Omega-3 fatty acids in pig nutrition. A review
1992
Oeckel, M.J. van | Boucque, C.V. (Rijkscentrum voor Landbouwkundig Onderzoek, Gontrode (Belgium). Rijksstation voor Veevoeding)
Fish and fish products, that are rich in omega-3 fatty acids, constitute an excellent source of polyunsaturated fatty acids for people. In order to ensure the average intake of 150 mg eicosapentaenoic acid and 150 mg docosahexaenoic acid per day, three fishmeals a week are necessary. To meet the requirements of the consumer in a better way, it has been investigated to what extent it's possible to incorporate omega-3 fatty acids in muscle and fatty tissue of the pig and which consequences this has on the animal performances, health, carcass, meat and fat quality. The fatty acid composition of the muscle and fatty tissue of monogastrics is easy to manipulate, by changing the fat source in the diet. However, some restrictions are to be taken into account. A too high incorporation of polyunsaturated omega-3 fatty acids in the fatty tissue generally leads to softer, less consistent fat and an increased oxidation sensitivity, with worse preservation qualities as a result. The upper limit of polyunsaturated fatty acids in the backfat, used for the preparation of bacon and raw sausages, amounts to 15 %. Because of the high correlation between fatty acid composition of the pig tissues and the dietary fat, the concentration of polyunsaturated fatty acids in the ration has to be limited to 100g to 125g fish meal (with +/- 2 % fat) or the equivalent (on protein basis) of 250g to 300g fish silage daily. Fish oil influences the growth rate of the animal. To obtain a normal food intake and growth of the pigs it is advisable to limit the fish oil in the ration to a maximum of 5 %. Withdrawing fish oil from the diet during a few weeks before slaughtering prevents aberrations.
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