Effect of Diet Saturation on Growth Performance, Carcass Characteristics and Fat Quality of Heavy Pigs

• Published in: Food science and technology international Vol. 16; no. 4; pp. 321 - 327
• Main Authors: Olivares, A, Daza, A, Rey, A.I, López-Bote, C.J
• Format: Journal Article
• Language: English
• Published: United States SAGE Publications 01.08.2010
• Subjects: Adipose Tissue - chemistry; Adipose Tissue - metabolism; Animal Feed - analysis; Animal Nutritional Physiological Phenomena; Animals; Body Composition - drug effects; Diet - veterinary; Dietary Fats - analysis; Dietary Fats - pharmacology; Fatty Acids; Hydrogenation; Male; Palm Oil; Plant Oils - chemistry; Swine - growth & development; Swine - physiology
• ISSN: 1082-0132; 1532-1738
• DOI: 10.1177/1082013210366793

Twenty-four castrated male (Duroc x Large Withe x Landrace) with an average weight of 69.4 kg were randomly distributed and located in individual cages and given the experimental diets. Diets were provided ad libitum and were formulated containing three levels of palm oil and hydropalm (hydrogenated palm stearine): 4% and 0% (low saturation), 2% and 2% (moderate saturation) and 0% and 4% (high saturation). Pigs were slaughtered at a local slaughterhouse with an average weight of 129.1 kg. The dietary treatment had no significant influence on growth performances and carcass characteristics. The diet saturation led to an increase of C18:0 and ΣSFA (saturated fatty acids) proportions and to a reduction of C18:1 n-9, C18:2 n-6 and ΣPUFA (polyunsaturated fatty acids) proportions and in subcutaneous backfat outer and inner layers. The dietary treatment affected significantly the melting point of subcutaneous backfat outer layer but had no significant influence on the melting point of the subcutaneous backfat inner layer. However, a linear effect of C18:0 proportion of subcutaneous backfat outer and inner layers on the melting point was observed. Dietary treatment had no significant effect on the main fatty acids pattern of intramuscular neutral and polar lipids from Longissimus dorsi muscle. In neutral lipids of liver a dietary influence (p < 0.05), but not a clear dose-response relationship, was observed for C16:0, C18:1 n-9, ΣSFA and ΣPUFA fatty acids, whereas in polar lipids the dietary treatment had no significant effect on the main fatty acids proportions. No effect of diet saturation was found on rheological properties of fat except for the hardness. The hardness was higher in the pigs that received the diet with 0% of palm oil and 4% hydropalm than in those given the diet with 4% of palm oil and 0% hydropalm.