Polyunsaturated fat and fish oil in diets for growing-finishing pigs: effects on fatty acid composition and meat, fat, and sausage quality

Bryhni, E.A; Kjos, Nils Petter; Ofstad, Ragni; Hunt, Melvin C.

doi:10.1016/s0309-1740(01)00211-x

Cited by 87 publications

(52 citation statements)

References 21 publications

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“…Our results are in agreement with other studies (e.g., Bryhni et al, 2002;Flachowsky et al al., 2008;Wood et al, 2008;Guillevic et al, 2009;Skiba et al, 2011).…”

Section: Discussionsupporting

confidence: 94%

The effects of diets enriched in omega-3 fatty acids on carcass characteristics and the fatty acid profile of intramuscular and subcutaneous fat in pigs

Wojtasik

Raj²,

Skiba³

et al. 2012

J. Anim. Feed Sci.

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The objective of this study was to determine the effect of the concentration of C18:3 n-3 and the total concentration of polyunsaturated fatty acids (PUFA) and n-3 PUFA in the diet on the performance of pigs, carcass characteristics, and fatty acid profile of intramuscular fat of Musculus longissimus dorsi (MLD) and subcutaneous tissue (ST) fat. Twenty-four crossbred pigs ♂Duroc x ♀(Polish Large White x Danish Landrace) were divided into 3 groups (A, B, and C) and from 60 to 105 kg body weight (BW) were fed isoenergetic (average 13.5 ME MJ . kg -1 ) and isolysinic (average 7.4 g . kg -1 standardized ileal digestible lysine) diets in which 10% of the metabolizable energy had been replaced by fat mixtures totaling 3.5% per kg diet. Diet A contained 1% rapeseed oil, 2% fish oil, and 0.5% lard; diet B contained 2.5% rapeseed oil and 1% linseed oil; and diet C contained 2.5% linseed oil and 1% fish oil. The diets had similar amounts of C18:2 n-6, but differed in the amounts of C18:3 n-3 (ALA), 20:5 n-3 (EPA), and 22:6 n-3 (DHA).Fat mixtures in the diet did not influence growth, carcass performance, lipid or fatty acid concentrations in the tissues of the pigs, but changed their PUFA concentration. ST fat compared with MLD fat had a higher (P<0.01) ratio of both PUFA/SFA (0.61 and 0.38 vs 0.74 and 0.32 vs 0.77 and 0.41, respectively, in groups A, B, and C) and PUFA n-6/n-3 PUFA (9.0 and 4.45 vs 6.18 and 3.82 vs 3.99 and 3.51, respectively, in groups A, B and C). Meat and fat from pigs of group C had PUFA/SFA and PUFA n-6/n-3 PUFA values consistent with WHO recommendations. Thus, it can be concluded that supplementation of the diet for pigs with a mixture of linseed oil and fish oil makes it possible to obtain good quality pork with health-promoting properties.

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“…Our results are in agreement with other studies (e.g., Bryhni et al, 2002;Flachowsky et al al., 2008;Wood et al, 2008;Guillevic et al, 2009;Skiba et al, 2011).…”

Section: Discussionsupporting

confidence: 94%

The effects of diets enriched in omega-3 fatty acids on carcass characteristics and the fatty acid profile of intramuscular and subcutaneous fat in pigs

Wojtasik

Raj²,

Skiba³

et al. 2012

J. Anim. Feed Sci.

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“…Also Zhang et al (2007) found significant sex differences for individual fatty acids. Although not significant, females also had more PUFA, in agreement with Bryhni et al (2002). Some authors (Carvalho 2003) found higher values in males comparing with females and others (Mitchaothai et al 2007;Alonso et al 2008) found no significant differences between sexes.…”

Section: Fat and Fatty Acid Compositionsupporting

confidence: 59%

“…Rosenvold and Andersen (2003) referred that fatty acids composition in animals raised outdoors, including biological production, is richer in MUFA compared to intensively raised animals meat due fundamentally to natural feed source rich in unsaturated fatty acids. According to Wood and Enser (1997), Bryhni et al (2002), and Rosenvold and Andersen (2003), high percentages of PUFA can lead to soft meat affecting the product stability, increasing oxidation processes and break technological quality.…”

Section: Fat and Fatty Acid Compositionmentioning

confidence: 99%

Pork Meat Quality of Preto Alentejano and Commercial Largewhite Landrace Cross

Teixeira

Rodrigues

2013

Journal of Integrative Agriculture

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This work aimed to evaluate the physical-chemical characteristics of pork from a local breed (Portuguese black pork called Preto Alentejano) and a commercial breed. Sixteen animals were used, 4 females and 4 males from each breed. Animals had 80-100 kg of live weight. The longissimus muscle between the 5th thoracic vertebra and the 10th lumbar vertebra was used in the analysis. Samples were analysed for protein, fat, pigments, ashes, dry mater, water-holding capacity, and texture.Results of fat and pigments contents indicate significant (P<0.05 and P<0.01) differences for all treatments. For protein, ashes, dry mater, water-holding capacity and texture, no significant differences were found for sex. In the analysis of fatty acids composition, ten were detected, being the main ones C16:0, C18:0, C16:1, C18:1, C18:2. There was a predominance of monounsaturated fatty acids (MUFA), followed by saturated (SFA) and polyunsaturated (PUFA). Differences were significant for sex (P<0.01) and breed (P<0.01). Preto Alentejano breed and females presented the higher percentages of SFA (P<0.01) and MUFA (P<0.001) fatty acids. Differences between breeds might be due to breed production system and feed differences.

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“…Thus, the higher the inclusion rate of ECM in the diet, the higher the DHA, EPA, DPA and other polyunsaturated fatty acids in LD. This is in agreement with Lauridsen et al (1999), Bryhni et al (2002) and Hallenstvedt et al (2010), who showed that feeding fish oil to pigs did not affect the sensory quality of loin, but increased the level of DHA, EPA and DPA in muscle. Although fish meal normally contains high levels of PUFA (Jonsdottir et al, 2003), the fish meal used in the present experiment was made from small marine fish which had a lower PUFA content than in catfish by-product silage.…”

Section: Discussionsupporting

confidence: 92%

Effects of replacing fish meal with ensiled catfish (<i>Pangasius hypophthalmus</i>) by-products on the performance and carcass quality of finishing pigs

Thủy¹,

Lindberg²,

Ogle³

2011

J. Anim. Feed Sci.

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Thirty castrated finishing male pigs were used to evaluate the effects of replacing fish meal (FM) with ensiled Tra catfish (Pangasius hypophthalmus) by-products (ECM) on performance and carcass quality. Pigs were allocated to individual pens and fed a control diet (ECM0) with FM as sole protein supplement, and experimental diets where 100 (ECM100), 75 (ECM75), 50 (ECM50) and 25% (ECM25) of the crude protein (CP) from FM was replaced by the CP from ECM. Feed intake was highest in ECM25 and lowest in ECM75 (P<0.05), and daily weight gain was higher in ECM100 than in the other treatments (P<0.01). Feed conversion ratio was improved (P<0.05) with higher inclusion of ECM in the diets. Carcass yield and dressing percentage were not affected (P>0.05) by treatment, but leaf fat and backfat thickness were higher and loin eye area lower in ECM100 compared with ECM0 (P<0.01). Ether extract and polyunsaturated fatty acid contents and meat colour values in Longissimus dorsi muscle increased (P<0.01) with ECM replacement level. Feed costs were lower in ECM100 and ECM75 compared with ECM25 and ECM0.

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Polyunsaturated fat and fish oil in diets for growing-finishing pigs: effects on fatty acid composition and meat, fat, and sausage quality

Cited by 87 publications

References 21 publications

The effects of diets enriched in omega-3 fatty acids on carcass characteristics and the fatty acid profile of intramuscular and subcutaneous fat in pigs

The effects of diets enriched in omega-3 fatty acids on carcass characteristics and the fatty acid profile of intramuscular and subcutaneous fat in pigs

Pork Meat Quality of Preto Alentejano and Commercial Largewhite Landrace Cross

Effects of replacing fish meal with ensiled catfish (<i>Pangasius hypophthalmus</i>) by-products on the performance and carcass quality of finishing pigs

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