Effect of dietary linseed supplementation on the performance, meat quality, and fatty acid profile of pigs
M. Okrouhlá, R. Stupka, J. Čítek, M. Šprysl, L. Brzobohatýhttps://doi.org/10.17221/6826-CJASCitation:Okrouhlá M., Stupka R., Čítek J., Šprysl M., Brzobohatý L. (2013): Effect of dietary linseed supplementation on the performance, meat quality, and fatty acid profile of pigs. Czech J. Anim. Sci., 58: 279-288.
The effect of a dietary linseed (Linum usitatissimum L.) supplement on the traits of fattening, carcass value, physical and chemical characteristics of meat quality, and the fatty acid composition of pig meat was evaluated. Seventy-two hybrids (Czech Large White (paternal) × (Czech Large White (maternal) × Czech Landrace)) were divided into four treatments according to diet (0 and 150 g/kg linseed) and sex (barrows and gilts). A significantly (P = 0.050) higher feed conversion value was ascertained in barrows fed with linseed compared with the other three groups. Most of the physical and chemical characteristics of the carcasses were not significantly influenced by dietary linseed addition or sex. The linseed supplement significantly (P < 0.001) increased the polyunsaturated fatty acid (PUFA) content and PUFA/SFA (saturated fatty acid) ratio, especially through increasing the n-3 PUFA content, and decreased the monounsaturated fatty acid (MUFA) content, the MUFA/PUFA, MUFA/SFA, and n-6/n-3 PUFA ratios and the thrombogenic index. Supplementation of the diet with linseed modified the fatty acid composition and improved fatty acid ratios in both sexes, without any negative effect on performance, carcass value or physical and chemical indicators of pig meat quality.Keywords:
pork meat; Linum usitatissimum; fattening; carcass value; physical and chemical characteristics; fatty acid composition