AHMED, S. B. et al. Effects of dietary natural and fermented herb combination on growth performance, carcass traits and meat quality in grower-finisher pigs. Meat Science, v.122, p.7-15, 2016.
Available from: <https://pubmed.ncbi.nlm.nih.gov/27468138/>.
Accessed: Oct. 31, 2021. doi: 10.1016/j.meatsci.2016.07.016.
ALENCAR, S. A. S. et al. Net energy levels on the lipid profile of pork. Ciência Rural, v.47, n.10, 2017. Available from: <https:// www.scielo.br/j/cr/a/gGP88MsxYv7yngqS TpgxHSG/?lang=en>.
Accessed: Mar. 18, 2021. doi: 10.1590/0103-8478cr20170189.
ALENCAR, S. A. S. et al. Dietary soybean oil modulates fatty acid composition of pork. Tropical Animal Health and Production, v.53, n.357, 2021. Available from: <https://doi.org/10.1007/ s11250-021-02804-1>. Acessed: Jun. 20, 2021. doi: 10.1007/ s11250-021-02804-1.
ALMEIDA, V. V. et al. Effects of increasing dietary oil inclusion from different sources on growth performance, carcass and meat quality traits, and fatty acid profile in genetically lean immunocastrated male pigs. Livestock Science, v.248, p.104515,
2021. Available from: <https://www.sciencedirect.com/science/ article/abs/pii/S1871141321001232>. Accessed: Dec. 18, 2021. doi: 10.1016/j.livsci.2021.104515.
ALONSO, V. et al. Influence of dietary fat on pork eating quality. Meat Science, v.92, n.4, p.366-373, 2012. Available from: <https://www.sciencedirect.com/science/article/abs/pii/S0
309174012000058>. Accessed: Mar. 18, 2021. doi: 10.1016/j. meatsci.2012.01.004.
APPLE, J. K. et al. Interactive effects of dietary fat source and slaughter weight in growing-finishing swine: I. Growth performance and longissimus muscle fatty acid composition.
Journal of Animal Science, v.87, n.4, p.1407-1422, 2009a.
Available from: < https://pubmed.ncbi.nlm.nih.gov/19066246/>.
Accessed: Dec. 31, 2021. doi: 10.2527/jas.2008-1453.
APPLE, J. K. et al. Interactive effects of dietary fat source and slaughter weight in growing-finishing swine: II. Fatty acid composition of subcutaneous fat. Journal of Animal Science, v.87, n.4, 1423-1440, 2009b. Available from: <https://pubmed. ncbi.nlm.nih.gov/19066245/>. Accessed: Mar. 18, 2021. doi:
10.2527/jas.2008-1454.
ASCHERIO, A. Epidemiologic studies on dietary fats and coronary heart disease. The American Journal of Medicine, v.113, n.9, p.9-12, 2002. Available from: <https://pubmed.ncbi. nlm.nih.gov/12566133/>. Accessed: Mar. 18, 2021. doi: 10.1016/ s0002-9343(01)00986-x.
BEE, G. et al. Effect of dietary energy supply and fat source on the fatty acid pattern of adipose and lean tissues and lipogenesis in the pig. Journal of Animal Science, v.80, n.6, p.1564-1574, 2002.
Available from: <https://pubmed.ncbi.nlm.nih.gov/12078738/>.
Accessed: Mar. 20, 2021. doi: 10.2527/2002.8061564x.
BHUPATHIRAJU, S. N.; TUCKER, K. L. Coronary heart disease prevention: nutrients, foods, and dietary patterns. Clinica Chimica
Acta, v.412, n.17-18, p.1493-1514, 2011. Available from: <https:// pubmed.ncbi.nlm.nih.gov/21575619/>. Accessed: Mar. 18, 2021. doi: 10.1016/j.cca.2011.04.038.
BRESTENSKÝ, M. et al. Effect of the supplementation linseed oil, inulin and horse chestnut into a high fat diet on the fatty acid profile of pigs. Ciência Rural, v.46, p.1992-1997, 2016. Available from: <https://www.scielo.br/j/cr/a/yynrjPvpDHCsvw8HmNsg
NxB/?lang=en>. Accessed: Dec. 29, 2021. doi: 10.1590/0103-
8478cr20151382.
CALDER, P. C. n–3 Fatty acids and cardiovascular disease: evidence explained and mechanisms explored. Clinical Science, v.107, n.1, p.1-11, 2004. Available from: <https://pubmed.ncbi. nlm.nih.gov/15132735/>. Accessed: Mar. 18, 2021. doi: 10.1042/
CS20040119.
ČERVEK, M. et al. Effect of linseed supplementation on carcass, meat quality and fatty acid composition in pigs. Agriculturae
Conspectus Scientificus, v.76, n.3, p.183-186, 2011. Available from: <https://hrcak.srce.hr/file/107278>. Accessed: Dec. 05, 2021.
DAVIES, A. S.; PRYOR, W. J. Growth changes in the distribution of dissectable and intramuscular fat in pigs. The Journal of
Agricultural Science, v.89, n.2, p.257-266, 1977. Available from:
<https://doi.org/10.1017/S0021859600028161>. Accessed: Mar.
18, 2021. doi: 10.1017/S0021859600028161.
DURAN-MONTGÉ, P. et al. De novo fatty acid synthesis and balance of fatty acids of pigs fed different fat sources.
Livestock Science, v.132, n.1-3, p.157-164, 2010. Available from: <https://www.sciencedirect.com/science/article/abs/pii/
S1871141310002064>. Accessed: Mar. 18, 2021. doi: 10.1016/j. livsci.2010.05.017.
FATTORE, E. et al. Palm oil and blood lipid-related markers of cardiovascular disease: a systematic review and meta-analysis of dietary intervention trials. The American Journal of Clinical
Nutrition, v.99, n.6, p.1331–1350, 2014. Available from: <https:// pubmed.ncbi.nlm.nih.gov/24717342/>. Accessed: Mar. 18, 2021. doi: 10.3945/ajcn.113.081190.
GJERLAUG-ENGER, E. et al. Pig feeds rich in rapeseed products and organic selenium increased omega-3 fatty acids and selenium in pork meat and backfat. Food Science & Nutrition, v.3, n.2, p.120-128, 2015. Available from: <https://www.ncbi.nlm.nih.go v/pmc/articles/PMC4376406/>. Accessed: Dec. 01, 2021. doi:
10.1002/fsn3.182.
HAAK, L. et al. Fatty acid profile and oxidative stability of pork as influenced by duration and time of dietary linseed or fish oil supplementation. Journal of Animal Science, v.86, n.6, p.1418-1425,
2008. Available from: <https://pubmed.ncbi.nlm.nih.gov/18310496/>.
Accessed: Mar. 18, 2021. doi: 10.2527/jas.2007-0032.
HALLENSTVEDT, E. et al. Fish oil in feeds for entire male and female pigs: Changes in muscle fatty acid composition and stability of sensory quality. Meat Science, v.85, n.1, p.182-190, 2010.
Available from: <https://pubmed.ncbi.nlm.nih.gov/20374883/>.
Accessed: Dec. 12, 2021. doi: 10.1016/j.meatsci.2009.12.023.
HALS, P. A. et al. Effects of a purified krill oil phospholipid rich in long-chain omega-3 fatty acids on cardiovascular disease risk factors in non-human primates with naturally occurring diabetes type-2 and dyslipidemia. Lipids in Health and Disease, v.16, n.1, 2017.
Available from: <https://pubmed.ncbi.nlm.nih.gov/28095913/>.
Accessed: Mar. 18, 2021. doi: 10.1186/s12944-017-0411-z.
HAMMAD, S. et al. Current evidence supporting the link between dietary fatty acids and cardiovascular disease. Lipids, v.51, n.5, p.507-517, 2016. Available from: <https://pubmed.ncbi.nlm.nih. gov/26719191/>. Accessed: Mar. 18, 2021. doi: 10.1007/s11745-
015-4113-x.
HU, X. F. et al. Inuit Country Food Diet Pattern Is Associated with
Lower Risk of Coronary Heart Disease. Journal of the Academy of Nutrition and Dietetics, v.118, p.1237–1248, 2018. Available from: <https://doi.org/10.1016/j.jand. 2018.02.004>. Accessed:
Dec. 01, 2021. doi: 10.1016/j.jand.2018.02.004.
JATURASITHA, S. et al. Early deposition of n-3 fatty acids from tuna oil in lean and adipose tissue of fattening pigs is mainly permanent. Journal of Animal Science, v.87, n.2, p.693-703, 2009.
Available from: <https://pubmed.ncbi.nlm.nih.gov/18849381/>.
Accessed: Dec. 09, 2021. doi: 10.2527/jas.2008-0863.
JATURASITHA, S. et al. Enrichment of Pork with Omega-3 Fatty
Acids by Tuna Oil Supplements: Effects on Performance as well as Sensory, Nutritional and Processing Properties of Pork. Asian
Australasian Journal of Animal Sciences, v.15, n.11, p.1622-
1633, 2002. Available from: <https://www.animbiosci.org/journal/ view.php?doi=10.5713/aj as.2002.1622>. Accessed: Dec. 09,
2021. doi: 10.5713/ajas.2002.1622.
JATURASITHA, S. et al. Nutritional strategies to improve the lipid composition of meat, with emphasis on Thailand and Asia. Meat
Science, v.120, p.157-166, 2016. Available from: <https://www. sciencedirect.com/science/article/abs/pii/S0309174016301097>.
Accessed: Mar. 18, 2021. doi: 10.1016/j.meatsci.2016.04.014.
JIANG, J. et al. Dietary linseed oil supplemented with organic selenium improved the fatty acid nutritional profile, muscular selenium deposition, water retention, and tenderness of fresh pork.
Meat Science, v.131, p.99-106, 2017. Available from: <https:// pubmed.ncbi.nlm .nih.gov/28500964/>. Accessed: Dec. 03, 2021. doi: 10.1016/j.meatsci.2017.03.014.
JUÁREZ, M. et al. Feeding co-extruded flaxseed to pigs: Effects of duration and feeding level on growth performance and backfat fatty acid composition of grower–finisher pigs. Meat Science, v.84, n.3, p.578-584, 2010. Available from: <https://europepmc.org/ article/med/20374827>. Accessed: Mar. 18, 2021. doi: 10.1016/j. meatsci.2009.10.015.
JUÁREZ, M. et al. Relative contribution of breed, slaughter weight, sex, and diet to the fatty acid composition of differentiated pork. Canadian
Journal of Animal Science, v.97, n.3, p.395-405, 2016. Available from: <https://cdnsciencepub.com/doi/full/10.1139/cjas-2016-0103>.
Accessed: Mar. 18, 2009. doi: doi.org/10.1139/cjas-2016-0103.
JUMP, D. B. et al. Fatty acid regulation of hepatic gene transcription.
The Journal of Nutrition, v.135, n.11, p.2503-2506, 2005.
Available from: <https://pubmed.ncbi.nlm.nih. gov/16251601/>.
Accessed: Mar. 18, 2009. doi: 10.1093/jn/135.11.2503.
KIM, J. S. et al. Impact of dietary fat sources and feeding level on adipose tissue fatty acids composition and lipid metabolism related gene expression in finisher pigs. Animal Feed Science and
Technology, v.196, p.60-67, 2014. Available from: <https://www. sciencedirect.com/science/article/abs/pii/S037784011400193X>.
Accessed: Mar. 18, 2021. doi: 10.1016/j.anifeedsci.2014.06.007.
KLEBER, M. E. et al. Saturated fatty acids and mortality in patients referred for coronary angiography—The Ludwigshafen Risk and
Cardiovascular Health Study. Journal of clinical lipidology, v.12, n.2, p.455-463. e3, 2018. Available from: <https://doi.org/10.101 6/j.jacl.20
18.01.007>. Accessed: Dec. 10, 2021. doi: 10.1016/j.jacl.2018.01.007.
KOUBA, M.; MOUROT, J. Effect of a high linoleic acid diet on lipogenic enzyme activities and on the composition of the lipid fraction of fat and lean tissues in the pig. Meat Science, v.52, n.1, p.39-45,
1999. Available from: <https://pubmed.ncbi.nlm.nih. gov/22062141/>.
Accessed: Dec. 30, 2021. doi: 10.1016/s0309-1740(98)00146-6.
KOUBA, M. et al. Effect of a high-linolenic acid diet on lipogenic enzyme activities, fatty acid composition, and meat quality in the growing pig. Journal of Animal Science, v.81, n.8, p.1967-1979, 2003. Available from: <https://pubmed. ncbi.nlm.nih.gov/12926779/>. Accessed: Mar. 18, 2021. doi:
10.2527/2003.8181967x.
KROMHOUT, D. et al. Dietary saturated and trans fatty acids and cholesterol and 25-year mortality from coronary heart disease: the
Seven Countries Study. Preventive Medicine, v.24, p.308–315, 1995.
Available from: <https://europepmc.org/article/med/7644455>.
Accessed: Mar. 18, 2021. doi: 10.1006/pmed.1995.1049.
MAPIYE, C. et al. The labile lipid fraction of meat: From perceived disease and waste to health and opportunity. Meat Science, v.92, n.3, 210-220, 2012. Available from: <https://pubmed.ncbi.nlm. nih.gov/22546816/>. Accessed: Mar. 18, 2021. doi: 10.1016/j. meatsci.2012.03.016.
MAS, G. et al. Carcass and meat quality characteristics and fatty acid composition of tissues from Pietrain-crossed barrows and gilts fed an elevated monounsaturated fat diet. Meat Science, v.85, n.4, p.707-714, 2010. Available from: <https://www.sciencedirect. com/science /article/abs/pii/S0309174010001166?via%3Dihub>.
Accessed: Mar. 18, 2021. doi: 10.1016/j.meatsci.2010.03.02.
MICHA, R.; MOZAFFARIAN, D. Saturated fat and cardiometabolic risk factors, coronary heart disease, stroke, and diabetes: a fresh look at the evidence. Lipids, v.45, n.10, p.893-
905, 2010. Available from: <https://www.ncbi.nlm.nih.gov/pmc/ articles/PMC2950931/>. Accessed: Mar. 18, 2021. doi: 10.1007/ s11745-010-3393-4.
MUNRO, J. M.; COTRAN, R. A. The pathogenesis of atherosclerosis: atherogenesis and inflammation. Lab Invest, v.58, p.249-261, 1988. Available from: <https://europepmc.org/article/ med/3279259>. Accessed: Mar. 18, 2021.
OKROUHLÁ, M. et al. Effect of duration of dietary rapeseed and soybean oil feeding on physical characteristics, fatty acid profile, and oxidative stability of pig backfat. Animals, v.8, n.11, p.193, 2018.
Available from: <https://www.agriculturejournals.cz/publicFiles/
93103.pdf>. Accessed: Dec. 20, 2021. doi: 10.3390/ani8110193.
PARK, J. C. et al. Effects of dietary fat types on growth performance, pork quality, and gene expression in growing-finishing pigs. AsianAustralasian Journal of Animal Sciences, v.25, n.12, p.1759, 2012.
Available from: <https://pubmed.ncbi.nlm.nih.gov/25049542/>.
Accessed: Mar. 18, 2021. doi: 10.5713/ajas.2012.12416.
PORTOLESI, R. et al. Competition between 24:5n−3 and ALA for
Δ6 desaturase may limit the accumulation of DHA in HepG2 cell membranes. Journal of Lipid Research, v.48, n.7, p.1592–1598,
2007. Available from: <https://linkinghub.elsevier.com/retrieve/ pii/S0022-2275(20)42543-X>. Accessed: Mar. 18, 2021. doi:
10.1194/jlr.M700081-JLR200.
RUSSO, G. L. Dietary n-6 and n-3 polyunsaturated fatty acids: from biochemistry to clinical implications in cardiovascular prevention. Biochemical Pharmacology, v.77, n.6, p.937–946,
2009. Available from: <https://www.sciencedirect.com/science/ article/abs/pii/S0006295208 007776>. Accessed: Mar. 18, 2009. doi: 10.1016/j.bcp.2008.10.020.
SALAS-SALVADÓ, J. et al. Mediterranean diet and cardiovascular disease prevention: what do we know?. Progress in cardiovascular diseases, v.61, n.1, p.62-67, 2018. Available from: <https://doi. org/10.1016/j.pcad.2018.04.006>. Accessed: Dec. 14, 2021. doi:
10.1016/j.pcad.2018.04.006.
SHAEFER, E. J.; LEVY, R.L. Pathogenesis and management of lipoprotein disorders. The New England Journal of Medicine, v.312, p.1300-1310, 1985. Available from: <https://www.nejm. org/doi/full/10.1056/NEJM198505163122007>. Accessed: Mar.
18, 2021. doi: 10.1056/NEJM198505163122007.
SIRI-TARINO, P. W. et al. Meta-analysis of prospective cohort studies evaluating the association of saturated fat with cardiovascular disease. The American Journal of Clinical
Nutrition, v.91, n.3, p.535-546, 2010. Available from: <https:// www.ncbi.nlm.nih.gov/pmc /articles/PMC2824152/>. Accessed:
Mar. 18, 2021. doi: 10.3945/ajcn.2009.27725.
SKEAFF, C. M.; MILLER, J. Dietary fat and coronary heart disease: summary of evidence from prospective cohort and randomised controlled trials. Annals of Nutrition & Metabolism, v.55, p.1-3,
2009. Available from: <https://www.karger.com/Article/Abstract/
229002>. Accessed: Mar. 18, 2021. doi: 10.1159/000229002.
SKIBA, G. et al. Omega-6 and omega-3 fatty acids metabolism pathways in the body of pigs fed diets with different sources of fatty acids. Archives of Animal Nutrition, v.69, n.1, p.1-16, 2015.
Available from: <https://europepmc.org/article/med/25530317>.
Accessed: Mar. 18, 2021. doi: 10.1080/1745039x.2014.992173.
SPENCER, J. D. et al. Diet modifications to improve finishing pig growth performance and pork quality attributes during periods of heat stress. Journal of Animal Science, v.83, p.243-254,
2005. Available from: <https://academic.oup.com/jas/articleabstract/83/1/243/4790807 ?redirectedFrom=fulltext>. Accessed:
Mar. 18, 2009. doi: 10.2527/2005.831243x.
TURNER, T. D. et al. Flaxseed fed pork: n− 3 fatty acid enrichment and contribution to dietary recommendations. Meat Science, v.96, n.1, p.541-547, 2014. Available from: <https://www.sciencedirect. com/science/article/abs/pii/S0309174013005056>. Accessed:
Mar. 18, 2009. doi: 10.1016/j.meatsci.2013.08.021.
VEHOVSKÝ, K. et al. Effect of dietary rapeseed and soybean oil on growth performance, carcass traits, and fatty acid composition of pigs. Revista Brasileira de Zootecnia, v.48, 2019.Available from: <https://www.scielo.br/j/rbz/a/ hVYjC5rv6b4FhPPTtYrTzvc/?format =pdf& lang=en>. Accessed:
Dec. 16, 2021. doi: 10.1590/rbz4820180131.
WEBER, T. E. et al. Evaluation of the effects of dietary fat, conjugated linoleic acid, and ractopamine on growth performance, pork quality, and fatty acid profiles in genetically lean gilts.
Journal of Animal Science, v.84, n.3, p.720-732, 2006. Available from: <https://pub med.ncbi.nlm.nih.gov/16478965/>. Accessed:
Dec. 17, 2021. doi: 10.2527/2006.843720x.
WOOD, J. D. et al. Fat deposition, fatty acid composition and meat quality: A review. Meat Science, v.78, n.4, p.343-358, 2008.
Available from: <https://www.sciencedirect.com/ science/article/ abs/pii/S0309174007002525>. Accessed: Mar. 18, 2021. doi:
10.1016/j.meatsci.2007.07.019.
WOOD, J. D. et al. Effects of fatty acids on meat quality: a review. Meat Science, v.66, n.1, p.21-32, 2004. Available from: <https://www.sciencedirect.com/science/article/abs /pii/
S0309174003000226>. Accessed: Mar. 18, 2021. doi: 10.1016/
S0309-1740(03)00022-6.
WOODS, V. B.; FEARON, A. M. Dietary sources of unsaturated fatty acids for animals and their transfer into meat, milk and eggs: A review.
Livestock Science, v.126, n.1-3, p.1-20, 2009. Available from: <https:// www.sciencedirect.com/science/article/abs/pii/S1871141309002674>.
Accessed: Mar. 18, 2009. doi: 10.1016/j.livsci.2009.07.002.
ZHU, Y. et al. Dietary total fat, fatty acids intake, and risk of cardiovascular disease: a dose-response meta-analysis of cohort studies. Lipids in health and disease, v.18, n.1, p.1-14, 2019.
Available from: <https://doi.org/10.1186/s12944-019-1035-2>.
Accessed: Dec. 12, 2009. doi: 10.1186/s12944-019-1035-2