Supplemental effects of coated fish oil enriched in docosahexaenoic acid on the performance, blood lipid profile and meat fatty acid profile in finishing pigs

Abstract

This study examined the effects of coated fish oil enriched in docosahexaenoic acid (CFO-DHA) on the growth performance of finishing pigs, their blood profile, and their meat quality. In total 200 crossbred finishing pigs [Duroc × (Yorkshire × Landrace)] during the 10-week trial period with an initial average body weight (BW) of 53.59 ± 0.02 kg were assigned to one of four dietary treatments with ten replicate pens containing five pigs per pen (2 barrows and 3 gilts). Dietary treatments included CON, basal diets; TRT1, CON + 0.5 g/kg CFO-DHA; TRT2, CON + 1.0 g/kg CFO-DHA; TRT3, CON + 2.0 g/kg CFO-DHA. A linear increase in average daily gain (ADG) (P=0.039) was observed for experimental period of week 6–10 in pigs receiving a diet supplemented with a graded level of CFO-DHA. Increasing the dose of CFO-DHA in pigs’ diet linearly (P<0.001) increased eicosapentaenoic acid (EPA), docosahexaenoic acid (DHA), and ω−3 concentrations in loin meat samples. In addition, ω−3 (P<0.001), and EPA (P=0.012) concentrations also showed quadratic response as the levels of supplemented CFO-DHA increased in the diet. Increasing dietary CFO-DHA also elicited a linear increase in DHA, and linear and quadratic responses in omega-3 levels in belly fat. In short, CFO-DHA supplementation partially increased ADG during week 10 and increased DHA and ω−3 in loin and belly fat whereas EPA was increased only in loin muscle.