CHARACTERISTICS OF LIPIDS FROM IMMUNOCASTRATED MEDIUM-HEAVY PIGS FED EITHER A RESTRICTED DIET OR AD LIBITUM
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Keywords
Abstract
We studied the feeding level-related variations in lipid characteristics in the adipose tissues of pigs. The lipid content, fatty acid profile, oxidative stability, iodine value, thrombogenic and atherogenic indices were determined in individual samples from 24 immunocastrated males (Duroc x Large White), fed either restricted or ad libitum. In backfat, feed restriction increased the polyunsaturated fatty acid proportion and iodine value and lowered the thrombogenic and atherogenic indices. Intramuscular lipid content was reduced by restriction, which did not affect either the fatty acid composition or the oxidative stability in both raw and cooked muscle. Feed restriction improved the nutritional quality of lipids without impairing their technological attributes.
Riferimenti bibliografici
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AOAC. 1995. Official methods of analysis, 16th ed., Association of Official Analytical Chemists, Washington, DC, USA.
Barton-Gade P.A. 1987. Meat and fat quality in boars, castrates and gilts. Livest. Prod. Sci. 16:187-196.
Batorek N., Candek-Potokar M., Bonneau M. and Van Milgen J. 2012. Metaanalysis of the effect of immunocastration on production performance, reproductive organs and boar taint compounds in pigs. Animal 6:1330-1338.
Bee G., Gebert S. and Messikommer R. 2002. Effect of dietary energy supply and fat source on the fatty acid pattern of adipose and lean tissues and lipogenesis in the pig. J. Anim. Sci. 80:1564-1574.
Cameron N.D., Enser M., Nute G.R., Whittington F.M., Penman J.C., Fisken A.C., Perry A.M. and Wood J.D. 2000. Genotype with nutrition interaction on fatty acid composition of intramuscular fat and the relationship with flavour of pig meat. Meat Sci. 55:187-195.
Candek-Potokar M., Batorek Lukac N. and Labussière E. 2015. Immunocastration in pigs. Proceedings of the 4th International Congress, New Perspectives and Challenges of Sustainable Livestock Production, Belgrade, Serbia, October 7–9:324-335.
Corino C., Magni S., Pagliarini E., Rossi R., Pastorelli G. and Chiesa L.M. 2002. Effects of dietary fats on meat quality and sensory characteristics of heavy pigs loins. Meat Sci. 60:1-8.
Dalla Bona M., Schiavon S., Carraro L. and Gallo L. 2016. Growth performance, carcass traits and meat quality of growing pigs on different feeding regimes slaughtered at 145 kg BW. It. J. Anim. Sci. 15:419-427.
Daza A., Rey A.I,. Menoyo D., Bautista J.M., Olivares A. and López-Bote C.J. 2007. Effect of level of feed restriction during growth and/or fattening on fatty acid composition and lipogenic enzyme activity in heavy pigs. Anim. Feed Sci. Technol.138:61-74.
Daza A., Olivares A., Latorre M.A., Rey A.I., Callejo A. and López-Bote C.J. 2017. Fatty acid composition of different adipose tissues in heavy pigs. It. J. Food Sci. 29:657-666.
Dunker A., Rey A.I., López-Bote C.J. and Daza A. 2007. Effect of the feeding level during the fattening phase on the productive parameters, carcass characteristics and quality of fat in heavy pigs. J. Anim. Feed Sci. 16:621-635.
Dunshea F.R., Colantoni C., Howard K. McCauley I., Jackson P., Long K.A., Lopaticki S., Nugent E.A., Simons J.A., Walker J. and Hennessy D.P. 2001. Vaccination of entire boars with Improvac® eliminates boar taint and increases growth performance. J. Anim. Sci. 79:2524-2535.
Fàbrega E., Velarde A., Cros J., Gispert M., Suárez P., Tibau J. and Soler J. 2010. Effect of vaccination against gonadotropin-releasing hormone, using Improvac®, on growth performance, body composition, behaviour and acute phase proteins. Livest. Prod. Sci. 132:53-59.
Ficarra A., Lo Fiego D.P., Minelli G. and Antonelli A. 2010. Ultrafast analysis of subcutaneous pork fat. Food Chem. 121:809-814.
Folch J., Lees M. and Sloane Stanley G.H. 1957. A simple method for the isolation and purification of total lipides from animal tissues. J. Biol. Chem. 226:497-509.
Girard J.P., Bout J. and Salort D. 1988. Lipides et qualités des tissus adipeux et musculaires de porc: Facteur de variation.I: Lipides et qualités du tissu adipeux –Facteurs de variation. II: Lipides e qualités du tissu musculaire –Facteurs de variation. Journées Rech. Porcine en France 20:255-278.
Gispert M., Àngels Oliver M., Velarde A., Suarez P., Perez J. and Font-i-Furnols M. 2010. Carcass and meat quality characteristics of immunocastrated male, surgically castrated male, entire male and female pigs. Meat Sci. 85:664-670.
IUPAC. 1979. Standard methods for the analysis of oils, fats and derivatives. 6th ed. International Union of Pure and Applied Chemistry, Pergamon Press, New York, NY, USA.
Kontogianni M.D., Panagiotakos D.B., Pitsavos C., Chrysohoou C. and Stefanadis C. 2008. Relationship between meat intake and the development of acute coronary syndromes: the CARDIO2000 case-control study. Europ. J. Clin. Nutr. 62:171-177.
Larsson S.C. and Orsini N. 2014. Red meat and processed meat consumption and all-cause mortality: A Meta-Analysis. Am. J. Epidemiol. 179:282-289.
Lebret B. and Mourot J. 1998. Lipides et qualités des tissus adipeux chez le porc. Facteurs de variation non génétiques. INRA Prod. Anim. 11:131-143.
Lebret B. 2008. Effects of feeding and rearing systems on growth, carcass composition and meat quality. Animal 2(10):1548-1558.
Lo Fiego D.P. 1996. Carcass fatness and lipid quality in the heavy pig. Meat Focus Int. 5:261-263.
Lo Fiego D.P., Macchioni P., Santoro P., Pastorelli G. and Corino C. 2005a. Effect of dietary conjugated linoleic acid (CLA) supplementation on CLA isomers content and fatty acid composition of dry-cured Parma ham. Meat Sci. 70:285-291.
Lo Fiego D.P., Santoro P., Macchioni P. and De Leonibus E. 2005b. 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.
Lo Fiego D.P., Macchioni P., Minelli G. and Santoro P. 2010. Lipid composition of covering and intramuscular fat in pigs at different slaughter age. It. J. Anim. Sci. 9:200-205.
Lo Fiego D.P., Minelli G., Volpelli L.A., Ulrici A. and Macchioni P. 2016. Calculating the iodine value for Italian heavy pig subcutaneous adipose tissue from fatty acid methyl ester profiles. Meat Sci. 122:132-138.
Madsen A., Jakobsen K. and Mortensen H.P. 1992. Influence of dietary fat on carcass fat quality in pigs. A review. Acta Agric. Scand. 42:220-225.
Minelli G., Macchioni P., Ielo M.C., Santoro P. and Lo Fiego D.P. 2013. Effects of dietary level of pantothenic acid and sex on carcass, meat quality traits and fatty acid composition of thigh subcutaneous adipose tissue in Italian heavy pigs. It. J. Anim. Sci. 12:329-336.
Monziols M., Bonneau M., Davenel A. and Kouba M. 2007. Comparison of the lipid content and fatty acid composition of intermuscular and subcutaneous adipose tissues in pig carcasses. Meat Sci. 76:54-60.
Pauly C., Spring P., O'Doherty J.V., Ampuero Kragten S. and Bee G. 2009. Growth performance, carcass characteristics and meat quality of group-penned surgically castrated, immunocastrated (Improvac®) and entire male pigs and individually penned entire male pigs. Animal 3:1057-1066.
Piedrafita J., Christian L.L. and Lonergan S.M. 2001. Fatty acid profiles in three stress genotypes of swine and relationship with performance, carcass and meat quality traits. Meat Sci. 57:71-77.
Quiniou N., Monziols M., Colin F., Goues T. and Courboulay V. 2012. Effect of feed restriction on the performance and behaviour of pigs immunologically castrated with Improvac®. Animal 6:1420-1426.
Rossi R., Ratti S., Pastorelli G., Crotti A. and Corino C. 2014. The dietary of vitamin E and verbascoside on meat quality and oxidative stability of Longissimus dorsi muscle in medium-heavy pigs. Food Res. Int. 65:88-94.
Sauvant D., Perez J.M. and Tran G. 2004. Tables of composition and nutritional value of feed materials: pigs, poultry, cattle, sheep, goats, rabbits, horses, fish. Wageningen Academic Publishers, Wageningen and INRA Editions, Versailles.Simopoulos A.P. 1999. Essential fatty acids in health and chronic disease. Am. J. Clin. Nutr. 70:560-569.
Siu G.M. and Draeper H.H. 1978. A survey of the malonaldehyde content of retail meats and fish. J. Food Sci. 43:1147-1149.
Ulbricht T.L.V. and Southgate D.A.T. 1991. Coronary heart disease: seven dietary factors. Lancet 338:985-992.
Wiecek J., Rekiel A., Batorska M. and Skomial J. 2011. Effect of restricted feeding and realimentation periods on pork quality and fatty acid profile of M. longissimus thoracis. Meat Sci. 87:244-249.
Williams C.M. 2000. Dietary fatty acids and human health. Ann. Zootech. 49:165-180.
Wood J.D., Buxton P.J., Whittington F.M. and Enser M. 1986. The chemical composition of fat tissues in the pig: effects of castration and feeding treatment. Livest. Prod. Sci. 15:73-82.
Wood J.D., Enser M., Fisher A.V., Nute G.R., Sheard P.R., Richardson R.I., Hughes S.I. and Whittington F.M. 2008. Fat deposition, fatty acid composition and meat quality: A review. Meat Sci. 78:343-358.
Xue J.L. and Dial G.D. 1997. Raising intact male pigs for meat: Detecting and preventing boar taint. Swine Health Prod. 5(4):151-158.
Zamaratskaia G., Rydhmer L., Andersson H.K., Chen G., Lowagie S., Andersson K. and Lundström K. 2008. Long-term effect of vaccination against gonadotropin-releasing hormone, using Improvac™, on hormonal profile and behaviour of male pigs. Anim. Reprod. Sci. 108:37-48.
AOAC. 1995. Official methods of analysis, 16th ed., Association of Official Analytical Chemists, Washington, DC, USA.
Barton-Gade P.A. 1987. Meat and fat quality in boars, castrates and gilts. Livest. Prod. Sci. 16:187-196.
Batorek N., Candek-Potokar M., Bonneau M. and Van Milgen J. 2012. Metaanalysis of the effect of immunocastration on production performance, reproductive organs and boar taint compounds in pigs. Animal 6:1330-1338.
Bee G., Gebert S. and Messikommer R. 2002. Effect of dietary energy supply and fat source on the fatty acid pattern of adipose and lean tissues and lipogenesis in the pig. J. Anim. Sci. 80:1564-1574.
Cameron N.D., Enser M., Nute G.R., Whittington F.M., Penman J.C., Fisken A.C., Perry A.M. and Wood J.D. 2000. Genotype with nutrition interaction on fatty acid composition of intramuscular fat and the relationship with flavour of pig meat. Meat Sci. 55:187-195.
Candek-Potokar M., Batorek Lukac N. and Labussière E. 2015. Immunocastration in pigs. Proceedings of the 4th International Congress, New Perspectives and Challenges of Sustainable Livestock Production, Belgrade, Serbia, October 7–9:324-335.
Corino C., Magni S., Pagliarini E., Rossi R., Pastorelli G. and Chiesa L.M. 2002. Effects of dietary fats on meat quality and sensory characteristics of heavy pigs loins. Meat Sci. 60:1-8.
Dalla Bona M., Schiavon S., Carraro L. and Gallo L. 2016. Growth performance, carcass traits and meat quality of growing pigs on different feeding regimes slaughtered at 145 kg BW. It. J. Anim. Sci. 15:419-427.
Daza A., Rey A.I,. Menoyo D., Bautista J.M., Olivares A. and López-Bote C.J. 2007. Effect of level of feed restriction during growth and/or fattening on fatty acid composition and lipogenic enzyme activity in heavy pigs. Anim. Feed Sci. Technol.138:61-74.
Daza A., Olivares A., Latorre M.A., Rey A.I., Callejo A. and López-Bote C.J. 2017. Fatty acid composition of different adipose tissues in heavy pigs. It. J. Food Sci. 29:657-666.
Dunker A., Rey A.I., López-Bote C.J. and Daza A. 2007. Effect of the feeding level during the fattening phase on the productive parameters, carcass characteristics and quality of fat in heavy pigs. J. Anim. Feed Sci. 16:621-635.
Dunshea F.R., Colantoni C., Howard K. McCauley I., Jackson P., Long K.A., Lopaticki S., Nugent E.A., Simons J.A., Walker J. and Hennessy D.P. 2001. Vaccination of entire boars with Improvac® eliminates boar taint and increases growth performance. J. Anim. Sci. 79:2524-2535.
Fàbrega E., Velarde A., Cros J., Gispert M., Suárez P., Tibau J. and Soler J. 2010. Effect of vaccination against gonadotropin-releasing hormone, using Improvac®, on growth performance, body composition, behaviour and acute phase proteins. Livest. Prod. Sci. 132:53-59.
Ficarra A., Lo Fiego D.P., Minelli G. and Antonelli A. 2010. Ultrafast analysis of subcutaneous pork fat. Food Chem. 121:809-814.
Folch J., Lees M. and Sloane Stanley G.H. 1957. A simple method for the isolation and purification of total lipides from animal tissues. J. Biol. Chem. 226:497-509.
Girard J.P., Bout J. and Salort D. 1988. Lipides et qualités des tissus adipeux et musculaires de porc: Facteur de variation.I: Lipides et qualités du tissu adipeux –Facteurs de variation. II: Lipides e qualités du tissu musculaire –Facteurs de variation. Journées Rech. Porcine en France 20:255-278.
Gispert M., Àngels Oliver M., Velarde A., Suarez P., Perez J. and Font-i-Furnols M. 2010. Carcass and meat quality characteristics of immunocastrated male, surgically castrated male, entire male and female pigs. Meat Sci. 85:664-670.
IUPAC. 1979. Standard methods for the analysis of oils, fats and derivatives. 6th ed. International Union of Pure and Applied Chemistry, Pergamon Press, New York, NY, USA.
Kontogianni M.D., Panagiotakos D.B., Pitsavos C., Chrysohoou C. and Stefanadis C. 2008. Relationship between meat intake and the development of acute coronary syndromes: the CARDIO2000 case-control study. Europ. J. Clin. Nutr. 62:171-177.
Larsson S.C. and Orsini N. 2014. Red meat and processed meat consumption and all-cause mortality: A Meta-Analysis. Am. J. Epidemiol. 179:282-289.
Lebret B. and Mourot J. 1998. Lipides et qualités des tissus adipeux chez le porc. Facteurs de variation non génétiques. INRA Prod. Anim. 11:131-143.
Lebret B. 2008. Effects of feeding and rearing systems on growth, carcass composition and meat quality. Animal 2(10):1548-1558.
Lo Fiego D.P. 1996. Carcass fatness and lipid quality in the heavy pig. Meat Focus Int. 5:261-263.
Lo Fiego D.P., Macchioni P., Santoro P., Pastorelli G. and Corino C. 2005a. Effect of dietary conjugated linoleic acid (CLA) supplementation on CLA isomers content and fatty acid composition of dry-cured Parma ham. Meat Sci. 70:285-291.
Lo Fiego D.P., Santoro P., Macchioni P. and De Leonibus E. 2005b. 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.
Lo Fiego D.P., Macchioni P., Minelli G. and Santoro P. 2010. Lipid composition of covering and intramuscular fat in pigs at different slaughter age. It. J. Anim. Sci. 9:200-205.
Lo Fiego D.P., Minelli G., Volpelli L.A., Ulrici A. and Macchioni P. 2016. Calculating the iodine value for Italian heavy pig subcutaneous adipose tissue from fatty acid methyl ester profiles. Meat Sci. 122:132-138.
Madsen A., Jakobsen K. and Mortensen H.P. 1992. Influence of dietary fat on carcass fat quality in pigs. A review. Acta Agric. Scand. 42:220-225.
Minelli G., Macchioni P., Ielo M.C., Santoro P. and Lo Fiego D.P. 2013. Effects of dietary level of pantothenic acid and sex on carcass, meat quality traits and fatty acid composition of thigh subcutaneous adipose tissue in Italian heavy pigs. It. J. Anim. Sci. 12:329-336.
Monziols M., Bonneau M., Davenel A. and Kouba M. 2007. Comparison of the lipid content and fatty acid composition of intermuscular and subcutaneous adipose tissues in pig carcasses. Meat Sci. 76:54-60.
Pauly C., Spring P., O'Doherty J.V., Ampuero Kragten S. and Bee G. 2009. Growth performance, carcass characteristics and meat quality of group-penned surgically castrated, immunocastrated (Improvac®) and entire male pigs and individually penned entire male pigs. Animal 3:1057-1066.
Piedrafita J., Christian L.L. and Lonergan S.M. 2001. Fatty acid profiles in three stress genotypes of swine and relationship with performance, carcass and meat quality traits. Meat Sci. 57:71-77.
Quiniou N., Monziols M., Colin F., Goues T. and Courboulay V. 2012. Effect of feed restriction on the performance and behaviour of pigs immunologically castrated with Improvac®. Animal 6:1420-1426.
Rossi R., Ratti S., Pastorelli G., Crotti A. and Corino C. 2014. The dietary of vitamin E and verbascoside on meat quality and oxidative stability of Longissimus dorsi muscle in medium-heavy pigs. Food Res. Int. 65:88-94.
Sauvant D., Perez J.M. and Tran G. 2004. Tables of composition and nutritional value of feed materials: pigs, poultry, cattle, sheep, goats, rabbits, horses, fish. Wageningen Academic Publishers, Wageningen and INRA Editions, Versailles.Simopoulos A.P. 1999. Essential fatty acids in health and chronic disease. Am. J. Clin. Nutr. 70:560-569.
Siu G.M. and Draeper H.H. 1978. A survey of the malonaldehyde content of retail meats and fish. J. Food Sci. 43:1147-1149.
Ulbricht T.L.V. and Southgate D.A.T. 1991. Coronary heart disease: seven dietary factors. Lancet 338:985-992.
Wiecek J., Rekiel A., Batorska M. and Skomial J. 2011. Effect of restricted feeding and realimentation periods on pork quality and fatty acid profile of M. longissimus thoracis. Meat Sci. 87:244-249.
Williams C.M. 2000. Dietary fatty acids and human health. Ann. Zootech. 49:165-180.
Wood J.D., Buxton P.J., Whittington F.M. and Enser M. 1986. The chemical composition of fat tissues in the pig: effects of castration and feeding treatment. Livest. Prod. Sci. 15:73-82.
Wood J.D., Enser M., Fisher A.V., Nute G.R., Sheard P.R., Richardson R.I., Hughes S.I. and Whittington F.M. 2008. Fat deposition, fatty acid composition and meat quality: A review. Meat Sci. 78:343-358.
Xue J.L. and Dial G.D. 1997. Raising intact male pigs for meat: Detecting and preventing boar taint. Swine Health Prod. 5(4):151-158.
Zamaratskaia G., Rydhmer L., Andersson H.K., Chen G., Lowagie S., Andersson K. and Lundström K. 2008. Long-term effect of vaccination against gonadotropin-releasing hormone, using Improvac™, on hormonal profile and behaviour of male pigs. Anim. Reprod. Sci. 108:37-48.
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Aug 30, 2018
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MINELLI, G., MACCHIONI, P., MEZZETTI, F., BELMONTE, A., VOLPELLI, L., FAETI, V., & LO FIEGO, D. (2018). CHARACTERISTICS OF LIPIDS FROM IMMUNOCASTRATED MEDIUM-HEAVY PIGS FED EITHER A RESTRICTED DIET OR AD LIBITUM. Italian Journal of Food Science, 31(1). https://doi.org/10.14674/IJFS-1178
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Come citare
MINELLI, G., MACCHIONI, P., MEZZETTI, F., BELMONTE, A., VOLPELLI, L., FAETI, V., & LO FIEGO, D. (2018). CHARACTERISTICS OF LIPIDS FROM IMMUNOCASTRATED MEDIUM-HEAVY PIGS FED EITHER A RESTRICTED DIET OR AD LIBITUM. Italian Journal of Food Science, 31(1). https://doi.org/10.14674/IJFS-1178