Performance, fatty acids digestibility, carcass and
muscle composition of pigs fed diets enriched with
vitamin E and differing in their MUFA/PUFA ratio

B. Isabel; A. I. Rey; C. J. Lopez-Bote; D. Menoyo; A. Daza

doi:10.22358/jafs/67610/2004

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ORIGINAL PAPER

Performance, fatty acids digestibility, carcass and muscle composition of pigs fed diets enriched with vitamin E and differing in their MUFA/PUFA ratio

B. Isabel ¹

A. I. Rey ¹

C. J. Lopez-Bote ¹

D. Menoyo ¹

A. Daza ²

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Department of Animal Production, Veterinary Faculty, Complutense University, 28040 Madrid, Spain

Department of Animal Production, Agronomists Technical University, 28040 Madrid, Spain

Publication date: 2004-06-16

Corresponding author

A. I. Rey

Department of Animal Production, Veterinary Faculty, Complutense University, 28040 Madrid, Spain

J. Anim. Feed Sci. 2004;13(3):429-443

DOI: https://doi.org/10.22358/jafs/67610/2004

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Citations (4)

KEYWORDS

monounsaturated fatty acids

ABSTRACT

The effect of dietary vitamin E supplementation (20 vs 200 mg α-tocopheryl acetate/kg) and different MUFA/PUFA ratio on pig performance, digestibility of fatty acids, and carcass and muscle chemical composition was studied. The feed containing higher concentration of C18:2 led to a more (P<0.01) efficient feed utilization (FCR) in boars and gilts. An effect (P<0.05) of dietary fat on C16:1, C18:0, C18:1 and C18:2 apparent digestibility was found. Apparent digestibility of C16:1 and saturated fatty acids was lower at higher vitamin E supplementation, indicating a possible competition for absorption. The partial substitution of dietary PUFA by MUFA produced a higher proportion of intramuscular fat (P=0.04), and a decrease in total fatty acid apparent digestibility only in the case that a basal level of vitamin E was added to the diet.

CITATIONS (4):

Changes in the Fatty Acid Profile of the Subcutaneous Fat of Swine throughout Fattening As Affected by Dietary Conjugated Linoleic Acid and Monounsaturated Fatty Acids
Diana Martin, Teresa Antequera, Elena Gonzalez, Clemente Lopez-Bote, Jorge Ruiz
Journal of Agricultural and Food Chemistry

CrossRef

Crude and acid oils from olive pomace as alternative fat sources in growing-finishing pigs
G. Verge-Mèrida, A.C. Barroeta, F. Guardiola, M. Verdú, M. Balart, M. Font-i-Furnols, D. Solà-Oriol
Animal

CrossRef

Effect of Dietary Ensiled Olive Cake Supplementation on Performance and Meat Quality of Apulo-Calabrese Pigs
Pasquale Caparra, Luigi Chies, Manuel Scerra, Francesco Foti, Matteo Bognanno, Caterina Cilione, Caria De, Salvatore Claps, Giulia Cifuni
Animals

CrossRef

The E‐volution in swine nutrition: Current perspectives on vitamin E
Yauheni Shastak, Wolf Pelletier
Animal Research and One Health

CrossRef

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