Replacement of soybean oil with camelina oil in diets for finishing pigs: effects on metabolic profile, meat quality and sensory properties

This study investigated whether the dietary substitution of soybean oil with camelina oil affects the metabolic profile, meat quality and sensory properties of pigs during the fattening–finishing phase. Twenty male Apulo-Calabrese Black Pigs (∼7 months old, 65 ± 2.7 kg) were divided into two groups differing only in dietary oil (soybean vs. camelina, 2%). Serum biochemistry was analyzed at the start and end of the trial, along with meat physical properties, chemical composition, fatty acid profile, antioxidant status and sensory properties. Pigs fed the diet containing soybean oil showed higher blood cholesterol at the end of the trial (p = 0.034). Meat from the camelina oil group exhibited higher L* and b* values, lower Warner Bratzler shear force and cooking loss, and reduced malondialdehyde content (p < 0.05), indicating better tenderness and oxidative stability. Protein concentration was higher in raw and cooked meat from the camelina oil group, which also showed lower cholesterol content (p = 0.031). Individual fatty acids and food risk factors were not significantly affected by dietary treatment. The camelina oil diet improved the sensory evaluation of meat, resulting in higher scores for appearance and overall liking (p < 0.05). These findings suggest that camelina oil may be an interesting and worth alternative to soybean oil in diets for finishing pigs.