ArticleAnimal bioscience2021
Effects of dietary fat saturation level on growth performance, carcass traits, blood lipid parameters, tissue fatty acid composition and meat quality of finishing pigs.
Article in Animal bioscience, 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 11 papers.
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Who cites it
11 citing papers in PubMed.
- Effects of magnesium potassium sulfate on Tibetan sheep quality and its volatile and non-volatile metabolic substances.Frontiers in nutrition · 2026Article
- Fermented Cassava Residue Meal Improves Meat Quality by Regulating Muscle Fiber and Enhancing Lipid Metabolism in Huanjiang Mini-Pigs.Animals : an open access journal from MDPI · 2025Article
- Replacing yellow maize with Illipe nut (Shorea stenoptera) improves growth performance and meat quality of porker pigs.Tropical animal health and production · 2024Article
- Effect of Cassava Bioethanol By-Products and Crude Palm Oil Feeding on Fatty Acid Composition of Beef Meat and Fat in Crossbred Thai Indigenous Heifers.Animals : an open access journal from MDPI · 2024Article
- Effects of Flavonoids inAntioxidants (Basel, Switzerland) · 2024Article
- Nutritional regulation of skeletal muscle energy metabolism, lipid accumulation and meat quality in pigs.Animal nutrition (Zhongguo xu mu shou yi xue hui) · 2023Review
- Physicochemical Properties of Black Korean Goat Meat with Various Slaughter Ages.Animals : an open access journal from MDPI · 2023Article
- Effects of dietary vitamin E and fat supplementation in growing-finishing swine fed to a heavy slaughter weight of 150 kg: II. Tissue fatty acid profile, vitamin E concentrations, and antioxidant capacity of plasma and tissue.Journal of animal science · 2022Article
- Improvement of Intramuscular Fat inFoods (Basel, Switzerland) · 2022Article
- Effects of Dietary Perilla Cake Supplementation in Growing Pig on Productive Performance, Meat Quality, and Fatty Acid Profiles.Animals : an open access journal from MDPI · 2021Article
- Effects of Dietary n-3 and n-6 Polyunsaturated Fatty Acids in Inflammation and Cancerogenesis.International journal of molecular sciences · 2021Review
Corrections and comments
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Authors and funding
4 authors.
Funding
Abstract
objectiveThe objective of this study was to investigate the effects of various dietary unsaturated to saturated fatty acids ratios (UFA to SFA ratios) on growth performance, carcass traits, blood lipid parameters, tissue fatty acid (FA) composition, and meat quality of finishing pigs.
methodsA total of 45 crossbred pigs ([Duroc×Landrace]×Yorkshire), with an average initial body weight of 60.3±2.4 kg, were randomly allocated to three treatment groups of 1:1, 2:1, and 3:1 dietary UFA to SFA ratios.
resultsBoth average daily gain and average daily feed intake of pigs were decreased linearly (p<0.05), whereas backfat thickness was decreased linearly (p<0.05) with increasing of dietary UFA to SFA ratio. Serum triglyceride and low density lipoprotein cholesterol were decreased quadratically or linearly (p<0.05) respectively, whereas high density lipoprotein cholesterol was increased quadratically (p<0.05) with increasing dietary UFA to SFA ratio. In M. longissimus thoracis, the proportion of C18:1 and monounsaturated FA was decreased linearly (p<0.05), whereas the proportion of C18:2n-6, C20:4n-6 and polyunsaturated FA (PUFA) were increased linearly (p<0.05) as dietary UFA to SFA ratio increased. In the subcutaneous adipose tissue, the proportion of SFA was decreased linearly (p<0.05), whereas the proportion of n-6 PUFA, n-3 PUFA, and the UFA to SFA ratios were increased linearly (p<0.05) with increasing of dietary UFA to SFA ratio. Meat color scores and shear force of pigs were decreased linearly (p<0.05), whereas drip loss and cooking loss were increased linearly (p<0.05) with increasing of dietary UFA to SFA ratio.
conclusionAppropriately boosted dietary UFA to SFA ratio could be conductive to optimize blood lipid parameters and tissue FA composition. However, when the ratio is too high or too low it tends to have negative effects on growth performance and meat quality.
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