Abstract
The present study investigated the effect of a reduced protein diet in combination with different vegetable oils (sunflower seed oil or linseed oil) on carcass traits, meat quality and fatty acid profile in porcine muscle. Forty male Landrace pigs were allocated into four experimental groups (each n = 8) and one control group (n = 8) at a live weight of approximately 60 kg. The pigs were fed ad libitum from 60 kg to 100 kg live weight and restricted to 2.8 kg/day until they reached 120 kg. In contrast to other studies, the intramuscular fat content (IMF) did not increase in animals of groups fed a reduced protein diet and vegetable oils. The IMF ranged between 1.2% and 1.4%. The growth performance and meat quality of the longissimus muscle was not affected by the diet, but the average daily gain (ADG) and drip loss were affected. The muscle fatty acid concentrations were significantly affected by the diet, resulting in higher n-3 FA concentrations up to 113 mg/100 g muscle and lower n-6/n-3 PUFA ratio for pigs fed linseed oil-containing high- and reduced protein diets, compared to sunflower seed oil-containing diets.
Highlights
The manipulation of the fatty acid composition of farm animal adipose tissues has been of great interest in recent years due to an increasing demand for the production of meat with desirable nutritional and technological qualities [1]
The present study investigated the effects of feeding reduced protein diets in combination with different vegetable oils on carcass traits, meat quality and fatty acid profile in porcine muscle
The average daily gain (ADG) was not affected by the experimental diets; the control group (CON) exhibited a lower ADG compared with experimental groups
Summary
The manipulation of the fatty acid composition of farm animal adipose tissues has been of great interest in recent years due to an increasing demand for the production of meat with desirable nutritional and technological qualities [1]. The majority of evidence for the association of red meat with cancer shows an increase in cancer risk for consumers with the highest level of red meat consumption; the results of most studies have not reached the level of statistical significance [5]. The main strategies for altering the nutritional profile of meat are genetic selection and/or dietary manipulation. Dietary strategies used to customize the fatty acid composition of pig fat have proven very effective because dietary fatty acids can be incorporated into pig muscle and adipose tissues with few modifications [6,7,8]. The intramuscular fat (IMF) content of the pork is one important trait that influences meat quality characteristics, such as meat tenderness, juiciness, flavor and taste [1]
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