scholarly journals Effects of Polyunsaturated Fatty Acids Supplementation on the Meat Quality of Pigs: A Meta-Analysis

2021 ◽  
Vol 8 ◽  
Author(s):  
Liyi Wang ◽  
Yuqin Huang ◽  
Yizhen Wang ◽  
Tizhong Shan
Keyword(s):  
Fatty Acids ◽  
Polyunsaturated Fatty Acids ◽  
Growth Performance ◽  
Meat Quality ◽  
Meta Analysis ◽  
Meat Color ◽  
Pufa Supplementation ◽  
Low Concentration ◽  
Imf Content

Polyunsaturated fatty acids (PUFAs) supplementation has been widely discussed as a strategy for improving meat quality in pig production, but the effects are inconsistent. This meta-analysis was performed to comprehensively evaluate its effects on the meat quality and growth performance of pigs. We searched the PubMed and the Web of Science databases (articles published from January 1, 2000 to October 16, 2020) and compared PUFAs-supplemented diets with control diets. We identified 1,670 studies, of which 14 (with data for 752 pigs) were included in our meta-analysis. The subgroup analysis was classified as PUFA source [conjugated linoleic acid (CLA) or linseed], concentration (high or low concentration), and initial stage (growing or finishing pigs). Our analysis found that PUFA supplementation increased the intramuscular fat (IMF) content (WMD = 0.467%, 95% CI: 0.312–0.621, p < 0.001), decreased the meat color L* (WMD = −0.636, 95% CI: −1.225 to −0.047, p = 0.034), and pH 24 h (WMD = −0.021, 95% CI: −0.032 to −0.009, p < 0.001) but had no influence on drip loss, meat color a* and b*, pH 45 min, and growth performance. CLA supplementation improved IMF content (WMD = 0.542%, 95% CI: 0.343–0.741, p < 0.001) and reduced meat color b* (WMD = −0.194, 95% CI: −0.344 to −0.044, p = 0.011). Linseed supplementation increased IMF content (WMD = 0.307%, 95% CI: 0.047–0.566, p = 0.021), decreased meat color L* (WMD = −1.740, 95% CI: −3.267 to −0.213, p = 0.026), and pH 24 h (WMD = 0.034, 95% CI: −0.049 to −0.018, p < 0.001). We discovered an increase on the IMF content in both high and low concentration PUFA supplementation (WMD = 0.461%, 95% CI: −0.344 to −0.044, p < 0.001; WMD = 0.456%, 95% CI: 0.276–0.635, p < 0.001). Furthermore, we also found the effects of PUFA supplementation on meat color L* and pH 24 h are concentration- and stage-dependent. PUFA supplementation can improve the meat quality of pigs, which mainly emerges in greatly increasing IMF content.

scholarly journals Effects of Polyunsaturated Fatty Acids Supplementation on The Meat Quality of Pigs: A Meta-Analysis

2020 ◽  
Author(s):  
Liyi Wang ◽  
Yuqin Huang ◽  
Tizhong Shan
Keyword(s):  
Fatty Acids ◽  
Polyunsaturated Fatty Acids ◽  
Meat Quality ◽  
Subgroup Analysis ◽  
Fixed Effects ◽  
Meta Analysis ◽  
Meat Color ◽  
Low Concentration ◽  
Imf Content

Abstract Background: Polyunsaturated fatty acids (PUFAs) supplementation has been widely discussed as a strategy for improving meat quality in pig production but the effects are inconsistent. This meta-analysis was performed to comprehensively evaluate its effects on the meat quality including intramuscular fat (IMF) content, drip loss, meat color, pH 45min and pH 24h of pigs.Methods: We searched the PubMed and Web of Science databases (articles published from Jan 1st, 2000, and Oct 16th, 2020) and compared PUFAs-supplemented diets with control diets. We identified 1670 studies, of which 14 (with data for 752 pigs) were included in our meta-analysis. We used a random-effects model and a fixed-effects model to calculate the weighted mean differences (WMDs) and 95% confidence intervals (CIs). We used sensitivity and subgroup analysis to ensure the pooled estimates are robust. The subgroup analysis was classified as treatment (conjugated linoleic acid (CLA) or linseed), concentration (high or low concentration) and initial stage (growing and finishing pigs).Results: Our analysis found that PUFAs supplementation increased the IMF content (WMD= 0.467%, 95% CI: 0.312 to 0.621, P<0.001), decreased the meat color L* (WMD= -0.636, 95% CI: -1.225 to -0.047, P=0.034) and pH 24h (WMD= -0.021,95% CI: -0.032 to -0.009, P<0.001). CLA supplementation improved IMF content (WMD= 0.542%, 95% CI: 0.343 to 0.741, P<0.001) and reduced meat color b* (WMD= -0.194, 95% CI: -0.344 to -0.044, P=0.011). Linseed supplementation increased IMF content (WMD= 0.307%, 95% CI: 0.047 to 0.566, P=0.021), decreased meat color L*(WMD= -1.740, 95% CI: -3.267 to -0.213, P=0.026) and pH 24h (WMD= -0.034, 95% CI: -0.049 to -0.018, P<0.001). We discovered an increase on IMF content in both high and low concentration PUFAs supplementation (WMD= 0.461%, 95% CI: -0.344 to -0.044, P<0.001; WMD= 0.456%, 95% CI: 0.276 to 0.635, P<0.001). Besides, we also found the effects of PUFAs supplementation on meat color L* and pH 24h are concentration- and stage-dependent.Conclusions: PUFAs supplementation can improve meat quality of pigs which mainly emerge in greatly increasing IMF content.

scholarly journals Fattening rabbits in mobile arks: effect of housing system on in vivo oxidative status and meat quality

2016 ◽  
Vol 24 (4) ◽  
pp. 303 ◽  
Author(s):  
S. Mattioli ◽  
M. Martino ◽  
S. Ruggeri ◽  
V. Roscini ◽  
L. Moscati ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Polyunsaturated Fatty Acids ◽  
Meat Quality ◽  
Essential Fatty Acids ◽  
Quality Parameters ◽  
Oxidative Status ◽  
Housing System ◽  
Longissimus Lumborum

<p>The aim of this trial was to study the effect of an alternative housing system on the oxidative status and meat quality of fattening rabbits. From May to June 2014, 60 rabbits of 35 d of age were reared in Mobile Arks (MA) placed on alfalfa grass and frequently moved for 40 d. To assess the health status of animals, blood samples were collected at slaughter in MA and in conventional cages (C). Meat quality parameters were also evaluated. Concerning the <em>in vivo </em>oxidative status, ark-reared rabbits showed higher thiobarbituric reactive substances values than C ones, probably for the higher motor activity due to the larger living area. The lipid percentage of <em>Longissimus lumborum </em>muscle was lower (1.22 <em>vs. </em>1.48%) in the ark group. There were no significant differences in the muscle pH, colour, water holding capacity and cooking loss. Given the higher intake of grass, rich in vitamins, carotenes, polyphenols and polyunsaturated fatty acids, the antioxidant content of meat was higher in ark-reared rabbits (7.42 <em>vs. </em>6.82 µg/g of retinol, 719.2 <em>vs. </em>683.3 ng/g of α-tocopherol, respectively). Even the fatty acid profile of MA rabbits reflected the higher intake of essential fatty acids from grass and the n-3 long chain polyunsaturated fatty acids (arachidonic acid, eicosapentaenoic acid and docosahexaenoic acid) were almost doubled. Our study suggested that the fattening of rabbits in ark system could be a possible alternative system to improve the meat quality of rabbits.</p><p><strong><br /></strong></p>

Effects of dietary supplementation of oriental herbal medicine residue and methyl sulfonyl methane on the growth performance and meat quality of ducks

2017 ◽  
Vol 57 (5) ◽  
pp. 948 ◽  
Author(s):  
Jin-Woo Hwang ◽  
Sun Hee Cheong ◽  
Yon-Suk Kim ◽  
Jae-Woong Lee ◽  
Bo-Im You ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Herbal Medicine ◽  
Growth Performance ◽  
Meat Quality ◽  
Unsaturated Fatty Acids ◽  
Radical Scavenging ◽  
Moisture Loss ◽  
Cholesterol Concentration ◽  
Antioxidant Enzyme Activities

The present study was conducted to determine the effect of supplementation with oriental herbal medicine residue (OHMR) and methyl sulfonyl methane (MSM) on the growth performance and meat quality of ducks during a 42-day feeding period. In total, 270 Cherry Valley male ducklings were fed diets supplemented with 0.03% MSM alone (MSM group) and with a combination of 0.03% MSM and 0.5% OHMR (MSM–OHMR group). Supplementing the diet with a combination of OHMR and MSM resulted in a significant (P < 0.05) decrease in the mortality rate and serum total cholesterol concentration, and in an increase in the antioxidant enzyme activities of superoxide dismutase and catalase in duck breast muscle (Musculus pectoralis) by 3 and 6 weeks. Moreover, MSM–OHMR as well as MSM alone affected meat quality of ducks by increasing the concentrations of crude protein and sulfur content, and water-holding capacity, and by decreasing percentage moisture loss and thiobarbituric acid-reactive substances during cold storage. Significant differences were detected in concentrations of total unsaturated fatty acids, monounsaturated fatty acids and polyunsaturated fatty acids, which were significantly (P < 0.05) higher in the MSM–OHMR group. These results suggest that diets containing MSM and OHMR possessing free-radical scavenging activities, such as for 1,1-diphenyl-2-picrylhydrazyl and alkyl radicals, may beneficially affect growth performance and meat quality in ducks.

scholarly journals Effect of Dietary Curcumin Supplementation on Duck Growth Performance, Antioxidant Capacity and Breast Meat Quality

Foods ◽  
2021 ◽  
Vol 10 (12) ◽  
pp. 2981
Author(s):  
Sanjun Jin ◽  
Hao Yang ◽  
Fangju Liu ◽  
Qian Pang ◽  
Anshan Shan ◽  
...  
Keyword(s):  
Antioxidant Capacity ◽  
Growth Performance ◽  
Meat Quality ◽  
Protein Oxidation ◽  
Meat Color ◽  
Breast Meat ◽  
Treatment Groups ◽  
Lipid And Protein Oxidation ◽  
Water Holding

This study aimed at examining the effects of curcumin supplementation on growth performance, antioxidant capacity, and meat quality of ducks. To investigate these effects, 600 healthy ducks were randomly assigned to four treatment groups with 10 replicates pens, and each pen contained 15 ducks. Ducks were fed a diet containing curcumin at levels of 0, 300, 400, and 500 mg kg−1 in different groups. The results demonstrated that curcumin supplementation is beneficial to the growth performance (p < 0.05) of ducks and antioxidant capacity (p < 0.05) of duck meat. In addition, dietary curcumin raised the meat quality of ducks, improving the meat color, increasing water-holding capacity, and inhibiting lipid and protein oxidation. In conclusion, the present study provides important insights into both the nutrient and qualities of ducks, finding that a dietary inclusion of 400–500 mg/kg of curcumin (kg−1) has the greatest effect.

scholarly journals The role of long-chain polyunsaturated fatty acids in the treatment of cancer Cachexia and tumour growth in patients with malignant diseases: A review

2008 ◽  
Vol 13 (2) ◽  
pp. 49-60 ◽  
Author(s):  
Elizabeth A Symington ◽  
Gerda J Gericke
Keyword(s):  
Fatty Acids ◽  
Cell Proliferation ◽  
Polyunsaturated Fatty Acids ◽  
Tumour Growth ◽  
Cancer Cachexia ◽  
The Body ◽  
Pufa Supplementation ◽  
Reduce Cell Proliferation

Recent studies show that ω-3 polyunsaturated fatty acids (PUFAs) have the capacity to modulate cancer outcomes. The body responds to cancer in the same way that it responds to inflammation and wound healing. Nutrients with anti-inflammatory effects could therefore be expected to play a role in cancer treatment. This review focuses on the role of ω-3 PUFAs in tumourigenesis and cancer cachexia. Studies indicate that eicosapentaenoic acid (EPA) supplementation may promote arrest of tumour growth and reduce cell proliferation. Patients need to consume at least 2 g of EPA per day for it to have a therapeutic effect. Positive outcomes related to cachexia include diminished weight loss, increased appetite, improved quality of life and prolonged survival, although there is controversy regarding these clinical outcomes. The effects of ω-3 PUFAs on tumourigenesis and cachexia are viewed in the context of altered lipid and protein metabolism. This altered metabolism usually experienced by cancer patients results in increased formation of proinflammatory eicosanoids and cytokines. Cytokines play an indirect role by stimulating the production of arachidonic acid-derived eicosanoids, which support inflammation, cell proliferation and angiogenesis, and inhibit apoptosis. It can be concluded that ω-3 PUFA supplementation offers a means of augmenting cancer therapy, inhibiting tumourigenesis and possibly contributing to cachexia alleviation. Opsomming Onlangse studies toon dat ω-3-poli-onversadigde vetsure (POVSe) oor die vermoë beskik om kankeruitkomste te moduleer. Die liggaam reageer op kanker op dieselfde wyse as wat dit op inflammasie en wondgenesing reageer. Daar kan dus verwag word dat voedingstowwe met ‘n anti-inflammatoriese uitwerking ‘n rol in die behandeling van kanker kan speel. In hierdie oorsig word daar op die rol van ω-3-POVSe in tumorigenese en kankerkageksie gefokus. Studies dui daarop dat eikosapentanoënsuur- (EPS-)aanvulling tumorgroei moontlik kan stuit en selproliferasie verlaag. Pasiënte moet minstens 2 g EPS per dag inneem om ‘n terapeutiese uitwerking te verseker. Positiewe uitkomste verbonde aan kageksie sluit minder gewigsverlies, beter eetlus, beter lewensgehalte en langer oorlewing in, hoewel daar ‘n geskil bestaan oor hierdie kliniese uitkomste. Die uitwerking van ω-3-POVSe op tumorigenese en kageksie word in die konteks van gewysigde lipied- en proteïenmetabolisme beskou. Die metabolisme wat dikwels in kankerpasiënte voorkom, lei tot ‘n verhoogde vorming van pro-inflammatoriese eikosanoïede en sitokiene. Sitokiene speel ook ‘n indirekte rol deur die produksie van aragidoonsuur-afkomstige eikosanoïede te stimuleer. Laasgenoemde ondersteun inflammasie, selproliferasie en angiogenese, en inhibeer apoptose. Die gevolgtrekking kan gemaak word dat ω-3-POVS-aanvulling ‘n manier is om kankerterapie uit te brei, tumorigenese te inhibeer en moontlik tot die verligting van kageksie by te dra.

scholarly journals Influence of Lactobacillus buchneri as silage additive and forage:concentrate ratio on the growth performance, fatty acid profile in longissimus muscle, and meat quality of beef cattle

2016 ◽  
Vol 96 (4) ◽  
pp. 550-562 ◽  
Author(s):  
C.H.S. Rabelo ◽  
F.C. Basso ◽  
T.A. McAllister ◽  
J.F. Lage ◽  
G.S. Gonçalves ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Beef Cattle ◽  
Growth Performance ◽  
Meat Quality ◽  
Unsaturated Fatty Acids ◽  
Saturated Fatty Acids ◽  
Corn Silage ◽  
Longissimus Muscle ◽  
Lactobacillus Buchneri

Our objective was to investigate Lactobacillus buchneri as a silage additive and the forage:concentrate (F:C) ratio on growth performance and meat quality of finishing beef cattle. The trial was a 2 (corn silage untreated or inoculated with L. buchneri) × 2 (two F:C ratios, 60:40 or 40:60) factorial. Bulls fed a 40:60 F:C diet containing inoculated silage had greater dry matter (DM) intake (P < 0.01) and average daily gain (P = 0.029) compared with other treatments. DM (P = 0.02) and neutral detergent digestibility (P < 0.01) were depressed by inoculation of corn silage with L. buchneri. Thiobarbituric acid concentration in meat increased (P < 0.01) by 15% in bulls fed the 60:40 F:C diet compared with the 40:60 F:C diet. Inoculation of silage increased (P = 0.02) the ratio of unsaturated fatty acids to saturated fatty acids. Compared with the 60:40 F:C diet, the concentrations of polyunsaturated fatty acids (P = 0.03) and omega-6 fatty acids (P = 0.02) increased in longissimus muscle by 23% and 26%, respectively, in bulls fed the 40:60 F:C diet. Inoculation of corn silage with L. buchneri inconsistently improved the growth performance and meat traits of finishing bulls consuming diets differing in F:C.

Effect of lipid-rich plant extract on the fatty acids composition and meat quality of Charolais × Friesian steers

2009 ◽  
Vol 2009 ◽  
pp. 76-76
Author(s):  
E J Kim ◽  
N D Scollan ◽  
R I Richardson ◽  
K Gibson ◽  
R Ball ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Polyunsaturated Fatty Acids ◽  
Meat Quality ◽  
Acid Composition ◽  
Plant Extract ◽  
Fatty Acids Composition ◽  
Dietary Polyunsaturated Fatty Acids

Nutrition has a major impact on the fatty acid composition of beef, despite high levels of biohydrogenation of dietary polyunsaturated fatty acids (PUFA) in the rumen (Scollan et al., 2006). The latter may be ameliorated by feeding rumen-protected lipid. Grass relative to concentrate feeding results in beef characterised by a higher content of n-3 PUFA and excellent colour shelf life. This study investigated the effects of including a PUFA-rich lucerne-based plant extract (PX) on the fatty acid composition and meat quality in beef.

scholarly journals Effect of Aging Time on Meat Quality of Longissimus Dorsi from Yunling Cattle: A New Hybrid Beef Cattle

Animals ◽  
2020 ◽  
Vol 10 (10) ◽  
pp. 1897
Author(s):  
Yongliang Fan ◽  
Ziyin Han ◽  
Abdelaziz Adam Idriss ARBAB ◽  
Yi Yang ◽  
Zhangping Yang
Keyword(s):  
Fatty Acids ◽  
Beef Cattle ◽  
Growth Performance ◽  
Aging Time ◽  
Meat Quality ◽  
Aging Process ◽  
Sensory Characteristics ◽  
Quality Analysis ◽  
Economic Traits

The beef aging process is essential for compliance with certain major requisites, such as sensory characteristics for cooking and meat processing. Meat quality analysis of Yunling cattle, a new hybrid beef cattle bred by Chinese researchers, during the aging process, represents a major research gap. To explore Yunling beef initially, indicators associated with meat quality during the aging process of Yunling, Simmental, and Wenshan cattle were measured. In addition, some important economic traits were detected in the three breeds, including growth performance and carcass characteristics. The results showed that the growth performance, carcass traits, pH, and water holding capacity of Yunling and Simmental cattle were basically the same and better, respectively, than those of Wenshan cattle. The proportions of individual fatty acids in Yunling beef were healthier than in the other two breeds. Aging time did not affect the fatty acid profiles of the beef (p > 0.05). The contents of certain fatty acids in the three beef types displayed some differences in terms of days of aging (p < 0.05). The tenderness and meat color were better in the Yunling beef as the aging time increased, indicating that Yunling beef aged for 7 days was more suitable for cooking, exhibiting better sensory characteristics. Thus, a 7-day short-term aging process is very effective in improving the quality of Yunling beef. Our study attempted to fill a gap in the Yunling beef quality analysis during aging, providing further evidence for Yunling beef improvement.

scholarly journals The Effect of Dietary Camelina sativa Oil or Cake in the Diets of Broiler Chickens on Growth Performance, Fatty Acid Profile, and Sensory Quality of Meat

Animals ◽  
2019 ◽  
Vol 9 (10) ◽  
pp. 734 ◽  
Author(s):  
Sylwia Orczewska-Dudek ◽  
Mariusz Pietras
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Polyunsaturated Fatty Acids ◽  
Growth Performance ◽  
Fatty Acid Profile ◽  
Broiler Chickens ◽  
Sensory Quality ◽  
Camelina Sativa ◽  
Camelina Oil

The aim of the present study was to determine the effect of supplementing the diets of broiler chickens with Camelina sativa oil or cake as a source of polyunsaturated fatty acids (PUFAs) on their growth performance, fatty acid profile, and sensory quality of meat. The 456 Ross 308 broilers aged 21–42 days were divided into 3 groups with 4 replicates of 38 birds in each. Chickens in the control group I (CTR) were fed a standard grower–finisher feed mixture containing 60 g/kg rapeseed oil. The experimental components, C. sativa oil—CSO (group II) or cake—CSC (group III), were included in a diet based on wheat and soybean at 40 and 100 g/kg, respectively. The use of Camelina oil and cake as feed components did not have a significant effect on the growth performance of the chickens. Analysis of the fatty acid profile in the lipids of the breast muscles showed that Camelina oil and cake reduced the content of monounsaturated fatty acids (p < 0.05) but increased the content of n-3 polyunsaturated fatty acids, especially α-linolenic acid (C18:3) (p < 0.01). Furthermore, both components reduced the ratio of n-6/n-3 PUFAs in the breast muscles (p < 0.01). Sensory analysis revealed that Camelina oil had a beneficial effect on meat juiciness, whereas Camelina cake slightly worsened the flavor and tastiness of the meat. In conclusion, supplementing the diet of broiler chickens with Camelina oil or cake can be an efficient method for modifying the fatty acid profile of the meat lipids in a beneficial way, without any negative impact on the growth performance of the chickens. According to the dietetic recommendations for humans, broiler chicken meat with a higher level of PUFA n-3 can be a good alternative source of these fatty acids in the human diet. Furthermore, Camelina oil improved the juiciness of breast meat.

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