Effects of increasing dietary oil inclusion from different sources on growth performance, carcass and meat quality traits, and fatty acid profile in genetically lean immunocastrated male pigs

A total of 96 genetically lean immunocastrated male pigs were used in a 98-day study to evaluate the effects including 3% soybean oil (SO), canola (CO), or fish (FO) diets vs. feeding standard commercial diet with 1.5% SO (control) on growth performance, carcass and meat quality traits, consumer acceptability, intramuscular fatty acid composition longissimus lumborum (LL) muscle. Pigs blocked by initial body weight (BW; 28.44 ± 2.95 kg) assigned one four treatments, six replicate pens per treatment pen. Pig BW pen feed disappearance recorded weekly. At conclusion study, slaughtered, characteristics measured, sample LL was removed for assessment, analysis, overall liking evaluation. Dietary treatments had no effect performance pig carcasses. Although loins from fed containing either CO decreased (P = 0.05) Warner-Bratzler shear force, only addition resulted loin chops that rated higher < 0.001) liking. Adding increased 0.01) percentages oleic monounsaturated acids fat compared control- FO-fed pigs. However, SO- CO-fed lowest proportion omega (n)-3 polyunsaturated (PUFA) than Including oil, regardless source, reduced PUFA, n-6 PUFA:saturated (SFA) ratio control-fed FO inclusion n-6:n-3 PUFA ratio, but also SFA atherogenic index 0.02) fat. These results indicate provided healthier profile loins, highest content n-3 ratio; however, pork greater acceptability achieved when SO.