The Effect of Dietary Fatty Acids on the Nutritional Physiology of Swine

This review goes into the influence of fatty acids in diets upon the nutritional physiology of pigs, concentrating on saturated fatty acids, monounsaturated fatty acids, and polyunsaturated fatty acids.Different molecular pathways make each category play a crucial role in shaping growth performance, intestinal health, immune response, lipid metabolism as well as pork quality. And short-chain and medium-chain fatty acids enhance the intestinal morphology and immunity of weaned piglets, however, MUFA (monounsaturated fatty acids) has been verified to be quite crucial for the harmonizing of pork's flavor and the deposition of fat.PUFAs with biological activities like antioxidant and heart - protecting properties, especially the ω - 3 series of PUFAs that have an effect and the ω - 6/ω - 3 ratio that can fine - tune systemic inflammation in pigs. Extended to the integrated action of fatty acids as nutrient signaling molecules and the phase - specific regulation methods. Several problems that are pointed out are the inconsistent results brought about by supplements, the elusive inter - generational transmission mechanism, and the relatively unclear interaction between fatty acids and other dietary components. This analysis has established a foundation for designing precise nutritional strategies in pig production.