Chia (Salvia hispanica L.) seed as an n-3 fatty acid source for finishing pigs: Effects on fatty acid composition and fat stability of the meat and internal fat, growth performance, and meat sensory characteristics

Journal of Animal Science

Volumn 87, Issue 11, 2009, Pages 3798-3804

  Coates, W ^a   Ayerza, R ^a  

^a UNIVERSITY OF ARIZONA   (United States)

Author keywords

linolenic; Chia; N 3; Pork; Salvia hispanica

Indexed keywords

FATTY ACID; LINOLENIC ACID;

ADIPOSE TISSUE; ANIMAL; ANIMAL FOOD; ARTICLE; CHEMISTRY; MEAT; MEAT INDUSTRY; METABOLISM; PHYSIOLOGY; PLANT SEED; SALIVA; STANDARD; SWINE; WEIGHT GAIN;

ADIPOSE TISSUE; ALPHA-LINOLENIC ACID; ANIMAL FEED; ANIMALS; FATTY ACIDS; MEAT; MEAT-PACKING INDUSTRY; SALIVA; SEEDS; SUS SCROFA; WEIGHT GAIN;

SALVIA; SALVIA HISPANICA; SUIDAE;

EID: 70350274617     PISSN: 00218812     EISSN: 15253163     Source Type: Journal    
DOI: 10.2527/jas.2009-1987     Document Type: Article

References (41)

1. American Heart Association. 1988. Dietary guidelines for healthy American adults: A statement for physicians and health professionals. Arteriosclerosis 8:221A.
2. Ayerza, R., and W. Coates. 1999. An omega-3 fatty acid enriched chia diet: Its influence on egg fatty acid composition, cholesterol and oil content. Can. J. Anim. Sci. 79:53-58.
3. Ayerza, R., and W. Coates. 2000. Dietary levels of chia: Influence on yolk cholesterol, lipid content and fatty acid composition, for two strains of hens. Poult. Sci. 78:724-739.
4. Ayerza, R., and W. Coates. 2001. The omega-3 enriched eggs: The influence of dietary linolenic fatty acid source combination on egg production and composition. Can. J. Anim. Sci. 81:355-362.
5. Ayerza, R., and W. Coates. 2002a. Dietary levels of chia: Influence on hen weight, egg production, and egg sensory quality. Br. Poult. Sci. 43:283-290.
6. Ayerza, R., and W. Coates. 2002b. Influence of chia on total fat, cholesterol, and fatty acid profile of Holstein cow's milk. Page 8 in Abstr. Annu. Meet. Assoc. Advance. Ind. Crops, Saskatoon, Saskatchewan, Canada.
7. Ayerza, R., and W. Coates. 2005. Ground chia seed and chia oil effects on plasma lipids and fatty acids in the rat. Nutr. Res. 25:995-1003.
8. Ayerza, R., W. Coates, and M. Lauria. 2002. Chia as an ω-3 fatty acid source for broilers: Influence on fatty acid composition, cholesterol and fat content of white and dark meat, on growth performance and on meat flavor. Poult. Sci. 81:826-837.
9. Azcona, J. O., M. J. Schang, P. T. Garcia, C. Gallinger, R. Ayerza, and W. Coates. 2008. Omega-3 enriched broiler meat: The influence of dietary α-linolenic-ω-3 fatty acid sources on growth, performance and meat fatty acid composition. Can. J. Anim. Sci. 88:257-269.
10. Bryhni, E. A., N. P. Kjos, R. Ofstad, and M. Hunt. 2002. Polyunsaturated fat and ish oil in diets or growing-finishing pigs: Effects on fatty acid composition and meat, fat, and sausage quality. Meat Sci. 62:1-8.
11. Castro-Martínez, R., D. E. Pratt, and E. E. Miller. 1986. Natural antioxidants of chia seeds. Pages 392-396 in Proc. World Conf. Emerging Technologies Fats Oils Ind. Am. Oil Chem. Soc., Champaign, IL.
12. Cherian, G., and J. S. Sim. 1995. Dietary α-linolenic acid alters the fatty acid composition of lipid classes in swine tissues. J. Agric. Food Chem. 43:2911-2916.
13. Chilliard, Y., A. Ferlay, and M. Doreau. 2001. Effect of different types of forage, animal fat or marine oils in cow's diet on milk fat secretion and composition, especially conjugated linoleic acid (CLA) and polyunsaturated fatty acids. Livest. Prod. Sci. 70:31-48.
14. Coates, W., and R. Ayerza. 2004. 2003. Fatty acid composition of llama muscle and internal fat in two Argentinian herds. Small Rumin. Res. 52:231-238.
15. Cohort Stat. 2006. Cohort Stat 6.311. Cohort Software Inc., Monterey, CA.
16. de Lorgeril, M., S. Renaud, N. Mamelle, P. Salen, J. L. Martin, I. Monjaud, J. Guidollet, P. Touboul, and J. Delaye. 1994. Mediterranean alpha-linolenic acid-rich diet in secondary prevention of coronary heart disease. Lancet 343:1454-1459.
17. de Lorgeril, M., P. Salen, J. L. Martin, N. Mamelle, I. Monjaud, P. Touboui, and J. Delaye. 1996. Effect of a Mediterranean type of diet on the rate of cardiovascular complications in patients with coronary artery disease. J. Am. Coll. Cardiol. 5:103-105.
18. Enser, M., K. Hallett, B. Hewett, G. A. J. Fursey, J. D. Wood, and G. Harrington. 1998. Fatty acid content and composition of UK beef and lamb muscle in relation to production system and implication for human nutrition. Meat Sci. 49:329-341.
19. Folch, J., M. Lees, and G. H. A. Sloane-Stanley. 1957. A simple method for the isolation and purification of total lipids from animal tissues. J. Biol. Chem. 226:497-507.
20. Howe, P. R. C. 1998. ω-3 Enriched pork. Return of fatty acids into the food supply.1. Land-based animal food products and their health effects. Pages 132-143 in World Rev. Nutr. Diet. A. P. Simopoulos, ed. Karger, Basel, Switzerland.
21. Hoz, L., I. Cambero, C. Santos, B. Herranz, and J. A. Ordoňez. 2007. Fatty acids and sensory characteristics of Spanish drycured loin enriched in acid α-linolenic and α-tocopherol. Food Chem. 4:1701-1706.
22. Hoz, L., C. J. Lopez-Bote, M. I. Campero, M. D'Arrigo, C. Pin, C. Santos, and J. A. Ordoňez. 2003. Effect of dietary linseed oil and α-tocopherol on pork tenderloin (Psoas major) muscle. Meat Sci. 65:1039-1044.
23. ISO 5509. 2000. Animal and vegetable fats and oils: Preparation of methyl esters of fatty acids. International Organization for Standardization, Geneva, Switzerland.
24. Kerr, B. J., F. K. McKeith, and R. A. Easter. 1995. Effect on performance and carcass characteristics of nursery to finisher pigs fed reduced crude protein, amino acid-supplemented diets. J. Anim. Sci. 73:433-440.
25. Kouba, M., M. Enser, F. M. Whittington, G. R. Nute, and J. D. Wood. 2003. Effect of high-linolenic acid diet on lipogenic enzyme activities, fatty acid composition, and meat quality in growing pig. J. Anim. Sci. 81:1967-1979.
26. Marshall, A. C., K. S. Kubena, K. R. Hinton, P. S. Hargis, and M. E. Van Elswyk. 1994. N-3 fatty acid enriched table eggs: A survey of consumer acceptability. Poult. Sci. 73:1324-1340.
27. Mason, L. M., S. A. Hogan, A. Lynch, K. O'Sullivan, P. G. Lawlor, and J. P. Kerry. 2005. Effects of restricted feeding and antioxidant supplementation on pig performance and quality characteristics of longissimus dorsi muscle from Landrace and Durocpigs. Meat Sci. 70:307-317.
28. Neely, E. 1999. Dietary modification of egg yolk lipids. Thesis. School of Agriculture and Food Science. MSc Diss. The Queen's University of Belfast, Northern Ireland, UK.
29. Nuerenberg, K., K. Fischer, G. Nuerenberg, U. Kuechenmeister, D. Klosokowa, G. Liminowska-Wenda, I. Fiedler, and K. Ender. 2005. Effects of dietary olive and linseed oil on lipid composition, meat quality, sensory characteristics, and muscle structure in pigs. Meat Sci. 70:63-74.
30. O'Keefe, J. H., and L. Cordain. 2004. Cardiovascular disease resulting from a diet and lifestyle at odds with our Paleolithic genome: How to become a 21st century hunter-gatherer. Mayo Clin. Proc. 79:101-108.
31. Øverland, M., N. P. Kjos, E. Olsen, and A. Skrede. 2005. Changes in fatty acid composition and improved sensory quality on back fat and meat of pigs fed bacterial protein meal. Meat Sci. 71:719-729.
32. Rey, A. I., J. P. Kerry, P. B. Lynch, C. J. Lopez-Bote, D. J. Buckley, and P. A. Morrissey. 2001. Effect of dietary oils and α-tocopheryl acetate supplementation on lipid (TBARS) and cholesterol oxidation in cooked pork. J. Anim. Sci. 79:1201-1208.
33. Scheideler, S. E., G. Froning, and S. Cuppett. 1997. Studies of consumer acceptance of high omega-3 fatty acid-enriched eggs. J. Appl. Poult. Res. 6:137-146.
34. Simopoulos, A. P. 1998. Overview of evolutionary aspects of ω-3 fatty acids in the diet. Pages 1-11 in The Return of ω-3 Fatty Acids into the Food Supply. A. P. Simopolus, ed. S. Karger AG, Basel, Switzerland.
35. Simopoulos, A. P. 2004. Omega-6/Omega-3 essential fatty acid ratio and chronic diseases. Food Rev. Int. 1:87-90.
36. Taga, M. S., E. E. Miller, and D. E. Pratt. 1984. Chia seeds as a source of natural lipid antioxidants. J. Am. Oil Chem. Soc. 61:928-931.
37. Teye, G. A., P. R. Sheard, F. M. Whittington, G. R. Nute, A. Stewart, and J. D. Wood. 2006. Influence of dietary oils and protein level on pork quality. 1. Effects on muscle fatty acid composition, carcass, meat, and eating quality. Meat Sci. 73:157-165.
38. Warnants, N. 1999. Influence of feed on the fat composition of pork tissues. PhD Diss. Applied Biological Sciences: Agricultural Sciences. Faculteit Landbouwkundige Toegepaste Biologische Wetenschappen, Gent, Belgium.
39. Warnants, N., M. J. Van Oeckel, and Ch. V. Boucké. 1996. Incorporation of dietary polyunsaturated fatty acids in pork tissues and its implications for the quality of the end products. Meat Sci. 44:125-144.
40. Woods, J. D., G. R. Nute, R. I. Richardson, F. M. Whittington, O. Southwood, G. Plastow, R. Mansbridge, N. Da Costa, and K. C. Chang. 2004. Effects on breed, diet, and muscle on fat deposition and eating quality in pigs. Meat Sci. 67:651-667.
41. World Health Organization. 2005. Avoiding heart attacks and strokes. World Health Organization, Geneva, Switzerland.