Performance and apparent digestibility of growing pigs fed diets with different fat sources and supplemented with organic red wine solids

摘要

Nutritionalguidelinesforconsumerhealthsuggestincreasingthepolyunsaturatedfattyacids(PUFA)contentofmeat,throughanimalfeed.Howeverthereplacementofsaturatedfattyacids(SFA)withPUFAcreatesproblemsofconservationofthemeat,duetoitssusceptibilitytolipidperoxidation.Thisproblemcanhoweverbeovercomebysupplementingtheanimaldietwithnaturalsubstancesthathaveanantioxidantaction.Inthisstudywehaveevaluatedtheeffectofdietscontainingtwovegetableoilswithdifferentfattyacidprofilesandthesupplementationofredwinesolids(RWS)byusinganalcohol-freephytocomplexnbsp;(LiofenolTM)obtainedfromfreeze-driedorganicredwineonthedigestibilityofdietsandontheperformanceofgrowingpigs.Threepigdietswereformulated:adietrichinSFA(palmoil-based);adietrichinPUFA(cornoil-based);andadietrichinPUFA(cornoil-based)butsupplementedwithRWS.Resultsindicatethatthestudieddietscanbeusedforfeedingpigswithoutadecreaseinthedigestibilityofnutrientsorthereductionofanimalgrowthperformance,thusrepresentingthestartingpointforfurtherstudiesonfoodquality.nbsp;