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Effect of dietary alpha-linolenic acid and linoleic acid level on growth performance, carcass and meat characteristics of Thai indigenous growing pigs

  • Jamlong Mitchaothai (a1), Chalermpon Yuangklang (a2), Hendrik Everts (a3), Kraisit Vasupen (a2), Sasiphan Wongsuthavas (a2), Paiwan Srenanul (a2) and Anton C. Beynen (a3)...

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Presently, indigenous pig farming is relatively growing in Thailand, because Thai consumers increasingly prefer the meat of indigenous pigs. Generally, indigenous pigs tend to store more fat in their carcass than pigs of commercial breeds. The nature of the dietary fat source may have an effect on fat deposition processes in indigenous pigs and subsequently on carcass and meat characteristics. For example, alpha-linolenic acid (ALA, C18:3, n-3) is an essential polyunsaturated fatty acid that is more preferentially oxidized in the body than linoleic acid (LA, C18:2, n-6) and other fatty acids. Therefore, the supplementation of ALA in pig diets should have a more beneficial effect on animal performance than LA supplementation. However, some adverse effects, e.g. meat characteristics, might result from a higher level of ALA supplementation as well. Thus, the aim of this study was to specify the effect of dietary supplementation of ALA versus LA on growth performance, carcass and meat characteristics of pigs.

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