Resumen

EUTIQUIO, Soni-Guillermo et al. Effectiveness of canola oil in pig diets to improve the lipid profile of meat. Rev. mex. de cienc. pecuarias [online]. 2021, vol.12, n.4, pp.1083-1097.  Epub 06-Jun-2022. ISSN 2448-6698.  https://doi.org/10.22319/rmcp.v12i4.5594.

The objective of this study was to determine the maximum level of inclusion of canola oil (CO) in diets for finishing pigs, to increase the content of oleic acid and unsaturated fatty acids and improve the Ω6:Ω3 ratio in meat, without affecting the productive performance, carcass characteristics and physicochemical characteristics of the meat. The treatments were: the gradual substitution of soybean oil (6 %) for CO in diets for pigs at finishing stage I and II (0, 2, 4 and 6 % of CO). The experimental units were 48 castrated pigs with initial live weight of 50.00 ± 4.5 kg, evaluated for four weeks at each stage. With the data obtained, an ANOVA was performed, and linear or quadratic trends were detected (P≤0.10). At finishing stage I, the average daily gain decreased with the inclusion of 2 % of CO, although the incorporation of 2 and 4 % of CO had no effect. At finishing stage II, a level between 2-4 % of CO reduced average daily feed intake and improved feed conversion (P≤0.05). The addition of CO did not modify the characteristics of the carcass and did not affect the physicochemical characteristics of the meat (P≥0.10). CO in the diet increased the concentration of monounsaturated fatty acids (MUFAs) and oleic acid (P≤0.05); it reduced linoleic acid (P≤0.03), polyunsaturated fatty acids (P≤0.07) and the Ω6:Ω3 ratio (P≤0.01). In conclusion, the addition of CO (2-6 %) in the diet of finishing pigs gradually increases the content of oleic acid and MUFAs, in addition, it improves the Ω6:Ω3 ratio in pork, without affecting the productive variables and the quality of the meat.

Palabras llave : Productive performance; Carcass characteristics; Fatty acid profile; Oleic acid.

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