Abstract
The study aimed to evaluate the effect of a diet containing extruded linseed (Linum usitatissimum L.) on growth performances, carcass traits and meat quality in Nero Lucano pigs. Sixteen male piglets were weaned at about 50 days of age and divided into two homogeneous groups fed a control diet (C) or a diet containing 3% extruded linseed (EL). The trial lasted 32 weeks and pigs were slaughtered at 9 months of age. Samples from the Longissimus dorsi (Ld) muscle were analysed to assess physical and chemical parameters and intramuscular fatty acid composition. Average daily gain, feed intake and feed conversion ratio were not affected by the diet. Pigs fed the C diet showed a significantly greater slaughter weight in comparison to the EL group (116.50 vs 108.25 kg) Meat pH and chemical composition were not influenced by the diet. No differences were found for shear force (WBS) in raw meat, while cooked meat of the EL group showed a lower WBS value. The EL diet significantly lowered total SFA and increased total PUFA, of both n-6 and n-3 series. Among the n-6, significant differences between dietary treatments were found for linoleic acid. As for the n-3 series, EL feeding significantly enhanced linolenic acid, EPA, DPA and DHA. Feeding EL also significantly lowered the PUFA/SFA and n-6/n-3 ratios and the AI and TI, with benefits for human health. In conclusion, dietary supplementation with 3% EL didn't affect growth performance while it improved the fatty acid profile of meat.
 Keywords: fatty acid profile, feeding, flaxseed, pork
Highlights
There is a growing demand by the modern consumer for meat containing less fat and lower levels of saturated fatty acids, which are considered to increase risk for coronary heart disease (CHD) (Department of Health, 1994)
Research in the last twenty years has focused on improving the balance between polyunsaturated fatty acids (PUFA) and saturated fatty acids (SFA) in animal products, since there has been increased recognition of health benefits of PUFA in general, and of n-3 fatty acids in particular, which are essential for humans (Simopolous, 2001)
Several lipid sources have been tested for pig feeding with the aim to improve the n-6/n-3 ratio of meat that should be 4-5 or less according to the latest nutritionist recommendations (Duru, 2019)
Summary
There is a growing demand by the modern consumer for meat containing less fat and lower levels of saturated fatty acids, which are considered to increase risk for coronary heart disease (CHD) (Department of Health, 1994). Years of recommendations to reduce red meat consumption have not lowered the incidence of diseases related to dietary fat. Several lipid sources have been tested for pig feeding with the aim to improve the n-6/n-3 ratio of meat that should be 4-5 or less according to the latest nutritionist recommendations (Duru, 2019). Matthews et al (2000) reported that feeding whole linseed to pigs increases the n-3 fatty acids in various tissues without adverse effects on growth or meat quality. Supplementation with 3% dietary linseed oil enhanced the daily gain of growing pigs and increased the C18:3n-3 concentration in the adipose tissue (Nguyen et al, 2004).
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