scholarly journals Effects of dietary fat saturation level on growth performance, carcass traits, blood lipid parameters, tissue fatty acid composition and meat quality of finishing pigs

2020 ◽  
Author(s):  
Jing Chen ◽  
Jiantao Li ◽  
Xianjun Liu ◽  
Yang He
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Growth Performance ◽  
Meat Quality ◽  
Dietary Fat ◽  
Blood Lipid ◽  
Finishing Pigs ◽  
Tissue Fatty Acid Composition ◽  
Lipid Parameters

scholarly journals Effects of dietary n -6: n -3 PUFA ratio on the growth performance, serum lipid and adipokine profiles, tissue fatty acid composition and gene expression of lipid metabolism of finishing pigs

2020 ◽  
Author(s):  
Jing Chen ◽  
Jiantao Li ◽  
Xianjun Liu ◽  
Hongze Cui ◽  
Liyan Wang ◽  
...  
Keyword(s):  
Gene Expression ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Lipid Metabolism ◽  
Growth Performance ◽  
Acid Composition ◽  
Blood Lipid ◽  
Finishing Pigs ◽  
Pufa Ratio ◽  
Tissue Fatty Acid Composition

Abstract Background The health benefits of n-3 polyunsaturated fatty acids (PUFA), such as cardioprotective, anti-inflammatory and hypo-triglyceridemic properties, have been well documented. However, current dietary modification can easily lead to excessive concentrations of n-6 PUFA and an imbalance in the n-6:n-3 PUFA ratio, resulting in the pathogenesis of obesity and related diseases. This study investigated the effects of various dietary n-6:n-3 PUFA ratios on the growth performance, blood lipid and cytokine profiles, tissue fatty acid composition, and gene expression involved in lipid metabolism in finishing pigs. Seventy-two crossbred [(Duroc × Landrace) × Yorkshire] finishing pigs (68.5 ± 1·8 kg) were fed one of four isoenergetic diets with n-6:n-3 PUFA ratios of 2:1, 3:1, 5:1 and 8:1. Results Pigs fed diets with n-6:n-3 PUFA ratios of 3:1 and 5:1 had a higher average daily gain (ADG) and average daily feed intake (ADFI) (P < 0.05) and a lower feed conversion ratio (FCR) (P < 0.05). The concentrations of triglyceride (TG) and total cholesterol (TC) of pigs fed diets with n-6:n-3 PUFA ratios of 1:1 to 5:1 decreased (P < 0·05), whereas the ratio of concentrations of high-density to low-density lipoprotein cholesterol (HDL-C:LDL-C) in pigs fed a diet with an n-6:n-3 PUFA ratio of 2:1 increased (P < 0·05) compared with those fed a diet with an n-6:n-3 PUFA ratio of 8:1. Pigs fed a diet with n-6:n-3 PUFA ratios of 2:1 and 3:1 had lower concentrations of leptin (LEP) and interleukin 6 (IL-6) (P < 0·05), and higher concentrations of adiponectin (APN) (P < 0·05) than those fed diets with n-6:n-3 PUFA ratios of 5:1 and 8:1. Diets with n-6:n-3 PUFA ratios of 2:1 and 3:1 markedly down-regulated the expression levels of peroxisome proliferator-activated receptor-γ (PPARγ) and lipoprotein lipase (LPL) in both the longissimus dorsi muscle (LM) and subcutaneous adipose tissue (SCAT), but up-regulated the expression level of adipocyte fatty acid binding protein (aP2) in the LM. The expression levels of aP2 and hormone- sensitive lipase were similar to those of PPARγ in the SCAT. Conclusions This study demonstrated that dietary n-6:n-3 PUFA ratios between 3:1 and 5:1 beneficially affected growth performance, optimize blood lipid and adipocytokine levels, enhanced absorption and deposition of n-3 PUFA and regulated lipid metabolism-related genes.

scholarly journals Influences of Dietary Fat Supplementation in Diet Containing Rice, Barley and Tea Manufacturing Residual on Growth Performance and Meat Quality of Finishing Pigs in Summer Season

2014 ◽  
Vol 51 (4) ◽  
pp. 207-212
Author(s):  
Yuichiro WAKIYA ◽  
Hideaki OMAGARI ◽  
Chie TATEISHI ◽  
Hirofumi KAWAHARA ◽  
Hideo MIYAZAKI ◽  
...  
Keyword(s):  
Growth Performance ◽  
Meat Quality ◽  
Dietary Fat ◽  
Summer Season ◽  
Finishing Pigs ◽  
Fat Supplementation

scholarly journals Effects of Lacquer (Rhus verniciflua) Meal on Carcass Traits, Fatty Acid Composition and Meat Quality of Finishing Pigs

2008 ◽  
Vol 21 (8) ◽  
pp. 1207-1213 ◽  
Author(s):  
C. H. Song ◽  
J. Y. Choi ◽  
S. Y. Yoon ◽  
Y. X. Yang ◽  
P. L. Shinde ◽  
...  
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Meat Quality ◽  
Acid Composition ◽  
Carcass Traits ◽  
Finishing Pigs ◽  
Rhus Verniciflua

Effects of protected omega-3 fatty acid derived from linseed oil and vitamin E on growth performance, apparent digestibility, blood characteristics and meat quality of finishing pigs

2017 ◽  
Vol 57 (6) ◽  
pp. 1085 ◽  
Author(s):  
Santi D. Upadhaya ◽  
Tian Shui Li ◽  
In Ho Kim
Keyword(s):  
Fatty Acid ◽  
Vitamin E ◽  
Growth Performance ◽  
Meat Quality ◽  
Linseed Oil ◽  
Apparent Digestibility ◽  
Finishing Pigs ◽  
Omega 3 ◽  
Omega 3 Fatty Acid

This study was conducted to evaluate the effects of protected omega-3 fatty acid and vitamin E on the growth performance, nutrient digestibility, blood profiles and meat quality of finishing pigs. A total of 140 female and castrated-male finishing pigs [(Yorkshire × Landrace) × Duroc] with an average initial bodyweight of 46.5 kg were blocked and stratified based on sex and bodyweight to a 2 × 2 factorial design with the respective factors being (1) without and with 300 IU vitamin E (Vit E), and (2) without and with 0.75% protected omega-3 fatty acid (n-3 FA) derived from linseed oil in a 12-week trial. Each treatment consisted of seven replicate pens with five pigs (three barrows and two gilts) per pen. The supplementation of Vit E improved (P < 0.05) and n-3 FA tended to increase (P = 0.07) overall average daily gain. The apparent digestibility of nitrogen tended to increase (P = 0.07) with the addition of Vit E in the diet. The concentration of IgG significantly increased (P < 0.05) with the addition of Vit E in the diet whereas the concentration of cortisol was significantly reduced (P < 0.05) with the addition of Vit E. There was a significant (P < 0.05) interaction between Vit E and n-3 FA on cortisol levels. Surface longissimus muscle redness (a*) increased with the supplementation of Vit E. However, the score of colour darkness based on sensory evaluation and drip loss on Day 5 were significantly reduced with the addition of Vit E in the diet.

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