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Marine algae represent a rich source of docosahexaenoic acid (DHA) that can be produced at scale in a sustainable manner. Supplementation with marine algae has been shown to increase the levels of eicosapentaenoic acid (EPA) and DHA in meat without negatively impacting the productivity of the animals. The aim of this study was to evaluate the effect of dietary supplementation with the DHA-rich microalgae, Aurantiochytrium limacinum (AURA) on pig performance, carcass traits, and the fatty acid composition of pork Longissimus lumborum (LL) and backfat.
Methods: A total of 144 finishing pigs (72 females and 72 castrated males) of mean weight 117.1 (±13.1) kg were blocked by sex and body weight and provided with 0% or 1% AURA in isonutritive and isocaloric diets. A total of 24 pens provided 12 replicates per treatment. Animals were weighed on day 0 and 28 with feed and water intake recorded per pen. After 31 days supplementation (28 days of study and 3 days until the slaughtering date) three animals per pen (n = 72) were slaughtered and the LL and backfat thickness, lean meat content, and dressing percentage were recorded for the carcasses. The fatty acid (FA) profile of the LL and backfat was established by direct FA methyl ester synthesis.
Results: No differences were observed for any performance parameters or carcass traits. Supplementation with AURA resulted in significant changes to the FA profiles of both the LL and backfat with male and female pigs responding differently to supplementation in terms of particular FAs. Overall, pork LL samples had significantly higher eicosapentaenoic acid and DHA concentrations, and higher omega-3 (n-3) FAs, as well as an increased omega3:omega6 (n-3:n-6) ratio. For backfat, supplementation resulted in significantly higher amounts of DHA and n-3 FAs.
Conclusion: These results indicate that dietary supplementation with 1% AURA over a 31 day period can increase the FA composition of pork LL and backfat, specifically the DHA, with no major impact on growth performance and carcass traits.
Moran CA, Morlacchini M, Keegan JD, Fusconi G. Dietary supplementation of finishing pigs with the docosahexaenoic acid-rich microalgae, Aurantiochytrium limacinum: effects on performance, carcass characteristics and tissue fatty acid profile. Asian-Australasian Journal of Animal Sciences. 2018; 31(5): 712. https://doi.org/10.5713%2Fajas.17.0662
