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The Ratio of Dietary n-3 Polyunsaturated Fatty Acids Influences the Fat Composition and Lipogenic Enzyme Activity in Adipose Tissue of Growing Pigs
Currently, there is a growing interest among consumers in selecting healthier meat with a greater proportion of essential fatty acids (FA). This experiment was conducted to evaluate the role of different ratios of dietary n-6:n-3 on growth performance, FA profile of longissimus dorsi (LD), relative...
Autores principales: | , , , , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
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Korean Society for Food Science of Animal Resources
2020
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7057037/ https://www.ncbi.nlm.nih.gov/pubmed/32161919 http://dx.doi.org/10.5851/kosfa.2020.e8 |
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author | Song, Chang Hyun Oh, Seung Min Lee, SuHyup Choi, YoHan Kim, Jeong Dae Jang, Aera Kim, JinSoo |
author_facet | Song, Chang Hyun Oh, Seung Min Lee, SuHyup Choi, YoHan Kim, Jeong Dae Jang, Aera Kim, JinSoo |
author_sort | Song, Chang Hyun |
collection | PubMed |
description | Currently, there is a growing interest among consumers in selecting healthier meat with a greater proportion of essential fatty acids (FA). This experiment was conducted to evaluate the role of different ratios of dietary n-6:n-3 on growth performance, FA 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 FA 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. |
format | Online Article Text |
id | pubmed-7057037 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2020 |
publisher | Korean Society for Food Science of Animal Resources |
record_format | MEDLINE/PubMed |
spelling | pubmed-70570372020-03-11 The Ratio of Dietary n-3 Polyunsaturated Fatty Acids Influences the Fat Composition and Lipogenic Enzyme Activity in Adipose Tissue of Growing Pigs Song, Chang Hyun Oh, Seung Min Lee, SuHyup Choi, YoHan Kim, Jeong Dae Jang, Aera Kim, JinSoo Food Sci Anim Resour Article Currently, there is a growing interest among consumers in selecting healthier meat with a greater proportion of essential fatty acids (FA). This experiment was conducted to evaluate the role of different ratios of dietary n-6:n-3 on growth performance, FA 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 FA 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. Korean Society for Food Science of Animal Resources 2020-03 2020-03-01 /pmc/articles/PMC7057037/ /pubmed/32161919 http://dx.doi.org/10.5851/kosfa.2020.e8 Text en © Korean Society for Food Science of Animal Resources http://creativecommons.org/licenses/by-nc/3.0/ 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. |
spellingShingle | Article Song, Chang Hyun Oh, Seung Min Lee, SuHyup Choi, YoHan Kim, Jeong Dae Jang, Aera Kim, JinSoo The Ratio of Dietary n-3 Polyunsaturated Fatty Acids Influences the Fat Composition and Lipogenic Enzyme Activity in Adipose Tissue of Growing Pigs |
title | The Ratio of Dietary n-3 Polyunsaturated Fatty Acids Influences the
Fat Composition and Lipogenic Enzyme Activity in Adipose Tissue of Growing
Pigs |
title_full | The Ratio of Dietary n-3 Polyunsaturated Fatty Acids Influences the
Fat Composition and Lipogenic Enzyme Activity in Adipose Tissue of Growing
Pigs |
title_fullStr | The Ratio of Dietary n-3 Polyunsaturated Fatty Acids Influences the
Fat Composition and Lipogenic Enzyme Activity in Adipose Tissue of Growing
Pigs |
title_full_unstemmed | The Ratio of Dietary n-3 Polyunsaturated Fatty Acids Influences the
Fat Composition and Lipogenic Enzyme Activity in Adipose Tissue of Growing
Pigs |
title_short | The Ratio of Dietary n-3 Polyunsaturated Fatty Acids Influences the
Fat Composition and Lipogenic Enzyme Activity in Adipose Tissue of Growing
Pigs |
title_sort | ratio of dietary n-3 polyunsaturated fatty acids influences the
fat composition and lipogenic enzyme activity in adipose tissue of growing
pigs |
topic | Article |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7057037/ https://www.ncbi.nlm.nih.gov/pubmed/32161919 http://dx.doi.org/10.5851/kosfa.2020.e8 |
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