In recent years, there has been a growing demand for foods that, in addition to nourishing, have beneficial health effects, such as the prevention of cardiovascular diseases, raising consumer preference for foods that have functional properties, such as soy derivatives and fatty acids. Human consumption of monounsaturated (MUFA) and polyunsaturated (PUFA) fatty acids has been associated with low levels of low density lipoprotein (LDL) and also with the potential increase in levels of high density lipoproteins (HDL) in the blood. The increase in these oils in swine diets has shown a significant improvement in the values of blood parameters of animals, leading to a decrease in cholesterol levels, risk of atherosclerosis and the occurrence of type 2 diabetes. In addition, PUFAs have protective effects against viral infection and cancer development. Pork meat has a high unsaturation fatty acid profile and is considered an important source of oleic acid in human nutrition. In view of this significant importance of fatty acids in the diet of meat-producing animals and the final consumer of this meat, our hypothesis is that the inclusion of different sources of oil, with different fatty acid profiles, in the diet of pigs in the growth phase and termination can alter the biochemical parameters of the blood serum of these animals. Thus, the main objective to be achieved through this project is to verify the effect of swine diets in the growth and termination phases, with different fatty acid profiles, on the biochemical parameters of blood serum.
News published in Agência FAPESP Newsletter about the scholarship: