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

cris.virtual.author-orcid0000-0003-0429-2533
cris.virtual.author-orcid0000-0003-2753-4371
cris.virtual.author-orcid0000-0002-5158-9121
cris.virtual.author-orcid0000-0002-3009-3346
cris.virtual.author-orcid0000-0002-2626-9329
cris.virtual.author-orcid0000-0001-7518-579X
cris.virtual.author-orcid0000-0002-3438-4386
cris.virtual.author-orcid#PLACEHOLDER_PARENT_METADATA_VALUE#
cris.virtual.author-orcid#PLACEHOLDER_PARENT_METADATA_VALUE#
cris.virtual.author-orcid0000-0003-3135-0372
cris.virtualsource.author-orcid5758e848-79f0-472c-b637-5541ee8cb9d6
cris.virtualsource.author-orcid139a50b1-e323-40ba-8cdc-c2a00268905f
cris.virtualsource.author-orcid3ca3acec-7dd8-4474-8281-a8e50deb7e25
cris.virtualsource.author-orcid11dda879-cf30-4a05-9847-3e80d2ba025c
cris.virtualsource.author-orcidf24d1760-910b-4055-b5f0-f9a09bb1102f
cris.virtualsource.author-orcida70fdbf9-36a9-4137-b5a3-379860f8ebe4
cris.virtualsource.author-orcid35b740c2-481e-4fc1-8ba0-0a5c4dab441e
cris.virtualsource.author-orcid#PLACEHOLDER_PARENT_METADATA_VALUE#
cris.virtualsource.author-orcidfc57cf04-e023-4b05-9241-1c5d72ef234b
cris.virtualsource.author-orcidc9511cb5-bec8-483b-9bee-9d814056852e
dc.abstract.enPork 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.
dc.affiliationWydział Medycyny Weterynaryjnej i Nauk o Zwierzętach
dc.affiliationWydział Nauk o Żywności i Żywieniu
dc.affiliation.instituteKatedra Żywienia Zwierząt
dc.affiliation.instituteKatedra Genetyki i Podstaw Hodowli Zwierząt​​
dc.affiliation.instituteKatedra Zarządzania Jakością i Bezpieczeństwem Żywności
dc.affiliation.instituteKatedra Hodowli Zwierząt i Oceny Surowców
dc.contributor.authorKasprowicz-Potocka, Małgorzata
dc.contributor.authorZaworska-Zakrzewska, Anita
dc.contributor.authorŁodyga, Dagmara
dc.contributor.authorLudwiczak, Agnieszka
dc.contributor.authorSkładanowska-Baryza, Joanna
dc.contributor.authorCieślak, Adam
dc.contributor.authorCzech, A.
dc.contributor.authorCieleń, Gabriela
dc.contributor.authorMuzolf-Panek, Małgorzata
dc.contributor.authorSell-Kubiak, Ewa
dc.date.access2025-10-24
dc.date.accessioned2025-10-24T12:31:28Z
dc.date.available2025-10-24T12:31:28Z
dc.date.copyright2025-10-08
dc.date.issued2025
dc.description.accesstimeat_publication
dc.description.bibliographyil., bibliogr.
dc.description.financepublication_research
dc.description.financecost14403,70
dc.description.if1,9
dc.description.numberDecember 2025
dc.description.points140
dc.description.versionfinal_published
dc.description.volume302
dc.identifier.doi10.1016/j.livsci.2025.105831
dc.identifier.issn1871-1413
dc.identifier.urihttps://sciencerep.up.poznan.pl/handle/item/5437
dc.identifier.weblinkhttps://www.sciencedirect.com/science/article/pii/S187114132500191X
dc.languageen
dc.pbn.affiliationanimal science and fisheries
dc.relation.ispartofLivestock Science
dc.relation.pagesart. 105831
dc.rightsCC-BY-NC
dc.sciencecloudnosend
dc.share.typeOTHER
dc.subject.enfatty acids profile
dc.subject.enlinseed
dc.subject.enmilk thistle
dc.subject.enmeat
dc.subject.enoxidative stability
dc.subject.enfatteners
dc.titleDietary linseed with apple pomace and milk thistle improves fatty acids profile of pork and its oxidative status
dc.typeJournalArticle
dspace.entity.typePublication
oaire.citation.volume302
project.funder.nameThis project has received funding from the European Union’s Horizon 2020 Research and Innovation Programme under the Grant Agreement No 101000344.