Revista Cienfica, FCV-LUZ / Vol. XXXV Recibido: 13/05/2025 Aceptado:04/07/2025 Publicado: 19/07/2025 hps://doi.org/10.52973/rcfcv-e35650 UNIVERSIDAD DEL ZULIA Serbiluz Sistema de Servicios Bibliotecarios y de Información Biblioteca Digital Repositorio Académico 1 of 10 Revista Cienfica, FCV-LUZ / Vol. XXXV hps://doi.org/10.52973/rcfcv-e35700 UNIVERSIDAD DEL ZULIA Serbiluz Sistema de Servicios Bibliotecarios y de Información Biblioteca Digital Repositorio Académico Fay acid profile in dorsal fat and Longissimus dorsi muscle of post-weaned hairless piglets fed with arboreal leaves meal Perfil de ácidos grasos en la grasa dorsal y en el músculo Longisimus dorsi de lechones Pelones post-destetados alimentados con hojas de arbóreas Claudia Teresita Castellón-Moya¹* , Clemente Lemus-Flores² , Dany Alejandro Dzib-Cauich³ , Julio Enrique Oney-Montalvo³ , Fernando Grageola-Núñez² , Job Oswaldo Bugarín-Prado² , Nitmar Itzel Pat-Moreno 3 ¹Autonomous University of Nayarit, Master’s Program in Biological Agricultural Sciences in the Area of Animal and Veterinary Sciences. Mexico. ²Autonomous University of Nayarit, Academic Units of Agriculture and Veterinary Medicine and Animal Science, Program in Biological Agricultural Sciences. Mexico. ³Calkiní Higher Technological Instute. Campeche, Mexico. *Correspondence authors: 22000242@uan.edu.mx ABSTRACT In the present invesgaon, the inclusion of flours from the arboreal Cnidoscolus aconifolius (Chaya), Morus alba (Mulberry) and Moringa oleifera (Moringa) in the convenonal Corn-Soy diet was compared to evaluate the lipid profile in the Longisimus dorsi (LD) and in the back fat (DF) of the post- weaned Pelon pigs. A sample of 28 animals, 24 days old, post- weaned, was used. These were divided into four experimental groups, homogenized by sex and weight and subjected to a seven-day adaptaon period. They were subsequently fed ad libitum for 28 days and slaughtered aſter 59 days. For the stascal analysis of the variables associated with the fay acid profile (saturated, monounsaturated and polyunsaturated), a randomized block design stascal model was used, with the aim of determining whether there were stascally significant differences (P˂0,05) between the variables associated with the fay acid profile and the diets. It was shown that the SFA variable in LD and GD was higher in piglets fed with Mulberry, the MUFAs in LD and GD were higher in the animals of the Control group and the values of the PUFAs in LD and GD increased in the piglets supplemented with Moringa and Chaya, allowing to conclude that Mulberry increases the values of SFA in LD and GD of Hairless pigs; on the other hand, Chaya and Moringa increase the content of the PUFAs in LD and GD of these animals. Key words: Lipids; meat; forage plants; Pelon pigs RESUMEN En la presente invesgación se comparó la inclusión de harinas de las arbóreas Cnidoscolus aconifolius (Chaya), Morus alba (Morera) y Moringa oleifera (Moringa) en la dieta convencional Maíz–Soya, para evaluar el perfil lipídico en el Longisimus dorsi (LD) y en la grasa dorsal (GD) de cerdos Pelones post destetados. Se ulizó una muestra de 28 animales, de 24 días de nacidos en etapa post destete, los cuales fueron divididos en cuatro grupos experimentales, agrupados por sexo y peso y somedos a un período de siete días de adaptación. Posteriormente fueron alimentados ad libitum durante 28 días y sacrificados a los 59 días. Para el análisis estadísco de las variables asociadas al perfil de ácidos grasos (SFA, MUFA, PUFA) se empleó un modelo estadísco de diseño de bloques al azar, con el objevo de determinar si exisan diferencias estadíscamente significavas (P˂0,05) entre las variables asociadas al perfil de ácidos grasos y las dietas. Se demostró que la variable SFA en LD y en GD fue mayor en los lechones alimentados con Morera, los MUFAs en LD y GD resultaron ser más altos en los animales del grupo Control y los valores de los PUFAs en LD y GD incrementaron en los lechones suplementados con Moringa y Chaya, permiendo concluir que Morera incrementa los valores de SFA en LD y GD de cerdos Pelones; por otro lado, la Chaya y la Moringa aumentan el contenido de los PUFAs en LD y GD de estos animales. Palabras clave: Lípidos; carne; plantas forrageras; lechones Pelones

Lipids in meat from hairless piglets fed with arboreal nuts / Castellón et al. UNIVERSIDAD DEL ZULIA Serbiluz Sistema de Servicios Bibliotecarios y de Información Biblioteca Digital Repositorio Académico INTRODUCTION The swine market has undergone several changes in recent years, due to the interest of consumers in eang healthier, longer-lasng and opmal quality meats, which has led to the producon of meats with these qualies [1 ,2, 3].The researchers Mernez-Aispuro et al. [4] affirm that the quanty and quality of fat in meats consumed by humans can affect their health, so an adequate balance in fay acid intake (lower SFA content, higher MUFA content and balanced PUFA) is sought to improve aspects of human health. Therefore, it is important that food consumpon allows for balance and improvement of dietary fay acid profiles of people. The increase in polyunsaturated fay acids in meat can affect its flavor and shelf life, due to the reducon in oxidave stability that it produces, which leads to the oxidaon of lipids and proteins, thus affecng the quality meat [5]. Some authors [6 , 7] suggest that in non-ruminant animals such as pigs (Sus scrofa domescus), it is possible to modify lipid content based on the type of food they consume, and in this way take care of the health the swine-consuming community, offering them a beer quality product. In this sense, the use of the leaves of arboreal Morus alba (Mulberry), Moringa oleifera (Moringa) and Cnidoscolus aconifolius (Chaya) in pig feed is proposed, which in Mexico have an adequate distribuon, making them easy to acquire for producers, in addion to standing out for their important contribuon and content of protein, minerals, fiber compounds, metabolizable energy and amount of amino acids [8 , 9 , 10]. This study allows us to evaluate the fay acid profile in the back fat (DF) and Longissimus dorsi muscle of post-weaning hairless piglets fed with arboreal leaf meal. MATERIALS AND METHODS Locaon The animals were raised in the swine post of the Nutrional Physiology and Experimental Surgery Laboratory, located in the Academic Unit Agriculture of Autonomous University of Nayarit (21° 26’ N, 104° 54’ W). Lipid analyses of the back fat (DF) and Longissimus dorsi (LD) of post-weaned hairless piglets were performed in the Instrumental Analycal Laboratory Unit of Instuto Tecnológico Superior to Calkiní, Campeche (ITESCAM) (20° 20’ N, 90° 2’ W). Animals A sample consisted of 28 post-weaned piglets, 24 days old (weaning weight of 5 ± 0.3 kg), divided into four experimental groups, each containing seven hairless pigs grouped by weight and sex (14 females and 14 males) from different liers. The minimum sample size was determined using the sample size calculaon method to esmate a mean [11]. Aſter weaning, the animals were transferred from the Academic Unit of Veterinary Medicine and Animal Husbandry, Compostela, Nayarit (21.23164° W 21° 13’ 54” N) to Experimental Pig Shed of the Academic Unit of Agriculture (UAA), Xalisco, Nayarit (transfer distance: approximately 35 km). The transfer was carried out in accordance with NOM-062- ZOO-1999 of technical specificaons for producon, care and use of laboratory animals [12]. Upon arrival at the Academic Unit of Agriculture, the pigs were housed in individual pens for 7 days (adaptaon period) in compliance with the recommendaons of the Mexican Official Standard (NOM-051-ZOO-1995) [13]. Subsequently, they were fed with the treatments ad libitum for 28 experimental days. The animals were sacrificed at 59 days of age, in accordance with the guidelines of the Mexican Official Standard NOM-033- SAG / ZOO-2014, on methods for the slaughter of domesc and wild animals [14]. Experimental design Four experimental groups were formed, where a base diet (Corn-Soy Paste) was used, with the inclusion of different arboreal leaf flours, which were: Control group with base diet (Corn-Soy Paste), Mulberry group, with the inclusion of 10% of Mulberry leaf flour, Moringa group with the inclusion of 10% of Moringa leaf flour and Chaya group with the inclusion of 10% of Chaya leaf flour. The formulaon of the diets (TABLE I) was carried out taking into account the nutrional requirements for piglets in post- weaning stage, referenced in the Brazilian tables for poultry (Gallus gallus domescus) and pigs [15]. The nutrional content of the diets was calculated based on the nutrional values of the ingredients and metabolizable energy was calculated using McDowell et al. [16] methodology (TABLE I). The ingredients were mixed homogeneously and pellezed (PELLET MACHINE, model KL150B/C, made in China), with a parcle size of 2 cm. TABLE I Nutrional composion of balanced diets and nutrional content Ingredients (%) Control Chaya Mulberry Moringa Inclusion level 0 10 10 10 Ground corn 63.20 58.30 59.70 59.00 Soybean meal 31.70 26.40 25.00 25.90 L –Lysine 0.60 0.80 0.80 0.60 CaCO 4 / ortophosphate 1:1 2.00 2.00 2.00 2,00 Vitamin and mineral premix 0.20 0.20 0.20 0.20 Canola Oil 2.30 2.30 2.30 2.30 Calculated analysis Crude protein (CP) 20.03 20.04 20.05 20.04 Metabolizable energy (Mcal) 3.38 3.38 3.35 3.37 Lysine 1.55 1.54 1.50 1.51 Lysin/ ME Rao 4.57 4.54 4.47 4.49 Crude Fiber 3.22 3.72 3.63 3.45 ME: Metabolizable Energy; CP: Crude Protein; CaCO 4: Calcium Carbonate Measured variables Lipid profile in back fat and the Longissimus dorsi muscle For lipid extracon from the Longissimus dorsi muscle (LD) and back fat (DF), 500 mg of the sample was taken following the procedure of Hanson and Olley [17]. 2 of 10

Revista Cienfica, FCV-LUZ / Vol. XXXV UNIVERSIDAD DEL ZULIA Serbiluz Sistema de Servicios Bibliotecarios y de Información Biblioteca Digital Repositorio Académico Approximately 100 mg of the extracted fat from each sample was converted into fay acid methyl esters using potassium hydroxide (KOH) methanol and boron trifluoride (BF3) [18]. For chromatographic analysis, a Gas Chromatography equipment (brand: Thermo SCIENTIFIC, model: K2432B730100000, manufactured in China) was used. The chromatographic system was coupled to a flame detector, set to a temperature of 260 °C, with a helium (He) gas flow of 35 mL/ min, an air flow of 350 mL/min and an injector temperature of 250 °C. The separaon of the analytes was carried out with a HP- Innowax capillary column of 60 µm x 0.32 mm internal diameter and 0.25 µm parcle thickness, using He as a carrier gas with a flow of 3 mL/min. The separaon of fay acid methyl esters (FAME) was achieved with a temperature ramp starng at 60 °C for 3.5 min, increasing 10 °C/min unl reaching 200 °C and this temperature was maintained for 15 min, then another increase of 1 °C/min unl reaching a temperature of 225 °C, and another of 2 °C/min up to 240 °C which was maintained for 12.5 min. Fay acid methyl ester samples were idenfied by comparing the retenon mes of the FAME peaks of the 37-component standard (Supelco 37 Component FAME Mix 47885-U Sigma- Aldrich) and the results were expressed as percentages. Indexes associated with the lipid profile of dorsal fat and Longisimus dorsi muscle Hypocholesterolemic / hypercholesterolemic index (h/H)= ((C18:1+C18:2n6+C18:3n6+C20:3n6+C20:4n6+C20:5n3+C22: 6n3)/(C14:0+C16:0)) Atherogenic index (AI)= ((C12:0 + 4* (C14:0 + C16:0)) / (MUFA + Omega-n6 + Omega-n3) Thrombogenic index (TI)= ((C14:0 + C16:0 + C18:0) / ((0.5 * MUFA) + (0.5 * Omega-n6) + (3 * Omega-n3) + (Omega-n3 / Omega-n6) Iodine index (IV)= ((C16:1 * 0.95) + (C18:1 * 0.86) + (C18:2n6 * 1.372) + (C18:3n3 * 2.616) + (C20:1 * 0.785) + (C22:1 * 0.723)) Stascal analysis For the stascal analysis of variables associated with the fay acid profile (saturated, monounsaturated, and polyunsaturated), a completely randomized block design was used to determine whether there were differences (P < 0.05) between the means of the variables associated with the fay acid profile and the treatments. SPSS version 20 (2011) was used for this purpose. Y=μ + T+ B + e The stascal model consists of the variable μ, which is the overall mean; T: the number of treatments according to the different diets; B: the block; and e: the experimental random error, which were related to lier at birth. Principal components analysis was performed in MINITAB15 to group the variables analyzed (indicators associated with the fay acid profile) for each treatment. RESULTS AND DISCUSSION TABLE II shows the composion of fay acids that make up the lipid profile of the different treatments with which the hairless piglets were supplemented post-weaning. TABLE II Percentage composion of fay acids in 4 diets for pigs: the Control and those supplemented with flours from the arboreal Cnidoscolus aconifolius (Chaya), Morus alba (Mulberry) and Moringa oleifera (Moringa) Fay acid Control Mulberry Moringa Chaya C14 Myristric 1.86 7.76 6.41 4.69 C16 Palmic 5.42 4.58 3.49 2.83 C18 Stearic 6.44 13.85 11.78 11.35 C20 Arachidic 1.81 0.35 0.15 0.09 SFA 15.53 26.54 21.83 18.96 C14:1 Myristoleic 2.37 6.56 7.05 5.17 C16:1 Palmitoleic 7.67 5.71 6.73 4.84 C17:1 Margaric Cis-10 0.05 0.25 0.47 0.38 C18:1 Oleic 47.38 35.7 31.93 38.2 C20:1 Cis eicoseneate 0.16 0.33 0.54 0.44 C22:1 Burp 0.82 0.61 1.01 0.63 MUFA 58.45 49.16 47.73 49.66 C18:2n6 Cis (alpha) linoleic 11.12 15.29 18.59 18.32 C18:3n6 Gamma linoleic 2.32 4.00 4.33 4.85 C20:3n6 Cis-8 Eicosadienoic 0.04 0.82 1.35 2.07 C20:4n6 Arachidonic 0.2 0.32 0.54 0.63 Total Omega - n6 13.68 20.43 24.81 25.87 C18:3n3 Linolenic 5.37 3.71 5.44 5.29 C20:5n3 Eicosapentanoic (EPA) 3.14 0.02 0.05 0.06 C22:6n3 Docosahexaenoic (DHA) 3.84 0.15 0.15 0.16 Total Omega - n3 12.35 3.88 5.64 5.51 PUFA 26.03 24.31 30.45 31.38 SFA: saturated fay acids; MUFA: monounsaturated fay acids; PUFA: polyunsaturated fay acids The results in TABLE II indicate that Mulberry diet presented the highest percentages of SFA, Control treatment, highest MUFA values, and Chaya diet, the highest PUFA results. In TABLE III, an analysis was performed of the variables associated with fay acid profile of Longissimus dorsi muscle in post-weaned piglets of Pelón breed, fed with the treatments: Control, Mulberry, Moringa and Chaya, to determine if the diets caused stascal differences (P˂ 0.05) in terms of fay acid content of the LD of these pigs. 3 of 10

Lipids in meat from hairless piglets fed with arboreal nuts / Castellón et al. UNIVERSIDAD DEL ZULIA Serbiluz Sistema de Servicios Bibliotecarios y de Información Biblioteca Digital Repositorio Académico TABLE III Variables associated with the fay acid profile in Longissimus dorsi from pigs fed four diets: The Control and those supplemented with arboreal leaf meal Fay acid Control Mulberry Moringa Chaya EE C14 Myristric 2.26 a 1.59 b 1.59 b 1.33 c 0.03* C16 Palmic 19.92 d 23.35 a 21.96 b 20.25 c 0.08* C18 Stearic 5.65 d 21.68 a 19.80 b 18.75 c 0.13* C20 Arachidic 0.59 b 0.79a a 0.58 b 0.50 c 0.01* SFA 28.42 d 47.40 a 43.94 b 40.83 c 0.15* C14:1 Myristoleic 1.58 a 0.25 c 0.39 b 0.47 b 0.02* C16:1 Palmitoleic 5.42 a 4.68 b 5.39 a 5.29 a 0.11* C17:1 Margaric Cis-10 0.74 a 0.28 c 0.38 b 0.43 b 0.02* C18:1 Oleic 47.67 a 33.76 d 34.8 c 37.27 b 0.1* C20:1 Cis eicoseneate 0.47 a 0.15 b 0.18 b 0.18 b 0.01* C22:1 Burp 1.57 a 0.18 b 0.09 b 0.09 b 0.07* MUFA 57.49 a 39.31 d 41.24 c 43.73 b 0.09* C18:2n6 Cis (alpha) linoleic 10.11 c 10.64 b 11.97 a 12.21 a 0.12* C18:3n6 Gamma linoleic 0.27 a 0.24 c 0.25 bc 0.26 ab 0.01* C20:3n6 Cis-8 Eicosadienoic 0.44 a 0.06 c 0.07 c 0.08 b 0.003* C20:4n6 Arachidonic 1.20 a 0.24 b 0.25 b 0.26 b 0.01* Total Omega - n6 12.10 b 11.18 c 12.54 ab 13.06 a 0.18* C18:3n3 Linolenic 0.60 a 0.56 b 0.57 b 0.61 a 0.005* C20:3n3 Eicosatrienoic 0.90 a 0.20 c 0.23 b 0.23 b 0.01* C20:5n3 Eicosapentaenoic (EPA) 0.07 d 0.14 c 0.16 b 0.18 a 0.004* C22:6n3 docosahexaenoic (DHA) 0.49 c 1.31 b 1.32 ab 1.33 a 0.01* Total Omega - n3 2.00 c 2.20 b 2.28 ab 2.36 a 0.03* PUFA 14.10 b 13.39 c 14.82 a 15.42 a 0.17* PUFA/SFA 0.50 a 0.28 d 0.34 c 0.38 b 0.01* PUFA/MUFA 0.25c 0.34 b 0.36 a 0.35 ab 0.004* SFA/MUFA+PUFA 0.4d 0.90 a 0.78 b 0.69 c 0.004* C16:1/C16:0 0.27 a 0.20 c 0.25 b 0.26 ab 0.005* C18:1/C18:0 8.5 a 1.56 b 1.76 b 1.99 b 0.16* C18:2/C18:1 0.21 d 0.32 c 0.34 a 0.33 b 0.003* (C18:2+C18:3)/C18:1 0.22 d 0.32 c 0.35 a 0.33 b 0.003* n6/n3 6.08 a 5.07 b 5.50 b 5.53 b 0.15* Iodine Index 62.91 a 49.79 d 53.16 c 55.64 b 0.14* h/H 2.72 a 1.86 d 2.07 c 2.40 b 0.02* Atherogenic Index 1.24 d 1.90 a 1.69 b 1.46 c 0.01* Thrombogenic Indiex 0.68 d 1.45 a 1.28 b 1.13 c 0.01* a,b,c,d Different leers within each variable that indicate significant difference indicate (*P ˂ 0.05); EE: experimental error; SFA: saturated fay acids; MUFA: monounsaturated fay acids; PUFA: polyunsaturated fay acids; h/H: hypocholesterolemic/hypercholesterolemic rao The results in TABLE III show that in means of the values for each treatment there were significant stascal differences (P˂ 0.05), where the Mulberry diet is aributed to the most harmful due to its content of saturated fay acids (SFA), which are related to development of cardiovascular diseases, diabetes and high blood pressure [19 ,[20]. On the other hand, the Chaya diet turned out to present higher percentages of PUFA, which, together with an adequate content of anoxidants such as phenolic compounds, promote the balance of the oxidaon of polyunsaturated fay acids in the meat, resulng in an increase in its quality, in addion to the fact that Omega-3 (EPA and DHA) significantly decrease triglyceride 4 of 10

Revista Cienfica, FCV-LUZ / Vol. XXXV UNIVERSIDAD DEL ZULIA Serbiluz Sistema de Servicios Bibliotecarios y de Información Biblioteca Digital Repositorio Académico levels in the blood, which reduces the risk of plaque formaon in the arteries and the incidence of cardiovascular diseases [4]. The reports in TABLE III also showed that animals supplemented with Morera treatment had higher SFA content (P ˂0.05) in the Longissimus dorsi (LD) muscle compared to the values reported for pigs fed the Control, Moringa and Chaya diets; however, some researchers have shown that SFA: palmic (C16:0) and stearic (C18:0) have funconal importance in counteracng brain injury related to cardiopulmonary arrest [21]. Table III also shows that pigs fed the Control and Chaya diets had higher MUFAS values (P < 0.05) in DF compared to animals supplemented with Mulberry and Moringa leaf flour. Although gene expression studies were not performed in the present study in animals supplemented with arboreal nutrients, the results obtained, associated with fat desaturaon in DF when feeding pigs with arboreal nutrients, could be aributed to an increase in gene expression of the enzyme sterol regulatory element-binding protein (SREBP1) stearoyl CoA desaturase (SCD), which catalyzes the formaon of double bonds between carbon atoms 9 and 10 of saturated fay acids, converng them into monounsaturated fay acids [22 ,[23]. Similarly, the above result coincides with the research reports of authors Dzib-Cauich et al. [24], who demonstrated that when feeding Pelon pigs with diets supplemented with arboreal leaf flour, an increase in the expression of the SCD gene was observed, causing an increase in fat desaturaon in the LD of animals supplemented with tree plants with forage potenal. In relaon to the previous result, other authors have menoned that this gene parcipates in the synthesis of C16:00 (palmic) to transform it into C16:1 (palmitoleic), which can cause an increase in monounsaturated fay acids of the lipids profile in meat of the animals fed with the inclusion of flours made with arboreal leaves in convenonal diets [25]. Animals treated with the Chaya diet had the highest values of eicosapentaenoic acid (C20:5n3) and docosahexaenoic acid (C22:6n3), indicang that this diet had a greater effect on modifying the fay acids profile in the Longissimus dorsi of pigs supplemented with this treatment, which is supported by Wood et al. [6] and Quiles and Hevia [7], researchers have shown that the fay acids eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) can only be incorporated into pig’s body when they consume foods containing linoleic and linolenic acid (essenal fay acids). These are deposited in subcutaneous and intramuscular fat, and through the metabolic pathways of desaturaon and elongaon, are converted into EPA and DHA. The reports in TABLE III indicate that piglets supplemented with Moringa and Chaya treatments had the highest percentages of PUFA, Omega-n6 and Omega-n3, which coincides with the nutrional content of these arboreals according to the reports of some researchers [25]. These results were explained by Dzib- Cauich et al. [24], sciensts who demonstrated in their research results that, by supplemenng Pelons pigs with arboreal leaf flour, the lipid profile of Bicep femoris muscle of the animals was modified, resembling the fay acid profiles of the diets. Regarding the previous result, some authors [25 ,[26] reported that Moringa and Chaya leaf flours are rich in phenolic compounds, which act as hydrogen donors that neutralize free radicals, interrupng the chain reacons of peroxidaon, thus protecng essenal PUFA, avoiding degradaon of Omega-3 and Omega-6, which are related to the reducon of cardiovascular diseases [4]. The PUFA/SFA raos, 18:1/18:0, n6/n3, iodine index (IV) and h/h were found to be higher in piglets fed with the Control diet, indicang that these animals had a higher percentage of PUFA, which can be associated with low quality meats if there is no balance with the anoxidant content, since PUFA in meat can increase the producon of free radicals, which causes a reducon in its oxidave stability, resulng in an increase in the oxidaon of lipids and proteins, decreasing its sensory characteriscs and shelf life [27]. The C16:1/C16:0 rao was highest in piglets supplemented with the Control and Chaya diets; the C18:2/C18:1 rao (C18:2/C18:3)/C18:1 were highest in piglets fed Moringa, and the PUFA/MUFA rao was highest in the LD of piglets fed the Moringa and Chaya treatments. These results can be aributed to the effect of arboreal when used as food for pigs, since some sciensts [28] showed that including arboreal plants with forage potenal in the diet of Pelones piglets increases the expression of the SDC gene, an enzyme responsible for synthesizing fay acids and is involved in the desaturaon process, necessary for the biosynthesis of MUFA, parcularly to synthesize oleic acid (C18:1) from stearic acid (C18:00) and palmitoleic acid (C16:1) from palmic fay acid (C16:00) [29]. Regarding the percentage of atherogenic index (AI) and thrombogenic index (IT), these were higher in the Longissimus dorsi of piglets fed with the Morera diet, indicang that these meats contain a higher percentage of saturated fay acids which promote inflammaon, cellular and vascular damage, promong the tendency to form clots in the blood vessels, which is supported by Dzib-Cauich et al. [27], authors who refer to AI and IT as a relaonship between saturated and unsaturated fay acids, where the higher the atherogenic and thrombogenic index, the higher the percentage of saturated fay acids, indicang that it is a poor quality meat with less demand [3 ,4]. The results related to the lipid profile of Longissimus dorsi (LD) from piglets supplemented with arborea, during this research reported values where SFA ranged from 40.83 to 47.40%, MUFA from 39.31 to 43.7% and PUFA from 13.39 to 15.42%, in accordance to the research results of Teye et al. [30], researchers who reported the following percentages in the fay acid profile in the LD of crossbred pigs (50% Duroc, 25% Large White and 25% Landrace) fed with soybean oil in their diet: polyunsaturated (17.70%), monounsaturated (42.88%) and saturated (39.42%) [29], which shows that feeding pelones piglets with arboreal leaf meal increases the quality of the fay acid profile of the LD of these animals, bringing them closer to the quality of commercial pig meat. In TABLE IV, the variables associated with the fay acid profile in the dorsal fat (DF) in post-weaned piglets of the Pelón breed, fed with the treatments: Control, Morera, Moringa and Chaya, were analyzed to determine if the treatments cause differences (P ˂ 0.05) in the fay acid profile of the DF of these pigs. 5 of 10

Lipids in meat from hairless piglets fed with arboreal nuts / Castellón et al. UNIVERSIDAD DEL ZULIA Serbiluz Sistema de Servicios Bibliotecarios y de Información Biblioteca Digital Repositorio Académico TABLE IV Variables associated with the fay acid profile in dorsal fat from pigs fed four diets: the Control and those supplemented with arboreal leaf meal Fay acid Control Mulberry Moringa Chaya EE C14 Myristric 1.61ª 1.67ª 1.64ª 1.14 b 0.02* C16 Palmic 20.83 d 24.4ª 23.5 b 21.98 c 0.03* C18 Stearic 9.76 d 22.62ª 21.48 b 20.20 c 0.04* C20 Arachidic 0.41 b 0.69ª 0.57 b 0.43 c 0.005* SFA 32.61 d 49.38ª 47.17 b 43.78 c 0.04* C14:1 Myristoleic 0.02 d 0.03 c 0.05ª 0.05 b 0.001* C16:1 Palmitoleic 3.9 d 4.80 c 5.14 b 5.98ª 0.01* C17:1 Margaric Cis-10 0.47ª 0.29 d 0.37 c 0.39 b 0.004* C18:1 Oleic 55.45ª 35.72 d 36.53 c 37.78 b 0.04* C20:1 Cis eicoseneate 0.33 d 0.90 c 1.05 b 1.77ª 0.01* C22:1 Burp 1.03ª 0.06 c 0.09 b 0.08 b 0.004* MUFA 61.21ª 41.82 d 43.22 c 46.05 b 0.05* C18:2n6 Cis (alpha) Linoleic 4.12 c 5.79 b 6.21ª 6.08ª 0.04* C18:3n6 Gamma linoleic 0.20 b 0.23ª 0.24ª 0.23ª 0.003* C20:3n6 Cis-8 Eicosadienoic 0.31 c 0.77 b 0.82 b 1.53ª 0.02* C20:4n6 Arachidonic 0.34ª 0.14 d 0.15 c 0.33 b 0.001* Omega - n6 4.96 d 6.92 c 7.42 b 8.17ª 0.03* C18:3n3 Linolenic 0.25 d 0.49 c 0.55ª 0.53 b 0.002* C20:3n3 Eicosatrienoic 0.63ª 0.17 d 0.19 b 0.20 b 0.002* C20:5n3 Eicosapentanoic (EPA) 0.05 c 0.13 b 0.15ª 0.16ª 0.002* C22:6n3 Docosahexaenoic (DHA) 0.35 d 1.08 c 1.29ª 1.15 b 0.01* Omega - n3 1.28 d 1.88 c 2.18ª 2.004 b 0.02* PUFA 6.23 d 8.80 c 9.60 b 10.20ª 0.02* PUFA/SFA 0.19 c 0.18 d 0.20 c 0.23ª 0.001* PUFA/MUFA 0.10 c 0.21 b 0.22ª 0.22ª 0.001* SFA/MUFA+PUFA 0.48 d 0.98ª 0.89 b 0.78 c 0.002* C16:1/C16:0 0.19 d 0.20 c 0.22 b 0.27ª 0.001* C18:1/C18:0 5.68ª 1.58 d 1.70 c 1.87 b 0.004* C18:2/C18:1 0.07 c 0.16 b 0.17 a 0.16 b 0.001* (C18:2+C:18:3)/C18:1 0.08 c 0.17 b 0.18 a 0.17 b 0.001* n6/n3 3.88ª 3.68 b 3.41 c 3.98ª 0.04* Iodine Index 58.69ª 45.28 d 47.13 c 49.38 b 0.06* h/H 2.70ª 1.68 d 1.81 c 2.04 b 0.01* Atherogenic Index 1.34 d 2.07ª 1.91 b 1.65 c 0.004* Índice Thrombogenic Index 0.87 d 1.61ª 1.45 c 1.29 c 0.003* a,b,c,d Different leers within each variable that indicate significant difference indicate (*P ˂ 0.05); EE: experimental error; SFA: saturated fay acids; MUFA: monounsaturated fay acids; PUFA: polyunsaturated fay acids; h/H: hypocholesterolemic/hypercholesterolemic rao. 6 of 10

Revista Cienfica, FCV-LUZ / Vol. XXXV UNIVERSIDAD DEL ZULIA Serbiluz Sistema de Servicios Bibliotecarios y de Información Biblioteca Digital Repositorio Académico The results obtained in TABLE IV indicate that all the values associated with the fay acid profile of dorsal fat (DF) of the Pelon pigs fed with the Control, Mulberry, Moringa and Chaya treatments, presented significant stascal differences (P ˂ 0.05). The animals supplemented with Mulberry had a higher percentage of saturated fay acids (C14:00, C16:00, C18:00, C20:00 and SFA) in the dorsal fat (DF), a characterisc that influences the decrease in the demand for this meat in the market, due to the health problems that come with the consumpon of foods with a high content of saturated fay acids, which is supported by the research results of Marnez et al. [31], who demonstrated that the high content of saturated fay acids in breed can cause high blood pressure, elevated triglyceride levels, and obesity in humans when consumed. This is because these fay acids increase basal lipogenesis, with a decrease in catecholamine-smulated lipolysis; they also coexist with adipocyte insensivity to the acons of insulin, increasing lipid storage in the subjects. Regarding monounsaturated fay acids, the Pelon breed supplemented with Moringa presented higher values of C14:1 and C20:1, those fed with the Chaya diet of C16:1 and those supplemented with the Control of C17:1, C18:1, C22:1 and MUFA. These results demonstrate that, when using the arboreal Moringa and Chaya as a food supplement in the diets of Pelon pigs, the fay acid profile is modified, both in the Longissimus dorsi and in the dorsal fat of these animals, due to the increase in the expression of the SDC gene, converng saturated fay acids into monounsaturated ones [24]. The results in TABLE IV, referring to the polyunsaturated fay acids profile of dorsal fat of animals fed with the experimental diets, indicated that the piglets supplemented with the Chaya treatment presented the highest values of PUFA in DF. Related to the above, some researchers [25] reported that Chaya leaves have a high content of phenolic compounds which act as anoxidants, which allows delaying the oxidaon process of meats, increasing their juiciness and tenderness, in addion to being associated with good quality meat [26]. Regarding the previous result, several authors [25 , 26] demonstrated that arboreal plants with forage potenal have a high anoxidant potenal, so they could be sources to protect meat from oxidave problems; in addion, due to their nutrional content, their flours could be used in the diet of the Pelon pig to improve the quality of its meat. Similarly, the results obtained from the analysis of polyunsaturated fay acids in dorsal fat (DF) showed that pigs fed the Chaya diet had a higher percentage of Omega-6 and those supplemented with Moringa had a higher content of Omega-3. The SFA/MUFA+PUFA, IA and IT index in DF of piglets fed the Mulberry diet were higher, indicang that these animals are more prone to increased triglyceride synthesis, which leads to a higher probability of suffering from cardiovascular diseases [4], in addion to decreasing the quality of the meat and its market demand [24]. In animals assigned to Control treatment, the highest values were observed in C18:1/C18:0, IV and h/H indexes in their dorsal fat, resulng in a lower content of saturated fay acids and a higher proporon of monounsaturated fay acids, which leads to higher quality meat. The PUFA, PUFA/SFA, C16:1/C16:0 and n6/n3 indexes were higher in DF of piglets supplemented with Chaya, the PUFA/ MUFA rao was higher in animals treated with Chaya and Moringa, and the C18:2/C18:1(C18:2+C18:3)/C18:1 value was higher in piglets fed with Moringa, confirming that arboreal species Moringa and Chaya produce an increase in content of polyunsaturated fay acids in dorsal fat of bald piglets when incorporated into their diet. The analysis of TABLE IV shows that Chaya and Moringa treatments modified fay acid composion of the dorsal fat Pelones piglets, decreasing their saturated fay acid content. The analyses in TABLES III and IV corroborate some research results [2], which showed that the diet to which pigs are subjected can modify their dorsal and intramuscular fat composion, and in turn modify the expression of their genes. Similarly, researchers Pérez-Palacios et al. [32] studied the fay acids profile of Longissimus dorsi and dorsal fat of Iberian pigs fed on forage in montaneras, where they reported that fay acids composion of the subcutaneous fat of two batches animals at weaning presented a percentage of palmic acid (C16: 0) of 17.32%, stearic acid (C18: 0) of 10.04%, oleic acid (C18: 1 n-9) of 56.21% and linoleic acid (C18: 2 n-6) of 9.32%, which is similar to fay acids content of the DF of the Pelon piglets used for the experiment, meaning that with the inclusion of arboreal in feed of these animals, it is possible to raise the quality of Pelon pig’s fat, bringing it closer to the quality of Iberian meat. In FIG. 1, the indicators related to the fay acids profile in Longissimus dorsi (LD) muscle of Pelones pigs fed with the treatments: Control, Mulberry, Moringa and Chaya were analyzed. 6 4 2 0 -2 -4 2 1 0 -1 -2 -3 -4 First Component (0.80%) Second Component (0.14%) n6n3 C 182C 183C 181 C 182C 181 C 181C 180 C 161C 160 SFAMUFAPUFA PUFAMUFA PUFASFA IV IT IA hH PUFA MUFA SFA Morera Moringa Chaya Control FIGURE 1. Principal component analysis associated with indexes corresponding to fay acid profile in Longissimus dorsi (LD) muscle for each treatment. SFA: saturated fay ac- ids; MUFA: monounsaturated fay acids; PUFA: polyunsaturated fay acids; IV: iodine index; IA: atherogenic index; TI: thrombogenic index; h/H: hypocholesterolemic/hyper- cholesterolemic index 7 of 10

Lipids in meat from hairless piglets fed with arboreal nuts / Castellón et al. UNIVERSIDAD DEL ZULIA Serbiluz Sistema de Servicios Bibliotecarios y de Información Biblioteca Digital Repositorio Académico In FIG. 1, the IA and IT relaonships in Longissimus dorsi (LD) were closer to Mulberry diet, which is related to meats that contain a higher percentage of saturated fay acids, which promote the development of inflammatory processes and the formaon of clots in blood vessels [3 ,4]. In the LD, the C16:1/C16:0 index showed a greater associaon with Control and Chaya diets, C18:2/C18:1 and (C18:2/C18:3)/ C18:1 raos were closer to Moringa treatment and the PUFA/ MUFA to treatments Moringa and Chaya, which is related to effect of the areboreal when used as food in pigs, which increase the expression of the SCD gene, which parcipates in the synthesis of C16:00 (palmic) to transform it into C16:1, which is associated with the desaturaon of fay acids in LD, improving not only the organolepc properes of meat, but also offering benefits for human health, since unsaturated fay acids are considered healthier than saturated ones [24 , 25]. The results in LD fay acids profile, shown in FIG. 1, can be related to research of Fernández et al. [29] and Dzib et al. [24], authors who demonstrated that, by including arboreals plants in pig feed, the percentage of polyunsaturated fay acids in their lipid profile increases. These acids have a posive effect on humans, such as the maintenance of cell membranes, anoxidant acvity and hypocholesterolemic effect [32 ,[33]. With the analysis of the principal components associated with fay acids profile in Longissimus dorsi (LD) muscle of Pelones piglets fed with the different treatments (Control, Mulberry, Moringa and Chaya), the results obtained from TABLE III are corroborated, where the PUFA/SFA, 18:1/18:0, n6/n3, IV and h/h raos present a greater associaon with Control, which indicates that these animals presented a higher percentage of monounsaturated fay acids in LD. In FIG. 2, the indicators related to fay acid profile in dorsal fat (DF) of Pelones pigs fed with the treatments: Control, Mulberry, Moringa and Chaya were analyzed. 4 2 0 -2 -4 -6 3 2 1 0 -1 -2 First Component (0.77%) Second Component (0.20%) n6n3 C 182C 183C 181 C 182C 181 C 181C 180 C 161C 160 SFAMUFAPUFA PUFAMUFA PUFASFA IV IT IA hH PUFA MUFA Control Chaya Moringa Morera FIGURE 2. Principal component analysis associated with the indexes corresponding to fay acids profile in dorsal fat (DF) for each treatment. SFA: saturated fay acids; MUFA: monounsaturated fay acids; PUFA: polyunsaturated fay acids; IV: iodine value; IA: ath- erogenic index; TI: thrombogenic index; h/H: hypocholesterolemic/hypercholesterolemic index The SFA/MUFA+PUFA, IA and IT indexes in dorsal fat (DF) showed a higher relaonship with Mulberry diet, indicang that animals fed with this treatment had the highest SFA values, compared to rest of diets, which could be aributed to high protein and carbohydrate contained in Morus alba flour compared to other flours from the arboreals in queson [34]. Related to above, saturated fay acids: myrisc, palmic, and stearic have been shown to be influenced by dietary intake (i.e., exogenous sources). However, they are also synthesized endogenously through de novo lipogenesis, a process by which excess carbohydrates and proteins are converted into fay acids [35 ,[36]. The C18:1/C18:0, IA, and h/H raos in DF were closer to control treatment, which is related to a fat with a lower content of saturated fay acids and a higher proporon of monounsaturated fay acids. Meats with these characteriscs are in high market demand, as the low amount of SFA present in their lipid profile indicates that these meats are the healthiest for humans. In relaon with the above, several researchers menoned that a diet rich in saturated fay acids (SFA) has been suspected for decades as a causal factor contribung to risk of atheroscleroc cardiovascular disease (ASCVD), largely because a higher intake of 12- to 16-carbon SFA increases circulang low- density lipoprotein cholesterol (LDL-C) concentraon compared to carbohydrates or unsaturated fay acids [19 , 20]. The principal components analysis performed in FIG. 2 supports the results obtained in TABLE IV which shows that Chaya and Moringa treatments are capable of modifying the fay acids composion in dorsal fat (DF) of animals supplemented with these treatments, decreasing their saturated fay acids content. With the analysis of principal components associated with the profile of fay acids in DF of the Pelones piglets fed with the different treatments (Control, Mulberry, Moringa and Chaya), it is observed that PUFA, PUFA / SFA, C16:1 / C16: 0 and n6 / n3 raos, were closer with Chaya diet, the PUFA / MUFA rao with Chaya and Moringa treatments, and the C18: 2 / C18: 1 (C18: 2 + C18: 3) / C18: 1 with Moringa, which is associated with an increase in the content of polyunsaturated fay acids in DF of the animals supplemented with these arboreals, which means that by including these vegetal species in the diet of Pelones pigs, the saturaon of fay acids in their DF decreases. CONCLUSIONS The inclusion of Mulberry results in high levels of saturated fay acids in Longissimus dorsi (LD) and back fat (DF) of hairless piglets. The Control treatment with tradional diet, increase the monounsaturated fay acids content in LD and DF. The inclusion of Moringa and Chaya increases the percentage of polyunsaturated fay acids in DF and DF. ACKNOWLEDEGEMENTS The authors wish to thank the Naonal Council of Human- ies, Sciences and Technologies (Conahcyt) for the scholarship awarded to the first author. 8 of 10

Revista Cienfica, FCV-LUZ / Vol. XXXV UNIVERSIDAD DEL ZULIA Serbiluz Sistema de Servicios Bibliotecarios y de Información Biblioteca Digital Repositorio Académico Conflict of interest The authors declare no conflict of interest BIBLIOGRAPHIC REFERENCES [1] Cardenia V, Rodriguez-Estrada MT, Cumella F, Sardi L, Della Casa G, Lercker G. Oxidave stability of pork meat lipids as related to high-oleic sunflower oil and vitamin E diet supplementaon and storage condions. Meat Sci. [Internet]. 2011; 88(2):271–279. doi: hps://doi.org/ dr4439 [2] Benítez R, Fernández A, Isabel B, Núñez Y, De Mercado E, Gómez-Izquierdo E, García-Casco J, López-Bote C, Óvilo C. Modulatory effects of breed, feeding status, and diet on adipogenic, lipogenic, and lipolyc gene expression in growing Iberian and Duroc pigs. Int. J. Mol. Sci [Internet]. 2018; 19(1):22. doi: hps://doi.org/gtd7z2 [3] Serra Bisbal JJ, Melero Lloret J, Marnez Lozano G, Fagoaga García C. 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