Skip to main page content
U.S. flag

An official website of the United States government

Dot gov

The .gov means it’s official.
Federal government websites often end in .gov or .mil. Before sharing sensitive information, make sure you’re on a federal government site.

Https

The site is secure.
The https:// ensures that you are connecting to the official website and that any information you provide is encrypted and transmitted securely.

Access keys NCBI Homepage MyNCBI Homepage Main Content Main Navigation
. 2021 May;34(5):895-903.
doi: 10.5713/ajas.20.0247. Epub 2020 Aug 24.

Effects of dietary fat saturation level on growth performance, carcass traits, blood lipid parameters, tissue fatty acid composition and meat quality of finishing pigs

Jing Chen  1 , Jiantao Li  1   2 , Xianjun Liu  1 , Yang He  1
Affiliations

Effects of dietary fat saturation level on growth performance, carcass traits, blood lipid parameters, tissue fatty acid composition and meat quality of finishing pigs

Jing Chen et al. Anim Biosci. 2021 May.

Abstract

Objective: The objective of this study was to investigate the effects of various dietary unsaturated to saturated fatty acids ratios (UFA to SFA ratios) on growth performance, carcass traits, blood lipid parameters, tissue fatty acid (FA) composition, and meat quality of finishing pigs.

Methods: A total of 45 crossbred pigs ([Duroc×Landrace]×Yorkshire), with an average initial body weight of 60.3±2.4 kg, were randomly allocated to three treatment groups of 1:1, 2:1, and 3:1 dietary UFA to SFA ratios.

Results: Both average daily gain and average daily feed intake of pigs were decreased linearly (p<0.05), whereas backfat thickness was decreased linearly (p<0.05) with increasing of dietary UFA to SFA ratio. Serum triglyceride and low density lipoprotein cholesterol were decreased quadratically or linearly (p<0.05) respectively, whereas high density lipoprotein cholesterol was increased quadratically (p<0.05) with increasing dietary UFA to SFA ratio. In M. longissimus thoracis, the proportion of C18:1 and monounsaturated FA was decreased linearly (p<0.05), whereas the proportion of C18:2n-6, C20:4n-6 and polyunsaturated FA (PUFA) were increased linearly (p<0.05) as dietary UFA to SFA ratio increased. In the subcutaneous adipose tissue, the proportion of SFA was decreased linearly (p<0.05), whereas the proportion of n-6 PUFA, n-3 PUFA, and the UFA to SFA ratios were increased linearly (p<0.05) with increasing of dietary UFA to SFA ratio. Meat color scores and shear force of pigs were decreased linearly (p<0.05), whereas drip loss and cooking loss were increased linearly (p<0.05) with increasing of dietary UFA to SFA ratio.

Conclusion: Appropriately boosted dietary UFA to SFA ratio could be conductive to optimize blood lipid parameters and tissue FA composition. However, when the ratio is too high or too low it tends to have negative effects on growth performance and meat quality.

Keywords: Blood Lipid; Fatty Acid; Finishing Pig; Growth; Meat Quality.

PubMed Disclaimer

Conflict of interest statement

CONFLICT OF INTEREST

We certify that there is no conflict of interest with any financial organization regarding the material discussed in the manuscript. Li JT is an employee of Shenyang Wise Diligence Agriculture-Technology Company Limited.

References

    1. Picklo MJ, Idso J, Seeger DR, Aukema HM, Murphy EJ. Comparative effects of high oleic acid vs high mixed saturated fatty acid obesogenic diets upon PUFA metabolism in mice. Prostaglandins Leukot Essent Fatty Acids. 2017;119:25–37. doi: 10.1016/j.plefa.2017.03.001. - DOI - PubMed
    1. Chinese Nutrition Society. Chinese dietary reference intakes. 1st ed. Beijing, China: Science Press; 2013.
    1. Zhang J, Meng LP, Jiang YR, Wang CR, Zhang TY, Yang XG. The dietary fatty acids intakes and their food sources among chinese adults. Acta Nutr Sin. 2009;31:424–7.
    1. Kallas Z, Realini CE, Gil JM. Health information impact on the relative importance of beef attributes including its enrichment with polyunsaturated fatty acids (omega-3 and conjugated linoleic acid) Meat Sci. 2014;97:497–503. doi: 10.1016/j.meatsci.2014.03.015. - DOI - PubMed
    1. Bertol TM, de Campos RML, Ludke JV, et al. Effects of genotype and dietary oil supplementation on performance, carcass traits, pork quality and fatty acid composition of backfat and intramuscular fat. Meat Sci. 2013;93:507–16. doi: 10.1016/j.meatsci.2012.11.012. - DOI - PubMed

LinkOut - more resources