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Effect of dietary Rhodobacter capsulatus on cholesterol, triglycerides concentration, and meat quality of finishing pigs

Tsujii, Hirotada, Kuwabara, Yasushi, Salma, Ummay, Miah, Abdul Gaffar, Nishimura, Miki, Maki, Takaaki
Animal science journal = 2008 v.79 no.4 pp. 460-465
Rhodobacter capsulatus, backfat, blood serum, body weight, carcass weight, cholesterol, color, dietary supplements, fat thickness, fatty acid composition, females, finishing, landraces, longissimus muscle, meat, meat composition, meat quality, nutrient content, omega-6 fatty acids, polyunsaturated fatty acids, swine, swine feeding, triacylglycerols
The study was designed to investigate the effect of Rhodobacter capsulatus on serum and meat cholesterol, fatty acid composition in meat, as well as meat quality of finishing pigs. A total of 16 120-day-old Landrace female pigs of about 60 kg initial body weight were randomly assigned into two groups. The pigs were fed a supplemented diet with 0.04% dietary R. capsulatus or a control diet for 60 days. Total cholesterol and low density lipoprotein-cholesterol concentration in serum was significantly lowered (P < 0.05) in the pigs fed the R. capsulatus supplemented diet compared to the control diet. Carcass weight, carcass length, shoulder fat, back fat and loin fat thickness, longissimus muscle (LM) area, and color score did not differ significantly between the pigs fed the R. capsulatus supplemented diet and control diet. Among the nutrient composition of LM meat, neutral fat and triglyceride concentration were significantly (P < 0.05) reduced in the finishing pigs by dietary supplementation of R. capsulatus. The proportions of n-6 PUFA were higher (P < 0.05) in the pigs fed the R. capsulatus supplemented diet than in the pigs fed the control diet. The supplementation of dietary R. capsulatus to finishing pig diet played important roles in reducing serum cholesterol and meat triglycerides, as well as in increasing polyunsaturated fatty acid content in LM meat.