Hostname: page-component-cd9895bd7-jn8rn Total loading time: 0 Render date: 2024-12-27T13:31:42.990Z Has data issue: false hasContentIssue false
  • English
  • Français

Rearing system and oleic acid supplementation effect on carcass and lipid characteristics of two muscles from an obese pig breed

Published online by Cambridge University Press:  20 May 2015

J. M. Martins ,
J. A. Neves ,
A. Freitas  and
J. L. Tirapicos
J. M. Martins*
Affiliation:
Departamento de Zootecnia, Escola de Ciências e Tecnologia, Instituto de Ciências Agrárias e Ambientais Mediterrânicas, Universidade de Évora, 7002-554 Évora, Portugal
J. A. Neves
Affiliation:
Departamento de Zootecnia, Escola de Ciências e Tecnologia, Instituto de Ciências Agrárias e Ambientais Mediterrânicas, Universidade de Évora, 7002-554 Évora, Portugal
A. Freitas
Affiliation:
Departamento de Zootecnia, Escola de Ciências e Tecnologia, Instituto de Ciências Agrárias e Ambientais Mediterrânicas, Universidade de Évora, 7002-554 Évora, Portugal
J. L. Tirapicos
Affiliation:
Departamento de Medicina Veterinária, Escola de Ciências e Tecnologia, Instituto de Ciências Agrárias e Ambientais Mediterrânicas, Universidade de Évora, 7002-554 Évora, Portugal
*
†E-mail: jmartins@uevora.pt
Get access

Abstract

Quality of pork depends on genotype, rearing and pre- and post-slaughter conditions. However, no information is available on rearing system changes and oleic acid supplementation on carcass characteristics and fatty acid (FA) profile of pork from the Alentejano (AL) pig, an obese breed. This study evaluates the effects of feeding low (LO) or high oleic acid diets (HO) to AL pigs reared in individual pens (IND) or outdoor (OUT) with access to pasture. Carcass composition was obtained and longissimus dorsi and semimembranosus samples were collected to analyse chemical composition and neutral and polar intramuscular lipids FA profile by gas chromatography. Statistical analysis was performed by a two-way ANOVA for rearing system and diet effects. OUT-reared pigs presented leaner carcasses than IND-reared ones. Both muscles presented lower intramuscular lipid content in OUT-reared pigs. Treatments affected the FA profile of muscles. Overall, OUT-reared pigs presented lower n-6/n-3 FA ratios, whereas pigs fed the HO diet exhibited lower saturated fatty acids (SFA), higher monounsaturated fatty acids (MUFA) levels and lower thrombogenic indexes on neutral intramuscular lipids than LO-fed pigs. On the polar fraction, OUT-reared pigs presented lower SAT and n-6/n-3 FA ratio, and higher polyunsaturated fatty acids (PUFA) levels on both muscles. Pigs fed the HO diet exhibited higher MUFA and lower PUFA levels on both muscles, and lower SAT levels on semimembranosus. This study shows rearing system and oleic acid supplementation have complementary effects and influence carcass composition and the nutritional quality of meat.

Keywords

rearing systemoleic acidintramuscular fatty acidsAlentejano pig
Type
Research Article
Information
animal , Volume 9 , Issue 10 , October 2015 , pp. 1721 - 1730
Copyright
© The Animal Consortium 2015 

Access options

Get access to the full version of this content by using one of the access options below. (Log in options will check for institutional or personal access. Content may require purchase if you do not have access.)

References

Andrés, AI, Cava, R, Mayoral, AI, Tejeda, JF, Morcuende, D and Ruiz, J 2001. Oxidative stability and fatty acid composition of pig muscles as affected by rearing system, crossbreeding and metabolic type of muscle fibre. Meat Science 59, 39–47.Google Scholar
Bee, G, Guex, G and Herzog, W 2004. Free-range rearing of pigs during the winter: adaptations in muscle fiber characteristics and effects on adipose tissue composition and meat quality traits. Journal of Animal Science 82, 1206–1218.CrossRefGoogle ScholarPubMed
Cava, R, Ruiz, J, Ventanas, J and Antequera, T 1999. Oxidative and lipolytic changes during ripening of Iberian hams as affected by feeding regime: extensive feeding and alpha-tocopheryl acetate supplementation. Meat Science 52, 165–172.Google Scholar
Cava, R, Ruiz, J, López-Bote, C, Martín, L, García, C, Ventanas, J and Antequera, T 1997. Influence of finishing diet on fatty acid profiles of intramuscular lipids, triglycerides and phospholipids in muscles of the Iberian pig. Meat Science 45, 263–270.Google Scholar
Clarke, SD 2000. Polyunsaturated fatty acid regulation of gene transcription: a mechanism to improve energy balance and insulin resistance. British Journal of Nutrition 83, S59–S66.CrossRefGoogle ScholarPubMed
Daza, A and López-Bote, C 2007. Modèles de production pour l’obtention de produits secs de qualité en Espagne. Journées de la Recherche Porcine en France 39, 3325–3330.Google Scholar
Daza, A, Rey, AI, Olivares, A, Cordero, G, Toldrá, F and López-Bote, CJ 2009. Physical activity-induced alterations on tissue lipid composition and lipid metabolism in fattening pigs. Meat Science 81, 641–646.CrossRefGoogle ScholarPubMed
Estévez, M, Morcuende, D and López, RC 2003. Physico-chemical characteristics of M. Longissimus dorsi from three lines of free-range reared Iberian pigs slaughtered at 90 kg live-weight and commercial pigs: a comparative study. Meat Science 64, 499–506.Google Scholar
Fernandez, X, Monin, G, Talmant, A, Mourot, J and Lebret, B 1999. Influence of intramuscular fat content on the quality of pig meat. 1. Composition of the lipid fraction and sensory characteristics of m. longissimus lumborum . Meat Science 53, 59–65.Google Scholar
Fernández-Fígares, I, Conde-Aguilera, JA, Nieto, R, Lachica, M and Aguilera, JF 2008. Synergistic effects of betaine and conjugated linoleic acid on the growth and carcass composition of growing Iberian pigs. Journal of Animal Science 86, 102–111.CrossRefGoogle ScholarPubMed
Fiebig, R, Griffiths, MA, Gore, MT, Baker, DH, Oscai, L, Ney, DM and Ji, LL 1998. Exercise training down-regulates hepatic lipogenic enzymes in meal-Fed rats: fructose versus complex-carbohydrate diets. Journal of Nutrition 128, 810–817.CrossRefGoogle ScholarPubMed
Folch, J, Lees, M and Stanley, GHS 1957. A simple method for the isolation and purification of total lipides from animal tissues. Journal of Biological Chemistry 226, 497–509.CrossRefGoogle ScholarPubMed
Goldspink, DF 1991. Exercise-related changes in protein turnover in mammalian striated muscle. Journal of Experimental Biology 160, 127–148.CrossRefGoogle ScholarPubMed
Hellerstein, MK, Neese, RA and Schwarz, JM 1993. Model for measuring absolute rates of hepatic de novo lipogenesis and reesterification of free fatty acids. American Journal of Physiology – Endocrinology And Metabolism 265, E814–E820.CrossRefGoogle ScholarPubMed
Hocquette, JF, Gondret, F, Baéza, E, Médale, F, Jurie, C and Pethick, DW 2010. Intramuscular fat content in meat-producing animals: development, genetic and nutritional control, and identification of putative markers. Animal 4, 303–319.Google Scholar
Lebret, B 2008. Effects of feeding and rearing systems on growth, carcass composition and meat quality in pigs. Animal 2, 1548–1558.CrossRefGoogle ScholarPubMed
López-Bote, CJ 1998. Sustained utilization of the Iberian pig breed. Meat Science 49, S17–S27.Google Scholar
López-Bote, CJ, Toldrá, F, Daza, A, Ferrer, JM, Menoyo, D, Silió, L and Rodríguez, MC 2008. Effect of exercise on skeletal muscle proteolytic enzyme activity and meat quality characteristics in Iberian pigs. Meat Science 79, 71–76.Google Scholar
Marmer, W and Maxwell, R 1981. Dry column method for the quantitative extraction and simultaneous class separation of lipids from muscle tissue. Lipids 16, 365–371.CrossRefGoogle ScholarPubMed
Martins, JM, Neves, JA, Freitas, A and Tirapicos, JL 2012. Effect of long-term betaine supplementation on chemical and physical characteristics of three muscles from the Alentejano pig. Journal of the Science of Food and Agriculture 92, 2122–2127.CrossRefGoogle ScholarPubMed
McClements, DJ and Decker, EA 2008. Lipids. In Fennema's food chemistry (ed. S Damodaran, KL Parkin and OR Fennema), pp. 155–216. CRC Press, Boca Raton, FL.Google Scholar
Miller, MF, Shackelford, SD, Hayden, KD and Reagan, JO 1990. Determination of the alteration in fatty acid profiles, sensory characteristics and carcass traits of swine fed elevated levels of monounsaturated fats in the diet. Journal of Animal Science 68, 1624–1631.CrossRefGoogle ScholarPubMed
Monahan, FJ, Buckley, DJ, Morrissey, PA, Lynch, PB and Gray, JI 1992. Influence of dietary fat and α-tocopherol supplementation on lipid oxidation in pork. Meat Science 31, 229–241.CrossRefGoogle ScholarPubMed
Nguyen, LQ, MCGA, Nuijens, Everts, H, Salden, N and Beynen, AC 2003. Mathematical relationships between the intake of n-6 and n-3 polyunsaturated fatty acids and their contents in adipose tissue of growing pigs. Meat Science 65, 1399–1406.Google Scholar
Pugliese, C, Sirtori, F and Franci, O 2013. Feeding strategies for local breeds in view of product quality. Acta agriculturae Slovenica 4, 69–75.Google Scholar
Rey, AI, Daza, A, López-Carrasco, C and López-Bote, CJ 2006. Feeding Iberian pigs with acorns and grass in either free-range or confinement affects the carcass characteristics and fatty acids and tocopherols accumulation in Longissimus dorsi muscle and backfat. Meat Science 73, 66–74.Google Scholar
Rey, AI, Kerry, JP, Lynch, PB, López-Bote, CJ, Buckley, DJ and Morrissey, PA 2001. Effect of dietary oils and alpha-tocopheryl acetate supplementation on lipid (TBARS) and cholesterol oxidation in cooked pork. Journal of Animal Science 79, 1201–1208.CrossRefGoogle ScholarPubMed
Rodríguez-Estévez, V, García, A, Peña, F and Gómez, AG 2009. Foraging of Iberian fattening pigs grazing natural pasture in the dehesa. Livestock Science 120, 135–143.CrossRefGoogle Scholar
Ruiz, J, Cava, R, Antequera, T, Martín, L, Ventanas, J and López-Bote, CJ 1998. Prediction of the feeding background of Iberian pigs using the fatty acid profile of subcutaneous, muscle and hepatic fat. Meat Science 49, 155–163.CrossRefGoogle ScholarPubMed
Sather, AP, Jones, SDM, Schaefer, AL, Colyn, J and Roberston, WM 1997. Feedlot performance, carcass composition and meat quality of free-range reared pigs. Canadian Journal of Animal Sciences 77, 225–232.Google Scholar
St. John, LC, Young, CR, Knabe, DA, Thompson, LD, Schelling, GT, Grundy, SM and Smith, SB 1987. Fatty acid profiles and sensory and carcass traits of tissues from steers and swine fed an elevated monounsaturated fat diet. Journal of Animal Science 64, 1441–1447.Google Scholar
Ulbricht, TLV and Southgate, DAT 1991. Coronary heart disease: seven dietary factors. The Lancet 338, 985–992.CrossRefGoogle ScholarPubMed
Velazco, ORB, Sanz, SC, Barber, FE and García, AV 2013. Comparison of extensive and intensive pig production systems in Uruguay in terms of ethologic, physiologic and meat quality parameters. Revista Brasileira de Zootecnia 42, 521–529.CrossRefGoogle Scholar
Ventanas, S, Tejeda, JF and Estévez, M 2008. Chemical composition and oxidative status of tissues from Iberian pigs as affected by diets: extensive feeding v. oleic acid- and tocopherol-enriched mixed diets. Animal 2, 621–630.CrossRefGoogle ScholarPubMed
Wood, JD, Enser, M, Fisher, AV, Nute, GR, Sheard, PR, Richardson, RI, Hughes, SI and Whittington, FM 2008. Fat deposition, fatty acid composition and meat quality: a review. Meat Science 78, 343–358.Google Scholar