Content of fatty acids in pig muscle tissue after application of feed additives LG-MAX and SEL-PLEX

Authors

  • L. Tkachik National University of Life and Environmental Sciences of Ukraine image/svg+xml
  • S. Tkachuk National University of Life and Environmental Sciences of Ukraine image/svg+xml

DOI:

https://doi.org/10.31548/bio2020.01.010

Keywords:

pork, feed additives LG-MAX and SEL-PLEX, fatty acids, pigs on fattening

Abstract

Pork consumed by humans should have a low ratio of Omega-6 and Omega-3 fatty acids with as much of the long-chain fatty acids of the Omega-3 family as possible, as well as selenium concentrations. Today, the main source of long-chain omega-3 fatty acids (EPA, DPA, and DHA) is marine fish, which limits their intake. Therefore, it is important for every step to increase the concentration of these fatty acids in the human diet from sources other than seafood.

For the ratio of feed of polyunsaturated fatty acids (PUFA) of the Omega-6 / Omega-3 family as 3.6: 1 and supplementation of 0.4 mg of Selenium per 1 kg of dry matter of feed (organic selenium: inorganic selenium as 1: 1) , increased the concentration of PUFA of the Omega-3 family by 42% and 20% in the fatty layer and pig meat compared to pigs of the control group. At the same time, the ratio of Omega-6 / Omega-3 fatty acids was 4.7 in meat and 4.0 in fat.

Other scientists have shown that with the use of organic selenium in feed statistically significant difference was found in the ratio of saturated fatty acids (p <0.05), other fatty acids did not differ between the experimental groups.

The purpose of the study was to determine the fatty acid content of porcine muscle tissue for use in the feeding of feed additives LG-MAX (2.0 g dose) and Sel-Plex (as instructed).

Feed additives for the animals of the experimental group were fed with compound feed, taking into account the need for animals in Omega-3 polyunsaturated fatty acids (the daily requirement of pigs in Omega-3 is 672 mg. In 1 g of experimental feed additive contains 353 mg of Omega-3).

The study was based on samples of muscle tissue from the longest muscle of the back (m. Longisimus dorsi) of pigs sampled at the level of 10-12 thoracic vertebrae during slaughter at the end of the study period.

Lipid extraction from the samples was performed by the Folch method.

Lipid hydrolysis and fatty acid methylation of lipids were performed according to DSTU ISO 5509-2002 Animal and vegetable fats and oils. Preparation of fatty acid methyl esters (ISO 5509: 2000, IDT).

Fatty acid methyl esters were analyzed on a Trace GC Ultra gas chromatograph (flame ionization detector, SPTM-2560 chromatographic capillary column), in an accredited laboratory. A standard mixture of 37 Component FAME Mix (Supelco) fatty acid methyl ethers was used to identify the acids, quantitative calculation was carried out by internal normalization and their percentage content was determined.

Among the saturated fatty acids found in pork of experimental group D3, there was a significantly lower content of stearic and heptadecanoic acids by 2.90% (p <0.01) and 0.03% (p <0.01), respectively, compared to pork obtained from control group of animals. At the same time, the content of lauric, myristic and palmitic fatty acids was significantly higher, respectively, by 0.03% (p <0.01), 0.34% (p <0.01), 2.73% (p <0.001) than in control. No significant difference was observed in the content of the remaining saturated fatty acids.

Of the monounsaturated fatty acids identified, significantly higher pork content of the D3 experimental group was observed for nerve and cis-11-eicosenoic acids by 0.04% (p <0.01) and 0.07% (p <0.001), respectively in pork obtained from the control group of animals. At the same time, the oleic acid content was significantly lower by 3.06% (p <0.001). The palmitoleic and cis-10-heptadecene content of monounsaturated fatty acids did not show any significant difference compared to the control.

Among the PUFAs of the Omega-6 family, there was a significantly higher content of 2.99% (p <0.001) in the D3 linoleic acid group than in the control group. No significant difference was observed in the content of cis-11,14-eicosadiene and cis-13,16-o-6 docosadiene PUFA.

A study of the PUFA of the Omega-3 family found that in the D3 experimental group, the content of linolenic acid was significantly higher by 0.06% (p <0.01) and cis-4,7,10,13,16,19-docosahexaenoic acid 0.01% (p <0.05) than in the control.

In the pig samples of the experimental group of pigs receiving this feed supplement to the main diet, the number of PUFAs of the Omega-3 and Omega-6 families increased by 0.1% and 3.02%, respectively, compared to the control. This resulted in an increase in the ratio of Omega-6 to Omega-3 PUFA by 2.9% compared to the control. At the same time, the ratio of PUFA to NFA was 0.314 (1: 3.2) in pork and 0.237 (1: 4.2) in control.

Application to the main diet of pigs feed additive LG-Max and Sel-Plex has a significant increase in pork: lauric (p <0.01), myristic (p <0.01), palmitic (p <0.01) saturated fat acids; nervous (p <0.01) and cis-11-eicosenic (p <0.001) monounsaturated fatty acids; linoleic (p <0.001), linolenic (p <0.01) and cis-4,7,10,13,16,19-docosahexaenoic polyunsaturated fatty acids.

The total content of saturated fatty acids and unsaturated fatty acids in the study group was almost the same as in the control group. At the same time, the total content of polyunsaturated fatty acids of the Omega-3 and Omega-6 families increased by 0.1% and 3.02%, respectively, compared to the control, which led to a regulation of PUFA / NLC ratio of 1: 4.2 (in control) to 1: 3,2 (in the experiment).

The ratio of polyunsaturated fatty acids to saturated fatty acids was 0.314 (1:3.2) in pork, and 0.237 (1:4.2) in control.

This testifies to the regulation of oxidation processes and the activity of metabolic processes (proteins and lipids) in pigs, and to the improvement of the biochemical properties of pork, both for human consumption and for the storage of meat.

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Published

2020-02-10

Issue

Vol. 12 No. 1-2 (2020)

Section

Veterinary

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