Backfat Fatty Acid Composition Research Articles

Survey of SSC12 Regions Affecting Fatty Acid Composition of Intramuscular Fat Using High-Density SNP Data

Fatty acid composition is a critical aspect of pork because it affects sensorial and technological aspects of meat quality and it is relevant for human health. Previous studies identified significant QTLs in porcine chromosome 12 for fatty acid profile of back fat (BF) and intramuscular fat (IMF). In the present study, 374 SNPs mapped in SSC12 from the 60K Porcine SNP Beadchip were used. We have combined linkage and association analyses with expression data analysis in order to identify regions of SSC12 that could affect fatty acid composition of IMF in longissimus muscle. The QTL scan showed a region around the 60-cM position that significantly affects palmitic fatty acid and two related fatty acid indexes. The Iberian QTL allele increased the palmitic content (+2.6% of mean trait). This QTL does not match any of those reported in the previous study on fatty acid composition of BF, suggesting different genetic control acting at both tissues. The SNP association analyses showed significant associations with linolenic and palmitic acids besides several indexes. Among the polymorphisms that affect palmitic fatty acid and match the QTL region at 60 cM, there were three that mapped in the Phosphatidylcholine transfer protein (PCTP) gene and one in the Acetyl-CoA Carboxylase ∝ gene (ACACA). Interestingly one of the PCTP SNPs also affected significantly unsaturated and double bound indexes and the ratio between polyunsaturated/monounsaturated fatty acids. Differential expression was assessed on longissimus muscle conditional on the genotype of the QTL and on the most significant SNPs, according to the results obtained in the former analyses. Results from the microarray expression analyses, validated by RT-qPCR, showed that PCTP expression levels significantly vary depending on the QTL as well as on the own PCTP genotype. The results obtained with the different approaches point out the PCTP gene as a powerful candidate underlying the QTL for palmitic content.

Porcine NAMPT gene: search for polymorphism, mapping and association studies

NAMPT encodes an enzyme catalysing the rate-limiting step in NAD biosynthesis. The extracellular form of the enzyme is known as adipokine visfatin. We detected SNP AM999341:g.669T>C (referred to as 669T>C) in intron 9 and SNP FN392209:g.358A>G (referred to as 358A>G) in the promoter of the gene. RH mapping linked the gene to microsatellite SW944. Linkage analysis placed the gene on the current USDA – USMARC linkage map at position 92 cM on SSC9. Association analyses were performed in a wild boar × Meishan F2 family (W × M), with 45 traits recorded (growth and fattening, fat deposition, muscling, meat quality, stress resistance and other traits), and in a commercial Landrace × Chinese-European (LCE) synthetic population with records for 15 traits (growth, fat deposition, muscling, intramuscular fat, meat colour and backfat fatty acid content). In the W × M, SNP 669T>C was associated with muscling, fat deposition, growth and fattening, meat quality and other traits and in the LCE with muscling, meat quality and backfat fatty acid composition. In the W × M, SNP 358A>G was associated with muscling, fat deposition, growth and other traits. After correction for multiple testing, the NAMPT haplotypes were associated in the W × M with, in descending order, muscling (q = 0.0056), growth (q = 0.0056), fat deposition (q = 0.0109), fat-to-meat ratio (q = 0.0135), cooling losses (q = 0.0568) and longissimus pHU (q = 0.0695). The SNPs are hypothesized to be in linkage disequilibrium with a causative mutation affecting energy metabolism as a whole rather than fat metabolism alone.

Genetic parameters for tissue and fatty acid composition of backfat, perirenal fat and longissimus muscle in Large White and Landrace pigs

Genetic parameters pertaining to the same chemical characteristics of three porcine tissues, that is backfat (BF), perirenal fat (PF) and longissimus muscle (LM), were estimated in centrally tested Large White and Landrace pigs. Animals were fed ad libitum. They were slaughtered at an average BW of 99.6 kg, and samples of BF (both inner and outer layers) and LM were removed at the 13th to 14th rib level of the carcass on the day after slaughter. The data set included 2483 animals recorded for average daily gain (ADG; 35 to 100 kg), estimated carcass lean percentage (LEAN) and lean tissue growth rate (LTGR). Among these animals, around 950 pigs were recorded for lipid content (L%) and water content (W%) of BF and LM and for fatty acid composition (FAC) of BF, whereas FAC of LM was measured on 297 pigs and L%, W%, and FAC of PF on around 210 pigs. Heritabilities (h2) and genetic correlations (ra) were estimated using REML-animal model methodology. Estimates of h2 for L%, W% and FAC of BF, PF and LM were of moderate-to-high magnitude: for example 0.47 ± 0.09 for L% of LM, 0.59 ± 0.11 for W% of BF, 0.45 ± 0.08 for the ratio of polyunsaturated to saturated fatty acids (P/S) of BF, 0.61 ± 0.15 and 0.29 ± 0.10 for the coefficient of unsaturation of lipids (UNSAT, average number of double bonds of unsaturated fatty acids) of PF and LM, respectively. Genetic correlations of L% with P/S or UNSAT were strongly negative (from −0.4 to −0.9) in BF and LM, but not in PF. The ‘between-tissue’ genetic correlations for homologous compositional traits were far from being unity (e.g. ra = 0.57 ± 0.05 ‘between’ BF and PF for UNSAT). Genetic relationships between ADG and tissue compositional traits were globally weak. By contrast, genetic correlations were moderate-to-high between carcass leanness and tissue compositional traits, especially those of fat depots: for example −0.66 ± 0.14 between LEAN and L% of BF, 0.50 ± 0.07 between LEAN and UNSAT of PF, −0.44 ± 0.08 between LEAN and L% of LM, and 0.27 ± 0.03 between LEAN and UNSAT of LM. On the basis of the parameter estimates found here, breeding for higher LTGR is expected to increase the ratio of water to lipids and the unsaturation degree of lipids in subcutaneous BF and, to a lesser extent, in PF. Tissue composition and FAC of LM would be less affected.

Trans-18:1 and conjugated linoleic acid profiles after the inclusion of buffer, sodium sesquicarbonate, in the concentrate of finishing steers

Ninety-six European crossbred steers were fed a barley-based finishing diet for differing lengths of time (34-104 days) to investigate if adding dietary buffer (sodium sesquicarbonate at 1.5% as fed) could improve the trans-18:1 (GC-FID) and CLA (Ag(+)-HPLC-DAD) content and isomeric profile of beef produced. Results indicate that the addition of buffer to diets of cattle fed high concentrate diets has limited effects on the overall fatty acid composition of backfat and muscle tissues. However, buffer addition can help to prevent a 10t- shift by maintaining a better (higher) 11t-/10t-18:1 ratio in both meat and backfat during the first 30-60 days of feeding a high grain diet. Over time, however, the effect is lost becoming equal in tissues from animals with or without buffer addition to their diets.

Feeding co-extruded flaxseed to pigs: Effects of duration and feeding level on growth performance and backfat fatty acid composition of grower–finisher pigs

To examine the effect of co-extrusion on subsequent n-3 fatty acids in pig tissues, 8 pigs (barrows and gilts) were assigned to either a control treatment or one of nine treatments arranged in a 3 x 3 factorial design with 3 levels of co-extruded flaxseed (5%, 10% and 15%) and 3 durations of feeding (4, 8 and 12 weeks). Feed conversion improved slightly (P=0.01) with increasing dietary flaxseed but feeding flax for more than 8 weeks reduced average daily gain (P=0.02). In general, the duration and level of co-extruded flaxseed feeding affected (P<0.05) most fatty acids except for 22:6n-3 (P>0.05). Increasing the duration of flax feeding led to significant quadratic effects in backfat 18:3n-3 (P<0.001) and total n-3 fatty acids (P=0.002) when feeding 5% co-extruded flaxseed. Those increases were linear (P<0.001) when feeding 10% and 15% co-extruded flaxseed. Consequently feeding higher levels of flax for shorter periods vs. lower levels for longer periods appears to be more efficient at increasing n-3 fatty acids in pig backfat, but increases appeared to be less consistent. Moreover the addition of a 50:50 mix of extruded flax/peas to pig diets provided a highly available source of 18:3n-3 yielding n-3 fatty acid enrichments in backfat comparable to studies where extracted flaxseed oil was fed. Feeding flax co-extruded with field peas can be used to optimize consistent enrichments of n-3 fatty acids in back fat and relatively small amounts of this fat could be used to manufacture pork products to meet Canadian standards for n-3 fatty acid enrichment.

Novel Mutations of the FASN Gene and Their Effect on Fatty Acid Composition in Japanese Black Beef

Eight novel and four known mutations were detected in the coding sequence of the bovine fatty acid synthase (FASN) gene of an F2 population from Japanese Black and Limousin cattle. Two mutations, g.16024A>G and g.16039T>C, detected in exon 34, which determine amino acid substitutions of threonine (T) to alanine (A) and tryptophan (W) to arginine (R), were clearly separated in the parental breeds. The haplotypes (TW and AR) segregated in F2 individuals and had a significant effect on the fatty acid composition of backfat, intermuscular fat, and intramuscular fat. The TW haplotype was associated with increasing C18:0 and C18:1 content and the ratio of monounsaturated to saturated fatty acids, and decreasing C14:0, C14:1, C16:0, and C16:1 content. The two mutations were screened in two commercial Japanese Black half-sibling populations and similarly determined the contribution to the fatty acid composition of intramuscular fat. The frequency of the TW haplotype was markedly higher in Japanese Black (0.67) than in Holstein (0.17), Angus (0.02), and Hereford (0.07). We conclude that these mutations may contribute to the characteristic fatty acid composition of Japanese Black beef.

Effect of dietary oil supplementation on fatty acid profile of backfat and intramuscular fat in finishing pigs

ReferencesTbwo groups of finishing gilts were fed, for 4 weeks, a commercial feed enriched (2%) with either rapeseed oil or sunflower oil. Pig growth was monitored bi-weekly and the fatty acid composition of backfat and Longissimus muscle was determined after slaughtering. Type of dietary oil affected significantly the fatty acid profile of pork fat, especially the C18:3n-3 concentration which was higher in pigs fed rapeseed oil than in those fed sunflower oil. The content of monounsaturated fatty acids (MUFA) of Longissimus muscle was significantly higher than that of backfat, due to the its higher concentration of C18:1cis9 and C16:1. Differently, the long-chain n-3 polyunsaturated fatty acids (PUFA) content was higher in backfat than in Longissimus muscle. These results confirm that it is possible to manipulate the fatty acid composition of the diet, in order to improve the health properties of the adipose tissues of pork meat.

Effects of different dietary fat sources on the fatty acid profile of backfat and intramuscular fat of pigs of various sire breeds

The aim of the feeding trial was to compare the effects of four different dietary fat supplementations (2.5% of tallow, olive oil, soyabean oil or linseed oil), three sire breeds and both sexes upon pig growth and usual carcass traits, but especially upon several meat and fat quality traits. Ninety-six weaners from different German and foreign sire breeds were tested for their ability to improve the quality of market products. The experiment was carried out with 48 barrows and 48 female growing/fattening pigs. They were progeny of German hybrid sows mated to Duroc, Hampshire x Duroc crosses or Pietrain x Hampshire crosses. The animals were individually kept from 30 to 120 kg liveweight. Growth and slaughter performances of pigs were not significantly influenced by the supplemented fat source. The overall mean of intramuscular fat of loin reached only 1.3%, varying between the sire breeds. The fatty-acid composition of backfat and intramuscular fat showed much smaller differences between sire breeds and sexes than between fat supplements to the diets. There were strong correlations between intake (x) and concentration of polyunsaturated fatty acids in backfat (y=3.73 x - 0.91; r(2)=0.85). Similar correlations were calculated for oleic acid. The results demonstrate that the fatty-acid profile in backfat and muscle can be substantially influenced by fat sources in the diet

Effect of Iberian pig feeding system on tissue fatty-acid composition and backfat rheological properties

Department of Animal Producion, Veterinary Faculty of Complutense University 28040 Madrid, Spain(Received 22 November 2006; revised version 6 June 2007; accepted 6 September 2007)ABSTRACTThe present study aims to determine the effect of feeding system for Iberian pigs during the fattening period on tissue fatty-acid composition and rheological properties. Twenty-four Iberian barrows of the same age with an average initial liveweight of 100.2 kg were randomly distributed into three groups of eight pigs each. One group was fed under free-range conditions for 117 d. The other two groups were fed in confinementeitherwithacornsfromQuercus rotundifolia or a concentrate diet. Differences on subcutaneous backfat fatty-acid composition were found among feeding systems with the outer layer of backfat in concentrate-fed pigs containing more SFA and total n-6 and less MUFA, directly reflectingdietaryfatty-acidcomposition.Thelongissimus dorsi intramuscular neutral lipids (NL) of free-range pigs contained higher C18:1 n-9, MUFA and lower SFA proportions than those fed with acorns or the concentrate diet. The liver NL in pigs fed acorns in confinementcontainedhigherC18:1n-9,MUFAandlowerSFAproportionsthanthosefedaconcentrate diet or in free-range. Subcutaneous fat from pigs fed the concentrate diet was higher in hardness than those fed acorns in confinementorinfree-range,whileadhesivenesswashigherinpigs fed acorns in confinementthanintheremaininggroupsofpigs.KEY WORDS: fat, free-range, confinement feeding, fatty acid profile, rheological properties,Iberian pig

Performance and Carcass Composition of Growing-finishing Pigs Fed Wheat or Corn-based Diets

The objective of this experiment was to compare corn and wheat in finishing pig diets in order to determine whether performance, carcass quality, fatty acid composition or fat colour is altered by choice of cereal grain. A total of 126 crossbred pigs were used in this experiment. At the start of the experiment, a portion of the experimental animals were assigned to receive a wheat-based diet formulated using soybean meal as the sole source of supplementary protein. The remainder of the pigs were assigned to a corn-based diet formulated to supply a similar level of lysine (0.65%) and energy (3,300 kcal/kg DE). At two week intervals, a portion of the pigs on the corn-based diet were switched to the wheat-based diet so that a gradient was produced with pigs being fed the corn and wheat- based diets for different proportions of the finishing period ranging from 100% on wheat to 100% on corn. There were no significant differences in the growth rate of pigs fed the two diets (p = 0.834). Pigs fed wheat tended to consume slightly less feed (p = 0.116) and had a significantly improved feed conversion (p = 0.048) compared with pigs fed corn. Choice of cereal did not affect dressing percentage (p = 0.691), carcass value index (p = 0.146), lean yield (p = 0.134), loin fat (p = 0.127) or loin lean (p = 0.217). Fatty acid composition of backfat was unaffected by the cereal grain fed (p>0.05). Total saturated fatty acid content was 33.31% for both corn and wheat fed pigs (p = 0.997) while the polyunsaturated fatty acid content was 12.01% for corn fed pigs and 11.21% for wheat fed pigs (p = 0.257). The polyunsaturated/saturated ratio was 0.36 for pigs fed corn and 0.34 for pigs fed wheat (p = 0.751). Hunter Lab Colour Scores indicated no difference either in the whiteness or yellowness of the fat. In conclusion, wheat can substitute for corn in growing- finishing pig rations without detrimental effects on pig performance. There were no differences in either the fatty acid composition of backfat or in backfat colour indicating that the decision to use wheat vs. corn needs to be made on economic grounds rather than being based on their effects on fat quality. (Asian-Aust. J. Anim. Sci. 2005. Vol 18, No. 5 : 704-710)

Effect of increasing amounts of a linoleic-rich dietary fat on the fat composition of four pig breeds. Part I: Backfat fatty acid evolution

Four diets prepared, respectively, with 0%, 2%, 4% and 8% of a high-linoleic added fat were administered (76 days of treatment) to a sample of 112 pigs of four breeds (Landrace, Large White, Duroc and a crossbreed Landrace × Duroc). The effects of diet and breed on the evolution of the fatty acid composition of backfat were examined by taking biopsies. Over time, a continuous increase in stearic, palmitic and oleic acids throughout the pig’s life was observed. Oleic acid showed the smallest differences among the four diets at the end of the experiment, while stearic and palmitic acid showed higher differences according to the increase in the percentage of dietary fat. Stearic acid showed the highest rate of increase over time, according to the increasing intake of linoleic acid (diets 1–4). These increases were compensated by a decrease in linoleic acid, although this decrease tended to stabilize according to a higher percentage of added fat and also, for diet 4 (8% fat), an increase in linoleic acid was observed at the end of the experiment. Among the minor fatty acids, arachidonic acid showed a clear decrease over time, although higher levels at the end of the experiment were observed for diets including 4% and 8% of added fat, compared to the other two diets including lower amounts of linoleic acid. Moreover, a significant effect was observed for the factor breed. So, Duroc pigs showed the highest rate of deposit of linoleic acid and the lowest of stearic acid, while the other three breeds showed similar rates.

Performance and carcass characteristics of growing-finishing pigs fed barley-based diets supplemented with Linpro (extruded whole flaxseed and peas) or soybean meal

The objective of this experiment was to determine the effects of feeding graded levels of Linpro (a 50:50 combination of extruded full-fat flax seed and peas) on pig performance and carcass traits, particularly the fatty acid composition of backfat. Eighty crossbred pigs (Camborough 15 Line female × Canabred sire, Pig Improvement Canada Ltd., Airdrie, AB) weighing an average of 22.7 ± 2.2 kg were assigned on the basis of sex, weight and litter to one of five dietary treatments in a 5 × 2 factorial arrangement (treatment × sex). The experimental diets were based on barley and soybean meal and contained 0, 7.5, 15, 22.5 or 30% Linpro during the growing period (22.7–69.7 kg) and 0, 6, 12, 18 or 24% Linpro during the finishing period (69.7–111.1 kg). Digestibility coefficients for dry matter were not significantly affected by incorporation of Linpro in the diet. Digestibility coefficients for crude protein (P = 0.01) and gross energy (P = 0.04) exhibited a cubic effect due to Linpro incorporation with the highest digestibility coefficients observed for pigs fed 7.5% Linpro. Over the entire experimental period (22.7–111.1 kg), daily gain was affected both linearly (P = 0.02) and quadratically (P = 0.04) by Linpro inclusion. The most rapid gains were obtained by pigs fed 7.5% Linpro (6% in finisher), while pigs fed 30% Linpro (24% in finisher) gained weight the slowest. Feed intake was not significantly affected by Linpro inclusion, while feed conversion exhibited a quadratic effect (P = 0.02) with pigs fed the highest and lowest levels o f Linpro showing the poorest feed conversion. Linpro inclusion, had no significant effects on carcass traits including slaughter weight, carcass weight, dressing percent, carcass value index, lean yield, loin fat or loin lean. Inclusion of 30% Linpro (24% in finisher) significantly (P &lt; 0.05) increased the levels of linolenic acid in backfat and this increase could provide significant health benefits for consumers of pork. Linpro would appear to be an acceptable alternative to soybean meal as a protein supplement for use in growing-finishing swine diets and can be incorporated at levels as high as 22.5% in the grower period and 18% in the finisher period without detrimental affects on pig performance. Key words: Swine, extrusion, flax, peas, digestibility, growth, backfat

Der Einfluss unterschiedlicher Vaterrassen in praxisüblichen Schweinekreuzungen auf deren Ansatzleistung, Schlachtkörperzusammensetzung sowie Fleisch- und Fettbeschaffenheit

Abstract. Title of the paper: Effect of sire breeds in commercial pig crosses on growth, carcass composition, meat and fat quality 200 weaners from a large field trial in Niedersachsen to test different German and foreign sire breeds for their ability to improve the quality of market products were put at an individual feeding trial at the FAL-Nutrition Institute in Braunschweig. It was the aim of this feeding trial to compare the effects of different fat additions to the diet, sire breeds, sexes and slaughter weights upon growth and usual carcass traits but also upon several additional meat and fat quality traits. The trial was carried out in two blocks with 96 pigs each with the sire breeds Pietrain of the two MHS-genotypes PP (stress susceptible) and NN (stress resistant), Duroc and Hamsphire*Duroc (both NN) as preferrably used in Denmark. As control in both blocks the BHZP-standard boar 65 (PI*HA(NN)) was used. Here only the sire breed effects will be reported. In daily gain and energy conversion only DU-progeny differed significantly from the control (+33g, −1.32 MJ/kg). The tissue dissection showed that PI(PP)-, DU- and HA*DU-progeny had 0.8–1.0% higher bone and respectively lower residual components (lean, fat, tissue). In carcass measurements PI(PP) progeny were the leanest followed by PI(NN), and DU progeny had the smallest loin eye areas and carcass lean contents. This affected the carcass cuts such that PI(PP) progeny had a 1.2 % (= 1.08 kg) higher sum of primal cuts and DU progeny with –0,8% (−400g) below the control were the poorest. In meat quality traits only the heterozygote stress susceptible PI(PP) progeny showed highly significant poorer values than all other crosses, which differed little from each other. This was confirmed by drip losses 2 and 4 days post mortem, which were 1.3–1.6% higher than the control whereas DU progeny were the best with –0.6%. Chemical analysis of a loin sample produced for both Danish sire breeds significantly higher intramuscular fat (+0.36–0.38%) and for PI(PP) progeny with –0.32% the lowest values, but the overall mean reached only 1.3% intramuscular fat. The protein and glycogen contents of loin revieled the expected large deviations of Hamsphire progeny due to the dominant RN- gene (−0.8–1 % protein, +10–14 μmol/g glycogen). All HA-free crossbreds did not differ much. The fatty acid composition of backfat and intramuscular fat showed much smaller differences between sire breeds than between fat supplements to the ration, but Danish sire breeds transmitted higher contents of polyunsaturated and Omega 3 fatty acids than the other sire breeds. Finally, for animals of the second trial also a sensoric test of loin samples was performed at the Federal Meat Research Institute. There subjective scores for tenderness and juiciness as well as grill losses showed significant sire breed differences. But contrary to expectation both Danish sire breeds produced inferior quality in all three traits to PI*HA(NN) control sire groups.

The influence of various leguminous seed diets on carcass and meat quality of fattening pigs

Two trials were designed to determine the quality of pig carcasses, chemical composition and physical indicators of meat and fatty acid composition of backfat. Growing pigs were offered adequate diets containing field beans (20&amp;ndash;25%), sweet lupines (15&amp;ndash;20%) or extruded soybeans (18&amp;ndash;15.4%) instead of soybean or sunflower oil meal (control). The weight and length of the carcass, dressing percentage, weight of ham, chemical composition and physical indicators of meat of pigs fed diets with different leguminous seeds did not differ significantly from those of pigs fed the control diet. Pigs fed diets containing field beans had 5.7&amp;ndash;8.2 mm lower backfat thickness, while pigs fed extruded soybeans had 6.6&amp;ndash;7.9% smaller loin lean area and 4.57% lower content of oleic acid in the backfat, but the content of linoleic acid was 5.11% higher. &amp;nbsp;

Erhebungen zur Fettsäurenzusammensetzung von Rückenfett bei Thüringer Schweinen sowie zum Fett von Thüringer Knackwürsten aus dem Einzelhandel

Abstract. Title of the paper: Examinations to the fatty acid composition of backfat at Thuringian pigs as well as to the fat of Thuringian cracking sausages from the retail trade The fat from the outer back bacon of Thuringian pigs (n = 751) was examined several years with regard to their fatty acid composition. The content of polyunsaturated fatty acids (PUFA) ranged at the backfat from 7.3 to 12.7% and the relationship of the n-6 and n-3 fatty acids varied from 4.4 to 11.3. PUFA contents in the backfat &gt; 12 % were explained by high C18:2 or C18:3 contents of the food. Examination of the fatty acid composition of the fat of 21 fresh cracking sausages from the Thuringian retail trade on a random basis yielded, that the contents of PUFA and linolenic acid ranged from 6.2 to 15.8 % respectively from 0.8 to 2.0 % as well as the quotient of n-6 to n-3 fatty acids varied from 3.6 to 10.3.

Effects of Feeding Pigs Increasing Levels of C 18:1 Trans Fatty Acids on Fatty Acid Composition of Backfat and Intramuscular Fat as well as Backfat Firmness

Forty Large White pigs were fed from 30kg to 103kg body mass on diets supplemented with 6% of pure high-oleic sunflower oil (HO) or HO plus increasing amounts of partially hydrogenated rape seed oil (HR; 1.85%, 3.70%, 5.55%), containing high levels of j 6 to j 11 C 18:1 trans fatty acid isomers. Increasing dietary C 18: trans fatty acids resulted in a linear increase in C 18:1 trans fatty acids and conjugated linoleic acid (cis-9, trans-11 CLA) in backfat (BF) as well as in neutral lipids (NL) and phospholipids (PL) of M. long. dorsi. Thus, the rate of bioconversion of trans vaccenic acid (TVA) into CLA and incorporation of C 18:1 trans and CLA into pig adipose tissue was not limited up to 25g total C 18:1 trans fatty acids including 3.3g of TVA perkg feed. BF was higher in C 18:1 trans fatty acids and CLA than M. long. dorsi NL and PL. In BF and NL the sum of saturated fatty acids (SFA) increased with increasing dietary amounts of HR, while in PL SFA were reduced. Thus, according to their physical properties, C 18:1 trans fatty acids partly replaced SFA in PL. Firmness of backfat was also significantly increased (P<0.05) with increasing amounts of HR in feed.

Effect of Dietary Mono- and Polyunsaturated Fatty Acids on the Fatty Acid Composition of Pigs' Adipose Tissues

In two experiments with growing-finishing pigs six different dietary fats were added to a conventional diet (control - C) to study the effects of dietary monounsaturated (MUFA) and polyunsaturated fatty acids (PUFA) on the fatty acid composition of backfat and kidney fat at similar amounts of double bonds in feed (Exp. 1:7% pork fat - PF, 4.95% olive oil - OO, 3.17% soybean oil - SO) or a constant amount of 5% of processed fats (Exp. 2: partially hydrogenated fat - SAT, fractionated pork fats: olein - OLE, stearin - STE). Compared with the control, PUFA were only slightly increased in backfat of pigs fed PF, OLE, STE or OO, although dietary PUFA intake was up to 70% higher. With SO PUFA were significantly increased in adipose tissues, predominantly at the expense of MUFA. Consequently, a non-linear relationship was found between PUFA intake and proportion in backfat. MUFA were incorporated at the expense of SFA, therefore, adipose tissues of OO fed animals were lowest in SFA. Despite comparable amounts of double bonds in feed (Exp. 1), the degree of unsaturation measured as fat score (sum of double bonds) was in the order SO > OO > PF > C. In contrast, the proportion of SFA was C > PF = SO > OO. Regarding the decisive role of SFA for fat consistency it may be concluded that MUFA should also be considered in feeding recommendations for pigs. Furthermore, in case of a high dietary supply of MUFA, a simple index of double bonds might not be sufficiently conclusive to judge pig fat quality.

Influence of long-term nutrition with different dietary fats on fatty acid composition of heavy pigs backfat

The aim of this study was to assess the influence of long-term fat supplementation on the fatty acid profile of heavy pig adipose tissue. Fifty-four Large White barrows, averaging 25 kg LW, were randomized (matched weights) to one of three isoenergetic diets supplemented with either tallow (TA), maize oil (MO), or rapeseed oil (RO). The fats were supplemented at 3% as fed from 25 to 110 kg LW, and at 2.5 % from 110 kg to slaughtering. Following slaughter at about 160 kg LW, backfat samples were collected from ten animals per treatment and analyzed. Fatty acid composition of backfat closely reflected the fatty acid composition of the supplemented fats. The backfat of pigs fed TA had the highest saturated fatty acid content (SFA) (P<0.01); those fed MO had the highest content in polyunsaturated fatty acid (PUFA) and the lowest in monounsaturated fatty acid (MUFA) content; those fed RO had the highest content of linolenic acid (C18:3) and cis 11-ecosenoic acid (C20:1). Only MO treatment had an effect on linoleic acid levels and the iodine value (IV) of backfat, resulting in levels higher than those (IV = 70; C18:2 = 15%) accepted by the Parma Consortium for dry-cured ham. The IV and unsaturation index in both layers of subcutaneous backfat tissue differed significantly between treatments.These results show that long-term dietary supplementation with different fats changes the fatty acid profile of heavy pig adipose tissue. Supplementation with rapeseed oil increases the proportion of “healthy” fatty acids in pig fat, thereby improving the nutritional quality, however the effects on the technological quality of the fat must be carefully assessed.

INFLUENCE OF FEED FAT SOURCE ON FATTY ACID COMPOSITION, UNSATURATION AND LIPID OXIDATION OF BACKFAT AND SENSORY QUALITY OF PORK

ABSTRACTThe effect of different fats in a 9% fishmeal feed on backfat fatty acid composition, oxidation and pork sensory attributes was studied. The hydrogenated fish oil group (HFO) had significantly increased uptake of certain fatty acids in contrast to the other groups. Iodine values were highest in the fish oil group, followed by the lamb tallow group (LT) with the control group, containing no added fat, tailing. Backfat from the HFO group had more polyunsaturated fatty acids compared to the other groups and stearic/linoleic acid ratio suggested more oxidative problems with this group. The HFO group led the LT group in oxidation with the control group being most stable. Sensory traits of fresh and frozen pork chops correlated with the oxidation results. Fat from pigs fed hydrogenated fish oil in their diet are therefore more susceptible towards oxidation possibly due to more polyunsaturated fatty acids and oxidation products in the backfat.

Effects of substitution of a carbohydrate source by highly polyunsaturated or partially saturated oil on the fatty acid composition of backfat tissues, marbling fat and vitamin E content of meat in growing-fattening pigs

The fatty acid and vitamin E concentration in the diets of growing pigs are known to affect backfat and meat quality. The aim of this study was to determine the effects of substitution of a carbohydrate dietary source (maize) by a series of oils on the fatty acid (FA) composition of backfat and marbling fat at slaughter. Vitamin E concentration in muscle (longissimus dorsi ) was also determined.