Improving Fatty Acid Profile in Native Breed Pigs Using Dietary Strategies: A Review

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TL;DR

This review examines how dietary strategies can improve the fatty acid profile and intramuscular fat content of meat from native pig breeds, which already have superior lipid profiles compared to commercial hybrids. The authors find that natural ingredients such as acorns, olives, chestnuts, sunflower oil, and linseed can further enhance the monounsaturated and polyunsaturated fat content of indigenous pork. The clinical significance lies in promoting healthier meat products with reduced saturated fat and improved n-6/n-3 ratios, potentially addressing cardiovascular health concerns associated with red meat consumption.

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**Background:** Pork constitutes approximately 33% of total meat intake worldwide, with about 56% produced in Asia, followed by 21% in the European Union and 12% in North America. Intensive pig-rearing systems using commercial hybrids have been increasingly questioned due to consumer demand for environmentally and animal-friendly production methods. Autochthonous (native) pig breeds are well-adapted to local environmental conditions, show higher disease resistance, and utilize pasture better than commercial hybrids. Their meat is characterized by higher intramuscular fat (IMF) content and a more favorable fatty acid profile, which improves sensory attributes such as juiciness and tenderness. Despite the important role of genetics, diet is described as one of the most crucial factors that can modify fat content and composition. This review aimed to summarize the latest information on the fatty acid profile of different autochthonous pork and the main feeding strategies to improve it, focusing on ingredients requiring minimal treatment.

**Methods:** This is a narrative review that evaluates studies on the characterization of fatty acid profiles from different autochthonous pig breeds and dietary strategies to improve them. The authors reviewed literature on breeds including Iberian (Spain), Celta (northern Spain), Chato Murciano (south-eastern Spain), Bisaro (northern Portugal), Cinta Senese (northern Italy), Puławska (Poland), Mangalica (Hungary), Prestice Black-Pied (Czech Republic), Black Slavonian (Croatia), Krškopolje (Slovenia), Basque Pork (France), and Preto Alentejano (Portugal). Dietary strategies evaluated include acorns, crude olives and by-products, chestnuts, sunflower oil, linseed, algae, and insects.

**Key Results:** Native pig breeds consistently show higher IMF than commercial hybrids. Puławska pork had 4.07% IMF vs. 1.70% in crossbreeds. Celta breed showed 5.22% IMF, decreasing to 3.96% in Celta × Duroc crosses and 3.08% in Celta × Landrace crosses. Iberian pigs can achieve more than 10% IMF, though intensive rearing reduces this to 8.14-11.53%. Chato Murciano IMF varied from 5.63% to 7.01%, increasing with age. All reviewed breeds showed IMF ranges from 3% to 10%, with Iberian pigs exceeding 10%. A minimum IMF of 2-2.5% is considered acceptable for satisfactory sensory traits.

Regarding fatty acid profiles, native breeds show higher MUFA (especially oleic acid, C18:1 n-9) and lower SFA compared to commercial hybrids. Prestice Black-Pied pigs showed decreased SFA (C8:0, C10:0, C15:0, C22:0) and increased MUFA (C18:1 n-9). Black Slavonian barrows showed decreased palmitic acid (C16:0) and increased beneficial unsaturated fatty acids including palmitoleic acid (C16:1 n-7), oleic acid (C18:1 n-9), gamma-linoleic acid (C18:3 n-6), and nervonic acid (24:1 n-9). Cinta Senese showed higher MUFA than Large White pigs. Krškopolje pigs showed better n-6/n-3 ratios than hybrid pork. Lower atherogenic index (<0.5) and thrombogenic index (1.2) values have been documented in indigenous breeds compared to commercial hybrids.

FOR DIETARY STRATEGIES

Acorn-based diets (montanera system) increased MUFA (especially C18:1 to 53-54%) and decreased SFA in Iberian pigs. Olive by-products in Bisaro pigs reduced SFA (C14:0, C16:0, C18:0) and increased C18:1, C18:2, C18:3, and total PUFA. Olive cake inclusion at 50 g/kg and 100 g/kg reduced SFA content by 38.71% and 34.62% respectively in Pietrain pigs. Chestnut feeding in Celta pigs slightly increased IMF and reduced SFA while increasing MUFA. High-oleic sunflower oil in Iberian pigs increased MUFA and oleic acid while decreasing SFA and n-6/n-3 ratio. Linseed oil (4.5%) in Kadon pigs improved n-6/n-3 and C18:2 n-6/C18:3 n-3 ratios. Algae and insect studies were only available in hybrid pigs, not native breeds.

**Clinical Implications:** The improved fatty acid profile of native pork—with higher MUFA and PUFA, lower SFA, and better n-6/n-3 ratios (recommended to be less than 4:1 or 5:1)—may offer cardiovascular health benefits compared to commercial hybrid pork. However, the authors note that a recent meta-analysis indicates SFA intake has no association with cardiovascular disease risk, leading to reconsideration of recommendations to substitute red meat with other protein sources. Dietary strategies using natural ingredients can further enhance these health-promoting properties. The use of agricultural by-products (olive cake, chestnuts) aligns with circular economy principles and reduces farming costs. The authors note that research on algae and insects as feed ingredients for native pigs is lacking and warrants further investigation.