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

Grant number: 18/26797-6
Support Opportunities:Scholarships in Brazil - Scientific Initiation
Effective date (Start): August 01, 2019
Effective date (End): January 31, 2021
Field of knowledge:Agronomical Sciences - Animal Husbandry - Genetics and Improvement of Domestic Animals
Principal Investigator:Aline Silva Mello Cesar
Grantee:Julia Pereira Martins da Silva
Host Institution: Escola Superior de Agricultura Luiz de Queiroz (ESALQ). Universidade de São Paulo (USP). Piracicaba , SP, Brazil
Associated research grant:17/25180-2 - Effect of dietary oleic acid on fatty acid composition and inflammatory response profile in different tissues of pigs, AP.JP
Associated scholarship(s):20/00238-0 - Sensorial analysis of broiler breast fillets with muscle myopathy, BE.EP.IC


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 is 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 the 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.

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Scientific publications
(References retrieved automatically from Web of Science and SciELO through information on FAPESP grants and their corresponding numbers as mentioned in the publications by the authors)
JULIA PEREIRA MARTINS DA SILVA; VIVIAN VEZZONI ALMEIDA; ALLAN PAUL SCHINCKEL; ARIANA NASCIMENTO MEIRA; GABRIEL COSTA MONTEIRO MOREIRA; LAURA WOIGT PIAN; DÉBORA DE CAMPOS; JULIA DEZEN GOMES; JANAÍNA LUSTOSA GONÇALES; MARIANA DAMIAMES BACCARIN DARGELIO; et al. Check-All-That-Apply method for sensory characterization of pork from immunocastrated male pigs fed different oil sources. Scientia Agricola, v. 80, . (18/15653-3, 18/26797-6, 20/00743-7)

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