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

• Grant number: 17/25180-2
• Support Opportunities: Research Grants - Young Investigators Grants
• Duration: August 01, 2018 - July 31, 2023
• Field of knowledge: Agronomical Sciences - Animal Husbandry - Genetics and Improvement of Domestic Animals
• Principal Investigator: Aline Silva Mello Cesar
• Grantee: Aline Silva Mello Cesar
• Host Institution: Escola Superior de Agricultura Luiz de Queiroz (ESALQ). Universidade de São Paulo (USP). Piracicaba , SP, Brazil
• Associated researchers: Carmen Josefina Contreras Castillo ; Gabriel Costa Monteiro Moreira ; Gerson Barreto Mourão ; Heidge Fukumasu ; Júlio Cesar de Carvalho Balieiro ; Luciana Correia de Almeida Regitano ; Luiz Lehmann Coutinho ; Mirele Daiana Poleti ; Ricardo Vieira Ventura ; Saulo da Luz e Silva ; Severino Matias de Alencar ; Urbano dos Santos Ruiz ; Vivian Vezzoni de Almeida
• Associated scholarship(s): 22/10643-5 - Genes Co-expression networks associated with the fatty acid profile of skeletal muscle and liver of pigs fed different levels and sources of oil, BP.DR; 22/09602-2 - LIVER TRANSCRIPTOMA PROFILE OF PIGS FED WITH FISH OIL ENRICHED DIET, BP.IC; 21/10394-2 - Effect of diet with different sources of acids fat on the abundance and gene expression of cytokines in a model animal, BP.MS; + associated scholarships 22/06854-0 - EVALUATION OF BIOCHEMICAL PARAMETERS OF THE BLOOD SERUM OF PIGS FED WITH DIFFERENT SOURCES OF FATTY ACIDS AND THE TRANSCRIPTOMIC PROFILE OF THE BRAIN, BP.IC; 21/13642-7 - Sensory evaluation and shelf life of fresh pork loin sausage with different fatty acid profiles, BP.IC; 21/13254-7 - Effect of adding oleic acid to the swine diet on the immune response profile, BP.TT; 21/01694-2 - eQTLl identification from muscle and pig liver RNA sequencing, BP.MS; 20/14148-3 - Evaluation of biochemical parameters of blood serum of swine feeded with different sources of fatty acids, BP.IC; 20/13542-0 - Profile Evaluation of antioxidant and immune response of pigs fed different sources of fatty acids, BP.IC; 20/09351-4 - Effect of adding oleic acid to the swine diet on the immune response profile, BP.TT; 20/09352-0 - Effect of the addition of oleic acid to the swine diet on the microbiological profile of meat at different times of shelf life, BP.TT; 20/00743-7 - Addition of canola and fish oil in the diet of pigs and its effect on sensory parameters of meat and fatty acid profile of brain tissue, BP.IC; 20/10042-6 - Lipid profile and transcriptome of the brain of swine feeded with different oil sources, BP.MS; 18/26797-6 - Effect of dietary oleic acid on fatty acid composition and inflammatory response profile in different tissues of pigs, BP.IC; 18/26816-0 - Effect of dietary oleic acid on fatty acid composition and inflammatory response profile in different tissues of pigs, BP.IC; 18/15653-3 - Effect of dietary oleic acid on fatty acid composition and inflammatory response profile in different tissues of pigs, BP.JP - associated scholarships

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)