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Effect of dietary linseed supplementation on the performance, meat quality, and fatty acid profile of pigs

Author

Listed:
  • M. Okrouhlá

    (Department of Animal Husbandry, Faculty of Agrobiology, Food and Natural Resources, Czech University of Life Sciences Prague, Prague, Czech Republic)

  • R. Stupka

    (Department of Animal Husbandry, Faculty of Agrobiology, Food and Natural Resources, Czech University of Life Sciences Prague, Prague, Czech Republic)

  • J. Čítek

    (Department of Animal Husbandry, Faculty of Agrobiology, Food and Natural Resources, Czech University of Life Sciences Prague, Prague, Czech Republic)

  • M. Šprysl

    (Department of Animal Husbandry, Faculty of Agrobiology, Food and Natural Resources, Czech University of Life Sciences Prague, Prague, Czech Republic)

  • L. Brzobohatý

    (Department of Animal Husbandry, Faculty of Agrobiology, Food and Natural Resources, Czech University of Life Sciences Prague, Prague, Czech Republic)

Abstract

The effect of a dietary linseed (Linum usitatissimum L.) supplement on the traits of fattening, carcass value, physical and chemical characteristics of meat quality, and the fatty acid composition of pig meat was evaluated. Seventy-two hybrids (Czech Large White (paternal) × (Czech Large White (maternal) × Czech Landrace)) were divided into four treatments according to diet (0 and 150 g/kg linseed) and sex (barrows and gilts). A significantly (P = 0.050) higher feed conversion value was ascertained in barrows fed with linseed compared with the other three groups. Most of the physical and chemical characteristics of the carcasses were not significantly influenced by dietary linseed addition or sex. The linseed supplement significantly (P < 0.001) increased the polyunsaturated fatty acid (PUFA) content and PUFA/SFA (saturated fatty acid) ratio, especially through increasing the n-3 PUFA content, and decreased the monounsaturated fatty acid (MUFA) content, the MUFA/PUFA, MUFA/SFA, and n-6/n-3 PUFA ratios and the thrombogenic index. Supplementation of the diet with linseed modified the fatty acid composition and improved fatty acid ratios in both sexes, without any negative effect on performance, carcass value or physical and chemical indicators of pig meat quality.

Suggested Citation

  • M. Okrouhlá & R. Stupka & J. Čítek & M. Šprysl & L. Brzobohatý, 2013. "Effect of dietary linseed supplementation on the performance, meat quality, and fatty acid profile of pigs," Czech Journal of Animal Science, Czech Academy of Agricultural Sciences, vol. 58(6), pages 279-288.
    • Handle: RePEc:caa:jnlcjs:v:58:y:2013:i:6:id:6826-cjas
    DOI: 10.17221/6826-CJAS
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    1. repec:caa:jnlcjs:v:preprint:id:154-2023-cjas is not listed on IDEAS
    2. J. Čítek & R. Stupka & M. Okrouhlá & K. Vehovský & L. Brzobohatý & M. Šprysl & L. Stádník, 2015. "Effects of dietary linseed and corn supplement on the fatty acid content in the pork loin and backfat tissue," Czech Journal of Animal Science, Czech Academy of Agricultural Sciences, vol. 60(7), pages 319-326.
    3. Eva Tůmová & Darina Chodová & Jan Tyl & Monika Okrouhlá & Tarek A. Ebeid, 2024. "Does feed restriction and pasture affect carcass composition and meat quality of fast-growing chickens?," Czech Journal of Animal Science, Czech Academy of Agricultural Sciences, vol. 69(1), pages 11-17.
    4. P Nevrkla & E Vaclavkova, 2019. "The effect of diet supplementation with linseed scrap on the meat quality and fatty acid profile of the meat and backfat in fattening gilts," Veterinární medicína, Czech Academy of Agricultural Sciences, vol. 64(11), pages 467-475.

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