Improving Fatty Acid Profile in Native Breed Pigs Using Dietary Strategies: A Review
Meat from native-bred animals is growing in popularity worldwide due to consumers’ perception of its higher quality than meat from industrial farms. The improvement in indigenous pork has been related to increased intramuscular and unsaturated fat and a reduced saturated fat content resulting in a h...
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| Format: | Article |
| Language: | English |
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MDPI AG
2023-05-01
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| Series: | Animals |
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| Online Access: | https://www.mdpi.com/2076-2615/13/10/1696 |
| _version_ | 1797601456010821632 |
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| author | Ainhoa Sarmiento-García Ceferina Vieira-Aller |
| author_facet | Ainhoa Sarmiento-García Ceferina Vieira-Aller |
| author_sort | Ainhoa Sarmiento-García |
| collection | DOAJ |
| description | Meat from native-bred animals is growing in popularity worldwide due to consumers’ perception of its higher quality than meat from industrial farms. The improvement in indigenous pork has been related to increased intramuscular and unsaturated fat and a reduced saturated fat content resulting in a healthy product with enhanced sensorial attributes. This manuscript aims to provide an overview offering useful information about the fat content and the fatty acid profile of different autochthonous pork. Fat content and fatty acid profile are greater in native than in industrial pig breeds, even though certain factors, such as genetics, nutrition, farming system, age, or slaughter weight, may influence these variations. Among that, studies on dietary strategies to improve these parameters have been evaluated. According to the results obtained, many natural ingredients could have a positive effect on the lipid profile when added to indigenous pigs’ diets. This fact may promote autochthonous pork intake. Nevertheless, there is a wide range of potential natural ingredients to be added to the indigenous pig diet that needs to be evaluated. |
| first_indexed | 2024-03-11T04:01:04Z |
| format | Article |
| id | doaj.art-e01b0d1239ad49c88ee288c9599a1190 |
| institution | Directory Open Access Journal |
| issn | 2076-2615 |
| language | English |
| last_indexed | 2024-03-11T04:01:04Z |
| publishDate | 2023-05-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Animals |
| spelling | doaj.art-e01b0d1239ad49c88ee288c9599a11902023-11-18T00:10:56ZengMDPI AGAnimals2076-26152023-05-011310169610.3390/ani13101696Improving Fatty Acid Profile in Native Breed Pigs Using Dietary Strategies: A ReviewAinhoa Sarmiento-García0Ceferina Vieira-Aller1Área de Producción Animal, Departamento de Construcción y Agronomía, Facultad de Agricultura y Ciencias Ambientales, Universidad de Salamanca, Av. de Filiberto Villalobos 119, 37007 Salamanca, SpainEstación Tecnológica de la Carne, Instituto Tecnológico Agrario de Castilla y León (ITACyL), Calle Filiberto Villalobos 5, 37770 Guijuelo, SpainMeat from native-bred animals is growing in popularity worldwide due to consumers’ perception of its higher quality than meat from industrial farms. The improvement in indigenous pork has been related to increased intramuscular and unsaturated fat and a reduced saturated fat content resulting in a healthy product with enhanced sensorial attributes. This manuscript aims to provide an overview offering useful information about the fat content and the fatty acid profile of different autochthonous pork. Fat content and fatty acid profile are greater in native than in industrial pig breeds, even though certain factors, such as genetics, nutrition, farming system, age, or slaughter weight, may influence these variations. Among that, studies on dietary strategies to improve these parameters have been evaluated. According to the results obtained, many natural ingredients could have a positive effect on the lipid profile when added to indigenous pigs’ diets. This fact may promote autochthonous pork intake. Nevertheless, there is a wide range of potential natural ingredients to be added to the indigenous pig diet that needs to be evaluated.https://www.mdpi.com/2076-2615/13/10/1696autochthonous porkfatty acid profilehealthy meatpork quality |
| spellingShingle | Ainhoa Sarmiento-García Ceferina Vieira-Aller Improving Fatty Acid Profile in Native Breed Pigs Using Dietary Strategies: A Review Animals autochthonous pork fatty acid profile healthy meat pork quality |
| title | Improving Fatty Acid Profile in Native Breed Pigs Using Dietary Strategies: A Review |
| title_full | Improving Fatty Acid Profile in Native Breed Pigs Using Dietary Strategies: A Review |
| title_fullStr | Improving Fatty Acid Profile in Native Breed Pigs Using Dietary Strategies: A Review |
| title_full_unstemmed | Improving Fatty Acid Profile in Native Breed Pigs Using Dietary Strategies: A Review |
| title_short | Improving Fatty Acid Profile in Native Breed Pigs Using Dietary Strategies: A Review |
| title_sort | improving fatty acid profile in native breed pigs using dietary strategies a review |
| topic | autochthonous pork fatty acid profile healthy meat pork quality |
| url | https://www.mdpi.com/2076-2615/13/10/1696 |
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