Dietary linseed with apple pomace and milk thistle improves fatty acids profile of pork and its oxidative status

Pork is a major source of dietary fat but has a poor n-6/n-3 polyunsaturated fatty acid (PUFA) ratio. Feeding n-3 PUFA-rich sources to pigs can improve this ratio, but it may also lead to oxidation-related changes affecting meat quality and shelf life. The study investigated the effect of dietary mixture (LAM) composed of linseed, apple pomace, and milk thistle on the growth performance, fatty acid content, and health status of fattening pigs. Ninety pigs (31 kg of body weight) were divided into three groups: Control (CON) - diet without LAM, LAM-F and LAM-GF with 5 % LAM supplement during the finisher phase only or in grower and finisher, respectively. At the end of the experiment, 14 pigs per group were slaughtered, and muscle samples were analysed for fatty acid composition, oxidative stability, and quality parameters. Daily weight gain were similar in total fattening period (P > 0.05). LAM supplementation increased n-3 PUFA content and reduced the n-6/n-3 ratio in meat. Moreover, the LAM diet improved liver antioxidant enzyme activity, but LAM-F pigs had higher malondialdehyde levels in the blood, indicating more pronounced lipid oxidation. LAM also reduced inflammatory markers (interleukins) and increased antioxidant-related compounds in the liver and blood, suggesting health benefits, increased the change in thaw loss, and tenderness of meat stored for 3 or 7 days under refrigerated conditions. The LAM diet effectively improved the fatty acid profile of pork and enhanced oxidative stability and immune function without negatively affecting growth performance.