Effects of the dietary inclusion of linseed oil and grape pomace on weight gain carcass characteristics and meat quality of swine

Stefanello F. S., . and Fruet A. P. B., . and De Souza A. N. M., . and Tonetto C. J., . and Trombetta F., . and Rosado Júnior A. G., . and Fonseca P. A. F., . and Nörnberg J. L., . Effects of the dietary inclusion of linseed oil and grape pomace on weight gain carcass characteristics and meat quality of swine. pp. 1741-1749. ISSN 0116-6514

The objective of the present work was to evaluate the effect of diet with the inclusion of linseed oil (n-3 fatty acids source) and grape pomace (antioxidant source) on weight gain carcass characteristics and meat quality of swine. During 90 days crossbred swine (n 44) were fed with four different finishing diets: control diet based on soybean meal and corn (CONT); diet with addition of 3.0 linseed oil (LO); diet with 3.0 linseed oil and 3.5 ensiled grape pomace in dry matter (3.5 EGP); and diet with 3.0 linseed oil and 7.0 ensiled grape pomace in dry matter (7.0 EGP). The finishing diets did not alter daily weight gain although swine fed with LO diet presented thicker backfat when compared to those fed with CONT diet. LO diet significantly increased n-3 fatty acid concentration and reduced n-6 / n-3 ratio when compared to CONT diet. Lipid profile alteration did not significantly affect sensory parameters. The inclusion of EGP (3.5 EGP and 7.0 EGP) increased fibrousness as compared to CONT and LO diets. The inclusion of LO and EGP in finishing diet of swine did not affect weight gain but generated final product with higher nutritional value (increased polyunsaturated fatty acids / saturated fatty acids (PUFA / SFA) ratio and reduced n-6 / n-3 ratio) as compared to CONT diet. The sensory parameters of the inclusion diets were similar to those found in CONT diet.

Full text available from: Official URL: http://www.ifrj.upm.edu.my/26%20(06)%202019/10%20-...

Abstract

The objective of the present work was to evaluate the effect of diet with the inclusion of linseed oil (n-3 fatty acids source) and grape pomace (antioxidant source) on weight gain carcass characteristics and meat quality of swine. During 90 days crossbred swine (n 44) were fed with four different finishing diets: control diet based on soybean meal and corn (CONT); diet with addition of 3.0 linseed oil (LO); diet with 3.0 linseed oil and 3.5 ensiled grape pomace in dry matter (3.5 EGP); and diet with 3.0 linseed oil and 7.0 ensiled grape pomace in dry matter (7.0 EGP). The finishing diets did not alter daily weight gain although swine fed with LO diet presented thicker backfat when compared to those fed with CONT diet. LO diet significantly increased n-3 fatty acid concentration and reduced n-6 / n-3 ratio when compared to CONT diet. Lipid profile alteration did not significantly affect sensory parameters. The inclusion of EGP (3.5 EGP and 7.0 EGP) increased fibrousness as compared to CONT and LO diets. The inclusion of LO and EGP in finishing diet of swine did not affect weight gain but generated final product with higher nutritional value (increased polyunsaturated fatty acids / saturated fatty acids (PUFA / SFA) ratio and reduced n-6 / n-3 ratio) as compared to CONT diet. The sensory parameters of the inclusion diets were similar to those found in CONT diet.

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Item Type:	Article
AGROVOC Term:	Swine
AGROVOC Term:	Animal feeding
AGROVOC Term:	Dietary components
AGROVOC Term:	Linseed oil
AGROVOC Term:	Grapes
AGROVOC Term:	Fatty acids
AGROVOC Term:	Antioxidants
AGROVOC Term:	Weight gain
AGROVOC Term:	Carcass composition
AGROVOC Term:	Meat quality
Depositing User:	Mr. AFANDI ABDUL MALEK
Last Modified:	24 Apr 2025 00:54
URI:	http://webagris.upm.edu.my/id/eprint/8756

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