Effect of lipid type on growth performance, meat quality and the content of long chain n−3 fatty acids in pork meat

Morel, P. C. H.; Leong, Jasmine; Nuijten, Wilhelmina Gerardina Maria; Purchas, R. W.; Wilkinson, B. H. P.

doi:10.1016/j.meatsci.2013.04.047

Cited by 22 publications

(18 citation statements)

References 49 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Shear force (SF) values obtained in our study ranged from 42.2 to 50.8 Newton, which were lower than those demonstrated by Morel et al (2013). These authors reported, in the SM of pigs fed diets containing a blend of soybean and linseed oil, SF values ranging from 59.2 to 62.2 Newton.…”

Section: Meat Quality Traitscontrasting

confidence: 81%

Fresh meat quality of pigs fed diets with different fatty acid profiles and supplemented with red wine solids

et al. 2015

View full text Add to dashboard Cite

Three groups of pigs were fed three different diets, namely a diet rich in saturated fatty acids (palm oil-based, PO), a polyunsaturated fatty acid (PUFA)-rich diet (corn oil-based, CO), and a PUFA-rich diet (corn oil-based) supplemented with red wine solids (RWS), which was added to the diet (CO+RWS) in order to assess the protective effect on the oxidative status of the pork meat. The addition of corn oil favourably modulates the FAs profile of the backfat, and to a lesser extent of the intramuscular fat of semimembranosus muscle, without causing adverse effects on the meat quality or on its oxidative stability. Moreover, these parameters were not affected by the addition of the RWS in the CO+RWS diet.Keywords: pig; meat quality; red wine solids; fatty acids. Practical Application:The red wine solids supplementation in feed should provide a good protection of the meat from oxidation.

show abstract

Section: Meat Quality Traitscontrasting

confidence: 81%

Fresh meat quality of pigs fed diets with different fatty acid profiles and supplemented with red wine solids

et al. 2015

View full text Add to dashboard Cite

show abstract

“…A pig diet supplemented with 6 % extruded linseed led to sum n-3 PUFA proportions of 6.9 % in intermuscular tissue of castrated male crossbreeds (Guillevic et al, 2009). Higher n-3 PUFA proportions in pig muscle up to 8.8 % of total fatty acids were observed in muscle of pigs fed a blend of linseed/soybean oil supplemented with 4.4 % fish oil (Morel et al, 2013). Although the increase in n-3 PUFA in pig muscle of the present study was not as large as in other studies, the n-6/n-3 PUFA ratio of muscle fat of pigs fed SBP-supplemented rations was significantly lower in comparison with the control group, except in FG2 and FG4 (Fig.…”

Section: Discussionmentioning

confidence: 89%

“…It is generally known that fat quality of pork can be positively affected by supplementation of animal diets with different oilseeds and oilseed press cakes as well as grass (Wasilewski et al, 2011;Nuernberg et al, 2011;Dan- a, b -significant differences between feeding groups at P ≤ 0.05; 1 SFA=C10 : 0+C11 : 0+C12 : 0+C13 : 0+C14 : 0+C15 : 0+C16 : 0+C17 : 0+C18 : 0+C20 : 0+C21 : 0+C22 : 0+ C23 : 0+C24 : 0; 2 MUFA=C14 : 1+C15 : 1+C16 : 1+C17 : 1+C18 : 1t+C18 : 1c9+C18 : 1c11+C22 : 1+C24 : 1; 3 PUFA= n-3+ n-6FA+c9,tr11CLA+C18 : 2t; 4 n-3FA=C20 : 3n-3+C22 : 6n-3+C22 : 5n-3+C20 : 5n-3+C18 : 4n-3+C18 : 3n-3; 5 n-6FA=C22 : 2n-6+C20 : 2n-6+C18 : 3n-6+C22 : 4n-6+ C20 : 3n-6 +C18 : 2n-6+C20 : 4n-6 nenberger et al, 2012; Morel et al, 2013;Turner et al, 2014). Until now, the effects of SBP supplementation on growth and meat/fat quality in finishing pig have not been reported apart from in one study by Zhang et al (2009), in which the effect of early feeding of sea buckthorn extracts on growth performance and meat quality of crossbred Landrace × Large White pigs was investigated.…”

Section: Discussionmentioning

confidence: 99%

“…The fat quality of pork can be positively affected by supplementation of animal diets with different oilseeds and oilseed press cakes (e.g. linseed, rapeseed products) as well as grass (Nuernberg et al, 1998Vaclavkova and Beckove, 2007;Dannenberger et al, 2012;Morel et al, 2013;Turner et al, 2014). Sea buckthorn is an indigenous cultivar found between the Atlantic coast of Europe and northwestern Mongolia and China.…”

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Sea buckthorn pomace supplementation in the finishing diets of pigs – are there effects on meat quality and muscle fatty acids?

Nuernberg

Priepke

et al. 2015

Arch. Anim. Breed.

View full text Add to dashboard Cite

Abstract. In the present study, the effect of sea buckthorn pomace (SBP) supplementation (concentrations of 0, 4, 8 and 12 %; intervention duration of 4 or 8 weeks) on finishing performance, meat quality parameters, and fatty acid and vitamin C contents in muscle of German Landrace pigs was assessed. Supplementation with SBP did not negatively affect growth performance and slaughter quality traits of pigs. The overall meat quality including nutrient composition (protein, fat, water), meat colour and pH value was not changed. Surprisingly, the fatty acid profile of longissimus muscle was only slightly affected by different SBP concentrations and intervention durations. Highest amounts of n-3 fatty acids (28 mg/100 g muscle) were measured in pig muscle which had received a 12 % SBP-supplemented ratio with over an intervention period of 8 weeks. The contents for vitamin C of longissimus muscle of pigs of the control group and SBP supplementation groups varied between 24.0 and 28.7 µg g −1 fresh muscle, and were not diet affected. Other diet compositions and possibly changes in SBP during the manufacturing process of diet pellets should be included in investigations to develop an application-oriented concept of SBP as a supplement for pig feeding.

show abstract

“…() and Morel et al. (), who investigated the use of animal fat (5.0 or 4.4% of beef tallow) vs. vegetable oils (5.0% sunflower oil or 4.4% of a blend of soya bean oil and linseed oil).…”

Section: Discussionmentioning

confidence: 99%

Dietary inclusion of tomato pomace improves meat oxidative stability of young pigs

Correia

Alfaia

Madeira

et al. 2017

Animal Physiology Nutrition

View full text Add to dashboard Cite

The aim of this study was to assess the nutritional effect of tomato pomace, in combination with two distinct fat sources (lard or soya bean oil), on longissimus lumborum muscle, subcutaneous fat and liver of young pigs. Forty male pigs of 4 weeks old were randomly assigned to four dietary treatments using two fibre sources (wheat bran or 5.0% tomato pomace) and two fat sources (lard or soya bean oil), in a 2 × 2 factorial design for a 5-week trial. Tomato pomace did not improve colour, fatty acid profile, cholesterol content or lipid oxidation, nor did it yield detectable levels in lycopene or β-carotene in the meat (p > 0.05). However, a positive increase in α-tocopherol content of meat and liver was observed in pigs fed tomato pomace (p < 0.05). Compared with lard, soya bean oil increased MUFA and PUFA proportions and decreased the percentage of SFA (p < 0.05). Our results indicate that 5.0% of tomato pomace increases pork oxidative stability and that 5.0% of soya bean oil, compared with lard, improves its nutritional quality.

show abstract

Effect of lipid type on growth performance, meat quality and the content of long chain n−3 fatty acids in pork meat

Cited by 22 publications

References 49 publications

Fresh meat quality of pigs fed diets with different fatty acid profiles and supplemented with red wine solids

Fresh meat quality of pigs fed diets with different fatty acid profiles and supplemented with red wine solids

Sea buckthorn pomace supplementation in the finishing diets of pigs – are there effects on meat quality and muscle fatty acids?

Dietary inclusion of tomato pomace improves meat oxidative stability of young pigs

Contact Info

Product

Resources

About