Effects of dietary n-3 polyunsaturated fatty acids and ... - FINS

More documents

Recommendations

Info

1 st WorkshopXIII International Feed Technology SymposiumINFLUENCE OF LINSEED ENRICHED DIET ON OMEGA-3FATTY ACIDS CONTENT IN PIGLET MEATĐorĎe Okanović 1 , Nebojša Ilić 1 , Dragan Palić 1 , Radiša Drobnjaković 2 ,Čedomir Vukčević 21 Institute for Food Technology, Bulevar cara Lazara 1, 21 000 Novi Sad, Serbia2 ProAM, Makedonska 29, 11000 Beograd, SerbiaABSTRACTThe aim of this study was to evaluate the influence of diet supplemented with linseedrich additive under commercial name Vitalan on omega-fatty acids content in pigletmeat. The main ingredient in Vitalan is extruded linseed, which made the test diet rich inomega-3 acids. Twenty four piglets were divided in control and experimental group andgrown to 32.5 kg of average live weight. Experimental group was fed the standard dietenriched with 2.5% of Vitalan. After the end of feeding period, the meat samples fromboth groups were analyzed for omega-3 and omega-6 fatty acids content in raw andoven- roasted meat. The ratio between omega-6 and omega-3 acids was established.Additionally, other parameters, such as weight gain, general health and appearance ofpiglets were monitored during the study. The treatment with linseed diet resulted inhigher omega-3 acids levels, which lowered ratio between omega-6 and omega-3 acidsin meat, thus making it better for a human consumption from a health perspective. Also,the treatment caused faster weight gain, better health and better general performance ofpiglets. The conclusion was that the diet enriched with extruded linseed had beneficialeffect on the majority of monitored parameters in the study.Key words: piglets, extruded linseed, piglet meat, omega fatty acidsINTRODUCTIONIt is now generally recognized that dietary fats play an important role in human health.Among dietary fats major role belongs to polyunsaturated fatty acids (PUFA) with n-3PUFA being most beneficial for human health. There is a great deal of evidence that n-3PUFAs have anti-inflammatory, antithrombogenic and hypotriglyceridemic properties,they inhibit the formation of atherosclerotic plaques , prevent arrhythmias and haveactivity against some cancers such as breast, colon and prostate (Rose and Conolly ,1999; Connor, 2000). At the same time increased levels of n-6 fatty acids are associatedwith an increase in chronic diseases (Givens et al., 2006). Because of n-3 PUFAbeneficial effects and the fact that western diet is very rich in n-6 fatty acids (Enser etal., 2000) the nutritional authorities have recommended the diet rich in n-3polyunsaturated fatty acids and that n-6/n-3 ratio should be lowered to between 1 and 4instead of the current 15-20:1 (Simopoulos, 2002). One way to improve this ratio is by199
1 st WorkshopXIII International Feed Technology Symposiummodifying the fatty acids composition in meat, which is important part of human dietand natural supplier of fatty acids. Animal diet determines the fatty acid composition inmeat and by changes in the diet, fatty acids ratio in meat and its nutritional value can bemodified. This is usually done by feeding animals with the feed which is enriched withfish oil or fish meal as sources of n-3 (omega-3) PUFAs or by feeding with mealscontaining seeds or oils rich in n-3 fatty acids (Raes et al., 2004; Kouba, 2003).The aim of this study was to investigate the influence of supplemented linseed diet richin n-3 (omega-3) polyunsaturated fatty acids on fatty acid composition and in particularomega-3 content and n-6/n-3 ratio in raw and roasted pork meat.MATERIALS AND METHODSAnimals and dietThe study has been conducted with 24 pigs (50% Pietrain, 25% Landrace, 25% GreatYorkshire) at the pig farm ’Sabo Janos’, Jermenovci, Serbia. The pigs were divided intotwo groups and fed with two types of diet, a standard diet and diet enriched with Vitalan(Vitalac, France) until reaching approximate live weight of 32.5 kg. One group was fedthe control diet and experimental group was fed the standard diet enriched with 2.5% ofVitalan. Vitalan containes 85% extruded linseed and the rest are wheat bran andantioxidants. The diets composition is shown in Table 1. The piglets were fed from theweaning period, 35 days of age, until the age of 79 days, when they were slaughtered .Total feed consumption, daily weight gain and feed conversion ratio were monitored.The animals were fed ad libitum.Table 1. Composition of experimental dietsControl dietExperimental dietVitalan 2,5%Vitamins 8,0% 8,0%Digestabl 2,0% 2,0%Maize 38,0% 38,0%Barley 31,8% 29,3%Soybean meal 20,0% 20,0%Agrotoks 0,2% 0,2%Total 100,0% 100,0%Slaughter and samplingThe animals were slaughtered and samples of meat (M. Longissimua dorsi), 6 pieces(200g each) from both groups were collected and kept in the refrigerator at 4 0 C. A half200
Page 2 and 3:
1 st WorkshopXIII International Fee
Page 4 and 5:
Page 6 and 7:
Page 8 and 9:
Page 10 and 11:
Page 12 and 13:
Page 14 and 15:
Page 16 and 17:
Page 18 and 19:
Page 20 and 21:
Page 22 and 23:
Page 24 and 25:
Page 26 and 27:
Page 28 and 29:
Digestibility (%)1 st WorkshopXIII
Page 30 and 31:
Page 32 and 33:
Page 34 and 35:
Page 36 and 37:
Page 38 and 39:
Page 40 and 41:
Page 42 and 43:
Page 44 and 45:
Page 46 and 47:
Page 48 and 49:
Page 50 and 51:
Page 52 and 53:
Page 54 and 55:
Page 56 and 57:
Page 58 and 59:
Page 60 and 61:
Page 62 and 63:
Page 64 and 65:
Page 66 and 67:
Page 68 and 69:
Page 70 and 71:
Starch disappearance (%)1 st Worksh
Page 72 and 73:
Page 74 and 75:
Page 76 and 77:
Page 78 and 79:
Page 80 and 81:
Page 83 and 84:
Page 85 and 86:
Page 87:
Page 90 and 91:
Page 92 and 93:
Page 94:
Page 97 and 98:
Page 99 and 100:
Page 101 and 102:
Page 103 and 104:
Page 105 and 106:
Page 107 and 108:
X Axis Title1 st WorkshopXIII Inter
Page 109 and 110:
Page 111 and 112:
Page 113 and 114:
Page 115 and 116:
Page 117 and 118:
Page 119 and 120:
Page 121 and 122:
dehulledhulledFusarium spp.Alternar
Page 123 and 124:
Page 125 and 126:
Page 127 and 128:
Page 129 and 130:
Page 131:
Page 134 and 135:
Page 136 and 137:
Page 138 and 139:
Page 140 and 141:
Page 142 and 143:
Page 144 and 145:
Page 146 and 147:
Page 148 and 149:
Page 150 and 151: 1 st WorkshopXIII International Fee
Page 196 and 197: Ash content, %1 st WorkshopXIII Int
Page 204: 1 st WorkshopXIII International Fee
Page 209 and 210: conversion of food (kg)1 st Worksho
Page 240: 1 st WorkshopXIII International Fee
Page 251 and 252:
Page 253 and 254:
Page 255 and 256:
Page 257 and 258:
Page 259 and 260:
Page 261 and 262:
Page 263 and 264:
Page 265 and 266:
production of fat correctedmilk 3,5
Page 267 and 268:
Page 269 and 270:
Page 271 and 272:
Page 273 and 274:
Page 275 and 276:
Page 277 and 278:
Page 279 and 280:
Page 281 and 282:
Page 283 and 284:
Page 285 and 286:
Page 287 and 288:
Page 289 and 290:
Page 291 and 292:
Page 293 and 294:
Page 295 and 296:
Page 297 and 298:
Page 299 and 300:
Page 301 and 302:
Page 303 and 304:
Page 305 and 306:
Page 307 and 308:
Page 309 and 310:
Page 311 and 312:
Page 313 and 314:
Page 315 and 316:
Page 317 and 318:
Page 319 and 320:
Page 321 and 322:
Page 323 and 324:
kg feed/kg body weignt1 st Workshop
Page 325 and 326:
Page 327 and 328:
Page 329 and 330:
Page 331 and 332:
Page 333 and 334:
Page 335 and 336:
Page 337 and 338:
Page 339 and 340:
Page 341 and 342:
Page 343 and 344:
Page 345:
show all

Effects of dietary n-3 polyunsaturated fatty acids and ... - FINS

You also want an ePaper? Increase the reach of your titles

Delete template?

Save as template?