Interactions between genotype, dietary fat saturation and vitamin A concentration on intramuscular fat content and fatty acid composition in pigs

Olivares, Á.; Daza, A.; Munoz, Aurélio; López-Bote, C. J.

doi:10.1016/j.meatsci.2008.11.006

Cited by 51 publications

(58 citation statements)

References 43 publications

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“…However, Olivares et al (2011) observed in Large White 3 (Large White 3 Landrace) lean pigs that a dietary vitamin A low level had no influence on the MUFA or PUFA proportions of the backfat outer layer, although there was an increase in SFA proportion and MUFA/SFA ratio. In a previous study, Olivares et al (2009b) found different responses of dietary vitamin A on FA composition depending on the crossbreed; in lean pigs, a dietary supplementation with vitamin A decreased backfat and IMF saturation, whereas in moderately fatty pigs, similar to the present study, contrasting results were obtained.…”

Section: Carcass Characteristicssupporting

confidence: 76%

“…D 'Souza et al (2003) found that the vitamin A restriction in the diet increased IMF in LT muscle, although Olivares et al (2009a and2009b) did not find any effect. Recently, Olivares et al (2011) observed, in Large White 3 (Large White 3 Landrace) barrows, an increase in IMF of LT muscle due to vitamin A reduction in the diet from 55 to 125 kg BW.…”

Section: Carcass Characteristicsmentioning

confidence: 98%

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The effect of granulated barley as single major ingredient in the growing or finishing diet on productive performance, carcass, meat and fat quality of heavy pigs

Daza

Latorre

López‐Bote

2012

Animal

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A total of 48 Duroc 3 (Large White 3 Landrace) gilts of 46.8 kg BW (86 6 3 days of age) were used to investigate the effect of diet during the growing and finishing periods on growth performance and carcass, meat and fat quality. The control diet consisted of a commercial feedstuff and the granulated barley diet had that cereal as the single major ingredient. There were three treatments: (i) control diet provided from 45.6 to 127.8 kg BW (C group), (ii) control diet from 47.0 to 91.8 kg BW and granulated barley from 91.8 to 129.7 kg BW (C 1 GB group) and (iii) granulated barley from 47.9 to 93.1 kg BW and control diet from 93.1 to 135.1 kg BW (GB 1 C group). Each treatment was replicated eight times, with two pigs per replicate. The C group grew faster (P , 0.001) and had a better feed conversion ratio (P , 0.001) than the GB 1 C group, with C 1 GB being intermediate. Carcasses from C 1 GB gilts had higher backfat depth than those from C gilts, with GB 1 C being intermediate (P , 0.05). Also, the main joints (ham 1 shoulder 1 loin) had a higher (P , 0.01) yield in carcass in the GB 1 C group than in the C group, with C 1 GB being intermediate. The intramuscular fat (IMF) content was higher (P , 0.001) in loin from C 1 GB and GB 1 C gilts than in C gilts. The IMF of loin from C 1 GB gilts had higher (P , 0.05) C18:1n-9 and total monounsaturated fatty acid (FA) proportions than that from C gilts, whereas the C18:2n-6 and total polyunsaturated FA percentages were lower (P , 0.05) in C 1 GB gilts than in the remaining gilts. The total saturated FA percentage was lower (P , 0.05) in loin from GB 1 C than in that from C gilts. Hams from C 1 GB and GB 1 C gilts had higher (P , 0.05) C18:1n-9 and total monounsaturated FA proportions and lower C18:2n-6 and total polyunsaturated FA contents than those from C gilts. We can conclude that granulated barley provided during the growing or the finishing period improved some carcass and meat characteristics of heavy gilts desirable for dry-cured ham production.

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Section: Carcass Characteristicssupporting

confidence: 76%

Section: Carcass Characteristicsmentioning

confidence: 98%

The effect of granulated barley as single major ingredient in the growing or finishing diet on productive performance, carcass, meat and fat quality of heavy pigs

Daza

Latorre

López‐Bote

2012

Animal

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“…These results suggest that lower CP content and the lack of vitamin-mineral premix in the GB diet had scarce influence on FA composition of subcutaneous backfat. In addition, Olivares et al (2009) did not find any effect of dietary vitamin A level in finishing diets on FA composition of subcutaneous backfat. It is important to note that C18:2n-6 proportion found in the tissues, according to sexual status and dietary treatment given during the final period, was lower than 12%, which is a positive result because a higher value than 12% is not recommended for transformation and conservation processes of pork (Wood et al, 2008).…”

Section: Discussionmentioning

confidence: 67%

“…Gilt immunocastration and barley-based diet However, the influence of dietary vitamin A on IMF content in meat is controversial, as other experiments (Olivares et al, 2009) did not find any influence. According to Brandebourg and Hu (2005), the retinoids, which are derivatives of vitamin A, have an inhibitory effect on cultured preadipocytes differentiation; therefore, it has been proposed that the influence of dietary vitamin A level on IMF is mediated by adipocyte differentiation (Dimaculangan et al, 1994).…”

Section: Discussionmentioning

confidence: 96%

The effect of immunocastration and a diet based on granulated barley on growth performance and carcass, meat and fat quality in heavy gilts

Daza

Latorre

Olivares

et al. 2014

Animal

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A total of 48 Duroc × (Landrace × Large White) gilts of 33.2 kg BW were used to investigate the influence of immunocastration and diet on growth performance and carcass, meat and fat quality. Four treatments were arranged factorially (2 × 2) with two sexes (immunocastrated gilts: IG v. entire gilts: EG) and two dietary treatments (a commercial feedstuff as control v. granulated barley as a single major ingredient) provided during the finishing period (from 103 to 126 kg BW). There were four replicates of three pigs per treatment. At the end of the trial, the IGs grew faster ( P < 0.05) and ate more feed ( P < 0.05) than the EGs. Carcasses from the IGs had thicker backfat depth than those from the EGs ( P < 0.01) and carried out a lower percentage of rejected carcasses ( P < 0.05) at slaughterhouse owing to lack of fat. Meat from the IGs tended to have higher intramuscular fat (IMF) content in the Longissimus thoracis (LT) muscle than that from the EGs ( P = 0.09). In addition, immunocastration increased the total saturated fatty-acid proportion in subcutaneous fat and IMF ( P < 0.001) and decreased the total monounsaturated fatty acid (MUFA) and total polyunsaturated fatty acid (PUFA) percentages in subcutaneous backfat ( P < 0.05 and P < 0.001, respectively) and in IMF ( P < 0.01 and P = 0.06, respectively). The use of a diet based on granulated barley during the finishing period had no effect on growth performance but tended to increase IMF content in the LT muscle ( P < 0.06), and increased MUFA ( P < 0.05) and decreased PUFA ( P < 0.01) proportions in omental fat. It is concluded that immunocastration of gilts intended for dry-cured ham industry improved some aspects of growth performance and carcass and meat quality, whereas granulated barley had scarce effect on productive traits and fatty-acid profile but tended to improve IMF content.

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“…Este resultado era esperado, pois a seleção para produção de carne magra reduz a gordura intramuscular (Cameron et al, 2000;Fabian et al, 2003), e a linha fêmea do cruzamento MS115xF1 é selecionada para carne magra, ao contrário da linha fêmea do cruzamento MS115xMO. O segundo maior escore de marmoreio foi observado nos animais DCxF1, o que também foi relatado por outros autores em relação a Duroc e seus cruzamentos (Candek-Potocar et al, 2002;D´Souza & Mullan, 2002;Suzuki et al, 2003;Wood et al, 2004;Olivares et al, 2009). O baixo escore de marmoreio do genótipo MS115xF1 também pode ser explicado pela presença da raça Pietrain, que normalmente imprime esta característica em sua progênie, ao contrário da raça Duroc (Edwards et al, 2003).…”

Section: Tabela 2 Média±erro-padrão Das Variáveis De Desempenho E Deunclassified

Qualidade da carne e desempenho de genótipos de suínos alimentados com dois níveis de aminoácidos

Bertol

Campos

Coldebella

et al. 2010

Pesq. agropec. bras.

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Resumo -O objetivo deste trabalho foi avaliar a influência do genótipo e de teores de aminoácidos na dieta sobre o desempenho de suínos, o retorno econômico e a qualidade da carcaça e da carne. Os genótipos avaliados foram: MS115 x F1; Duroc x F1 (DCxF1); MS115 x Moura (MS115xMO); Duroc x 25% Duroc, 50% Large White, 25% Moura (DCxMO3). Os teores de aminoácidos nas dietas foram os recomendados para o desempenho alto ou médio de machos castrados com alto potencial genético. O escore de marmoreio foi mais elevado nos animais alimentados com teores médios de aminoácidos. Os genótipos DCxF1 e DCxMO3 tiveram maior ganho de peso diário do que MS115xF1 e MS115xMO. O menor ganho de peso, ajustado pelo consumo de ração, ocorreu no genótipo MS115xMO. As maiores espessuras de toucinho foram observadas nos animais MS115xMO e nos machos DCxMO3. O maior escore de marmoreio ocorreu nos animais MS115xMO, e o menor nos MS115xF1. Em comparação aos genótipos selecionados quanto à produção de carne, a raça Moura influenciou negativamente o desempenho e a qualidade da carcaça e positivamente a qualidade da carne, de acordo com sua proporção nos genótipos. A raça Duroc influenciou positivamente a qualidade da carne nos cruzamentos. A redução dos teores de aminoácidos nas dietas proporciona aumento do marmoreio, independentemente do genótipo.Termos para indexação: Sus scrofa, marmoreio, nutrição, raças exóticas, raça Moura. Meat quality and performance of pig genotypes fed two amino acid levelsAbstract -The objective of this work was to evaluate the effect of genotype and amino acid levels on swine performance, economic returns, and carcass and meat quality. The evaluated genotypes were: MS115 x F1; Duroc x F1 (DCxF1); MS115 x Moura (MS115xMO); Duroc x 25% Duroc, 50% Large White, 25% Moura (DCxMO3). Diet amino acids contents were those recommended for high or medium performance of barrows with high genetic potential. Marbling score was higher in animals fed the lowest level of amino acids. The genotypes DCxF1 and DCxMO3 had higher daily weight gains than MS115xF1 and MS115xMO. The lowest weight gain, adjusted by feed intake, occurred in the genotype MS115xMO. The highest backfat thickness were observed in MS115xMO animals and DCxMO3 males. The highest marbling score occurred in MS115xMO animals and the lowest in MS115xF1 ones. In comparison to the genotypes selected for meat production, Moura breed affected the performance and carcass quality negatively, and affected the meat quality positively, depending on this breed proportion in the genotypes. Duroc breed affected meat quality positively in the genotypes. Diet-reduced amino acid contents increased marbling, regardless of the genotype.Index terms: Sus scrofa, marbling, nutrition, exotic breeds, Moura breed. IntroduçãoA produção de suínos evoluiu muito nas últimas décadas, em consequência de avanços no melhoramento genético, nutrição e sanidade. O alto padrão da carne suína, produzida atualmente, está relacionado a carcaças com baixa quantidade de gordura e à utilização de padrões sa...

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Interactions between genotype, dietary fat saturation and vitamin A concentration on intramuscular fat content and fatty acid composition in pigs

Cited by 51 publications

References 43 publications

The effect of granulated barley as single major ingredient in the growing or finishing diet on productive performance, carcass, meat and fat quality of heavy pigs

The effect of granulated barley as single major ingredient in the growing or finishing diet on productive performance, carcass, meat and fat quality of heavy pigs

The effect of immunocastration and a diet based on granulated barley on growth performance and carcass, meat and fat quality in heavy gilts

Qualidade da carne e desempenho de genótipos de suínos alimentados com dois níveis de aminoácidos

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