Effect of dietary vitamin E and partial replacement of poly‐ with monounsaturated fat on fatty acid patterns of backfat and intramuscular fat in heavy pigs (Iberian × Duroc)

Abstract

The effects of partial replacement of dietary polyunsaturated fatty acid (PUFA) with monounsaturated fatty acid (MUFA) on fatty acid profiles of subcutaneous and intramuscular fat and rheological properties of fat were studied in heavy pigs. No effect of dietary fat was observed on total saturated fatty acids proportion in outer and inner backfat layers or intramuscular neutral and polar lipids. The partial substitution of dietary PUFA by MUFA produced a rise in MUFA of intramuscular polar lipids (p < 0.01) but neutral lipids were not affected. Moreover, it also decreased (p < 0.01) the n-6 proportion of outer and inner backfat layers and intramuscular polar lipids, but no effect was observed for the n-6 in the intramuscular neutral lipids. No significant effect of dietary fat treatment was observed on n-3 fatty acids in outer and inner backfat layers, but the partial substitution of PUFA by MUFA increased (p < 0.01) the n-3 proportion of intramuscular lipid fractions and the consequent decreased in the n-6/n-3 ratio in all lipid location. Significant effects of dietary vitamin E were observed on springiness, cohesiveness and adhesiveness of backfat inner layer. However, consistency was not affected by dietary fat. Further research is needed to establish the effects of different ranges of dietary oil combination in the feeding of heavy pigs.