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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

  • Song, Chang Hyun (College of Animal Life Sciences, Kangwon National University) ;
  • Oh, Seung Min (Gyeongbuk Livestock Research Institute) ;
  • Lee, SuHyup (Department of Swine Science, Korea National College of Agriculture and Fisheries) ;
  • Choi, YoHan (Swine Division, National Institute of Animal Science, Rural Development Administration) ;
  • Kim, Jeong Dae (College of Animal Life Sciences, Kangwon National University) ;
  • Jang, Aera (Department of Applied Animal Science, BK21 Plus Program, Kangwon National University) ;
  • Kim, JinSoo (College of Animal Life Sciences, Kangwon National University)
  • Received : 2019.10.09
  • Accepted : 2020.01.16
  • Published : 2020.03.01

Abstract

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.

Acknowledgement

Supported by : Korea Institute of Planning and Evaluation for Technology in Food, Agriculture and Forestry(IPET)

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