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

1 st WorkshopXIII International Feed Technology SymposiumVitalan enrichment, reached higher weight (35 kg) than the piglets from the controlgroup (30 kg).The daily weight gain of piglets fed with Vitalan enrichement had higher weight gain(557 g daily) than the piglets from the control group (477 g).Piglets from the experimental group that were fed the extruded linseed diet, had betterfeed utilization compared to the control group, as shown by feed conversion. The feedconversion ratio in the treatment group was 2.14 kg of feed per 1 kg of weight gain,while in the control group was 1.63 kg/kg.The results of this study showed that piglets fed diet enriched with extruded linseed(Vitalan) performed better than the control group.The use of different diets also affected the meat quality. Sensory evaluation gaveunanimous opinion that baked piglet meat fed with enriched diet had pleasing colour, itwas juicy, soft and of superb taste.Results of the fatty acids analysis confirmed that this meat was of very good qualityfrom the health perspective (Table 3.).Table 3. Omega fatty acids content in piglet meat (mg/100g of meat)Omega-3 Omega-6 Omega-6/Omega-3Sd Sd SdRaw meatBakedmeatControl 0,54 0,11 13,07 2,89 23,97 0,70Experimental 5,27 0,37 19,97 1,01 3,79 0,08Control 0,62 0,14 12,58 1,47 20,77 4,25Experimental 3,96 1,37 17,92 2,23 4,77 1,12From the results shown in the Table 3. it is evident that use of linseed enriched dietresulted in increased levels of omega-3 fatty acids in the treatment group (5.27 mg/100gof meat) compared to the control group (0.54 mg/100 g of meat). This significantlycontributed to the more favourable ratio of omega-6/omega-3 in the treatment group(3.79) compared to the control group (23.97).Similar results were obtained with baked meat. Omega-3 fatty acid content is higher inthe baked meat fed with enriched diet (3.96 mg/100 g of meat) than in meat from thecontrol group ( 0.62 mg/100 g of meat). Also, the omega-6 to omega-3 ratio was muchmore favourable in the treatment group (4.77) than in the control group (20.77).CONCLUSIONBased on the results of this study, the following conclusions can be made.202