Effect of diet saturation on growth performance, carcass characteristics and fat quality of heavy pigs

Food Science and Technology International

Volumn 16, Issue 4, 2010, Pages 321-327

  Olivares, A ^a   Daza, A ^b   Rey, A I ^a   Lopez Bote C J ^a  

^a UNIVERSIDAD COMPLUTENSE DE MADRID   (Spain)

^b Electrotechnical Section   (Spain)

Author keywords

carcass; diet saturation; dietary fatty acids; fat quality; performances

Indexed keywords

CARCASS; DIET SATURATION; DIETARY FATTY ACIDS; FAT QUALITY; PERFORMANCES;

HARDNESS; LIPIDS; MELTING POINT; NUTRITION; RHEOLOGY; VEGETABLE OILS;

FATTY ACIDS;

SUIDAE;

FATTY ACID; PALM OIL; VEGETABLE OIL;

ADIPOSE TISSUE; ANIMAL; ANIMAL DISEASE; ANIMAL FOOD; ARTICLE; BODY COMPOSITION; CHEMISTRY; CLINICAL TRIAL; CONTROLLED CLINICAL TRIAL; CONTROLLED STUDY; DIET; DRUG EFFECT; FAT INTAKE; GROWTH, DEVELOPMENT AND AGING; HYDROGENATION; MALE; METABOLISM; PHYSIOLOGY; RANDOMIZED CONTROLLED TRIAL; SWINE;

ADIPOSE TISSUE; ANIMAL FEED; ANIMAL NUTRITIONAL PHYSIOLOGICAL PHENOMENA; ANIMALS; BODY COMPOSITION; DIET; DIETARY FATS; FATTY ACIDS; HYDROGENATION; MALE; PLANT OILS; SWINE;

EID: 77958101687     PISSN: 10820132     EISSN: 15321738     Source Type: Journal    
DOI: 10.1177/1082013210366793     Document Type: Article

References (33)

1. Aoac (2000). Official Methods of Analysis, 17 th edn. Arlington, US: AOAC.
2. Averette L., See M.T., Hansen J.A., Sutton D. and Odle J. (2002). The effect of dietary fat sources level and feeding intervals on pork fatty acid composition. Journal of Animal Science 80: 1606-1615.
3. Averette L., See M.T., Hansen J.A. and Odle J. (2003). Hydrogenated dietary fat improves pork quality of pigs from two lean genotypes. Journal of Animal Science 81: 1989-1997.
4. Bligh E.G. and Dyer W.J. (1959). A rapid method of total lipid extraction and purification. Canadian Journal of Biochemistry and Physiology 37: 911-917.
5. Cameron N.D., Enser M., Nute G.R., Whittington F.M., Penmau J.C., Frisken A.C., Perry A.M. and Wood J.D. (2000). Genotype with nutrition interaction on fatty acid composition of intramuscular fat and the relationship with flavour of pig meat. Meat Science 55: 187-195.
6. Davenel A., Riaublanc A., Marchal P. and Gandemer G. (1999). Quality of pig adipose tissue: relationship between solid fat content and lipid composition. Meat Science 51: 73-79.
7. Daza A., Menoyo D., Olivares A., Cordero G. and López-Bote C.J. (2007 a). Effect of Iberian pig feeding system on tissue fatty-acid composition and backfat rheological properties. Journal of Animal and Feed Sciences 16: 410-421.
8. Daza A., Rey A., Isabel B. and López-Bote C.J. (2005). Effect of dietary vitamin E and partial replacement of poly-with monounsaturated fat on fatty acid pattern of backfat and intramuscular fat in heavy pigs (Duroc x Iberian pigs). Journal of Animal Physiology and Animal Nutrition 89: 20-28.
9. Daza A., Ruiz-Carrascal J., Olivares A., Menoyo D. and López-Bote C.J. (2007 b). Fatty acids profile of the subcutaneous backfat layers from Iberian pigs raised under free-range conditions. Food Science and Technology International 13: 135-140.
10. Engel J.J., Smith J.W., Unrh J.A., Goodband R.A., OQuinn P.R., Tokach M.D. and Nelsson J.L. (2001). Effects of choice with grease or poultry fat on growth performance carcass leanness and meat quality characteristics of growing-finishing pigs. Journal of Animal Science 79: 1491-1501.
11. Enser M. (1984). The chemistry, biochemistry and nutritional importance of animal fats. In: Wiseman J. (ed.), Fats in Animal Nutrition, London: Butterworths, pp. 23-52.
12. González Díaz J.C. (2006). Efecto de la utilización de distintos tipos de grasa durante el cebo sobre la productividad y calidad de la canal y de la carne de porcino. Graduate Thesis, Departamento de Producción Animal Escuela Técnica Superior de Ingenieros Agrónomos, Universidad Politécnica de Madrid, Madrid, Spain.
13. Koch D.E., Pearson A.M., Magee W.T., Hofer J.A. and Schweigert B.S. (1968). Effect of diet on the fatty acid composition of pork fat. Journal of Animal Science 27: 360-365.
14. Leszczynsky D.E., Pikul J., Easter R.A., Mc Keith F.K., Mc Laren D.G., Novakofski J., Bechtel P.J. and Jewell D.E. (1992). Characterizacion of lipid and loin and bacon from finishing pigs fed full-fat soybeans or tallow. Journal of Animal Science 70: 2175-2181.
15. López-Bote C.J. (2000). Dietary treatment and quality characteristics of Mediterranen meat products. In: Decker E., Faustman C. and López- Bote C.J. (eds), Antioxidants in Muscle Foods: Nutritional Strategies to Improve Quality. New York: Wiley Interscience, pp. 345-366.
16. Lúpez-Bote C.J., Isabel B. and Daza A. (2002). Partial replacement of poly-with monounsaturated fatty acids and vitamin E supplementation in pigs diets: effect on fatty acid composition of subcutaneous and intramuscular fat and on fat and lean firmness. Animal Science 75: 349-358.
17. López-Bote C.J., Rey A.I., Ruiz J., Isabel B. and Sanz Arias R. (1997). Effect of feeding diets high in monounsaturated fatty acids and ±-tocopherol acetate to rabbits on resulting carcass fatty acid profile and lipid oxidation. Animal Science 64: 177-186.
18. Metz S.H.M. and Dekker R.A. (1981). The contribution of fat mobilisation to the regulation of fat deposition in growing Large Withe and Pietrain pigs. Animal Production 33: 149-157.
19. Marmer W.N. and Maxwell R.J. (1981). Dry column method for the quantitative extraction and simultaneous class separation of lipids from muscle tissue. Lipids 16: 365-371.
20. Miller M.F., Shackelford S.D., Hayden K.D. and Reagan J.O. (1990). Determination of the alteration in fatty acid profiles, sensory characteristics and carcass traits of swine fed elevated levels of monounsaturated fats in the diet. Journal of Animal Science 33: 1224-1231.
21. Myer R.O., Lamkey J.W., Walker W.R., Brendemuhl J.H. and Combs G.E. (1992). Performance and carcass characteristics of swine when fed diets containing canola oil and adder cooper to alter the unsaturated:saturated ratio of pork fat. Journal of Animal Science 70: 1417-1423.
22. Ordóez J.A. and de la Hoz L. (1992). Alimentación y calidades de carnes de cerdo Ibérico. El cerdo Ibérico, la naturaleza de la dehesa. In: Proceedings of Simposio del Cerdo Ibérico, Zafra, Badajoz, Spain, pp. 9-35.
23. Otten W., Wirht C., Itazzo P.A. and Eichinger H.M. (1993). A high omega 3 fatty acid diet alters fatty acid composition of heart, liver, kidney, adipose tissue and skeletal muscle in swine. Annals of Nutrition and Metabolism 37: 134-141.
24. Pascual J.V., Rafecas M., Canela M.A., Boatella J., Bou R., Barroeta A.C. and Codony R. (2007). Effect of increasing amounts of a linoleic-rich dietary fat on the fat composition of four pig breeds. Part II: Fatty acid composition in muscle and fat tissues. Food Chemistry 100: 1639-1648. (Pubitemid 44142887)
25. Ruiz J., Cava R., Antequera T., Martín L., Ventanas J. and LópezBote C.J. (1998). Prediction of the feeding background of Iberian pig using the fatty acid profile of subcutaneous, muscle and hepatic fat. Meat Science 49: 155-163. (Pubitemid 128177078)
26. Sandler S.R. and Karo W. (1992). Sourcebook of Advanced Laboratory Preparations. San Diego: Academic Press.
27. SAS (1999). Statistics. In: SAS Users Guide. Cary: SAS Institute. Inc.
28. Sukhija P.S. and Palmquist D.L. (1988). Rapid method for determination of total fatty acid content and composition of feedstuffs and feces. Journal of Agricultural and Food Chemistry 36: 1202-1206.
29. Teye G.A., Sheard P.R., Whittington F.M., Nute G.R., Steward A. and Wood J.D. (2006). Influence of dietary oils and protein level on pork quality.1.Effects on muscle fatty acid composition, carcass, meat and eating quality. Meat Science 73: 157-156.
30. Warnants N., Van Oeckel M.J. and Boucqué C.V. (1996). Phospholipid and triglyceride fractions from pork muscle as affected by dietary fat. In: Proceedings of 42nd International Congress of Meat Science and Technology, Lillehammer, Norway, pp. 228-229.
31. Warnants N., Van Oeckel M.J. and Boucqué C.V. (1999). Incorporation of dietary polyunsaturated fatty acids into pork fatty tissues. Journal of Animal Science 77: 2478-2490.
32. Wiseman J. and Angubiade J.A. (1998). The influence of changes in dietary fat and oils on fatty acids into pork fatty tissues. Journal of Animal Science 77: 2478-2490.
33. Wood J.D., Enser M.B., Mac Fie H.J.H., Smith W.C., Chadwick J.P., Ellis M. and Laird R. (1978). Fatty acid composition of backfat in Large White pigs selected for low bacfat thickness. Meat Science 2: 289-300.