Healthy Pork Production through Dietary n6:n3 Ratio Regulation

Jyun-Ru Yang,Tu-Fa Lien

doi:10.5539/jas.v8n1p25

Abstract

<p>The meat fat fatty acid composition could influent consumer health. Thus, this study was though dietary n-6:n-3 ratio regulation to production healthy pork. The experiment was used eighty LYD pigs that average weight was 66.5 kg (half male and half female) divide into five groups, they are lard group (L), soybean oil group (SO), commercial fish product group (CFP), canola oil group (CO), and 50% fish oil and 50% canola oil group (FCO) with 4 replicates, this experiment was lasted for 90 days. Experimental results indicated that the growth performances was no difference among groups; serum cholesterol, LDL and LDL-C were lower, meanwhile HDL was higher (P &lt; 0.05) in FCO group than in control group. Back fat thickness, pork color, water holding capacity and meat fat content show no difference among groups. TBARS test on pork storage for 15 days in SO group was significantly higher (P &lt; 0.05) than CO group. The n-6:n-3 ratio of back and belly fat in CFP, FCO and CO groups were significantly lower (P &lt; 0.05) than in lard group. Panel evaluation score in SO group was significantly better (P &lt; 0.05) than CO group in flavor, texture, juicy and total acceptance in longissmus muscle, but no difference in belly meat. In conclusion, the pork n-6: n-3 ratio was decreased with CFP, FCO, and CO supplementation, feeding pigs with low n-6:n-3 ratio fat could production healthy pork for consumers.</p>

Highlights

Meat products are important sources of dietary fat
The experiment was used eighty LYD pigs that average weight was 66.5 kg divide into five groups, they are lard group (L), soybean oil group (SO), commercial fish product group (CFP), canola oil group (CO), and 50% fish oil and 50% canola oil group (FCO) with 4 replicates, this experiment was lasted for 90 days
The purpose of this study was aimed at reducing n-6:n-3 ratio of pork, which is better for consumer health, and improving meat quality by supplemented dietary n-3 PUFA rich oils accompany with vitamin E in pigs

Summary

Introduction

Meat products are important sources of dietary fat. The meat fat content and the fatty acid composition could deeply influent consumer health. A significant reduction of interleukin 6 and prostaglandin E-2 in both plasma and aorta culture medium was observed, this findings demonstrate that a decreased n-6:n-3 fatty acid ratio reduces atherosclerotic lesions in apoE(-/-) mice. This protective effect may be attributed to the antiinflammatory properties of n-3 fatty acids. The n-3 PUFA up-regulate several inflammation molecules including serum amyloid A (SAA), tumor necrosis factor-alpha (TNF-alpha) and interleukin-6 (IL-6) in hepatocytes and adipocytes. Actions of these inflammation mediators resemble those of n-3 PUFA in the modulation of many lipid metabolism-related genes (Tai & Ding, 2010). The n-3 PUFA is of especially importance for infant and elder, because they have limited capacity to elongate and desaturation during fatty synthesis (Simopoulos & Salem, 1992)

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