Carcass and meat quality characteristics and fatty acid composition of tissues from Pietrain-crossed barrows and gilts fed an elevated monounsaturated fat diet.
Fifty-one (Landrace *Large White) *Pietrain barrows and gilts were used to compare the effect of a diet rich in oleic acid (HO) by feeding a by-product of the olive industry (Greedy-Grass OLIVA(R): 1.4% growing, 3.8% finishing) or a grain and soy diet (CONTROL) on carcass characteristics, meat quality and fatty acid profile of intramuscular and subcutaneous fat. Gilts had leaner (P<0.05) carcasses with lower fat percentage in major primal cuts, and less (P<0.05) saturated fat compared with barrows with no interaction (P>0.05) between dietary treatment and gender. Source of dietary fat had no effect (P>0.05) on primal cut yields, composition of major primal cuts, or carcass and meat quality characteristics. Intramuscular fat from HO fed pigs had higher (P<0.05) percentage of saturated (SFA) and monounsaturated (MUFA) fatty acids, and lower (P<0.05) polyunsaturated fatty acids (PUFA) and n-6:n-3 ratio compared with CONTROL animals (37.4% vs. 36.8%, 44.7% vs. 40.1%, 17.9% vs. 23.2%, and 18.9 vs. 21.8 ratio, respectively). Subcutaneous fat from pigs fed HO had greater (P<0.05) MUFA percentage, lower (P<0.05) SFA and PUFA percentage, and lower (P<0.05) n-6:n-3 ratio than pigs fed CONTROL diet (51.4% vs. 48.0%, 30.5% vs. 32.9%, 18.1% vs. 20.1%, and 9.83 vs. 11.3 ratio, respectively). Intramuscular fat had higher proportion of SFA and lower of MUFA showing a higher degree of tissue saturation compared with subcutaneous fat. Feeding Greedy-Grass increased MUFA and decreased PUFA proportions in fat depots reducing the risk of production of carcasses that are soft and oily which result in lower technological and processing quality.
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UPB España, SA, Crta Viver Km 6,3, Viver i Serrateix, Barcelona 08673, Spain.
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D000821:Animal Feed; D000818:Animals; D001823:Body Composition / Q000187:drug effects*; D004041:Dietary Fats / Q000378:metabolism / Q000494:pharmacology*; D005227:Fatty Acids / Q000032:analysis*; D005260:Female; D008297:Male; D008460:Meat / Q000032:analysis / Q000592:standards; D018482:Muscle, Skeletal / Q000737:chemistry*; D031658:Olea / Q000737:chemistry; D019301:Oleic Acid / Q000378:metabolism / Q000494:pharmacology*; D012737:Sex Factors; D050151:Subcutaneous Fat / Q000737:chemistry*; D034421:Sus scrofa
D004041:Dietary Fats; D005227:Fatty Acids; D019301:Oleic Acid