Effects of Dietary Perilla Cake Supplementation in Growing Pig on Productive Performance, Meat Quality, and Fatty Acid Profiles

The objective of this study was to determine the effect of perilla cake (PC) supplementation in a growing pig diet on overall growing performance, meat quality, and fatty acid profile. A total of 24 barrow grower crossbred pigs (Large White × Landrace) × Duroc with an initial average body weight of...

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Autores principales:	Chaiwat Arjin, Chanmany Souphannavong, Rakkiat Norkeaw, Niraporn Chaiwang, Supamit Mekchay, Apinya Sartsook, Maninphan Thongkham, Thanchanok Yosen, Warintorn Ruksiriwanich, Sarana Rose Sommano, Korawan Sringarm
Formato:	article
Lenguaje:	EN
Publicado:	MDPI AG 2021
Materias:	fatty acids grower pig polyunsaturated fatty acid omega-3 α-linolenic acid (ALA) Veterinary medicine SF600-1100 Zoology QL1-991
Acceso en línea:	https://doaj.org/article/59e88e8a924641c0a9b38eef21b025b8
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spelling	oai:doaj.org-article:59e88e8a924641c0a9b38eef21b025b82021-11-25T16:19:16ZEffects of Dietary Perilla Cake Supplementation in Growing Pig on Productive Performance, Meat Quality, and Fatty Acid Profiles10.3390/ani111132132076-2615https://doaj.org/article/59e88e8a924641c0a9b38eef21b025b82021-11-01T00:00:00Zhttps://www.mdpi.com/2076-2615/11/11/3213https://doaj.org/toc/2076-2615The objective of this study was to determine the effect of perilla cake (PC) supplementation in a growing pig diet on overall growing performance, meat quality, and fatty acid profile. A total of 24 barrow grower crossbred pigs (Large White × Landrace) × Duroc with an initial average body weight of 26.33 kg were fed with a basal diet supplemented with PC at 0%, 5%, and 10% in (PC0, PC5, and PC10, respectively) for 12 weeks. At the end of the experimental period, pigs were slaughtered to determine carcass traits and meat quality. Back fat, abdominal fat, and <i>longissimus dorsi</i> (LD) muscle were collected to investigate fatty acid composition. The results show that the average daily gain (ADG) in the PC10 significantly increased. However, PC supplementation did not influence carcass traits and meat quality except the color as described by lightness (L*). Dietary PC supplementation significantly increased the α-linolenic acid (ALA, C18:3 cis-9, 12, 15), whereas n6/n3 ratio decreased significantly in all tissues investigated. Thus, it can be concluded that the supplementation of PC in growing pig diet is a potential way to increase the fatty acid composition to that required for healthier meat.Chaiwat ArjinChanmany SouphannavongRakkiat NorkeawNiraporn ChaiwangSupamit MekchayApinya SartsookManinphan ThongkhamThanchanok YosenWarintorn RuksiriwanichSarana Rose SommanoKorawan SringarmMDPI AGarticlefatty acidsgrower pigpolyunsaturated fatty acidomega-3α-linolenic acid (ALA)Veterinary medicineSF600-1100ZoologyQL1-991ENAnimals, Vol 11, Iss 3213, p 3213 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	fatty acids grower pig polyunsaturated fatty acid omega-3 α-linolenic acid (ALA) Veterinary medicine SF600-1100 Zoology QL1-991
spellingShingle	fatty acids grower pig polyunsaturated fatty acid omega-3 α-linolenic acid (ALA) Veterinary medicine SF600-1100 Zoology QL1-991 Chaiwat Arjin Chanmany Souphannavong Rakkiat Norkeaw Niraporn Chaiwang Supamit Mekchay Apinya Sartsook Maninphan Thongkham Thanchanok Yosen Warintorn Ruksiriwanich Sarana Rose Sommano Korawan Sringarm Effects of Dietary Perilla Cake Supplementation in Growing Pig on Productive Performance, Meat Quality, and Fatty Acid Profiles
description	The objective of this study was to determine the effect of perilla cake (PC) supplementation in a growing pig diet on overall growing performance, meat quality, and fatty acid profile. A total of 24 barrow grower crossbred pigs (Large White × Landrace) × Duroc with an initial average body weight of 26.33 kg were fed with a basal diet supplemented with PC at 0%, 5%, and 10% in (PC0, PC5, and PC10, respectively) for 12 weeks. At the end of the experimental period, pigs were slaughtered to determine carcass traits and meat quality. Back fat, abdominal fat, and <i>longissimus dorsi</i> (LD) muscle were collected to investigate fatty acid composition. The results show that the average daily gain (ADG) in the PC10 significantly increased. However, PC supplementation did not influence carcass traits and meat quality except the color as described by lightness (L*). Dietary PC supplementation significantly increased the α-linolenic acid (ALA, C18:3 cis-9, 12, 15), whereas n6/n3 ratio decreased significantly in all tissues investigated. Thus, it can be concluded that the supplementation of PC in growing pig diet is a potential way to increase the fatty acid composition to that required for healthier meat.
format	article
author	Chaiwat Arjin Chanmany Souphannavong Rakkiat Norkeaw Niraporn Chaiwang Supamit Mekchay Apinya Sartsook Maninphan Thongkham Thanchanok Yosen Warintorn Ruksiriwanich Sarana Rose Sommano Korawan Sringarm
author_facet	Chaiwat Arjin Chanmany Souphannavong Rakkiat Norkeaw Niraporn Chaiwang Supamit Mekchay Apinya Sartsook Maninphan Thongkham Thanchanok Yosen Warintorn Ruksiriwanich Sarana Rose Sommano Korawan Sringarm
author_sort	Chaiwat Arjin
title	Effects of Dietary Perilla Cake Supplementation in Growing Pig on Productive Performance, Meat Quality, and Fatty Acid Profiles
title_short	Effects of Dietary Perilla Cake Supplementation in Growing Pig on Productive Performance, Meat Quality, and Fatty Acid Profiles
title_full	Effects of Dietary Perilla Cake Supplementation in Growing Pig on Productive Performance, Meat Quality, and Fatty Acid Profiles
title_fullStr	Effects of Dietary Perilla Cake Supplementation in Growing Pig on Productive Performance, Meat Quality, and Fatty Acid Profiles
title_full_unstemmed	Effects of Dietary Perilla Cake Supplementation in Growing Pig on Productive Performance, Meat Quality, and Fatty Acid Profiles
title_sort	effects of dietary perilla cake supplementation in growing pig on productive performance, meat quality, and fatty acid profiles
publisher	MDPI AG
publishDate	2021
url	https://doaj.org/article/59e88e8a924641c0a9b38eef21b025b8
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Effects of Dietary Perilla Cake Supplementation in Growing Pig on Productive Performance, Meat Quality, and Fatty Acid Profiles

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