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 contribute to the nutritional value of the meat and 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, C18:2cis9, 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 decreases in cholesterol levels, risks of atherosclerosis, and the occurrence of diabetes. Furthermore, OA has protective effects against viral infection and cancer development. Meat has a high unsaturated fatty acid profile is considered an important source of OA in human nutrition and health. Our hypothesis is that 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, thereby affecting several biological processes and consequently the phenotypic characteristics of these animals. Thus, the objectives of this study are: quantify changes in transcriptomes of pig skeletal muscle, liver, and brain, as well as the inflammatory response profile induced by a diet enriched with OA; characterize the biological processes related to metabolic diseases, inflammatory reactions, and immune responses; evaluate the organoleptic, physical and sensory characteristics of the meat; and characterize the feed efficiency of animals.