Abstract
The influence of dietary beef tallow (BT) versus sunflower oil (SO) on meat quality and apparent digestibility and deposition of individual fatty acids in the whole carcass was investigated in pigs fed diets containing either BT or SO. The diets contained equal amounts of energy in the form of the variable fats and were fed on an iso-energetic, restricted basis. Crude fat in the SO diet was better digested (p<0.001) than in the BT diet. The dietary fat type had no effect on growth performance, physical properties of the carcass and meat quality. The pigs fed the BT diet showed lower (p<0.001) apparent digestibilities for palmitic and linoleic acid, but those of oleic and α-linolenic acid were not affected. The ratio of deposition in the carcass to intake of digestible fatty acids for the whole feeding period was decreased (p<0.01) for oleic and linoleic acid in pigs fed the SO diet. The pigs fed the SO diet instead of the BT diet had a lower (p<0.05) deposition:intake ratio for mono-unsaturated fatty acids. The calculated minimum de novo synthesis of saturated fatty acids was increased for the SO diet, but that of mono-unsaturated fatty acids was not different. In conclusion, the iso-energetic replacement of BT by SO had a marked impact on the fatty acid composition of tissues, but did not affect carcass and meat quality traits in spite of the marked difference in the deposition of linoleic acid in adipose tissues, loin muscle and the whole body. In addition, it became clear that the type of dietary fat had marked, specific effects on the synthesis and oxidation of fatty acids.
Highlights
The influence of dietary beef tallow (BT) versus sunflower oil (SO) on meat quality and apparent digestibility and deposition of individual fatty acids in the whole carcass was investigated in pigs fed diets containing either BT or SO
As far as we know, this is the first study in which growing-finishing pigs were fed on a restricted basis diets containing iso-energetic amounts of either BT or SO to determine the effect of vegetable fat on meat quality
The influence of replacement of dietary animal fat by vegetable oil on meat quality of pigs has been described by various investigations (Miller et al, 1990; Wiseman and Agunbiade, 1998; Wood et al, 2004; Mitchaothai et al, 2007)
Summary
The influence of dietary beef tallow (BT) versus sunflower oil (SO) on meat quality and apparent digestibility and deposition of individual fatty acids in the whole carcass was investigated in pigs fed diets containing either BT or SO. In this study we used diets containing iso-energetic amounts of either vegetable oil or animal fat, and the diets were fed on a restricted basis to growing-finishing pigs so that their energy intake was identical. Sunflower oil (SO) and beef tallow (BT) were used as representatives of vegetable and animal fat sources to determine their differential effects, if any, on the quality of meat, fatty acid composition of tissues, digestibility and deposition of individual fatty acids, the ratio of deposition to digested amount of fatty acids and minimum, whole body de novo fatty acid synthesis
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