Improving Fatty Acid Profile in Native Breed Pigs Using Dietary Strategies: A Review

SIMPLE SUMMARY: Over the last decade, intensive pig-rearing systems have been questioned due to the farming method, leading to increased consumer demand for environmentally and animal-friendly production. These production systems, among other particularities, involve raising indigenous breeds that are widely appreciated for their rusticity and the high quality of their meat. These advantages are related to its meat’s intramuscular fat content and lipid profile, which improves technological and sensorial properties and promotes healthy products. Despite genetics’ influence, dietary composition plays an important role in meat quality. Many researchers have focused on evaluating the different dietary strategies for improving the quality of meat. In this sense, several natural sources are available as potential feed ingredients for pigs. The current review evaluated the studies about improving the meat quality of native pigs using dietary strategies. Due to the increased relevance of these breeds, further studies on this topic are required, as they are scarce compared to commercial breeds. ABSTRACT: Meat from native-bred animals is growing in popularity worldwide due to consumers’ perception of its higher quality than meat from industrial farms. The improvement in indigenous pork has been related to increased intramuscular and unsaturated fat and a reduced saturated fat content resulting in a healthy product with enhanced sensorial attributes. This manuscript aims to provide an overview offering useful information about the fat content and the fatty acid profile of different autochthonous pork. Fat content and fatty acid profile are greater in native than in industrial pig breeds, even though certain factors, such as genetics, nutrition, farming system, age, or slaughter weight, may influence these variations. Among that, studies on dietary strategies to improve these parameters have been evaluated. According to the results obtained, many natural ingredients could have a positive effect on the lipid profile when added to indigenous pigs’ diets. This fact may promote autochthonous pork intake. Nevertheless, there is a wide range of potential natural ingredients to be added to the indigenous pig diet that needs to be evaluated.