Effect of Duration of Dietary Rapeseed and Soybean Oil Feeding on Physical Characteristics, Fatty Acid Profile, and Oxidative Stability of Pig Backfat

• Published in: Animals (Basel) Vol. 8; no. 11; p. 193
• Main Authors: Okrouhlá, Monika, Stupka, Roman, Čítek, Jaroslav, Lebedová, Nicole, Zadinová, Kateřina
• Format: Journal Article
• Language: English
• Published: Switzerland MDPI AG 31-10-2018; MDPI
• Subjects: Cardiovascular diseases; Coronary artery disease; Diet; Experiments; fat quality; Fatty acids; Feeding; Feeds; Flavor; Flavors; Health risks; Heart diseases; Hogs; Linoleic acid; Lipids; malondialdehyde; Meat; Meat products; Nutrient deficiency; Oils & fats; Oilseeds; Palmitic acid; Palmitoleic acid; Physical characteristics; Physical properties; pig; Rapeseed; Rapeseed oil; Risk reduction; Shelf life; source of oils; Soybean oil; Soybeans; Stability; Stearic acid; Variance analysis; Vegetable oils; Vegetables; United States > US; Czech Republic; fat quality; malondialdehyde; source of oils; pig
• ISSN: 2076-2615; 2076-2615
• DOI: 10.3390/ani8110193

This study compared the effect of two vegetable oils and their feeding duration on pig backfat quality. The experiment was conducted with 60 DanBred pigs that were fed a diet supplemented (40 g/kg) with rapeseed or soybean oil for 2, 4 or 6 weeks before slaughter at 152 d of age. The supplementation of both vegetable oils in the diets for 6 weeks negatively changed backfat consistency. The pigs fed soybean oil for 4 (17.64%) and 6 weeks (18.52%) before slaughter showed an increase in backfat linoleic acid content (
= 0.002), whereas, in contrast to the other groups, rapeseed oil in the diet for 6 weeks (2.38%) increased α-linolenic acid content (
= 0.039). The content of PUFAs (
= 0.024) and n-6 PUFAs (
= 0.003) was increased by adding soybean oil to the diet for 4 and 6 weeks. The ratio of n-6/n-3 PUFAs was decreased (
= 0.040) by supplementing rapeseed oil for 4 and 6 weeks. The oil feeding duration decreased (
< 0.001) the atherogenic and thrombogenic indices. The lipid oxidative stability of backfat stored for 3 and 5 days increased (
< 0.001) in pigs fed dietary vegetable oils for 6 weeks prior to slaughter. In conclusion, the feeding of rapeseed oil for 4 weeks before slaughter is sufficient for improving the FA profile without negative effect on the consistency of the backfat.