Effect of dietary oleic acid on fatty acid composition and inflammatory response profile in different tissues of pigs

Abstract

Lipids are a class of molecules present in all cell types. They contribute to cellular structure, energy storage and several biological functions from transcriptional regulation to physiological processes. These molecules are also responsible for the nutritional value of the meat, which are directly influenced by the animal's diet. Meat has high nutritional value and is an important source of unsaturated fatty acids (FA) such as oleic acid (OA, C18:1 cis 9) and linoleic acid (LA, C18:2 cis9, 12), which have beneficial effects on human health. Previous studies have reported an important contribution of OA intake to general human health, which could lead to a decrease in cholesterol levels, atherosclerosis risk, and diabetes occurrence. Further, OA has protective effects against viral infection and cancer development. Meat has a high-unsaturated fatty acid profile and considered an important source of OA in human nutrition and health. Our hypothesis is the OA included in finishing diet of pigs can change the transcriptomic and inflammatory response profile of different tissues such as skeletal muscle, liver, and brain affecting several biological processes and consequently the phenotypic characteristics of the animals. Thus, the objectives of this study are: (1) identify changes in the pig skeletal muscle, liver, and brain transcriptome and inflammatory response profile induced by a diet enriched with oleic acid; (2) characterize the biological processes related to metabolic diseases, inflammatory reactions, and immune responses; (3) evaluate the organoleptic, physical and sensory characteristics of the meat; and (4) the feed efficiency of animals. (AU)