Resumo

SONI-GUILLERMO, Eutiquio et al. Flaxseed (Linum usitatissimum) in pig diets to modify the lipid composition of meat. Agrociencia [online]. 2017, vol.51, n.7, pp.709-724. ISSN 2521-9766.

Flaxseed (Linum usitatissimum) has a high concentration of omega-3 (Ω-3) fatty acids (FA) which -when they are incorporated into pig fattening diets- can improve the lipid composition of meat. The objective of this study was to evaluate the effect of ground flaxseeds concentration on productive performance, FA profiles, carcass characteristics, and physicochemical properties of meat of finishing pigs. Treatments were six ground flaxseeds concentrations (0, 2, 4, 6, 8 and 10 % DM). The experimental units were 48 hybrid (LandraceXYorkshireXPietrain) barrows, with 50.00+/-5.00 kg initial body weight, used for eight weeks, divided in two stages: from 50 to 75 and from 75 to 100 kg body weight (BW). The experimental design was completely randomized, with eight replicates per treatment. An ANOVA analysis was carried out using GLM procedure of SAS and the Tukey test (p≤0.05) was used to compare treatment means (p≤0.05). Regarding productive performance and carcass characteristics variables, including 2 % of flaxseeds on the pigs’ diet did not have a negative effect (p≤0.05). Physicochemical characteristics, saturated and mono unsaturated fatty acids of meat were not changed by flaxseeds concentration (p>0.05). The Ω-3 polyunsaturated FA content increased in pork ham and loin as the amount of flaxseeds increased in the diet (p≤0.05). Adding 2 % of flaxseeds on pig diets increases Ω-3 FA content in meat without affecting productive performance, carcass characteristics and physicochemical properties of meat.

Palavras-chave : productive performance; carcass characteristics; α-linolenic.

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