Effect of High Dietary Level (8%) of Fish Oil on Long-Chain Polyunsaturated Fatty Acid n-3 Content in Pig Tissues and Plasma Biochemical Parameters
There were two objectives of the present study using dietary fish oil (FO) in pigs: to use pigs as a model for studying the effects of high FO doses on selected physiological markers; and to evaluate the physical traits and nutritive value of pork enriched with long-chain polyunsaturated fatty acids...
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MDPI AG
2020-09-01
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| Series: | Animals |
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| Online Access: | https://www.mdpi.com/2076-2615/10/9/1657 |
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| author | Tomas Komprda Miroslav Jůzl Milena Matejovičová Lenka Levá Markéta Piechowiczová Šárka Nedomová Vendula Popelková Pavla Vymazalová |
| author_facet | Tomas Komprda Miroslav Jůzl Milena Matejovičová Lenka Levá Markéta Piechowiczová Šárka Nedomová Vendula Popelková Pavla Vymazalová |
| author_sort | Tomas Komprda |
| collection | DOAJ |
| description | There were two objectives of the present study using dietary fish oil (FO) in pigs: to use pigs as a model for studying the effects of high FO doses on selected physiological markers; and to evaluate the physical traits and nutritive value of pork enriched with long-chain polyunsaturated fatty acids n-3. Two groups of six female pigs were fed for 30 days with either a standard feed mixture (control, C) or the same mixture supplemented with 8% FO (F). Physical characteristics of the muscle, fatty acid deposition in tissues and selected hematologic and plasma markers were tested. The daily weight gain of the F-pigs was lower in comparison with controls (<i>p</i> < 0.05). Dietary fish oil decreased Warner-Bratzler shear force of the longissimus muscle (<i>p</i> < 0.01). The eicosapentaenoic and docosahexaenoic acid content was higher (<i>p</i> < 0.05) in all tested F-tissues. Dietary fish oil had no effect on plasma cholesterol (<i>p</i> < 0.05), but it increased plasma triacylglycerol levels by 260% (<i>p</i> < 0.05), and increased counts of leukocytes, neutrophils, and eosinophils in the blood plasma (<i>p</i> < 0.05). In conclusion, high dietary FO improved the texture and nutritive value of meat, but negatively affected plasma biochemical parameters. |
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| id | doaj.art-6739030bfce74faba60a66e207f075e3 |
| institution | Directory Open Access Journal |
| issn | 2076-2615 |
| language | English |
| last_indexed | 2024-03-10T16:18:34Z |
| publishDate | 2020-09-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Animals |
| spelling | doaj.art-6739030bfce74faba60a66e207f075e32023-11-20T13:51:08ZengMDPI AGAnimals2076-26152020-09-01109165710.3390/ani10091657Effect of High Dietary Level (8%) of Fish Oil on Long-Chain Polyunsaturated Fatty Acid n-3 Content in Pig Tissues and Plasma Biochemical ParametersTomas Komprda0Miroslav Jůzl1Milena Matejovičová2Lenka Levá3Markéta Piechowiczová4Šárka Nedomová5Vendula Popelková6Pavla Vymazalová7Department of Food Technology, Mendel University in Brno, 613 00 Brno, Czech RepublicDepartment of Food Technology, Mendel University in Brno, 613 00 Brno, Czech RepublicDepartment of Food Technology, Mendel University in Brno, 613 00 Brno, Czech RepublicDepartment of Immunology, Veterinary Research Institute, 621 00 Brno, Czech RepublicDepartment of Food Technology, Mendel University in Brno, 613 00 Brno, Czech RepublicDepartment of Food Technology, Mendel University in Brno, 613 00 Brno, Czech RepublicDepartment of Food Technology, Mendel University in Brno, 613 00 Brno, Czech RepublicDepartment of Food Technology, Mendel University in Brno, 613 00 Brno, Czech RepublicThere were two objectives of the present study using dietary fish oil (FO) in pigs: to use pigs as a model for studying the effects of high FO doses on selected physiological markers; and to evaluate the physical traits and nutritive value of pork enriched with long-chain polyunsaturated fatty acids n-3. Two groups of six female pigs were fed for 30 days with either a standard feed mixture (control, C) or the same mixture supplemented with 8% FO (F). Physical characteristics of the muscle, fatty acid deposition in tissues and selected hematologic and plasma markers were tested. The daily weight gain of the F-pigs was lower in comparison with controls (<i>p</i> < 0.05). Dietary fish oil decreased Warner-Bratzler shear force of the longissimus muscle (<i>p</i> < 0.01). The eicosapentaenoic and docosahexaenoic acid content was higher (<i>p</i> < 0.05) in all tested F-tissues. Dietary fish oil had no effect on plasma cholesterol (<i>p</i> < 0.05), but it increased plasma triacylglycerol levels by 260% (<i>p</i> < 0.05), and increased counts of leukocytes, neutrophils, and eosinophils in the blood plasma (<i>p</i> < 0.05). In conclusion, high dietary FO improved the texture and nutritive value of meat, but negatively affected plasma biochemical parameters.https://www.mdpi.com/2076-2615/10/9/1657docosahexaenoic acidplasma triacylglycerolsneutrophilstransaminasesWarner-Bratzler shear force |
| spellingShingle | Tomas Komprda Miroslav Jůzl Milena Matejovičová Lenka Levá Markéta Piechowiczová Šárka Nedomová Vendula Popelková Pavla Vymazalová Effect of High Dietary Level (8%) of Fish Oil on Long-Chain Polyunsaturated Fatty Acid n-3 Content in Pig Tissues and Plasma Biochemical Parameters Animals docosahexaenoic acid plasma triacylglycerols neutrophils transaminases Warner-Bratzler shear force |
| title | Effect of High Dietary Level (8%) of Fish Oil on Long-Chain Polyunsaturated Fatty Acid n-3 Content in Pig Tissues and Plasma Biochemical Parameters |
| title_full | Effect of High Dietary Level (8%) of Fish Oil on Long-Chain Polyunsaturated Fatty Acid n-3 Content in Pig Tissues and Plasma Biochemical Parameters |
| title_fullStr | Effect of High Dietary Level (8%) of Fish Oil on Long-Chain Polyunsaturated Fatty Acid n-3 Content in Pig Tissues and Plasma Biochemical Parameters |
| title_full_unstemmed | Effect of High Dietary Level (8%) of Fish Oil on Long-Chain Polyunsaturated Fatty Acid n-3 Content in Pig Tissues and Plasma Biochemical Parameters |
| title_short | Effect of High Dietary Level (8%) of Fish Oil on Long-Chain Polyunsaturated Fatty Acid n-3 Content in Pig Tissues and Plasma Biochemical Parameters |
| title_sort | effect of high dietary level 8 of fish oil on long chain polyunsaturated fatty acid n 3 content in pig tissues and plasma biochemical parameters |
| topic | docosahexaenoic acid plasma triacylglycerols neutrophils transaminases Warner-Bratzler shear force |
| url | https://www.mdpi.com/2076-2615/10/9/1657 |
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