Tissue fatty acid composition of pigs fed different fat sources

Tissue fatty acid composition in pigs may be directly modulated by dietary fatty acid profile
Wednesday 18 February 2009 (9 years 2 months 4 days ago)
Dietary fat and its influence on pig fat depots have been studied, first as an important energy source, second because of its implications in meat characteristics. Recently it is again important as fatty acid (FA) composition has important implications in human health. The objectives of the present study were to determine the effect of dietary fat source on the FA composition in the swine tissue.

Seventy gilts (61.8 ± 5.2 kg BW) were randomly assigned by animal weight and litter to one of seven dietary treatments: a diet containing a very low level of fat (no fat (NF)) and six fat-supplemented dietary treatments (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). Animals were slaughtered when reached 99.8 ± 8.5 kg. Diets were analysed for dry matter (DM) content, crude protein (CP), energy, ash and FA. For FA determination in tissues, lipids were extracted and then transmethylated with BF3 and methanolic KOH. FA contents were determined by using gas chromatography.

Tissue FA composition was significantly modified due to dietary treatments, mainly in those 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-fed, T- fed and NF-fed animals. Pigs fed LO and FB showed detectable levels of eicosapentaenoic acid (EPA), which depended on the linolenic content of the diet. Araquidonic acid was high in SFO diets and low in LO and FB diets. The NF diet resulted in the greatest proportion of SFAs (palmitic and stearic) of all treatments tested. 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.

In conclusion, the dietary fatty acids composition may directly influence the composition of tissue fatty acids in the pigs.

P Duran-Montge, CE Realini, AC Barroeta, R Lizardo and E Esteve-Garcia. 2008. Animal, 2 (12): 1753-1762.

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