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RESEARCH ARTICLE
Contents Vol 50(9)

Effect of different oils in diets for finishing pigs: performance, carcass traits and fatty acid profile of the meat

R. V. Sousa A , E. T. Fialho B , J. A. F. Lima B , J. I. Alvarez-Leite C , W. C. Cortez A and M. S. S. Ferreira A D
+ Author Affiliations
- Author Affiliations

A Department of Veterinary Medicine of University of Lavras, Campus Universitário, DMV, Lavras, MG 37200-000, Brazil.

B Department of Animal Science of University of Lavras, Campus Universitário DZO, Lavras, MG 37200-000, Brazil.

C Department of Biochemistry and Imunology of Minas Gerais State University, ICB, Av. Antônio Carlos, 6627, Belo Horizonte, MG 31270-901, Brazil.

D Corresponding author. Email: mfmv433@gmail.com

Animal Production Science 50(9) 863-868 https://doi.org/10.1071/AN09138
Submitted: 16 October 2009  Accepted: 1 July 2010   Published: 29 September 2010

Abstract

An experiment was carried out in the Animal Science Department of Lavras University to determine the effects of different oils on the performance, carcass traits and fatty acid profile of meat from finishing pigs. In total, 80 Large White × Landrace animals, including 40 gilts and 40 barrows, with an average initial weight of 68.50 ± 1.45 kg, were used. Isoenergetic, isoprotein and isolysinic diets based on corn and soybean meal without the addition of oil or with 2% soybean oil, canola oil, linseed oil or PUFA commercial oil were tested. No significant (P > 0.05) effects were observed in the pigs’ performance. However, significant (P < 0.05) improvements were observed regarding the percentage of meat on the carcass and the loin area with the addition of linseed oil (2%) in the diets. The carcasses of the pigs fed diets containing linseed oil also had higher content of protein in the femoral biceps muscle compared with those from pigs fed soybean oil diets. The fatty acid composition of the intramuscular fat of the longissimus dorsi muscle reflected the composition of the oils added to the diets. In conclusion, linseed oil at 2.0% in the finishing pig diet improved lean tissue accretion (lean meat and loin area in the carcass). In addition, the fatty acid deposition in the muscles followed the dietary fatty acid profile.

Additional keywords: linseed oil, swine.


References


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