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Asian-Australas J Anim Sci > Accepted Articles
DOI: https://doi.org/10.5713/ajas.20.0247    [Accepted] Published online August 24, 2020.
Effects of dietary fat saturation level on growth performance, carcass traits, blood lipid parameters, tissue fatty acid composition and meat quality of finishing pigs
Jing Chen1  , Jiantao Li1,2  , Xianjun Liu1,*  , Yang He1 
1College of Animal Science & Veterinary Medicine, Shenyang Agricultural University, Shenyang 110866, China
2Shenyang Wise Diligence Agriculture-Technology Company Limited, Xinmin 110300, China
Correspondence:  Xianjun Liu, Tel: +86-24 88487156, Fax: +86-24 88487156, Email: lchenj@163.com
Received: 20 April 2020   • Revised: 4 June 2020   • Accepted: 29 July 2020
Abstract
Objective
The objective of this study was to investigate the effects of various dietary unsaturated to saturated fatty acids ratios (UFA to SFA ratios) on growth performance, carcass traits, blood lipid parameters, tissue fatty acid composition, and meat quality of finishing pigs.
Methods
A total of 45 crossbred pigs [(Duroc × Landrace) × Yorkshire], with an average initial body weight of 60.3±2.4 kg, were randomly allocated to three treatment groups of 1:1, 2:1, and 3:1 dietary UFA to SFA ratios.
Results
Both average daily gain and average daily feed intake of pigs were decreased linearly (p<0.05), whereas backfat thickness was decreased linearly (p<0.05) with increasing of dietary UFA to SFA ratio. Serum triglyceride and low density lipoprotein cholesterol were decreased quadratically or linearly (p<0.05) respectively, whereas high density lipoprotein cholesterol was increased quadratically (p<0.05) with increasing of dietary UFA to SFA ratio. In M. longissimus thoracis (LT), the proportion of C18:1 and MUFA was decreased linearly (p<0.05), whereas the proportion of C18:2n-6, C20:4n-6 and PUFA were increased linearly (p<0.05) as dietary UFA to SFA ratio increased. In the subcutaneous adipose tissue, the proportion of SFA was decreased linearly (p<0.05), whereas the proportion of n-6 PUFA, n-3 PUFA, and the UFA to SFA ratios were increased linearly (p<0.05) with increasing of dietary UFA to SFA ratio. Meat color scores and shear force of pigs were decreased linearly (p<0.05), whereas drip loss and cooking loss were increased linearly (p<0.05) with increasing of dietary UFA to SFA ratio.
Conclusion
Boosted dietary UFA to SFA ratio appropriately could be conductive to optimize blood lipid parameters and tissue fatty acid composition. However, it tends to have negative effects on growth performance and meat quality when the ratio is too high or too low.
Keywords: Finishing Pig; Fatty Acid; Growth; Blood Lipid; Meat Quality


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