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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

Grant number: 20/00743-7
Support Opportunities:Scholarships in Brazil - Scientific Initiation
Effective date (Start): August 01, 2020
Effective date (End): July 31, 2021
Field of knowledge:Agronomical Sciences - Food Science and Technology - Food Science
Principal Investigator:Aline Silva Mello Cesar
Grantee:Laura Woigt Pian
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


Lipids are important nutrients acting in several functions in the body. They act in the transport of fat-soluble vitamins, that helps in energy storage, are insulating and have other biological functions. The nutritional value of meat is influenced by the lipid molecules which can be altered due to the diet provided to the animals. The fatty acid profile present in meat has been a relevant factor for consumers, as they are concerned about their nutrition and health. Meat has a high nutritional value and is an important source of unsaturated fatty acids, such as monounsaturated (MUFA) and polyunsaturated (PUFA), which have beneficial effects on human health. Previous studies have reported an important contribution of MUFA and PUFA intake to human health, which can lead to a decrease in cholesterol levels, risk of atherosclerosis, the occurrence of diabetes and neurodegenerative diseases such as Parkinson's and Alzheimer's diseases. Meat has a high unsaturated fatty acid profile and is considered an important source of unsaturated fatty acids in human nutrition. Canola oil is rich in oleic acid (MUFA) and fish oil is rich in eicosapentaenoic and docosahexaenoic acid (PUFA), which have already been associated with metabolic diseases, cancer and neurodegenerative diseases. Therefore, our hypothesis is that the addition of canola and fish oil to the pig diet can alter the quality parameters and the fatty acid profile of the brain of these animals. The objectives of this project are: (1) evaluate meat quality parameters, (2) to assess consumers perception of meat sensory parameters and (3) the fatty acid profile of brain tissue in animals fed with canola and fish oil. Samples of loin and brain from 72 pigs, male immunocastrated, with an initial average live weight of 27 kg (71 days old) and a final one of 132.70 kg (169 days old) from the Young Researcher project (FAPESP 2017 process) / 25180-2), whose responsible researcher is Profª. Drª. Aline Silva Mello Cesar. The diets consisted of the basal ration of soybean meal and ground corn with the addition of 3% canola oil (CAN) and basal with the addition of 3% fish oil (PEI). The results obtained in this project are innovative and may bring relevant information in the area of meat science and animal and human nutrition, as pigs are animal models for studies of metabolic diseases in humans. (AU)

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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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