of dietary DHA on muscle physiology.…”

Diet and Genotype Effects on n-3 Polyunsaturated Fatty Acids of Beef Lipids

“…As a result, the animal products are now much higher in n-6 PUFAs and lower in n-3 PUFAs. Smink et al (2013) suppressed the effect of ALA intake on n-3 LC-PUFAs by LA intake and suppressed the concentration of n-6 LC-PUFAs in blood plasma by dietary ALA. They found that the inhibiting effect of ALA in blood ARA, at equal increasing intakes, was stronger than the stimulating effect of LA as a precursor.…”