Effect of Porcine Somatotropin (pST) on Body Composition,Meat Quality and Characteristics of Backfat in Genetically Different Pigs

The influence of genotype, pST and stress reactivity on carcass composition, meat and fat quality was investigated in 57 growingfinishing pigs. Pietrain pigs contained more meat and less fat in carcass in comparison to Schwerfurter breed. Exogenous pST improved the carcass composition with regard to leaness. The inhibitory effect of pST on fat synthesis caused a reduced chemical fat in adipose tissue, reduced size and number of fat cells and an increase of relative content of polyunsaturated fatty acids. Halothane reactivity mainly influenced the composition of carcass. Stress-positive pigs were leaner than H'pigs. The factors pST, breed and halothane reactivity slightly affected the meat quality.     

Selective improvement of porcine fat firmness by a diet enriched in medium-chain fatty acids

The effects of 4% fat either rich in medium-chain fatty acids (MCFA; saturated fat) or in polyenoic fatty acids (PUFA; unsaturated fat) isoenergetically exchanging carbohydrates of a low-fat diet (control) on performance and product quality were evaluated with 180 growing pigs. Growth, carcass and meat quality were not affected by the fat treatments. Although elevated in blood serum, cholesterol was not increased in belly meat when the MCFA-rich diet was fed. Fatty acid composition of backfat reflected dietary fat composition. The significantly lowest shelf life and melting temperatures were found with the unsaturated-fat diet. When compared with control, fat tissue PUFA contents were slightly higher in the saturated-fat diet, and fat melting temperatures were somewhat lower. In contrast, the use of this MCFA-enriched diet increased penetrometer firmness in pure 4°C temperated backfat by more than 50% as compared with control and to about the tenfold level of the firmness obtained in the unsaturated-fat diet. Impression of flavour and odor in lean and fatty meat were not systematically affected by the diets. The present results show a high potential of MCFA-enriched diets to selectively increase fat firmness in pigs without greater undesired side effects on other traits of product quality.     

Buffalo meat composition as affected by different cooking methods

Buffalo meat is considered in Italy as an alternative product for its good nutritional characteristics. The influence of three cooking methods (boiling, grilling and frying) on the chemical and lipid composition of buffalo meat was evaluated. All the treatments reduced the moisture and increased protein, ash and fat content. The increase in fat content was higher after frying due to the incorporation of fat from olive oil. Fried meat had lower saturated fatty acid content due to the incorporation of mono-unsaturated (C18:1) fatty acids from oil. The incorporation of oil fatty acids caused a decrease in conjugated linoleic acid relative content. Moreover, fried meat showed the highest levels of the unhealthy trans fatty acids. Therefore, frying was shown as the worst cooking methods regarding human health. Boiling and grilling increased thiobarbituric acid reactive substances, while frying had no effect on them.     

Fatty acid composition changes in meat lipids during low temperature storage

The effect of low-temp storage on the fatty acid composition of meat lipids was studied. Fat samples were taken from the perirenal and subcutaneous depots of 12 beef carcasses. The samples were divided and one-half from each carcass were stored at −37C for four months. The fat samples (before and after the low-temp storage period) were then extracted, the glyceride fractions separated by low-temp solvent crystallization, and subsequently analyzed by gas-liquid chromatographic techniques. The data obtained in this study and the changes in fatty acid composition noted were not consistent with the pattern of oxidative deterioration but would appear to indicate that non-oxidative mechanisms were responsible for the changes in fatty acid composition observed. Journal Series of the Pennsylvania Agricultural Experiment Station, Paper No. 2900.     

Effects of age,sex, and diet upon carcass and liver fatty acid composition of pitman-moore miniature pigs

Fatty acid composition of carcass and liver and proximate analysis of liver were studied in 14–28 day old Pitman-Moore miniature pigs, 26 sow-reared and 30 fed a semisynthetic diet in which the fat was lard. With increasing age, fat of carcass, but not of liver, became significantly more unsaturated. The percentage of palmitic acid (16∶0) and total saturated fatty acids was significantly greater and the percentage of linoleic acid (18∶2) and total unsaturated fatty acids significantly less in carcasses of male than of female pigs. No sex-related differences in proximate or fatty acid composition of the liver were noted. Carcasses of sow-reared pigs contained significantly greater percentages of myristic (14∶0), palmitoleic (16∶1), and linoleic acids and significantly lesser percentages of stearic (18∶0) and oleic (18∶1) acids than did those of pigs fed the semisynthetic diet. Diet-related differences in fatty acid composition of liver closely paralleled those of carcass, although liver contained markedly greater percentages of stearic and arachidonic (20∶4) acids and lesser percentages of palmitoleic and oleic acids than did carcass. Diet-related differences in fatty acid composition of carcass and liver are discussed in relation to the fatty acid composition of dietary fat (sow milk and lard).     

Effect of PUFA at sn‐2 position in dietary triacylglycerols on the fatty acid composition of adipose tissues in non‐ruminant farm animals

The influence of the distribution of polyunsaturated fatty acids on the glycerol backbone of dietary triacylglycerols on the fatty acid profile of adipose tissue and muscle phospholipids was investigated in growing‐finishing pigs (48) and broiler chicken (84). The animals were fattened on barley/soybean meal diets supplemented with a blend of soybean oil and beef tallow, either in the ratio 3:1 w/w (high‐PUFA) or 1:3 w/w (low‐ PUFA). Part of the high‐ and low‐PUFA blends was chemically interesterified to randomly distribute all fatty acids over the three positions of the glycerol. Thus, two sets of diets of identical overall fatty acid composition, but differing in the distribution of fatty acids in the triacylglycerols, were fed. Growth performance and carcass composition were neither affected by fatty acid composition nor by randomisation of dietary fats in either animal species. Apparent digestibility of energy was slightly lower in pigs fed the low‐PUFA blends. Fatty acid profile of subcutaneous fat of pigs and broilers as well as of internal body fat (lamina subserosa) and muscle phospholipids of pigs varied according to the dietary fatty acid composition but was not affected by randomisation of dietary fats. These findings are explained in terms of the hydrolysis of TAG during transport of lipids from enterocytes to adipose tissue cells and the continuous lipolysis and re‐esterification of fatty acids that take place in adipose tissue cells.     

Study of carcass fats of beef animals. I. The composition of beef brisket fat

Summary The iodine value, titer, and unsaturated fatty acid composition of a number of beef brisket fats have been determined. Beef brisket fats have been found to differ from beef tallows representing composites of fats from other portions of the carcass. The variations are manifested in a higher iodine value, lower titer, lowersaturated fatty acid, and a higher monoethenoid fatty acid composition. The outer brisket fat seems to differ from composite tallows more than the inner brisket fat. This observation, previously unreported, does not apparently conflict with Shorland's designation of beef tallows as “heterolipids.” Journal series number 46 of the American Meat Institute Foundation. Presented at 25th Fall Meeting of the American Oil Chemists' Society, Chicago, Ill., Oct. 8–11, 1951.     

Fatty acid composition of triglycerides from adipose tissue transplanted between obese and lean mice

The subcutaneous adipose tissue of genetically obese mice (ob/ob) differs from that of lean litter-mates not only by virtue of its larger cells but also in its fatty acid composition; it contains a higher proportion of palmitoleic acid and a lower proportion of linoleic acid. To determine whether these differences in fatty acid composition were inherent in fat cells, subcutaneous adipose tissue from obese and lean mice was transplanted under the kidney capsules of lean and obese host mice and the fatty acid composition of the neutral lipids of the graft and of the host perirenal and subcutaneous fat was determined 1 or 2 months later. The fatty acid composition of grafts from lean donors in obese mice resembled that of the perirenal adipose tissue of the obese hosts after 1 month, with a lower proportion of linoleic acid and a higher proportion of palmitoleic acid than in lean mice. Grafts from obese mice in lean mice had fatty acid compositions which were either unchanged, partially changed or which completely resembled that of the host. The use of grafts prelabeled by feeding the donor margaric acid indicated that total lack of fatty acid turnover, rather than selective metabolic processes, was responsible for the failure of some grafts from obese mice in lean mice to acquire the fatty acid composition of the perirenal adipose tissue of the host.     

Einfluß von porcinem Somatotropin (pST) auf die Fettqualität von Schweinen unterschiedlichen Geschlechts

Influence of porcine Somatotropin (pST) on the Fat Quality in Pigs of Different Sex The longterm application of recombinant porcine somatotropin (pST) to Landrace pigs of serveral sexes markedly improved carcass quality, mainly due to an increase of meat percentage (7 – 14%) at the expense of fat content. Meat quality was not deteriorated by pST application. The fat percentage in subcutaneous and intramuscular fat decreased significantly. PST induced an increase of polyunsaturated fatty acids especially the concentration of linoleic acid (C18:2) in backfat. These aspects connected with lower thickness and consistency of backfat result in a decrease of fat quality.     

Über den Zusammenhang von Fleisch- und Fettbildung bei wachsenden Tieren

Relationship Between the Formation of Meat and Fat in Growing Animals Production of slaughter animals as human food means, primarily, the production of protein and fat. The production of protein is by far the most important objective. In contrast, the animal fat is generally considered as an undesirable component of foods. Although the arguments against the use of animal fats compared to vegetable fats are only to some extent justified, efforts have been made since many years to reduce the fat content and increase the proportion of meat by various means, such as breeding, special feeding and other techniques for raising animals. However, considerable amounts of fat are still produced besides meat in the production of slaughter animals. In swine and cattle the extent of formation of meat and fat during various stages of growth, the distribution of fat in various parts of the animals, the differences in fatty acid composition and means to alter them are discussed.     

Untersuchungen zur Bewertung der Einsatzmöglichkeit verschiedener Futterfette in der Schweinemast

Investigations on the Use of Different Feeding Fats for Growing Fattening Pigs In a feeding experiment with 100 castrated male pigs (Deutsche Landrasse) two types of feeding oils (fat/fatty acid mixtures) were compared to four types of animal and vegetable fats (animal fat, soya oil, rapeseed oil and a licithine mixture). Their influence on growth, feed utilisation, quality of carcass and composition of body fat during a growing-fattening period from 20 kg-100 kg was investigated. The different types of fats were incorporated in a barley-soya-ration at a level of 4%. In addition one ration contained milled whole soya beans at a level equivalent to 4% fat. All groups were fed according to live weight the same amounts of digestible protein and metabolizable energy. During the whole growing-fattening period, the average daily gain of all groups was 0.78 kg, while the group given animal fat showed a small advantage over those given vegetable fat or feeding oils (fat/fatty acid mixtures). Feed convertion corresponded to these findings. But the differences of daily gain and feed convertion amounting to a maximum of 5% failed to reach significance. Remarkable differences of carcass quality were not detected. Fatty acid composition of backfat was strongly influenced by the type of fat in the ration. In the group fed a ration with animal fat the fatty acid composition of backfat was approximately the same as that of the control group. The groups of which the rations were supplemented with vegetable fats had an increased content of linoleic acid and linolenic acid and a decreased content of palmitic acid, stearic acid and oleic acid. Consequently, the iodine number of backfat in the groups supplemented with vegetable fats came up to 80. There was no difference observed in storage stability of backfat between the groups.     

Influence of different fats in pig feed on fatty acid composition of phospholipids and physical meat quality characteristics

Two feeding experiments (i, ii) were conducted to investigate the influence of different dietary fats on the fatty acid (FA) composition of phospholipids as well as meat quality in pigs. In each experiment 12�4 siblings of Swiss Landrace or Large White breed were allocated to one of four feeding treatments according to sex, breed, and litter and fattened from about 25 to 105 kg liveweight. Pigs were fed a control diet (barley, wheat, soybean meal) or the control diet supplemented with 7% pork fat, 4.95% olive oil or 3.17% soybean oil (i) or 5% of olein or stearin fraction of pork fat or hydrogenated fat (ii). The dietary FA composition was reflected in the FA composition of phospholipids in M. long. dorsi and triceps brachii. However, the unsaturated to saturated ratio was not affected by the dietary intake of polyunsaturated FAs and was only slightly increased by the olive oil supplementation. Trans FAs including conjugated linoleic acid were incorporated into phospholipids only to a small extent. The dietary altered fatty acid composition of phospholipids did not cause any effect on pH, cooking loss, texture, or colour of pork, but meat quality as well as the proportion of saturated FA, arachidonic acid, and n‐3 fatty acids were significantly influenced by genetic effects.     

Untersuchungen über die Eignung von Leindotterpreßkuchen als Futtermittel 1. Mitteilung: Futterwert und Einsatzgrenzen bei der Fütterung von Schweinen

Studies on the suitability of false flax expeller as feedstuff. 1st Communication: Feeding value and incorporation limits for pigs. To evaluate the feeding value of false flax expeller (FFE) for pigs, nutrients (crude nutrients, amino acids and fatty acids) were analyzed and their digestibility was determined with 6 growing pigs, by means of difference technique. Additionally, a feeding trial followed by slaughter investigations was performed with a total of 60 pigs (25–120 kg liveweight) to study the influence of increasing levels of FFE in diet (0%, 5%, 10%) on growth rate, slaughter performance and meat quality. The FFE used in these experiments was found to have 287 g digestible crude protein and 13.9 MJ ME per kg dry matter. Results of the feeding trial show depression of growth rate, when the percentage of FFE exceeds 5% in diets. Average daily liveweight gain decreased from 758 g (controls) to 725 g (10% FFE) and costs of metabolizable energy increased from 38.9 MJ to 39.7 MJ per kg live-weight gain. Additionally, metabolic burdens, indicated as increased liverweights, up to 16% were observed. Due to the high polyenic fatty acid contents of FFE oil consistancy of carcass fat deteriorated with increasing FFE consumption. The percentage of polyenic fatty acids in total fatty acids of back fat increased from 11.5% (controls) to 14.7% (10% FFE). The taste of meat was negatively influenced as well. The percentage of meat samples tasting atypically increased from 3% (controls) to 18% (5% FFE) and to 36% (10% FFE).     

The effect of dietary fat on the glyceride structure of rat carcass fat

Carcass fats were obtained from weanling rats fed a complete diet for 8 weeks, which consisted of 2% cottonseed oil and 10% of the following fats: (1) corn oil; (2) the fatty acids of corn oil; (3) triricinolein; (4) ricinoleic acid; (5) the hydrogenated fatty acids of castor oil ; and (6) commercial hydrogenated shortening. The fats were subjected to both pancreatic lipase and nonspecific hydrolysis ; the resulting acids converted into methyl esters by conventional methods, and subjected to gas Chromatographie analysis. From these data, the positional distri-bution of the component fatty acids, glyceride types, and isomeric forms were calculated. The results indicated a preferential placement of un-saturated acids in the 2- position of the carcass triglycerides and that the carcass fat composition in terms of unsaturated (U) and saturated (S) fatty acid composition is not greatly influenced by the S and U compositions of the dietary fat. It was found that hydroxy acids or their tri-esters are metabolized much the same as are normal triglycerides and exert no particular in-fluence upon the fat structure of the rat. Some type of relationship between the dietary U and the U₃ in the carcass fat appears to be present. The glycerides of the carcass fats examined here are essentially a random mixture of the major glyceride types, but the isomeric forms (SUS, S SU, USU and UUS) are a definite non-random mixture. Carried out at the Food Res. Div., Armour & Co., and at The Burnsides Research Laboratory under research grant No. EF 225 from the National Institutes of Health, U. S. Public Health Service, and Deparmtent of Health, Education, and Welfare.     

Chemical composition and fatty acid profile of rhea (Rhea americana) meat

The purpose of this work was to determine the proximate composition and fatty acid profiles of the Gastrocnemius pars interna intramuscular fat (IMF) of rhea (Rhea americana) thighs. The birds were bred in captivity, fed with balanced feed (Nutriavestruz Crescimento - Purina) and kept in a pen with grass ad lib. The birds of both sexes used in the research weighed 23 kg on average and were aged about twelve (12) months old. They were subjected to hydric diet (12 h) before slaughtering by electric shock. The rhea meat showed an average moisture, protein, ash and total lipid contents of 74.1%, 22.8%, 1.5% and 1.6%, respectively. It was noticed the predominance of monounsaturated fatty acids (MUFA) in intramuscular fat (IMF), 42.3% and a high percentage of polyunsaturated fatty acids (PUFA), 29.7%. The fatty acids found in higher proportion in rhea IMF were: 18:2n-6 (24.33%), 18: ln-9 (19.25%), 16:0 (13.70%), 22: ln9 (11.40%), 18:0 (10.66%), 15: ln-10 (8.62%), 24: ln-9 (2.90%) and 20:4n-6 (1.72%). The PUFA/SFA and n-6/n-3 ratios were 1.06 and 31.30, respectively. The consumption of rhea meat is a healthy alternative to red meat as it points to a lower susceptibility to cardiovascular diseases caused by the high consumption of fat comparatively to the consumption of meat from most domesticated animals.     

Influence of gut microbiota and manipulation by probiotics and prebiotics on host tissue fat: Potential clinical implications

The gut microbiota is considered as one of the most important environmental factors impacting on host metabolism, contributing to variations in body weight, fat distribution, insulin sensitivity and lipid metabolism. Modification of the gut microbiota by dietary interventions such as probiotics and prebiotics may favourably affect host lipid metabolism. We have shown that microbial metabolism in the gut, and its manipulation by administered microbes can influence fatty acid composition of a number of organs in the host. Furthermore, a prebiotic approach was shown to alter polyunsaturated fatty acids in white adipose tissue. Although a deeper knowledge of the interactions between members of the gut microbiota and fatty acids is needed, nutritional modulation of this complex community may represent a realistic target for modification of host fatty acid composition.     

Untersuchungen zum Einsatz oxidierter Futterfette in der Schweinemast

Investigations about die Use of Oxidized Feed Fats in the Mast for Swine The influence of oxidized feed fats in case of sufficient supply with vitamin E and linoleic acid was investigated by a trial of mast for swine with 32 pigs of the German country race with a weight of 23 to 100 kg. The effect on fattening perfomance, butcher's meat quality, composition of fatty acids of the neck fat and the α-tocopherol content of liver, muscle and neck fat tissue was investigated. Besides the tissue was investigated for residues of butylhydroxytoluene (BHT).     

Physico‐chemical composition,fractionated glycerides and fatty acid profile of chicken skin fat

Skin is one of the several co‐products of chicken meat industries, considered as waste, being rarely utilized or underutilized. Brazil is the world leader in chicken exports (3.6 million tons) and the third largest producer with 10.9 million tons, from which 440 000 ton/year are residues. This work aimes at characterizing chicken skin fat (CSF), comparing it with soybean oil, a well‐known and abundant compound, evaluating the physico‐chemical composition, fractionated glycerides and fatty acid profile, searching for CSF use in interesterification reactions. For that, determination of peroxide and p‐anisidine values, as well as thiobarbituric acid, iodine, saponification, acidity, unsaponified matter and refraction indexes were accomplished, besides the glycerides fractionation, followed by FAME derivatization and identification by GC. The nutritional quality indexes were calculated from the lipid profile. CSF showed satisfactory quality due to low acidity (0.65 g oleic acid/100 g), peroxide (2.14 meq/kg), p‐anisidine (0.70 absorbance units/g) values, besides presenting high proportion of MUFA (40%). However, due to CSF low hypocholesterolemic/hypercholesterolemic value (HH = 2.72), it may be difficult to use it for nutritional purposes the way it is found, once it tends to increase cholesterol. CSF it is a promising residue for different purposes including interesterification reactions and biodiesel production.     

Effect of omega fatty acid-rich oil blend supplementation on the growth,carcass, meat quality,and gene expression of Barbari goats

This study investigated the effect of supplementing omega fatty acids-rich oil blend, composed of sunflower oil (1.5% and 3.0%), linseed oil (1.5% and 3.0%), and FineXNV1810 (20 g) on the carcass, meat quality, fatty acid profile, and genes (peroxisome proliferator-activated receptor-α, stearoyl-CoA desaturase, acetyl-CoA carboxylase, hydroxy-3-methylglutaryl coenzyme A, and leptin) of Barbari goats. The goat kids (n = 18) were divided into three groups, namely, group A: basal diet; group B: basal diet + oil blend level 1; and group C: basal diet + oil blend level 2, and subjected to the feeding trial for 120 days followed by slaughter and meat quality studies. No treatment effect was recorded in carcass characteristics, pH, water holding capacity, and proximate composition of meat. However, a significant (p < 0.05) treatment effect was observed in cooking loss, lightness, yellowness, and shear force values of meat. There were significant differences (p < 0.05) in linoleic acid, α-linolenic acids, conjugated linoleic acid (CLA), polyunsaturated fatty acids (PUFA), n − 3 and n − 6 PUFA, PUFA/saturated fatty acids and n − 6/n − 3 ratios, and thrombogenic index among groups. An upregulation of the studied genes in the supplemented groups was observed. There were upregulations in the studied genes in the supplemented groups. Practical applications: Goat meat is in great demand the world over, especially in tropical countries, including India, and does not carry any social or religious prohibition. Although goat meat has relatively less fat, consumers express their concern over the presence of undesirable fatty acids. The present study shows that the fatty acid configuration of goat meat can be improved by a dietary supplementation of an oil blend rich in omega fatty acids. The amount of n − 3 PUFA, n − 6 PUFA, and CLA in goat meat was significantly increased due to the dietary oil blend making it healthy for the consumers. Moreover, the dietary oil blend at the studied levels did not significantly affect the growth and meat quality parameters of the goats. Thus, the studied approach can be successfully followed to produce healthier goat meat.     

Characteristics of carcass composition,fat metabolism and meat quality of genetically different pigs

The aim of the study was to quantify the differences in meat and fat quality and lipid metabolism of pigs with either high or medium capacity for lipid accretion. A total of 58 castrated males of the breeds German Saddle Back (SB) and German Landrace (DL) were included in the experiment. Animals were housed individually and fed twice daily semi ad libitum. Saddle Back pigs indicated a lower lean meat content (41.4% vs 52.6%) and a higher fat percentage (40.9% vs 28.2%) in comparison to DL as a result of high lipid accumulation. The larger fat content of SB was related to an increased intramuscular fat concentration of longissimus muscle. A significant correlation between intramuscular fat content and fatty acid composition was estimated in both breeds. The relative concentration of saturated fatty acids was significantly increased in SB pigs. The percentage of polyunsaturated fatty acids (8.3%) in SB muscle fat was significantly lower than in DL muscle fat (10.7%). The de novo biosynthesis of fatty acids resulted in mostly saturated fatty acids and oleic acid. The higher activities of lipogenetic enzymes in backfat of SB proved a higher lipogenetic capacity. There were no significant differences in meat quality traits of longissimus muscle between the two breeds.