Low Dietary n-6/n-3 PUFA Ratio Regulates Meat Quality, Reduces Triglyceride Content, and Improves Fatty Acid Composition of Meat in Heigai Pigs.

Abstract

Simple SummaryThe content of n-3 and n-6 polyunsaturated fatty acids (PUFA) in pork is linked to human health. Dietary fatty acid composition especially the n-6/n-3 PUFA ratio can affect meat quality in lean breeds of pigs. However, the effects of different dietary fatty acid composition on Chinese indigenous pig breeds are still poorly understood. In the current study, Heigai pigs were fed with different n-3/n-6 PUFA ratios diets (8:1, 5:1, and 3:1) to investigate the effects of dietary supplementation with different n-6/n-3 PUFA ratios on growth performance, meat quality, and fatty acid profiles. Low dietary n-6/n-3 PUFA ratio regulated pH and meat color of longissimus dorsi muscle (LDM), reduced triglyceride and total cholesterol contents, and enhanced the deposition of n-3 PUFA of LDM and subcutaneous adipose tissue (SAT). This study can provide an experimental reference for producing functional pork (e.g., better fatty acid composition) with the advantages of Chinese local breed pigs.The objective of this study was to investigate the effects of dietary supplementation with different n-6/n-3 polyunsaturated fatty acid (PUFA) ratios on growth performance, meat quality, and fatty acid profile in Heigai pigs. A total of 54 Heigai finishing pigs (body weight: 71.59 ± 2.16 kg) were randomly divided into three treatments with six replications (three pigs per replication) and fed diets containing different n-6/n-3 PUFA ratios: 8:1, 5:1, and 3:1. Pigs fed the dietary n-6/n-3 PUFA ratio of 8:1 had the highest feed to gain ratio (p < 0.01), carcass weight (p < 0.05), redness a* (p < 0.01), and yellowness b* (p < 0.01). Fatty acid compositions in longissimus dorsi muscle (LDM) and subcutaneous adipose tissue (SAT) were significantly changed (p < 0.01). Notably, the meat from the pigs fed with the low dietary n-6/n-3 PUFA ratio had higher n-3 PUFA contents (p < 0.01) and lower n-6/n-3 PUFA ratio (p < 0.01). The triglyceride and total cholesterol contents were significantly decreased in SAT from the pigs fed with dietary n-6/n-3 PUFA ratios of 5:1 (p < 0.05) and 3:1 (p < 0.01). Reducing n-6/n-3 PUFA ratio upregulated the expression of HSL (p < 0.05), CPT1 (p < 0.01), and FABP4 (p < 0.01) but downregulated ATGL (p < 0.01) expression. These results demonstrate that the lower n-6/n-3 PUFA ratio regulates meat quality and enhances the deposition of n-3 PUFA in Heigai pigs.