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Effects of the ratio of unsaturated fatty acid to saturated fatty acid on the growth performance, carcass and meat quality of finishing pigs


Effects of the ratio of unsaturated fatty acid to saturated fatty acid on the growth performance, carcass and meat quality of finishing pigs



Animal Nutrition 2(2): 79-85



ISSN/ISBN: 2405-6545

PMID: 29767086

DOI: 10.1016/j.aninu.2016.03.004

The effects on finishing pigs (80-100 kg BW) fed diets supplemented with oil sources containing different ratios of unsaturated to saturated fatty acids (UFA:SFA ratio) were evaluated in 15 barrows and 15 gilts (Duroc × Large White × Landrace). Three experimental diets were evaluated using a randomized complete block design, with broken rice, soybean meal and rice bran as the main feedstuffs in the control diet. Diets 2 and 3 consisted of the control diet supplemented with 3% oil, with UFA:SFA ratios of 2.5:1 and 5:1, respectively. Overall, there was no significant difference (P > 0.05) found in the average daily gain (ADG) of the pigs fed the treatment diets; however, the pigs fed the control diet and diet 3 had better (P < 0.05) feed conversion ratios (FCR) than the pigs fed diet 2. The pigs fed diets 2 and 3, which were supplemented with oil at UFA:SFA ratios of 2.5:1 and 5:1, had greater (P < 0.05) average daily feed intakes (ADFI) than the pigs in the control group. Additionally, it was found that the gender of the pigs had an effect (P < 0.05) on the FCR. Interaction effects between the experimental diets and the gender of the pigs (P < 0.05) were found in the ADFI and FCR. There were no significance differences (P > 0.05) among the treatment groups with regard to the carcass quality of the pigs; however, it was found that the gilts had greater (P < 0.01) loin eye areas than the barrows fed diets 2 and 3 and the loin eye area of pig fed diet 2 was the largest (P < 0.05). In the case of the meat quality parameters, it was clearly found that the pigs fed the control diet had a greater (P < 0.05) lightness (L∗) in the meat colour, and the lowest cooking loss was found in the pigs fed the diet supplemented with fat containing the UFA:SFA ratio of 5:1. Overall, the dietary treatment did not significantly affect the drip loss, thawing loss and shear force of the pork. In conclusion, the supplementation of oil with UFA:SFA ratios of 2.5:1 and 5:1 has the potential to improve pork quality.

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