Tissue fatty acid composition of pigs fed different fat sources

Abstract

Dietary fat influences the physico-chemical properties of meat, and fatty acid (FA) composition may have implications on human health. The objectives of the experiment were to study tissue FA partitioning and the effect of dietary fat source on tissue FA composition. Seventy crossbred gilts (61.8 6 5.2 kg BW average) were fed one of seven treatments: a diet containing a very low level of fat (no fat (NF)) and six fat-supplemented diets (10%: tallow (T), high-oleic sunflower oil (HOSF), sunflower oil (SFO), linseed oil (LO), fat blend (FB: 55% tallow, 35% SFO, 10% LO) and fish oil blend (FO: 40% fish oil, 60% LO). Differential tissue FA depositions were observed, with flare fat being the most saturated, followed by intermuscular, and subcutaneous being the least saturated. Monounsaturated fatty acid (MUFA) deposition showed an opposite tissue pattern. Subcutaneous fat showed the highest MUFAs, intermuscular fat showed intermediate values and flare fat showed the lowest MUFAs. Intramuscular polyunsaturated fatty acid (PUFA) content was less susceptible to dietary treatment modifications compared with other depots. Significant tissue FA modifications were observed due to dietary treatments, mainly in diets rich in PUFA. The saturated fatty acids (SFA) were high in NF-fed and low in HOSF-fed animals, MUFA were high in HOSF-fed and low in SFO-, LO-and FO-fed animals, while PUFA were high in SFO-and LO-fed and low in HOSF-, T-and NF-fed animals. Pigs fed LO and FB showed detectable levels of EPA, which depended on the linolenic content of the diet. The only effective way to increase tissue DHA contents was to add DHA in the diet through FO feeding. Araquidonic acid was high in SFO diets and low in LO and FB diets, and also high in intramuscular fat compared with other tissues. EPA and DHA were also high in intramuscular fat compared with other fat depots. The deposition of oleic and linoleic acids depended on the composition of dietary fat, as their deposition varied between diets, even at similar levels of intake of each FA. The NF diet resulted in the greatest proportion of SFAs (palmitic and stearic) of all treatments tested. SFAs were less susceptible to modification than MUFA in response to the different PUFA levels supplemented in the diet. T resulted in less fat deposition in some of the fat depots and more in others, suggesting that T could partition fat differently among fat depots.

Effect of intake of linoleic acid and α‐linolenic acid levels on conversion into long‐chain polyunsaturated fatty acids in backfat and in intramuscular fat of growing pigs

“…This indicates a low efficiency of EPA and DHA synthesis in backfat via dietary ALA. Some have shown small effects (Raes et al., 2004; Duran‐Montgé et al., 2008), but others have found an increase in EPA (Guillevic et al., 2009; Juarez et al., 2010) and DHA (Enser et al., 2000) with dietary ALA supplementation. The increase in EPA concentration in intramuscular fat is approximately 50% of the increase in total n‐3 LC PUFA.…”

“…Approximately 16 g of ALA per kg diet was needed for this 1% increase. Some studies were carried out to determine the effect of dietary EPA on intramuscular EPA (Duran‐Montgé et al., 2008; Hallenstvedt et al., 2010). From their results, it can be calculated that an EPA increase from 0.1% to 1.1% in intramuscular fat can be achieved by 3–5 g of EPA per kg of feed.…”

Effect of sex, dietary glycerol or dietary fat during late fattening, on fatty acid composition and positional distribution of fatty acids within the triglyceride in pigs

“…Limiting the concentration of linoleic acid (C18:2n-6) in pig fat improves fat consistency, decreases the susceptibility to oxidation and development of undesirable flavor and reduces the incidence of technological problems, such as those related to water migration (López-Bote, 1998;López-Bote et al, 2002;Isabel et al, 2003). A reduction in C18:2n-6 concentration is achieved through the incorporation of saturated fats or other ingredients that enhance endogenous fat synthesis during the fattening diets period (Farnworth and Kramer, 1987;Wood et al, 2004;Duran-Montgé et al, 2008).…”

Influence of dietary fat on pork eating quality

“…Fats and oils are important dietary ingredients due to their high energy value, and their fatty acid pattern is reflected in those of animal products (Duran-Montgé, Realini, Barroeta, Lizardo, & Esteve-Garcia, 2010). Focusing on the nature of the fat source in pig diets is essential to ensure production of high quality meats (Tikk et al, 2007).…”

“…Instead investigations have most often been undertaken with the aim of improving financial returns, generally at the production stage, by, for example, faster growth rates, increasing the lean to fat ratio or using cheaper components in the diet (Ngapo & Gariepy, 2008). Many researchers have studied the effect of diets supplemented with different sources/levels of fat on pig performance and fatty acid composition (Apple, Maxwell, Galloway, Hutchison, & Hamilton, 2009;Averette Gatlin, See, Hansen, Sutton, & Odle, 2002;Bee, Gebert, & Messikommer, 2002;Duran-Montgé et al, 2010;Mitchaothai et al, 2007;Olivares, Daza, Rey, & Lopez-Bote, 2009). But only a few researches have done a full study on pork eating quality to ensure an adequate pork quality for consumer and processed products (Corino et al, 2002;Tikk et al, 2007).…”