Effects of increasing dietary oil inclusion from different sources on growth performance, carcass and meat quality traits, and fatty acid profile in genetically lean immunocastrated male pigs

• DOI: 10.1016/j.livsci.2021.104515
• Publication Date: 2021-04-19T08:35:49Z
• Authors: V.V. Almeida; J.P.M. Silva; A.P. Schinckel; A.N. Meira; G.C.M. Moreira; J.D. Gomes; M.D. Poleti; M.D.B. Dargelio; I. Patinho; C.J. Contreras-Ca...; L.L. Coutinho; G.B. Mourão; J.M. Reecy; D. Koltes; N.V.L. Serão; L.C.A. Regitano; H. Fukumasu; A.P.L. Brustolini; S.M. Alencar; A. Luchiari Filho; A.S.M. Cesar
• Keywords: 2. Zero hunger; 330; Pork quality; Swine; [SDV]Life Sciences [q-bio]; Canola oil; 0402 animal and dairy science; Agriculture; 600; 04 agricultural and veterinary sciences; Fish oil; 630; Animal Sciences; Meat Science; Fatty acid composition; Nutrition

ABSTRACT A total of 96 genetically lean immunocastrated male pigs were used in a 98-day study to evaluate the effects of including 3% soybean oil (SO), canola oil (CO), or fish oil (FO) in the diets vs. feeding a standard commercial diet with 1.5% SO (control) on growth performance, carcass and meat quality traits, consumer acceptability, and intramuscular fatty acid composition of the longissimus lumborum (LL) muscle. Pigs were blocked by initial body weight (BW; 28.44 ± 2.95 kg) and assigned to one of four treatments, with six replicate pens per treatment and four pigs per pen. Pig BW and pen feed disappearance were recorded weekly. At the conclusion of the study, pigs were slaughtered, carcass characteristics were measured, and a sample of the LL was removed for meat quality assessment, fatty acid composition analysis, and overall liking evaluation. Dietary treatments had no effect on overall growth performance and pig carcasses. Although loins from pigs fed diets containing either 3% SO or CO had decreased (P = 0.05) Warner-Bratzler shear force, only the addition of 3% SO to pig diets resulted in loin chops that were rated higher (P