Influence of outdoor rearing and oleic acid supplementation on lipid characteristics of muscle and adipose tissues from obese Alentejano pigs

Abstract

Data evaluating the effect of oleic-acid-enriched diets and outdoor rearing (with access to pasture) on the quality of Alentejano (AL) pork and fat are limited. The aim of this work was to study the effects of feeding low (LO) or high oleic acid (HO) diets to AL pigs reared in individual pens (IND) or outdoors (OUT) with access to pasture. Biceps femoris and dorsal subcutaneous fat (DSF) samples were collected to analyse chemical composition and lipids fatty acid (FA) profile. The expression of seven genes involved in lipogenesis, lipolysis and FA transport, as well as two transcription factors were also evaluated in the muscle. B. femoris and DSF presented lower lipid content in OUT-reared than in IND-reared pigs. Two genes involved in lipogenesis, ACACA and FASN, were under-expressed in B. femoris from OUT-reared pigs, while two involved in lipolysis, LPL and HSL were over-expressed. HO diet also significantly reduced FASN expression. Both rearing system and diet affected the FA profile of tissues, particularly DSF. Overall, OUT-reared pigs presented lower n6 to n3 FA ratios in all tissues, and lower monounsaturated (MUFA) and higher polyunsaturated fatty acids (PUFA) content in DSF. When compared to LO-fed ones, HO-fed pigs presented higher oleic acid proportions in all tissues, and lower SFA, higher MUFA and PUFA levels, as well as lower saturation, atherogenic and thrombogenic indexes in DSF. This study shows that rearing system and oleic acid supplementation have complementary effects and influence the nutritional quality of pork and DSF.

Comparative Transcriptomic Analysis of Subcutaneous Adipose Tissue from Local Pig Breeds

“…SCD is the rate-limiting step of the reaction and, in our data, SCD gene was also found significantly overexpressed in AL (log2 FC = 2.311, q < 0.026). This suggests a higher synthesis of oleic acid and its derivatives in this genotype, which lead to a higher oleic acid content in meat as found in previous studies [7,9,61].…”

“…A medium-sized pig, the AL grows at a low rate (except under the finishing phase "montanheira") and presents a low prolificacy [8]. On the other hand, its high and early adipogenic activity provides a meat and fat composition that is attractive for both fresh meat market and for processing high-grade sausage and dry cured products [9,10]. Traditionally, the AL pig is raised under extensive conditions in an integrated pastoral system ("montado") and during the fattening season is fed with acorns from the existing Quercus forests from October to February [5,7].…”

Assessment of genetically modified soybean MON 87705 × MON 87708 × MON 89788, for food and feed uses, under Regulation (EC) No 1829/2003 (application EFSA‐GMO‐NL‐2015‐126)

“…(a): The estimates intakes for Hungary and Romania were calculated using consumption data from the UK population as surrogate, applying the consumed vegetable oil profile and the vegetable oil contribution to total fat intake in those countries. Martins et al, 2018). Linoleic acid is an essential fatty acid in animal nutrition and must be included in the diet.…”

“…The increased oleic acid does not represent per se a nutritional concern for animals, as documented by the use of feed sources with different fatty acid content (Castellani et al., 2017 ; Martins et al., 2018 ). Linoleic acid is an essential fatty acid in animal nutrition and must be included in the diet.…”

Opportunities for the Bioeconomy of Olive Oil Byproducts

“…The evidence shows an improvement of meat product with OP improve the cardioprotective properties of the final produce (fish farms) by enriching the fish lipid profile with specific cardioprotective lipid compounds of plant origin Sioriki, Smith et al [8], Parrillo et al [9], Nasopoulou & Zabetakis [7] also quote the use of OP as a feedstock for animal (terrestrial) feed, with some recent research in pigs Martins et al [10] demonstrating that oleic acid supplementation have complementary effects and influence the nutritional quality of pork and DSF. Regarding ruminants, olive leaves are fibrous with a low digestibility, especially of crude protein, and they promote very poor rumen fermentation.…”