ARTICLE

The ratio of dietary n-3 polyunsaturated fatty acids influences the fat composition and lipogenic enzyme activity in adipose tissue of growing pigs

Chang Hyun Song1, Seung Min Oh2, SuHyup Lee3, YoHan Choi4, Jeong Dae Kim1, Aera Jang1,*, JinSoo Kim1,*
Author Information & Copyright
1College of Animal Life Sciences, Kangwon National University, Chuncheon, 24341, Republic of Korea
2Gyeongbuk Livestock Research Institute, Yeongju, 63052, Republic of Korea
3Department of Swine Science, Korea National College of Agriculture and Fisheries, Jeonju 54874, Korea
4Swine Division, National Institute of Animal Science, Rural Development Administration, Cheonan 31000, Republic of Korea
*Corresponding Author : Aera Jang. College of Animal Life Sciences, Kangwon National University, Chuncheon, 24341, Korea. Tel: +82-33-250-8614, Fax: +82-33-259-5572, E-mail: ajang@kangwon.ac.kr
*Corresponding Author : JinSoo Kim. College of Animal Life Sciences, Kangwon National University, Chuncheon, 24341, Korea. Tel: +82-33-250-8614, Fax: +82-33-259-5572, E-mail: kjs896@kangwon.ac.kr

© Copyright 2020 Korean Society for Food Science of Animal Resources. This is an Open-Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/by-nc/3.0/) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.

Received: Oct 09, 2019 ; Revised: Dec 23, 2019 ; Accepted: Jan 16, 2020

Published Online: Jan 23, 2020

Abstract

Currently, there is a growing interest among consumers in selecting healthier meat with a greater proportion of essential fatty acids. This experiment was conducted to evaluate the role of different ratios of dietary n-6:n-3 on growth performance, fatty acid profile of longissimus dorsi (LD), relative gene expression of cytokines, meat quality, and blood parameters in finishing pigs. A total of 108 finishing pigs was randomly allotted to three treatments including a control (basal diet) and low ratios (4:1 and 2:1) of n-6:n-3. The 4:1 and 2:1 diets decreased the overall stearic acid in LD. There were reductions in the content of stearic acid, palmitoleic acid, total saturated acid, and n-6:n-3 ratio of LD in pigs fed 4:1 and 2:1 diet compared with the control diet. The 4:1 and 2:1 diets increased the concentration of α-Linolenic acid and polyunsaturated fatty acids in the LD of pigs. Acetyl-CoA carboxylase enzyme gene was down-regulated in pigs fed 2:1 diet compared with finishing pigs fed the control or 4:1 diets. The relative expression of hormone-sensitive lipase was increased in pigs fed 2:1 and 4:1 ratio diets. Lower total cholesterol of plasma was observed in finishing pigs fed 2:1 and 4:1 diets. The cooking loss ratio of meat was lower in pigs fed the 2:1 and 4:1 diets compared with the control diet. Pigs fed the 4:1 and 2:1 diets had greater final body weight. In conclusion, the 2:1 and 4:1 diets have the potential to increase the meat quality and growth performance of pigs.

Keywords: linseed; unsaturated fatty acids; finishing pigs; meat quality


Journal Title Change

We announce that the title of our journal and related information were changed as below from January, 2019.

 

Before (~2018.12)

After (2019.01~)

Journal Title

Korean Journal for Food Science of Animal Resources

Food Science of Animal Resources

Journal Abbreviation

Korean J. Food Sci. An.

Food Sci. Anim. Resour.

eISSN

2234-246X

2636-0780

pISSN

1225-8563

2636-0772

Journal Homepage

http://www.kosfaj.org

Same

JCR Citation Indexing

SCIE

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