Effects of protected omega-3 fatty acid derived from linseed oil and vitamin E on growth performance, apparent digestibility, blood characteristics and meat quality of finishing pigs
Santi D. Upadhaya A , Tian Shui Li A and In Ho Kim A B
+ Author Affiliations
- Author Affiliations
A Department of Animal Resource and Science, Dankook University, Anseodong, Cheonan, Choongnam 330-714, Korea.
B Corresponding author. Email: inhokim@dankook.ac.kr
Animal Production Science 57(6) 1085-1090 https://doi.org/10.1071/AN15641
Submitted: 22 September 2015 Accepted: 18 March 2016 Published: 11 July 2016
Abstract
This study was conducted to evaluate the effects of protected omega-3 fatty acid and vitamin E on the growth performance, nutrient digestibility, blood profiles and meat quality of finishing pigs. A total of 140 female and castrated-male finishing pigs [(Yorkshire × Landrace) × Duroc] with an average initial bodyweight of 46.5 kg were blocked and stratified based on sex and bodyweight to a 2 × 2 factorial design with the respective factors being (1) without and with 300 IU vitamin E (Vit E), and (2) without and with 0.75% protected omega-3 fatty acid (n-3 FA) derived from linseed oil in a 12-week trial. Each treatment consisted of seven replicate pens with five pigs (three barrows and two gilts) per pen. The supplementation of Vit E improved (P < 0.05) and n-3 FA tended to increase (P = 0.07) overall average daily gain. The apparent digestibility of nitrogen tended to increase (P = 0.07) with the addition of Vit E in the diet. The concentration of IgG significantly increased (P < 0.05) with the addition of Vit E in the diet whereas the concentration of cortisol was significantly reduced (P < 0.05) with the addition of Vit E. There was a significant (P < 0.05) interaction between Vit E and n-3 FA on cortisol levels. Surface longissimus muscle redness (a*) increased with the supplementation of Vit E. However, the score of colour darkness based on sensory evaluation and drip loss on Day 5 were significantly reduced with the addition of Vit E in the diet.
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