Effects of the dietary inclusion of linseed oil and grape pomace on weight gain, carcass characteristics, and meat quality of swine.
The objective of the present work was to evaluate the effect of diet with the inclusion of linseed oil (n-3 fatty acids source) and grape pomace (antioxidant source) on weight gain, carcass characteristics, and meat quality of swine. During 90 days, crossbred swine (n = 44) were fed with four different finishing diets: control diet based on soybean meal and corn (CONT); diet with addition of 3.0% linseed oil (LO); diet with 3.0% linseed oil and 3.5% ensiled grape pomace in dry matter (3.5% EGP); and diet with 3.0% linseed oil and 7.0% ensiled grape pomace in dry matter (7.0% EGP). The finishing diets did not alter daily weight gain although swine fed with LO diet presented thicker backfat when compared to those fed with CONT diet. LO diet significantly increased n-3 fatty acid concentration and reduced n-6 / n-3 ratio when compared to CONT diet. Lipid profile alteration did not significantly affect sensory parameters. The inclusion of EGP (3.5% EGP and 7.0% EGP) increased fibrousness as compared to CONT and LO diets. The inclusion of LO and EGP in finishing diet of swine did not affect weight gain, but generated final product with higher nutritional value (increased polyunsaturated fatty acids / saturated fatty acids (PUFA / SFA) ratio and reduced n-6 / n-3 ratio) as compared to CONT diet. The sensory parameters of the inclusion diets were similar to those found in CONT diet.