title: Carcass and meat quality characteristics and fatty acid composition of tissues from Pietrain-crossed barrows and gilts fed an elevated monounsaturated fat diet.
abstract: 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.
authors.affiliation: UPB España, SA, Crta Viver Km 6,3, Viver i Serrateix, Barcelona 08673, Spain.
authors.forename: G
authors.initials: G
authors.lastname: Mas
authors.forename: M
authors.initials: M
authors.lastname: Llavall
authors.forename: D
authors.initials: D
authors.lastname: Coll
authors.forename: R
authors.initials: R
authors.lastname: Roca
authors.forename: I
authors.initials: I
authors.lastname: Diaz
authors.forename: M
authors.initials: M
authors.lastname: Gispert
authors.forename: M A
authors.initials: MA
authors.lastname: Oliver
authors.forename: C E
authors.initials: CE
authors.lastname: Realini
mesh_terms: 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
chemical_list: D004041:Dietary Fats; D005227:Fatty Acids; D019301:Oleic Acid