Lipids and Lipid Utilization in Swine

Lin, Xi; Azain, Mike; Odle, Jack

doi:10.1002/9781118491454.ch3

Cited by 20 publications

(11 citation statements)

References 148 publications

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“…Alternatively, one might consider that L piglets can safeguard their muscular glycogen, because they can get a sufficient amount of energy elsewhere. However, this theory is highly unlikely, given the low GLU and GLY LIVER shortly after birth and their limited fat reserves and ability to oxidize protein (De Vos et al., 2016; Herpin et al., 1993; Le Dividich et al., 1991; Lin et al., 2013; Marion and Le Dividich, 1999), but also given the specific use of muscular glycogen for locomotion and thermoregulation. Herpin et al.…”

Section: Discussionmentioning

confidence: 99%

Glucose and glycogen levels in piglets that differ in birth weight and vitality

Hole

Ayuso

Aerts

et al. 2019

Heliyon

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In the pig, intrauterine crowding can greatly affect postnatal characteristics, among which birth weight and locomotion. In a previous study, we discovered that piglets with a low birth weight/low vitality (L piglets) have a reduced motor performance compared to piglets with a normal birth weight/normal vitality (N piglets). A possible explanation is that L piglets lack the energy to increase their motor performance to the level of that of N piglets. Blood glucose levels (GLU) and glycogen concentrations in skeletal muscle of the front (GLYFRONT) and hind leg (GLYHIND) and the liver (GLYLIVER) at birth and during the first 96 h postpartum were compared between L and N piglets. GLU at birth was the same for both groups. After birth, GLU immediately increased in N piglets, whereas it only increased after 8 h in L piglets. L piglets showed a lower GLYHIND at birth and did not use this glycogen during the first 8 h postpartum, while N piglets showed a gradual depletion. GLYLIVER at birth was 50% lower for L piglets and was unused during the studied period while N piglets consumed half of their GLYLIVER during the first 8 h. Based on these results, it is possible that lower glycogen concentrations at birth, the delayed increase in GLU and the lower use of glycogen during the first 8 h after birth negatively affect motor performance in L piglets. However, based on this study, it is unclear whether the low mobilization of glycogen by L piglets is a consequence, rather than a cause of their lower motor performance.

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Section: Discussionmentioning

confidence: 99%

Glucose and glycogen levels in piglets that differ in birth weight and vitality

Hole

Ayuso

Aerts

et al. 2019

Heliyon

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“…Refined, crude, or recycled through yellow grease, soybean oil (SO) is commonly added to swine diets as a concentrated energy source (Pettigrew and Moser, 1991;Azain, 2001;Lin et al, 2013). SO contains a high concentration of MUFA and PUFA (NRC, 2012) which, unlike SFA, are more susceptible to lipid peroxidation due to double bonds in their structure (Holman, 1954).…”

Section: Introductionmentioning

confidence: 99%

Influence of feeding thermally peroxidized soybean oil on growth performance, digestibility, and gut integrity in finishing pigs

Overholt

Dilger

Boler

et al. 2018

Journal of Animal Science

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Consumption of peroxidized lipids has been shown to reduce pig performance and energy and lipid digestibility. Objectives of the current study were to evaluate the effect of feeding soybean oil (SO) with different levels of peroxidation on growth performance, lipid, N, and GE digestibility, plasma Trp, and gut integrity in finishing pigs. Fifty-six barrows (46.7 ± 5.1 kg initial BW) were randomly assigned to one of four diets in each of two dietary phases, containing either 10% fresh SO (22.5 °C) or thermally processed SO (45 °C for 288 h, 90 °C for 72 h, or 180 °C for 6 h), each infused with of 15 L/min of air. Peroxide values were 2.0, 17.4, 123.6, and 19.4 mEq/kg; 2,4-decadienal values were 2.07, 1.90, 912.15, and 915.49 mg/kg; and 4-hydroxynonenal concentrations were 0.66, 1.49, 170.48, and 82.80 mg/kg, for the 22.5, 45, 90, and 180 °C processed SO, respectively. Pigs were individually housed and fed ad libitum for 81 d to measure growth performance, including a metabolism period to collect urine and feces for determination of GE, lipid, N digestibility, and N retention. Following the last day of fecal and urine collection when pigs were in the metabolism crates, lactulose and mannitol were fed and subsequently measured in the urine to evaluate gut permeability, while markers of oxidative stress were evaluated in plasma, urine, and liver. There were no differences observed in ADFI (P = 0.91), but average daily gain (ADG) and gain:feed G:F were decreased in pigs fed 90 °C SO diet (P ≤ 0.07) compared to pigs fed the other SO diets. Pigs fed the 90 and 180 °C SO had the lowest (P = 0.05) DE as a % of GE compared to pigs fed the 22.5 °C SO, with pigs fed the 45 °C SO being intermediate. Lipid digestibility was similarly affected (P = 0.01) as energy digestibility, but ME as a % of DE was not affected by dietary treatment (P = 0.16). There were no effects of lipid peroxidation on N digested, N retained, or the urinary lactulose:mannitol ratio (P ≥ 0.25). Pigs fed the SO processed at 90 and 180 °1C had lower concentrations (P < 0.01) of plasma Trp compared to pigs fed the 22.5 and 45 °C SO treatments. Pigs fed 90 °C SO had the greatest (P < 0.01) concentrations of F2-isoprostane in plasma and urine thiobarbituric acid reactive substances compared to the other SO treatments. These results indicate that the change in FA composition and/or the presence of lipid peroxidation products in peroxidized SO may reduce ADG, G:F, and digestibility of GE and ether extract, but has little impact on N digestibility and balance or on gut permeability.

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“…Interest in dietary lipid quality has focused on the influence of fatty acid profile on carcass and pork product quality. However, it has been increasingly recognized that the oxidative status of the diet is also important and may be of special interest considering rendered fats like white or yellow grease, and soybean oil (SO) is routinely included in swine diets (Lin et al, 2013). Feeding peroxidized lipids has been shown to reduce lipid digestibility (Liu et al, 2014a;Lindblom et al, 2017), growth performance (Rosero et al, 2015), and hot carcass weight (HCW) and back fat (BF) depth (Boler et al, 2012) in growing-finishing pigs.…”

Section: Introductionmentioning

confidence: 99%

Influence of feeding thermally peroxidized soybean oil to finishing pigs on carcass characteristics, loin quality, and shelf life of loin chops1

Overholt

Kim

Boler

et al. 2018

Journal of Animal Science

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The objective of this study was to evaluate the effect of feeding soybean oil (SO) with varying levels of peroxidation on carcass traits and shelf life of loins. Fifty-six barrows were randomly assigned to 1 of 4 diets containing 10% fresh SO (22.5 °C) or thermally processed SO (45 °C for 288 h, 90 °C for 72 h, or 180 °C for 6 h), each infused with air at a rate of 15 liter/min. Individually housed pigs were provided ad libitum access to feed for 81 d. At 82 d, pigs were slaughtered and hot carcass weight and liver weights were recorded. Carcass characteristics and fresh loin quality were evaluated 1 d postmortem. Loin chops from each carcass were overwrap-packaged and subjected to a 10-d simulated retail display. Daily measurements of L*, a*, b*, reflectance, and visual discoloration were conducted, evaluation of cooking loss and Warner-Bratzler shear force (WBSF) was conducted on chops stored 0, 5, and 10 d, and thiobarbituric acid reactive substances (TBARS) were evaluated on chops stored 0 and 10 d. Shelf life-related data were analyzed as a completely randomized design with repeated measures in time, with storage location (shelf) as a random effect. Carcasses of 90 °C pigs weighed 6.0, 8.6, and 6.9 kg less (P < 0.03) than 22.5 °C, 45 °C, and 180 °C carcasses, respectively. Livers of 90 °C and 180 °C pigs were 14.3% and 11.7%, respectively, heavier (P ≤ 0.02) than those from pigs fed 22.5 °C SO, with livers of 45 °C being intermediate. Livers of 90 °C pigs represented 0.12 percentage units less (P = 0.02) of ending live weight than livers of 180 °C pigs, and 180 °C livers were 0.12 percentage units less (P < 0.01) of ending live weight than those from pigs fed 22.5 °C SO, with 45 °C being intermediate. There was no difference (P ≥ 0.19) in back fat depth, loin muscle area, or estimated carcass lean percentage among SO treatments, nor was there an effect (P ≥ 0.13) of SO on any early post-mortem loin quality traits or loin composition. There was no effect (P > 0.14) of SO on cooking loss, WBSF, L*, a*, b*, hue angle, reflectance, discoloration, or TBARS; however, there was a tendency (P = 0.09) for chops of 45 °C pigs to have greater (P < 0.04) chroma than either 22.5 °C or 180 °C, with 90 °C being intermediate. Overall, feeding SO cooked at 90 °C for 72 h resulted in reduced carcass weight and dressing percentage; however, there was no evidence that feeding peroxidized SO was detrimental to shelf life of loin chops.

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Lipids and Lipid Utilization in Swine

Cited by 20 publications

References 148 publications

Glucose and glycogen levels in piglets that differ in birth weight and vitality

Glucose and glycogen levels in piglets that differ in birth weight and vitality

Influence of feeding thermally peroxidized soybean oil on growth performance, digestibility, and gut integrity in finishing pigs

Influence of feeding thermally peroxidized soybean oil to finishing pigs on carcass characteristics, loin quality, and shelf life of loin chops1

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