Fat accumulation, fatty acids and melting point changes in broiler chick abdominal fat as affected by time of dietary fat feeding and slaughter age.

1. This work aims to quantify changes in fatty acid profile, melting point, abdominal fat accumulation and 2-thiobarbituric acid-reactive substances production depending on dietary fat source and age at slaughter, and to estimate the optimal date for the change from an unsaturated fat to a saturated fat diet or vice versa. 2. Treatments established were (1) birds fed 8% tallow from 21 to 49 d (TTT); (2) birds fed 8% tallow from 21 to 37 d and 8% sunflower oil from d 38 to 49 (TSS); (3) birds fed 8% sunflower oil from 21 to 37 d and 8% tallow from d 38 to 49 (STT); (4) birds fed 8% sunflower oil from 21 to 41 d and 8% tallow from d 42 to 49 (SST); (5) birds fed 8% sunflower oil from 21 to 49 d (SSS). Birds from each group were slaughtered on d 21, 29, 38, 40, 42, 44, 46 and 49. 3. The polyunsaturated fatty acids (PUFAs) proportion in the SSS group reached maximum values at d 40 and fitted a quadratic response. This group also showed a decrease in saturated fatty acids (SATs) and monounsaturated fatty acids (MUFAs) of lower intensity than the PUFA increase. The highest synthesis of SAT + MUFA was found in the SSS and TSS groups, whereas these had the lowest body-to-dietary PUFA ratio. 4. A high and quadratic increase in the MUFA proportion was observed during the first 10 d of feeding with the tallow-enriched diet at the expenses of the proportion of PUFA that quadratically decreased (minimum values at d 38). 5. Lipogenic and desaturation capacity decreased with age. 6. The TSS group increased tissue PUFA content faster that the SST group decreased PUFA content after the change in diet which indicates that the earlier feeding has to be taken into consideration for obtaining higher or lower changes in quality parameters. 7. The melting point of the SSS group showed a lower response to the dietary treatment in the initial period when compared to the TTT treatment. 8. The TTT, STT, SST and TSS groups showed similar fat accumulation, and changes in lipid oxidation were related to the day of dietary sunflower oil supplementation. 9. Based on the results, it would be possible to determine the most appropriate dietary programme and optimum slaughter age to obtain chicken meat with the desired quality characteristics.

Developmental Origins of Health and Disease in swine: implications for animal production and biomedical research.

The concept of Developmental Origins of Health and Disease (DOHaD) addresses, from a large set of epidemiological evidences in human beings and translational studies in animal models, both the importance of genetic predisposition and the determinant role of maternal nutrition during pregnancy on adult morphomics and homeostasis. Compelling evidences suggest that both overnutrition and undernutrition may modify the intrauterine environment of the conceptus and may alter the expression of its genome and therefore its phenotype during prenatal and postnatal life. In fact, the DOHaD concept is an extreme shift in the vision of the factors conditioning adult phenotype and supposes a drastic change from a gene-centric perspective, only modified by lifestyle and nutritional strategies during juvenile development and adulthood, to a more holistic approach in which environmental, parental, and prenatal conditions are strongly determining postnatal development and homeostasis. The implications of DOHaD are profound in all the mammalian species and the present review summarizes current knowledge on causes and consequences of DOHaD in pigs, both for meat production and as a well-recognized model for biomedicine research.

Effect of dietary organic selenium on muscle proteolytic activity and water-holding capacity in pork.

This study evaluates the effect of dietary selenium (Se) supplementation source (organic, Se-enriched yeast; SY vs. inorganic, sodium selenite; SS), dose (0.2: L vs. 0.4: H mg/kg) and the combination of Se and vitamin E (VITE+SS) for 26days on drip loss, TBARS, colour changes, myofibrillar protein pattern and proteolysis in pork. The lowest water losses were observed in the SY-H group when compared to the others. SY-H and VITE+SS groups presented lower myofibrillar protein hydrolysis/oxidation. VITE+SS supplementation also resulted in higher PRO, TRP and PHE content at days 2 and 7, whereas the SY group showed increased GLY and CAR and tended to have higher TAU and ANS at day 2. The myofibrillar fragmentation index was not modified by the dietary treatment; however, at day 8, it tended to be higher in groups supplemented with SeY and VITE+SS. The results of the present study might indicate a possible relation between muscle proteolysis and water loss.

Effect of sex, dietary glycerol or dietary fat during late fattening, on fatty acid composition and positional distribution of fatty acids within the triglyceride in pigs.

The effect of sex, source of saturated fat (lard v. palm oil) and glycerol inclusion in the fattening diet on composition and fatty acid positional distribution in the triglyceride molecule was studied in pigs from 78 to 110 kg BW. Average daily gain and carcass characteristics, including ham and loin weight, were not affected by dietary treatment but sex affected backfat depth (P < 0.01). A significant interaction between sex and glycerol inclusion was observed; dietary glycerol increased lean content in gilts but not in barrows (P < 0.05 for the interaction). Individual and total saturated fatty acid (SFA) concentrations were greater in barrows than in gilts. In contrast, the concentration of total polyunsaturated fatty acids (PUFA) and of C18:2n-6, C18:3n-3, C20:3n-9 and C20:4n-6 in the intramuscular fat (IMF) was higher (P < 0.05) in gilts than in barrows. Sex did not affect total monounsaturated fatty acids (MUFA) concentration in the IMF. The proportion of SFA in the subcutaneous fat (SF) was higher in barrows than in gilts (P < 0.001). Within the individual SFA, sex affected only the concentrations of C14:0 and C16:0 (P < 0.001). Dietary fat did not affect total SFA or PUFA concentrations of the IMF but the subcutaneous total MUFA concentration tended to be higher (P = 0.079) in pigs fed lard than in pigs fed palm oil. Dietary glycerol increased total MUFA and C18:1n-9 concentration in the IMF and increased total MUFA and decreased C18:2n-6, C18:3n-3 and total PUFA concentrations in the SF. The data indicate that altering the fatty acid composition of the triglyceride molecule at the 2-position, by dietary intervention during the fattening phase, is very limited.

Long term vitamin A restriction improves meat quality parameters and modifies gene expression in Iberian pigs.

Vitamin A is a key regulator of gene expression, influencing adipogenesis and lipid metabolism in animal tissues. This experiment was conducted to assess the effect of dietary vitamin A level and administration time on productive traits, intramuscular fat (IMF) content in ham muscles, tissue fatty acid composition, and expression of a panel of adipogenic and lipogenic candidate genes in Iberian pigs. Sixty piglets of 16.3 kg (SD = 2.5 kg) live weight (LW) were either fed a vitamin A-enriched diet (10,000 IU vitamin A/kg; CONTROL, n = 20) or a diet without supplemented vitamin A, applied from 16.3 kg (SD = 2.5 kg; early restriction group, ER, n = 20) or from an average weight of 35.8 kg (SD = 3.1 kg; late restriction group, LR, n = 20). Two slaughters were performed when pigs reached the averaged weights of 101.4 (SD = 4.1 kg) and 157.9 kg LW (SD = 7 kg) and samples from liver, heart, and backfat were obtained in both sacrifice times. In addition, ham subcutaneous fat and Semimembranosus (SM) and Biceps Femoris (BF) muscles were sampled at the last sacrifice. Dietary vitamin A level produced no effect on carcass traits in any of the harvests, while a small effect was observed on fatty acid composition in backfat at 101.4 kg LW. However, at 157.9 kg LW, the ER and LR groups showed higher MUFA content and lower SFA content in backfat, ham fat, and IMF (P < 0.01). In IMF, a decrease in n-6/n-3 PUFA ratio was observed in the restricted groups (P < 0.005). Intramuscular fat content in SM muscle was greater (P < 0.05) in the ER group than in the CONTROL and LR groups, while no difference was detected in BF muscle. Little effect of dietary vitamin A was observed in liver. Regarding changes in gene expression, ACSL4, CEBPB, and IGF1 genes were upregulated (P < 0.0001, P < 0.0001, and P < 0.05, respectively) in the ER group in hepatic tissue, whereas CRABPII and SCD genes were upregulated (P < 0.05) in the same group in adipose tissue. On the other hand, was downregulated ( < 0.05) in the ER group in adipose tissue. Results found in this experiment show that long-term restriction of dietary vitamin A has a positive effect on nutritional and sensorial parameters of ham meat. Moreover, gene expression results were consistent with the vitamin A transcriptional regulation of adipogenesis and lipogenesis and with the changes observed in meat and fat composition.

Effect of micellized natural (D-α-tocopherol) vs. synthetic (DL-α-tocopheryl acetate) vitamin E supplementation given to turkeys on oxidative status and breast meat quality characteristics.

This study evaluates the effect of vitamin E supplementation source (micellized natural vs. the synthetic form) and dosage (40, 80, or 120 mg/kg) on α-tocopherol concentration in plasma and muscle, antioxidant capacity, and breast meat quality in turkeys. Three hundred female turkeys were randomly selected at an average live weight 63.2 g±0.5 and distributed into 7 groups. One group (control) was fed a standard diet without vitamin E supplementation and the other 6 were given mixed diets supplemented with the natural (d-α-tocopherol) or synthetic (dl-α-tocopheryl acetate) form of vitamin E in 3 dosages (40, 80, or 120 mg/kg). Following 11 wk feeding, results showed that performance parameters were not modified either by source or dosage of vitamin E supplementation to the turkeys. Plasma and muscle α-tocopherol at d 9 of refrigerated storage were higher when turkeys were supplemented with the natural form at higher doses. Losses in the concentration of α-tocopherol in meat between the beginning and the end of the 9 d refrigerated storage were greater in the groups supplemented with the synthetic form of vitamin E compared to those receiving the natural supplementation. The relationship between plasma α-tocopherol and the Trolox equivalent antioxidant capacity followed a different trend depending on the vitamin E source. Intramuscular fat was not significantly affected by the vitamin E source supplementation; however the slope of the linear regression equation was lower for the natural form than for the synthetic form. Turkeys given the natural form had higher C18:1n-9 but lower C15:1, C17:1, C20:5n-3, and C22:6n-3 in breast muscle. Meat samples from turkeys supplemented with natural vitamin E had higher deoxymyoglobin at d 3, 6, and 9 and lower metmyoglobin at d 9 of refrigerated storage than those receiving the synthetic form. Dietary supplementation with medium doses (80 mg/kg) micellized d-α-tocopherol is an interesting feeding strategy for ensuring antioxidant status and improving meat quality.

Effect of fatty acid composition and positional distribution within the triglyceride on selected physical properties of dry-cured ham subcutaneous fat.

Analysis of fatty acid (FA) positional distribution within the triglyceride (TG) and selected physical properties of dry-cured ham subcutaneous fat (SF) were carried out. The slip point (SP) of the SF was related to the concentration and positional distribution of FA. When C16:0 was in Sn-2, the SP depended on the FA present in Sn-1,3. Hardness was related to the FA concentration in external positions of TG. A significant direct linear correlation between hardness against C18:0, SFA and average chain length (ACL) and inverse against C18:1, C18:2 and PUFA and unsaturation index (UI) in external positions was found. Adhesiveness was related to SFA, C16:0, C18:0, C18:1, MUFA, UI and ACL exclusively in Sn-2 position. A different role of FA in Sn-2 and Sn-1,3 positions on SP and texture properties of fat was found.

Effects of oral micellized natural vitamin E (D-α-tocopherol) v. synthetic vitamin E (DL-α-tocopherol) in feed on α-tocopherol levels, stereoisomer distribution, oxidative stress and the immune response in piglets.

This study evaluated the strategy of supplementing oral micellized natural vitamin E (D-α-tocopherol) to either piglets and/or sows on α-tocopherol concentrations in piglets serum and tissues after weaning. One first experiment tested the influence of the vitamin E supplementation source (natural form in water v. the synthetic form in feed) and dose administered to piglets and/or sows on serum α-tocopherol concentration, α-tocopherol stereoisomer accumulation, antioxidant capacity and immune response of weaned piglets. A second experiment studied the effect of sow source and dose vitamin E supplementation on some of these parameters in piglets. Oral supplementation to sows with natural vitamin E as a micellized form (D-α-tocopherol) at the lowest dose produced a similar concentration of α-tocopherol in serum at days 2, 14 and 28 postpartum to those supplemented with threefold higher dose of the synthetic form in feed. At day 39 of age, neither piglet supplementation source nor dose significantly affected α-tocopherol accumulation in the serum, muscle, subcutaneous fat or liver. Those piglets from sows supplemented with the micellized alcohol form had higher RRR-α-tocopherol stereoisomers (P<0.001) and lower (P<0.001) RRS- RSS- and RSR-α-tocopherol, at day 39 of age than those from sows supplemented with the synthetic form. A predominant importance of sow over piglet vitamin E supplementation was observed on stereoisomer distribution in piglets. Low doses of oral natural vitamin E supplementation to sows or piglets did not increase the oxidative stress of piglets when compared with the use of the synthetic form in feed. Immunoglobulin levels in piglet serum at day 39 were not affected by natural vitamin E supplementation at low doses in drinking water of piglets or sows when compared with the synthetic form in feed. IgA tended to be higher (P=0.145) at day 39 in piglets supplemented with natural vitamin E when compared with those supplemented with the synthetic form. Low doses of oral micellized natural vitamin E supplementation to sows is an interesting feeding strategy, when compared with the use of high doses of the synthetic form in feed, because it results in similar α-tocopherol concentrations, allows a predominant -R stereoisomer distribution in piglets and also maintains their oxidative status in vivo.

Alpha-tocopherol stereoisomer analysis as discriminant method for distinguishing Iberian pig feed intake during the fattening phase.

The use of stereoisomers of α-tocopherol to correctly classify Iberian pig fat samples according to their feeding system was investigated. Samples were obtained over two different seasons in controlled farms from the four categories of pigs described in the Industry Quality Policy (FREE-RANGE: pigs fed exclusively under free-range conditions; FREE-FEED: pigs fed free-range and supplemented with feed; FEED-OUT: pigs fed outdoors with access to grass and a mixed diet; and FEED: pigs fed exclusively a mixed diet). A higher presence of RRR-stereoisomer indicated a greater consumption of the natural form of tocopherol provided by acorns or grass, whereas a higher proportion of S forms were related to a higher mixed diet intake. Validation results showed 90% success in fat sample classification. Analysis of the RRR-stereoisomer together with γ- and α-tocopherol determination can be considered as a potent tool for distinguishing fat from pigs fed under free-range conditions or exclusively with acorns and grass from those receiving a supplemented diet at any time of their fattening phase.

Short- and long-term effect of oral administration of micellized natural vitamin E (D-α-tocopherol) on oxidative status in race horses under intense training.

This study tested the effect of micellized vitamin E (D-α-tocopherol; 1,400 IU/d) administered 12 and 1 h orally before training for 1 d (ST-VitE) or 8 d (LT-VitE) compared with an unsupplemented control (CONTROL) on plasma α-tocopherol, thiobarbithuric acid-reactive substances (TBARS), total glutathione (GSHt), and trolox equivalent antioxidant capacity (TEAC) in 10 race horses. Different sampling times [immediately before training (BEF) and after intense training (END) or 8 h after recovery (+8h)] were investigated. Plasma α-tocopherol concentration was greater in the ST-VitE group than the CONTROL group at +8h (P < 0.05). Natural vitamin E supplementation increased plasma α-tocopherol (P < 0.001) in the LT-VitE group by approximately 1.6-fold at BEF, END, and +8h. In all groups, TBARS tended to be slightly greater (P = 0.087) immediately after training when compared with values BEF or +8h and the lowest TBARS values were observed at +8h in LT-VitE. Vitamin E supplementation did not affect the GSHt concentrations at BEF, END, or +8h. The TEAC values were modified by the vitamin E administration (P = 0.010). The greatest TEAC was found in the LT-VitE group at all sampling times and similar concentrations were reached in the ST-VitE group at +8h. The CONTROL group was not able to maintain TEAC after training (P < 0.001), indicating consumption of antioxidants (mainly vitamin E) and consequently oxidative stress because of the antioxidant system being overwhelmed by a reduced antioxidant supply. In conclusion, micellized natural vitamin E at 1,400 IU/d for 8 d efficiently increased plasma α-tocopherol concentration of race horses undergoing intense training conditions and maintained the general oxidative status.

Dietary CLA alters intramuscular fat and fatty acid composition of pig skeletal muscle and subcutaneous adipose tissue.

The present study was conducted to determinate the responsiveness of different levels of dietary conjugated linoleic acid (CLA) on intramuscular fat (IMF) and fatty acid composition of skeletal muscle and fat in pigs fed from 59.5 to 133.5kg. Forty female Large Whitex(Large WhitexLandrace) pigs were used. Four levels (0%, 0.5%, 1% and 2%) of a commercial enriched CLA oil supplementation (60% of CLA isomers, 30% cis-9, trans-11 and 30% trans-10, cis-12) were fed to pigs. Carcass, ham, foreleg and loin weights were recorded. Dietary CLA enrichment increased the loin weight (P<0.01) and the combined weights of hams+forelegs+loins (P<0.02). IMF content in Longissimus dorsi was also increased by dietary CLA treatment (P<0.001) and a linear response was observed. Dietary CLA increased saturated fatty acids (SFA) and decreased monounsaturated fatty acids (MUFA) in muscle and adipose tissue (P<0.001). Feeding 1% CLA to finishing swine increases IMF in heavy pigs slaughtered at an average weight of 133.5kg.

Effect of diet saturation on growth performance, carcass characteristics and fat quality of heavy pigs.

Twenty-four castrated male (Duroc × Large Withe × 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.

Interactions between genotype, dietary fat saturation and vitamin A concentration on intramuscular fat content and fatty acid composition in pigs.

The effect of dietary fat saturation (dFat) and dietary vitamin A (dVitA) level (0 IU vs. 100,000 IU) on performance, carcass characteristics and fatty acid composition in the offspring of two terminal sires: Duroc (DU) and Landrace×Large White (LD×LW) was studied. In the inner backfat layer, the DU-sired pigs had higher C16:0 proportion (P<0.05) and tended (P<0.07) to have higher total saturated fatty acids (SFA) and lower C18:1 n-9 proportions than LD×LW-sired pigs. An interaction sire line×dVitA was observed for intramuscular fat (IMF) content (P<0.005). The effect of supplementation with the high dVitA level in DU-sired pigs was associated with a 20% increase in IMF while no effect was observed in LD×LW pigs. Fatty acid pattern was affected by dFat and sire line. In the inner backfat layer, LD×LW-sired pigs receiving the low dVitA level increased C18:0 proportions by 8% in comparison to animals receiving the high dVitA, whereas in DU-sired pigs the effect of vitamin A was opposite. It is concluded that the effect of dFat and dVitA concentration on IMF content and fatty acid profile of subcutaneous backfat and IMF is variable according to pig genotype.

High dietary vitamin A interferes with tissue α-tocopherol concentrations in fattening pigs: a study that examines administration and withdrawal times.

This study aimed to assess the interaction between different dietary vitamin A (dVitA) levels and the same concentration of vitamin E (100 IU all-rac-α-tocopheryl acetate/kg feed) in growing-finishing pigs. In the first experiment, two fat sources × two dVitA levels (0 v. 100 000 IU) were used. The supplementation of 100 000 IU dVitA induced a range of 5.13 to 30.03 µg retinol/g liver, 62.78 to 426.88 µg retinol palmitate/g liver, and 0.60 to 1.96 µg retinol/g fat. Dietary fat did not affect retinol or retinyl palmitate deposition in pigs. The high concentration of dVitA produced lower fat and liver α-tocopherol concentrations, and increased susceptibility of muscle tissue to oxidation. A second experiment was carried out to study the retinol and α-tocopherol retention at different withdrawal times prior to slaughter (two dVitA levels; 0 v. 100 000 IU). A high dose of 100 000 IU vitamin A during a short 2-week period was enough to induce α-tocopherol depletion in liver and fat to a similar extent as when 100 000 IU were administered during the whole fattening. Muscle, fat and liver α-tocopherol concentrations were not affected by dVitA in the 1300-13 000 IU/kg range, but liver α-tocopherol concentration was higher when vitamin A was removed from the vitamin mix 5 weeks prior to slaughter (experiment 3).

Dietary vitamin A concentration alters fatty acid composition in pigs.

This experiment was conducted to study the effect of vitamin A concentration in the diet on fatty acid composition in pigs. One-hundred and twenty eight Duroc × (Large White × Landrace) castrated male pigs were used. Pigs were randomly distributed and located in cages of four pigs each to the following treatment: vitamin A-enriched diet (100,000IU/kg) (n=16) and control diet with a basal level (7500IU/kg) (n=16). The pigs were slaughtered at an average weight of 125.9kg. No effect of diet vitamin A level on performance, carcass traits and intramuscular fat percentage was observed. The retinol concentration in subcutaneous backfat and retinol and retinol palmitate contents in liver were higher in the pigs that were given the vitamin A enriched diet than in those receiving the control diet. However the vitamin A supplementation did not increase the retinol content in the muscle. Pigs receiving the vitamin A enriched diet showed a higher C16:0 and ∑SFA proportions in the outer layer and C18:0 and ∑SFA proportions in the inner layer. Moreover, the diet rich in vitamin A led to a reduction of C18:1 n-9 and ∑MUFA proportions in subcutaneous backfat inner layer. Dietary vitamin A concentration had not influence on main fatty acids composition of intramuscular lipids. Dietary vitamin A enrichment lead to a higher C16:0, ∑SFA concentration in liver lipids.

Effect of dietary fish oil substitution with linseed oil on the performance, tissue fatty acid profile, metabolism, and oxidative stability of Atlantic salmon.

The objective of this experiment was to test the effect of total or partial substitution of dietary fish oil (FO) by linseed oil (LO) in Atlantic salmon feeding on performance, liver and muscle fatty acid composition, selected lipogenic and lipolytic enzyme activities, and flesh oxidative stability. For 12 wk, fish (220 +/- 12 g of initial BW) were fed five experimental diets in which the FO was serially replaced by 25, 50, 75, and 100% LO. Total FO replacement by LO did not (P = 0.20) affect fish final weight, biometric indices, or i.m. fat contents. Liver and muscle neutral lipid (NL) composition responded to dietary treatments in different ways. Whereas the sum of n-3 PUFA in muscle followed a linear and quadratic pattern with increasing levels of LO, a linear (P = 0.005) effect was observed in the liver NL fraction. Total n-3 and n-6 PUFA contents in the polar lipid fraction (PL) were unaffected (P = 0.356) by dietary input of LO in muscle. Activity of liver glucose-6-P-dehydrogenase (G6PD) was greater with increasing levels of LO (P = 0.004). A time effect (P < 0.001) was observed in the concentration of lipid peroxidation products, expressed as thiobarbituric acid reactive substances, in fish flesh stored under refrigeration for 9 d; however, the progressive inclusion of LO in the feed did not affect (P = 0.125) flesh oxidation stability. In summary, LO can totally replace FO in Atlantic salmon feed without affecting growth performance and muscle susceptibility to lipid oxidation. Fatty acid metabolism in the liver was affected by LO, promoting G6PD activity and eicosatetraenoic acid accumulation; however, a 100% LO replacement decreased (P < 0.001) concentrations of eicosapentaenoic and docosahexaenoic acids in salmon muscle.

Effects of feeding in free-range conditions or in confinement with different dietary MUFA/PUFA ratios and α-tocopheryl acetate, on antioxidants accumulation and oxidative stability in Iberian pigs.

The experiment was undertaken to provide information of the influence of feeding either free-range or in confinement with different dietary MUFA/PUFA ratios and α-tocopheryl acetate supplementation (40 vs. 200 mg/kg) on tocopherol content and susceptibility to lipid oxidation of muscle and microsomes in Iberian pigs. The grass provided to the pigs had a similar α-tocopherol concentration to that observed for diets supplemented with 200 mg/kg α-tocopheryl acetate, and acorns supplied fourfold higher content of γ-tocopherol than the experimental diets. The α- and γ-tocopherol contents of muscle reflected the tocopherol concentration of the diets. Mono and Medium diets produced a similar MUFA/PUFA ratio in neutral and polar lipids of pig muscle to those fed outdoors. The lowest TBARS numbers were found in muscle samples from pigs fed a MUFA-enriched diet in confinement. No significant influence of free-range feeding or dietary fat on drip loss was found. However, α-tocopheryl acetate supplementation reduced (P<0.05) drip loss. Dietary vitamin E supplementation decreased the membrane lipid oxidation by 18% after 120 min. However, free-range feeding decreased the extent of microsome oxidation by 20%, 56% and 82% after 120 min when compared with those groups fed in confinement with high, medium and low MUFA/PUFA ratios, respectively. The hexanal concentration of muscle showed a similar trend to that observed for microsome induced-oxidation, suggesting, that hexanal determination is a more accurate method to measure lipid oxidation in iberian pig muscle than the thiobarbituric acid test.

Effect of dietary vitamin E and partial replacement of poly- with monounsaturated fat on fatty acid patterns of backfat and intramuscular fat in heavy pigs (Iberian x Duroc).

The effects of partial replacement of dietary polyunsaturated fatty acid (PUFA) with monounsaturated fatty acid (MUFA) on fatty acid profiles of subcutaneous and intramuscular fat and rheological properties of fat were studied in heavy pigs. No effect of dietary fat was observed on total saturated fatty acids proportion in outer and inner backfat layers or intramuscular neutral and polar lipids. The partial substitution of dietary PUFA by MUFA produced a rise in MUFA of intramuscular polar lipids (p < 0.01) but neutral lipids were not affected. Moreover, it also decreased (p < 0.01) the n-6 proportion of outer and inner backfat layers and intramuscular polar lipids, but no effect was observed for the n-6 in the intramuscular neutral lipids. No significant effect of dietary fat treatment was observed on n-3 fatty acids in outer and inner backfat layers, but the partial substitution of PUFA by MUFA increased (p < 0.01) the n-3 proportion of intramuscular lipid fractions and the consequent decreased in the n-6/n-3 ratio in all lipid location. Significant effects of dietary vitamin E were observed on springiness, cohesiveness and adhesiveness of backfat inner layer. However, consistency was not affected by dietary fat. Further research is needed to establish the effects of different ranges of dietary oil combination in the feeding of heavy pigs.

Adaptation of lipid metabolism, tissue composition and flesh quality in gilthead sea bream (Sparus aurata) to the replacement of dietary fish oil by linseed and soyabean oils.

Linseed (LO) and soyabean (SO) oils were evaluated as fish-oil (FO) substitutes in the diets of marketable-sized gilthead sea bream (Sparus aurata). Practical diets were designed factorially with the lipid added as follows (%): FO 100, LO 60+FO 40, LO 80+FO 20, SO 60+FO 40, SO 80+FO 20. The effects of experimental diets on growth, fatty acids patterns in liver and muscle, flesh quality variables and activities of selected enzymes involved in lipid synthesis and catabolism were determined at the end of a 7-month trial. Fatty acid composition of liver and muscle generally reflected the fatty acid composition of the diets. The n-3 PUFA levels were significantly reduced by the inclusion of vegetable oils. This tendency was more pronounced for EPA than for docosahexaenoic acid. The n-3:n-6 fatty acid ratio reached the lowest values in fish fed the SO diets; this was associated with a higher liver lipid deposition. No differences were found in fillet texture and pH. However, under conditions of forced peroxidation, muscles from fish fed the SO diets had lower peroxidation levels. Vegetable oil substitution decreased lipogenesis in liver and this effect was greatest at the highest substitution level. In contrast, muscle beta-oxidation enzymes had increased activities with vegetable oil substitution. Thus, the lower hepatic lipogenesis was correlated with an increased lipid utilisation in muscle. It is concluded that growth and lipid metabolism were affected by experimental diets.

Effect of vitamin E supplementation and partial substitution of poly- with mono-unsaturated fatty acids in pig diets on muscle, and microsome extract alpha-tocopherol concentration and lipid oxidation.

The experiment was organized in a 3 x 2 factorial arrangement with three dietary fat blends and a basal (20 mg kg(-1) diet) or supplemented (220 mg kg(-1)) level of alpha-tocopheryl acetate. Dietary vitamin E and monounsaturated to polyunsaturated fatty acid ratio (dietary MUFA/PUFA) affected muscle alpha-tocopherol concentration (alpha-tocopherol [log microg g(-1)] = 0.18 (+/- 0.105) + 0.0034 (+/- 0.0003) x dietary alpha-tocopherol [mg kg(-1) diet] (P < 0.0001) + 0.39 (+/- 0.122) x dietary MUFA/PUFA (P < 0.0036)). An interaction between dietary alpha-tocopherol and dietary MUFA/PUFA exists for microsome alpha-tocopherol concentration (alpha-tocopherol [log microg g(-1)] = 1.14 ( +/- 0.169) (P < 0.0001) + 0.0056 ( +/- 0.00099) x dietary alpha-tocopherol [mg kg(-1) diet] (P <0.0001) + 0.54 (+/- 0.206) x dietary MUFA/PUFA (P < 0.0131) - 0.0033 (+/- 0.0011) x dietary alpha-tocopherol [mg kg(-1))] x dietary MUFA/PUFA (P < 0.0067)), and hexanal concentration in meat (hexanal [ng x g(-1)] = 14807.9 (+/- 1489.8)- 28.8 (+/- 10.6) dietary alpha-tocopherol [mg x kg(-1)] (P < 0.01) - 8436.6 (+/- 1701.6) x dietary MUFA/PUFA (P < 0.001) + 24.0 (+/- 11.22) x dietary alpha-tocopherol-dietary MUFA/ PUFA (P < 0.0416)). It is concluded that partial substitution of dietary PUFA with MUFA lead to an increase in the concentration of alpha-tocopherol in muscle and microsome extracts. An interaction between dietary alpha-tocopherol and fatty acids exists, in which at low level of dietary vitamin E inclusion, a low MUFA/ PUFA ratio leads to a reduction in the concentration of alpha-tocopherol in microsome extracts and a concentration of hexanal in meat above the expected values.