Asian-Australasian Journal of Animal Sciences

  • 제21권8호
  • /
  • Pages.1214-1219
  • /
  • 2008
  • /
  • 1011-2367(pISSN)
  • /
  • 1976-5517(eISSN)
아세아태평양축산학회 (Asian Australasian Association of Animal Production Societies)
권호 표지
DOI QR코드

DOI QR Code

Backfat Characteristics of Barrows and Gilts Fed on Tuna Oil Supplemented Diets during the Growing-finishing Periods

  • Jaturasitha, S. (Department of Animal Science, Faculty of Agriculture, Chiang Mai University) ;
  • Srikanchai, T. (Department of Animal Science, Faculty of Agriculture, Chiang Mai University) ;
  • Chakeredza, S. (ICRAF, World Agroforestry Centre) ;
  • ter Meulen, U. (Institute for Animal Physiology and Nutrition. Section: Animal Nutrition in the Tropics, Georg-August University of Gottingen) ;
  • Wicke, M. (Institute of Animal Breeding and Husbandry, Georg-August University of Gottingen)
  • 투고 : 2007.08.14
  • 심사 : 2008.02.06
  • 발행 : 2008.08.01
PDF 다운로드
⟨ 이전 논문 다음 논문 ⟩

초록

This study was conducted to evaluate the effect of supplementing tuna oil to diets of growing-finishing pigs (barrows and gilts) on backfat characteristics when slaughtered at different weights. Four hundred and eighty crossbred (Large White$\times$Landrace$\times$Duroc) pigs averaging 30 kg were allotted to 12 treatment combinations (40 pigs/treatment combination) in a completely randomized design with a $2{\times}2{\times}3$ factorial arrangement of treatments. The treatments were: dietary tuna oil supplementation (0 and 2%); sex (barrows and gilts); and slaughter weight (90, 100 and 110 kg). As pigs reached their slaughter weight, they were randomly selected (8 pigs/treatment combination; 96 pigs in total) and slaughtered. Backfat colour, hardness and fatty acid profile were assessed. There were significant (p<0.05) differences in colour (L* and a* values) among treatments. Backfat of the control group was harder than on the tuna oil (p<0.001) and that of barrows was harder than of gilts (p<0.05). In addition, the thiobarbituric acid reactive substances (TBARS) values of fat from the tuna oil group stored for 3 days were higher (p<0.001) than the control group. The TBARS values of gilts tended to be higher than those of barrows and increased with increasing slaughter weight in the tuna oil group. The cholesterol and triglyceride levels were not affected by diet and sex but the triglyceride level increased with increasing slaughter weight (p<0.01). The tuna oil group had higher polyunsaturated fatty acid (PUFA) content, ratio of PUFA: saturated fatty acid (SFA) and total n-3 fatty acids but lower monounsaturated fatty acids content and n-6:n-3 fatty acids than the control group (p<0.01). Gilts had higher PUFA and n-6 fatty acids in backfat than barrows (p<0.05). The backfat from both 90 and 100 kg slaughter-weight groups had a lower ratio of n6:n3 fatty acid than the 110 kg slaughter-weight group (p<0.05). However, this was more pronounced in the tuna oil group. The PUFA: SFA was also increased while the n-6:n-3 ratio tended to reach the recommended levels for healthy eating in human beings of <5. However, due to oxidative susceptibility, barrows should not be slaughtered at more than 100 kg for the meat to be acceptable to consumers.

키워드

참고문헌

  1. AOAC. 1990. Association of Official Analytical Chemists. Official Methods of Analysis, 15th Edition, Arlington, VA.
  2. Barlow, S. M., F. V. K. Young and I. F. Duthie. 1990. Nutritional recommendations for n-3 fatty acids and the challenge to the food industry. Proc. Nutr. Soc. 49:13-21. https://doi.org/10.1079/PNS19900004
  3. Bee, G. and C. Wenk. 1994. Einfluss einer Sojaol- und Rindertalgzulage in der Mastration auf das Fettsaurenmuster der Lipide im Korper von wachsenden Schweinen. J. Anim. Physiol. Anim. Nutr. 71:277-288. https://doi.org/10.1111/j.1439-0396.1994.tb00364.x
  4. Biggs, H. G., J. M. Erikson and W. R. Moorehead. 1975. Annual colorimetric assay of triglycerides in serum. Clin. Chem. 21:437-441.
  5. Bragagnolo, N. and D. B. Rodriguez-Amaya. 2002. Simultaneous determination of total lipid, cholesterol and fatty acids in meat and backfat of suckling and adult pigs. Food Chem. 79:255-260. https://doi.org/10.1016/S0308-8146(02)00136-X
  6. Fontanillas, R., A. Barroeta, M. D. Baucells and F. Guardiola. 1998. Backfat fatty acid evolution in swine fed diets high in either cis-monounsaturated, trans, or (n-3) fats. J. Anim. Sci. 76:1045-1055. https://doi.org/10.2527/1998.7641045x
  7. Givens, D. I., B. R. Cottrill, M. Davies, P. A. Lee, R. J. Mansbridge and A. R. Moss. 2000. Sources of n-3 polyunsaturated fatty acids additional to fish oil for livestock diets-a review. Nutr. Abstracts Rev., Ser. B. Livestock Feeds Feed. 70:1-19.
  8. Gupta, S. V. and P. Khosla. 2000. Pork fat and chicken fat similarly affect plasma lipoprotein metabolism in cynomolgus monkeys fed diets with adequate levels of linoleic acid. J. Nutr. 130:1217-1224. https://doi.org/10.1093/jn/130.5.1217
  9. Harris, S. W. 1999. Nonpharmacologic treatment of hypertriglyceridemia: Focus on fish oils. Clin. Cardiol. 22 (Suppl. II):II-40-II-43.
  10. Harris, W. S. 1997. n-3 Fatty acids and serum lipoproteins: human studies. Am. J. Clin. Nutr. 65:1645-1654. https://doi.org/10.1093/ajcn/65.5.1645S
  11. Holub, B. J. 2002. Clinical nutrition: 4. omega-3 fatty acids in cardiovascular care. Can. Med. Assoc. J. 166:608-715.
  12. Hoz, L., C. J. Lopez-Bote, M. I. Cambero, M. D'Arrigo, C. Pin, C. Santos and J. A. Ordonez. 2003. Effect of dietary linseed oil and $\alpha$-tocopherol on pork tenderloin (Psoas major) muscle. Meat Sci. 65:1039-1044. https://doi.org/10.1016/S0309-1740(02)00322-4
  13. Irie, M. and M. Sakimoto. 1992. Fat characteristics of pigs fed fish oil containing eicosapentaenoic and docosahexaenoic acids. J. Anim. Sci. 70:470-477. https://doi.org/10.2527/1992.702470x
  14. Jaturasitha, S., Y. Wudthithumkanaporn, P. Rurksasen and M. Kreuzer. 2002. Enrichment of pork with omega-3 fatty acids by tuna oil supplements: Effect on performance as well as sensory, nutritional and processing properties of pork. Asian-Aust. J. Anim. Sci. 15:1622-1633. https://doi.org/10.5713/ajas.2002.1622
  15. Jung, D. H., H. G. Biggs and W. R. Moorehead. 1975. Colorimetry of serum cholesterol with use of ferric acetate uranyl acetate and ferrous sulfate/sulfuric acid reagents. Clin. Chem. 21:1526-1530.
  16. Karrick, N. L. 1990. Nutrition value of fish oil as animal feed (Ed. E. Maurice). Standby (Chapter 9). Fish oils in nutrition. Van No Strand Reinhold. NY, USA.
  17. Kouba, M., M. Enser, F. M. Whittington, G. R. Nute and J. D. Wood. 2003. Effect of high-linolenic acid diet on lipogenic enzyme activities, fatty acid composition, and meat quality in growing pig. J. Anim. Sci. 81:1967-1979. https://doi.org/10.2527/2003.8181967x
  18. Kromhout, D. 1989. Fish (oil) consumption and coronary heart disease. In: (Ed. C. Galli and A. P. Simopoulos), Dietary $\omega$-3 and $\omega$-6 fatty acids. Biological effects and nutritional essentiality. Plenum Publishing, New York, USA, pp. 273-28.
  19. Lo Fiego, D. P., P. Santoro, P. Macchioni and E. D. Leonibus. 2005. Influence of genetic type, live weight at slaughter and carcass fatness on fatty acid composition of subcutaneous adipose tissue of raw ham in the heavy pig. Meat Sci. 69:107-114. https://doi.org/10.1016/j.meatsci.2004.06.010
  20. Morel, P. C. H., J. C. McIntosh and J. A. M. Janz. 2006. Alteration of the fatty acid profile of pork by dietary manipulation. Asian-Aust. J. Anim. Sci. 19(3):431-437. https://doi.org/10.5713/ajas.2006.431
  21. Morrison, W. R. and L. M. Smith. 1964. Preparation of fatty acid methyl esters and dimethyl acetals form lipids with boron fluoride-methanol. J. Lipid Res. 5:600-608.
  22. Mourot, J., M. Kouba and P. Peiniau. 1995. Comparative study of in vitro lipogenesis in various adipose tissues in the growing pig (Sus domesticus). Comp. Biochem. Physiol. 111:365-379.
  23. Nettleton, J. A. 1991. $\omega$-3 fatty acids: comparison of plant and seafood sources in human nutrition. J. Am. Diet. Ass. 91:331-337.
  24. Neumann, K. and R. Bassler. 1983. Methodenbuch. Band III. Die chemische untersuchung von futtermitteln. Neumann-Neudamm, Melsungen, Germany.
  25. NRC. 1998. Nutrient Requirements of Swine 10th Ed. National Academy Press, Washington, DC. USA.
  26. Raes, K., S. De Smet and D. Demeyer. 2004. Effect of dietary fatty acids on incorporation of long chain polyunsaturated fatty acids and conjugated linoleic acid in lamb, beef and pork meat: a review. Anim. Feed Sci. Technol. 113:199-221. https://doi.org/10.1016/j.anifeedsci.2003.09.001
  27. Rossell, J. B. 1994. Measurement of rancidity. In: Rancidity in Foods (Ed. J. C. Allen and R. J. Hamilton), Blackie Academic and Professional, London, UK. pp. 22-53.
  28. SAS. 2001. Institute Inc., SAS/STAT Software: Changes and Enhancements, Release 8.2, Cary, NC.
  29. Simopoulos, A. P. 2001. The importance of the ratio of omega-6/omega-3 essential fatty acids. Biomed. Pharmacother. 56:365-379. https://doi.org/10.1016/S0753-3322(02)00253-6
  30. Simoupoulos, A. P. 1991. Evolutionary aspects of diet, essential fatty acids and cardiovascular disease. Eur. Heart J. Supplements. 3:D8-D21. https://doi.org/10.1016/S0195-668X(01)80003-8
  31. Sun Jin Hur, Han Sul Yang, Gu Boo Park and Seon Tea Joo. 2007. Effects of dietary glycine betaine on pork quality in different muscle types. Asian-Aust. J. Anim. Sci. 20(11):1754-1760. https://doi.org/10.5713/ajas.2007.1754
  32. Wenk, C., A. Hauser, D. Vogg-Perret and A. L. Prabucki. 1990. Einfluss mehrfach ungesattigter Fettsauren im Futter auf die Qualitat von Schweinefleisch. Fat Sci. Technol. 92:552-556.
  33. Wood, J. D., R. I. Richardson, G. R. Nute, A. V. Fisher, M. M. Campo, E. Kasapidou, P. R. Sheard and M. Enser. 2003. Effects of fatty acids on meat quality: a review. Meat Sci. 66:21-32. https://doi.org/10.1016/S0309-1740(03)00022-6
  34. Wood, J. D. and M. Enser. 1997. Factors influencing fatty acids in meat and the role of antioxidants in improving meat quality. Br. J. Nutr. 78:49-60. https://doi.org/10.1079/BJN19970134

피인용 문헌

  1. Effect of acute heat stress on feed intake and plasma concentrations of tumor necrosis factor-α and free amino acids in growing pigs vol.47, pp.3, 2020, https://doi.org/10.7744/kjoas.20200047
  2. Effects of acute heat stress on salivary metabolites in growing pigs: an analysis using nuclear magnetic resonance-based metabolomics profiling vol.63, pp.2, 2021, https://doi.org/10.5187/jast.2021.e23