A molecular insight into the lipid changes of pig Longissimus thoracis muscle following dietary supplementation with functional ingredients

PLoS One. 2022 Mar 24;17(3):e0264953. doi: 10.1371/journal.pone.0264953. eCollection 2022.

Abstract

In this work, the Longissimus thoracis pig skeletal muscle was used as a model to investigate the impact of two different diets, supplemented with n-3 polyunsaturated fatty acids from extruded linseed (L) and polyphenols from grape skin and oregano extracts (L+P), on the lipidomic profile of meat. A standard diet for growing-finishing pigs (CTRL) was used as a control. Changes in lipids profile were investigated through an untargeted lipidomics and transcriptomics combined investigation. The lipidomics identified 1507 compounds, with 195 compounds fitting with the MS/MS spectra of LipidBlast database. When compared with the CTRL group, the L+P diet significantly increased 15 glycerophospholipids and 8 sphingolipids, while the L diet determined a marked up-accumulation of glycerolipids. According to the correlations outlined between discriminant lipids and genes, the L diet may act preventing adipogenesis and the related inflammation processes, while the L+P diet promoted the expression of genes involved in lipids' biosynthesis and adipogenic extracellular matrix formation and functioning.

Publication types

  • Research Support, Non-U.S. Gov't

MeSH terms

  • Animal Feed* / analysis
  • Animals
  • Diet / veterinary
  • Dietary Supplements / analysis
  • Fatty Acids / metabolism
  • Fatty Acids, Omega-3* / metabolism
  • Meat / analysis
  • Muscle, Skeletal / metabolism
  • Paraspinal Muscles / metabolism
  • Swine
  • Tandem Mass Spectrometry

Substances

  • Fatty Acids
  • Fatty Acids, Omega-3

Grants and funding

This research was funded by Regione Emilia-Romagna POR-FESR 2014-2020(URL:https://fesr.regione.emilia-romagna.it/) "Innovare la filiera suina mediante la valorizzazione di sottoprodotti vegetali e l’impiego di avanzate tecnologie “omiche”e di processo, per la produzione sostenibile di carne e salumi ad impatto positivo sulla salute”-GreenCharcuterie grantn.PG/2015/730542.The funders had no role in study design, data collection and analysis, decision to publish, or preparation of the manuscript. The funding was received by RD and GG.