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The effect of dietary fat source (beef tallow or sunflower oil) on fatty acid composition of main tissues and plasma lipid levels in growing — finishing pigs

Published online by Cambridge University Press:  23 November 2017

J Mitchaothai ,
C Yuangklang ,
S Wittayakun ,
K Wasupen ,
S Wongsutthavas ,
P Srenanul  and
A C Beynen
J Mitchaothai*
Affiliation:
Faculty of Veterinary Medicine, Mahanakorn University of Technology, Bangkok, Thailand
C Yuangklang
Affiliation:
Sakon Nakhon Agricultural and Training Center, Rajamangala University of Technology-Isan, Pangkhon, Sakon Nakhon, Thailand
S Wittayakun
Affiliation:
Sakon Nakhon Agricultural and Training Center, Rajamangala University of Technology-Isan, Pangkhon, Sakon Nakhon, Thailand
K Wasupen
Affiliation:
Sakon Nakhon Agricultural and Training Center, Rajamangala University of Technology-Isan, Pangkhon, Sakon Nakhon, Thailand
S Wongsutthavas
Affiliation:
Sakon Nakhon Agricultural and Training Center, Rajamangala University of Technology-Isan, Pangkhon, Sakon Nakhon, Thailand
P Srenanul
Affiliation:
Sakon Nakhon Agricultural and Training Center, Rajamangala University of Technology-Isan, Pangkhon, Sakon Nakhon, Thailand
A C Beynen
Affiliation:
Faculty of Veterinary Medicine, Urecht University, Utrecht, Netherlands
*
Email: jmitchaothai@yahoo.com
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Extract

There has been known that body fat of pigs comes from a combination of fats produced endogenously and those from the diet for pigs. Polyunsaturated fatty acid absorbed from the diet specially inhibit endogenous synthesis of fatty acids, inflating the effect of dietary fat composition on body fat composition (Pettigrew and Esnaola, 2001). Futhermore, the supplementation of a highly polyunsaturated oil can decrease total serum cholesterols in pigs compared to those fed the diet supplemented with a highly saturated fat or oil. However, the plasma triacylglycerols concentration can vary greatly, depending in large part on dietary intake, storage in or mobilization from adipose tissues, and synthesis in the liver. Thus, the current study attempt to specify the effect of fat source on fatty acid composition of main tissues and plasma lipid concentration in growing-finishing pigs.

Type
Theatre presentations
Information
Proceedings of the British Society of Animal Science , Volume 2006 , March 2006 , pp. 69
Copyright
Copyright © The American Society of International Law 2016

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References

Pettigrew, J.E. and Esnaola, M.A., 2001, Swine nutrition and pork quality: A review. J. Anim. Sci. 79: 316–342.Google Scholar