Hostname: page-component-586b7cd67f-rcrh6 Total loading time: 0 Render date: 2024-11-24T07:42:12.107Z Has data issue: false hasContentIssue false
  • English
  • Français

Body fat content, composition and distribution in Landrace and Iberian finishing pigs given ad libitum maize- and acorn-sorghum-maize-based diets

Published online by Cambridge University Press:  18 August 2016

J. Morales ,
M.D. Baucells ,
J.F. Pérez ,
J. Mourot  and
J. Gasa
J. Morales
Affiliation:
Departament de Ciència Animal i dels Aliments, Universitat Autònoma de Barcelona, 08193 Bellaterra, Spain
M.D. Baucells*
Affiliation:
Departament de Ciència Animal i dels Aliments, Universitat Autònoma de Barcelona, 08193 Bellaterra, Spain
J.F. Pérez
Affiliation:
Departament de Ciència Animal i dels Aliments, Universitat Autònoma de Barcelona, 08193 Bellaterra, Spain
J. Mourot
Affiliation:
Institut National de la Recherche Agronomique, Station de Recherches Porcines, Saint-Gilles 35590, France
J. Gasa
Affiliation:
Departament de Ciència Animal i dels Aliments, Universitat Autònoma de Barcelona, 08193 Bellaterra, Spain
*
† Corresponding author. E-mail: [email protected]
Get access

Abstract

We aimed to determine whether the dietary carbohydrate source altered body fat composition and distribution in finishing lean (Landrace) and obese (Iberian) swine. To this end, twenty-four finishing castrated male pigs (12 Iberian and 12 Landrace; 108 kg live weight) were offered two diets differing in the main carbohydrates source, maize (diet M) or acorn-sorghum-maize (diet A). Diets were formulated to have the same nutrient content, except for carbohydrate fractions: diet M contained higher amount of starch (537 v. 389 g/kg) but less non-starch polysaccharides (118 v. 148 g/ kg) than diet A. At an average weight of 133 kg live weight pigs were slaughtered and their carcasses were sampled to study lipogenesis, backfat and intramuscular fat composition. Iberian pigs showed a higher voluntary food intake than Landrace pigs (3·6 v. 2·4 kg/day; P < 0·001) but no significant differences in the daily weight gain. Diet M tended to promote the highest food intake (P = 0·09). Iberian pigs showed higher (P < 0·01) lipogenic enzyme activities, backfat thickness (71·7 v. 31·9 mm) and intramuscular fat content (40 to 95 g/kg fresh muscle) than Landrace pigs, which was associated with their higher food intake. Furthermore, fat depots from Iberian pigs had higher (P < 0·001) monounsaturated fatty acids (MUFA) and lower (P < 0·05) polyunsaturated (PUFA) proportions than those from Landrace pigs. The backfat thickness of pigs given diet M tended to be higher (P = 0·07) than that of pigs given diet A, without differences in the intramuscular fat content. The higher backfat thickness found for diet M was correlated with a lower PUFA proportion in diet than for diet A (P < 0·001). We conclude that body fat content, composition and lipogenic enzyme activities are markedly influenced by the animal breed and to a lesser extent by dietary characteristics.

Keywords

body fatbreed differencescarbohydrateslipogenesispigs
Type
Growth, development and meat science
Information
Animal Science , Volume 77 , Issue 2 , October 2003 , pp. 215 - 224
Copyright
Copyright © British Society of Animal Science 2003

Access options

Get access to the full version of this content by using one of the access options below. (Log in options will check for institutional or personal access. Content may require purchase if you do not have access.)

References

Allee, G. L., Romsos, D. R., Leveille, G. A. and Baker, D. H. 1971. Influence of age on in vitro lipid biosynthesis and enzymatic activity in pig adipose tissue. Proceedings of the Society for Experimental Biology and Medicine 137: 449–452.Google Scholar
Association of Official Analytical Chemists. 1995. Official methods of analysis. Association of Official Analytical Chemists, Arlington, VA.Google Scholar
Bergman, E. N. 1990. Energy contributions of volatile fatty acids from the gastrointestinal tract in various species. Physiological Reviews 70: 567–590.Google Scholar
Champ, M. 1992. Determination of resistant starch in foods and food products: interlaboratory study. European Journal of Clinical Nutrition 46: (suppl. 1) s51–s61.Google Scholar
Etherton, T. D., Wangsness, P. J., Hammers, V. M. and Ziegler, J. H. 1982. Effect of dietary restriction on carcass composition and adipocyte cellularity of swine with different propensities for obesity. Journal of Nutrition 112: 2314–2323.Google Scholar
Fitch, W. M., Hill, R. and Chaikoff, I. L. 1959. The effect of fructose feeding on glycolitic enzyme activities of the normal rat liver. Journal of Biological Chemistry 234: 1048–1051.Google Scholar
Folch, J., Lees, M. and Slaon-Stanley, G. N. 1957. A simple method for the isolation and purification of total lipids from animal tissues. Journal of Biological Chemistry 226: 497–509.Google Scholar
Fontanillas, R., Barroeta, A., Baucells, M. D. and Codony, R. 1997. Effect of feeding highly cis-monounsaturated, trans, or n-3 fats on lipid composition of muscle and adipose tissue of pigs. Journal of Agricultural and Food Chemistry 45: 3070–3075.Google Scholar
Freire, J. P., Mourot, J., Cunha, L. F., Almeida, J. A. and Aumaitre, A. 1998. Effect of the source of dietary fat on post-weaning lipogenesis in lean and fat genotypes of pigs. Annals of Nutrition and Metabolism 42: 90–95.Google Scholar
Gandemer, G., Pascal, G. and Durand, G. 1983. Lipogenic capacity and relative contribution of the different tissues and organs to lipid synthesis in male rat. Reproduction, Nutrition, Development 23: 575–588.Google Scholar
Glinsmann, W. H., Irausquin, H. and Park, Y. K. 1986. Evaluation of health aspects of sugars contained in carbohydrate sweeteners. Journal of Nutrition 116: (suppl.) S1–216.Google Scholar
Guardiola, F., Codony, R., Rafecas, M., Boatella, J. and Lopez, A. 1994. Fatty acid composition and nutritional value of fresh eggs from large- and small-scale farms. Journal of Food Composition and Analysis 7: 171–188.Google Scholar
Hsu, R. Y. and Lardy, H. A. 1969. Malic enzyme. In Methods in enzymology no. 17 (ed. Lowenstein, J. M.), pp. 230–235. Academic Press, New York.Google Scholar
Hudgins, L. C., Hellerstein, M. K., Seidman, C. E., Neese, R. A., Tremaroli, J. D. and Hirsch, J. 2000. Relationship between carbohydrate-induced hypertriglyceridemia and fatty acid synthesis in lean and obese subjects. Journal of Lipid Research 41: 595–604.Google Scholar
Hudgins, L. C., Seidman, C. E., Diakun, J. and Hirsch, J. 1998. Human fatty acid synthesis is reduced after the substitution of dietary starch for sugar. American Journal of Clinical Nutrition 67: 631–639.Google Scholar
Karlsson, A., Enfält, A.-C., Essén-Gustavsson, B., Lundström, K., Rydhmer, L. and Stern, S. 1993. Muscle histochemical and biochemical properties in relation to meat quality during selection for increased lean tissue growth rate in pigs. Journal of Animal Science 71: 930–938.Google Scholar
Leszczynski, D. E., Pikul, J., Easter, R. A., McKeith, F. K., McLaren, D. G., Novakofski, J., Bechtel, P. J. and Jewell, D. E. 1992. Characterization of lipid in loin and bacon from finishing pigs fed full-fat soybeans or tallow. Journal of Animal Science 70: 2175–2181.Google Scholar
Lopez-Bote, C.J. 1998. Sustained utilization of the Iberian pig breed. Meat Science 49: S17–S27.Google Scholar
Mersmann, H. J. 1986. Lipid metabolism in swine. In Swine in cardiovascular research, volume 1 (ed. Stanton, H. C. and Mersmann, H. J.), pp. 75–103. CRC Press, Florida.Google Scholar
Mittendorfer, B., Sidossis, L. S., Walser, E., Chinkes, D. L. and Wolfe, R. R. 1998. Regional acetate kinetics and oxidation in human volunteers. American Journal of Physiology 274: E978–E983.Google Scholar
Morales, J., Pérez, J.F., Baucells, M. D., Mourot, J. and Gasa, J. 2002a. Comparative digestibility and lipogenic activity in Landrace and Iberian finishing pigs fed ad libitum corn- and corn-sorghum-acorn based diets. Livestock Production Science 77: 195–205.Google Scholar
Morales, J., Pérez, J.F., Martín-Orúe, S.M., Fondevila, M. and Gasa, J. 2002b. Large bowel fermentation of corn or sorghum-acorn diets fed as a different source of carbohydrates to Landrace and Iberian pigs. British Journal of Nutrition 88: 489–497.Google Scholar
Mourot, J. and Hermier, D. 2001. Lipids in monogastric animal meat. Reproduction, Nutrition, Development 41: 109–118.Google Scholar
Mourot, J., Kouba, M. and Bonneau, M. 1996. Comparative study of in vitro lipogenesis in various adipose tissues in the growing Meishan pig: comparison with the Large White pig (Sus domesticus). Comparative Biochemistry and Physiology 115b: 383–388.Google Scholar
National Research Council. 1998. Nutrient requirements of swine, 10th edition. National Academy Press, Washington, DC.Google Scholar
Nishina, P. M. and Freedland, R. A. 1990. Effects of propionate on lipid biosynthesis in isolated rat hepatocytes. Journal of Nutrition 120: 668–673.Google Scholar
Ovilo, C., Pérez-Enciso, M., Barragán, C., Clop, A., Rodríguez, C., Oliver, M. A., Toro, M. A. and Noguera, J. L. 2000. A QTL for intramuscular fat and backfat thickness is located on porcine chromosome 6. Mammalian Genome 11: 344–346.Google Scholar
Pond, W. G., Jung, H. G. and Varel, V. H. 1988. Effect of dietary fiber on young adult genetically lean, obese and contemporary pigs: body weight, carcass measurements, organ weights and digesta content. Journal of Animal Science 66: 699–706.Google Scholar
Ramsey, C. B., Tribble, L. F., Wu, C. and Lind, K. D. 1990. Effects of grains, marbling and sex on pork tenderness and composition. Journal of Animal Science 68: 148–154.Google Scholar
Ruiz, J., Cava, R., Antequera, T., Martín, L., Ventanas, J. and López->Bote, C.J. 1998. Prediction of the feeding background of Iberian pigs using the fatty acid profile of subcutaneous, muscle and hepatic fat. Meat Science 49: 155–163.Google Scholar
Scott, R. A., Cornelius, S. G. and Mersmann, H. J. 1981. Fatty acid composition of adipose tissue from lean and obese swine. Journal of Animal Science 53: 977–981.Google Scholar
Serra, X., Gil, F., Pérez-Enciso, M., Oliver, M. A., Vázquez, J.M., Gispert, M., Díaz, I., Moreno, F., Latorre, R. and Noguera, J. L. 1998. A comparison of carcass, meat quality and histochemical characteristics of Iberian (Guadyerbas line) and Landrace pigs. Livestock Production Science 56: 215–223.Google Scholar
Theander, O. 1991. Chemical analysis of lignocellulosic material. Animal Feed Science and Technology 32: 35–44.Google Scholar
Towle, H. C., Kaytor, E. N. and Shih, H. M. 1997. Regulation of the expression of lipogenic enzyme genes by carbohydrate. Annual Review of Nutrition 17: 405–433.Google Scholar
Wood, J. D. 1984. Fat quality in pigmeat – UK. In Fat quality in lean pigs. Meat Research Institute, special report no. 2, pp. 9–14. Commission of European Community, Brussels.Google Scholar
Yen, J. T., Nienaber, J. A., Hill, D. A. and Pond, W. G. 1991. Potential contribution of absorbed volatile fatty acids to whole-animal energy requirement in conscious swine. Journal of Animal Science 69: 2001–2012.Google Scholar