Evaluation of interactive effects of vitamin E and linseed oil as a source of omega-3 fatty acids on growth performance, blood characteristics and meat quality of finishing pigs

Abstract Text: Omega-3 and vitamin E are the essential nutrients which possess anti-inflammatory properties and have many health benefits for both human and animals. This study was conducted to evaluate the effects of supplementation of vitamin E and omega-3 fatty acid to corn soybean meal based diet on the growth performance, nutrient digestibility, blood profiles and meat quality of finishing pigs for a period of 12 wk. A total of 140 finishing pigs [(Yorkshire × Landrace) × Duroc] with an average initial BW of 46.5 kg were blocked and stratified based on sex and body weight to a 2 x 2 factorial design with the respective factors being 1) with and without 300 IU vitamin E (Vit E), and 2) with and without 0.75% of linseed oil as a source of omega-3 fatty acid (n-3 FA). Each treatment consisted of 7 replicate pens with 5 pigs (3 barrows and 2 gilts) per pen. The supplementation of Vit E improved (P < 0.05) overall ADG (828g) compared with non supplemented group (800g). The digestibility of nitrogen (N) tended to improve (P = 0.07) with the addition of Vit E in the diet.  At wk 12, the concentration of IgG increased (P < 0.01) with the addition of Vit E (704 mg/dL vs 660 mg/dL) in the diet whereas the concentration of cortisol was reduced (P < 0.05) with the addition of Vit E (1.1 µg/dL vs 1.4 µg/dL) or n-3 FA (1.2 µg/dL vs 1.4 µg /dL). Moreover there was an additive effect (P = 0.03) of the combined supplementation of Vit E and n-3 FA on cortisol concentration. Surface LM color (a*) scored higher ((P < 0.05) with the supplementation of Vit E (17.1 vs 16.6) However, the score of color based on sensory evaluation was lower (P < 0.05) in Vit E supplemented group (3.4 vs 3.7) and drip loss was lower (P < 0.05) in Vit E supplemented groups (16.5% vs 19.2%) on day 5. In conclusion, vitamin E independently influenced overall daily gain, IgG and meat quality. However, additive effects of Vitamin E and omega-3 fatty acids were observed for cortisol concentration.  

Keywords: finishing pig, omega-3 fatty acid, vitamin E