Low Dietary n-6/n-3 PUFA Ratio Regulates Meat Quality, Reduces Triglyceride Content, and Improves Fatty Acid Composition of Meat in Heigai Pigs.

The objective of this study was to investigate the effects of dietary supplementation with different n-6/n-3 polyunsaturated fatty acid (PUFA) ratios on growth performance, meat quality, and fatty acid profile in Heigai pigs. A total of 54 Heigai finishing pigs (body weight: 71.59 ± 2.16 kg) were randomly divided into three treatments with six replications (three pigs per replication) and fed diets containing different n-6/n-3 PUFA ratios: 8:1, 5:1, and 3:1. Pigs fed the dietary n-6/n-3 PUFA ratio of 8:1 had the highest feed to gain ratio ( < 0.01), carcass weight ( < 0.05), redness a* ( < 0.01), and yellowness b* ( < 0.01). Fatty acid compositions in longissimus dorsi muscle (LDM) and subcutaneous adipose tissue (SAT) were significantly changed ( < 0.01). Notably, the meat from the pigs fed with the low dietary n-6/n-3 PUFA ratio had higher n-3 PUFA contents ( < 0.01) and lower n-6/n-3 PUFA ratio ( < 0.01). The triglyceride and total cholesterol contents were significantly decreased in SAT from the pigs fed with dietary n-6/n-3 PUFA ratios of 5:1 ( < 0.05) and 3:1 ( < 0.01). Reducing n-6/n-3 PUFA ratio upregulated the expression of HSL ( < 0.05), CPT1 ( < 0.01), and FABP4 ( < 0.01) but downregulated ATGL ( < 0.01) expression. These results demonstrate that the lower n-6/n-3 PUFA ratio regulates meat quality and enhances the deposition of n-3 PUFA in Heigai pigs.