Effect of fish oil in swine nutrition – literature review
DOI:
https://doi.org/10.56617/att.7530Keywords:
fish oil, n3 fatty acids, reproductive processes, immune system, meat qualityAbstract
In this literature review, we present the effects of fish oil, a fat supplement containing long-chain polyunsaturated fatty acids, on pig production and health. Fish oil is particularly rich in long chain n3 fatty acids, such as eicosapentaenoic acid and docosahexaenoic acid, which are requires for some vital physiological processes. These effects are significantly more important than the role of fish oil as an energy source. The effect of fish oil is primarily known through its effect on the reproductive biology of sows. On the one hand, it promotes follicular development, ovulation, and, after fertilization, implantation, and foetal development. The beneficial effect of fish fat supplementation has positive effect on the milk production of sows and on the time to first regular ovulation after weaning. In piglets, its most important effect is the reduction in sensitivity to inflammatory processes. Fish oil effects the protection against infectious diseases, i.e., the intensity of the immune response in all age groups of pigs. In fattening pigs, depending on the amount added, it influences meat production and the sensory quality and shelf life of the meat.
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