Pig feeds rich in rapeseed products and organic selenium increased omega‐3 fatty acids and selenium in pork meat and backfat

Abstract

The concentration of omega-3 fatty acids and selenium (Se) is generally too low in the Western diet. But as the nutrient composition of pork meat and adipose tissue is influenced by the feed given to the animals, the product can be changed to support nutrient demands. Half (297/594) the pigs were given a feed concentrate based on low-glucosinolate rapeseed products (RS), while the other half was fed a traditional concentrate (Contr): The RS feed had an omega-6/omega-3 ratio of 3.6:1, and the Contr feed had a ratio of 8.9:1, and both feeds were supplemented with 0.4 mg Se/kg (organic Se: inorganic Se, 1:1). There was a small difference in growth rate, but no differences in feed conversion ratio, lean meat percentage, carcass value, and margin per pig for the two groups. There were no differences in meat quality between the two groups, but there were differences in technological fat quality. The RS pigs contained about 2 times more alpha-linolenic acid in the backfat and 41% more in the meat (M. longissimus dorsi) compared to the controls. The concentration of EPA, DPA, and DHA were 42% and 20% higher in backfat and meat of the RS pigs compared to the control pigs respectively. The ratio between omega-6/omega-3 fatty acids were 4.7 in the meat and 4.0 in the backfat in the RS pigs, and the corresponding values were 6.6 and 8.0 in the control pigs. The selenium content was 0.3 mg/kg meat in both groups. The study showed that a portion of the present pig meat (175 g) provided the daily recommended intake of Se for men and women and about 1/6 of proposed reference intake of omega-3 LCPUFA (250 mg/day) to reduce the risk of CVD thereby providing a meat that is somewhat healthier for the consumer.

Carcass traits, meat yield and fatty acid composition of adipose tissues and Supraspinatus muscle in goats fed blend of canola oil and palm oil

“…This coincides with the linear increase in the elongation index in response to supplementation of BCPO. This observation is consistent with those of Gjerlaug-Enger et al [ 52 ] who observed that dietary rapeseed products enhanced the concentration of C18:3n-3, C20:5n-3 and C22:5n-3 in longissimus dorsi muscle of pork compared with the control diet.…”

Can we improve the nutritional quality of meat?

“…For chicken, the lipid content of dark meat and light meat averages 28 and 11 g/kg, respectively (21)(22)(23)(24)(25)(26) . The IMF of chicken and pork contains 260-350, 290-460 and up to 200 g/100 g, as SFA, MUFA and PUFA, respectively (21)(22)(23)(24)(25)(26)(27)(28)(29)(30)(31)(32)(33) . In beef and lamb, IMF contains 450-480 and 350-450 g/100 g of SFA and MUFA, respectively and up to 50 g/100 g as PUFA, respectively (17,18) .…”

“…In ruminants, increases in specific FA, including cis-9, trans-11 CLA have been targeted. Most studies have focused on including oilseeds, plant oils, fish oils, marine algae in the diet of pigs (27)(28)(29)(30)(31)(32)(33) , poultry (22,23,(24)(25)(26) , cattle (38)(39)(40)(41) and sheep (42)(43)(44)(45) to alter meat FA composition and content. In ruminants, the use of lipid supplements protected from ruminal metabolism have also been investigated (14,15,46,47) .…”

“…Two main approaches have been used to increase the n-3 PUFA content of pork and chicken that include dietary supplements of linseed or flaxseed as a source of 18 : 3 n-3, and the use of fish oil or marine algae as a source of 20 : 5 n-3 and/or 22 : 6 n-3 and demonstrated the potential to enrich the n-3 PUFA content of intramuscular lipid in growing pigs and chickens (Tables 1 and 2, respectively). Dietary supplements of oilseeds can be used to increase in the 18 : 3 n-3 content of muscle in pigs (27)(28)(29)(31)(32)(33) . Even though cis-9 18 : 1 is the major FA in rapeseed and olive oil, these lipid can be used to elevate 18 : 3 n-3 in pork, but to a much lesser extent than linseed or flaxseed ( Table 1).…”

Effect of packaging methods on salt-reduced smoked-steamed ham using herbal extracts

“…The most dynamic increase in consumption was recorded for poultry meat, then for pork, beef and meat of other species. Pork meat and its products are a good source of wholesome protein, iron and zinc (Gjerlang-Enger et al, 2015). The meat processing requires the use of salt due to its following functions: shaping the fixed flavor profile, maintaining the color, proper level of protein solubilization strongly associated with the maintenance of own and added water.…”