Different oil sources impacting brain lipid and transcriptome profiles of pigs

Lipids are fundamental to the structure and function of the brain, and their fatty acids (FA) composition is rich in polyunsaturated fatty acids (PUFA), which have protective effects and modulate gene transcription. For nutrigenomics studies, pigs (Sus scrofa) have been widely used as a biomedical model. Thus, the aimed to investigate whether different dietary oil sources modify the pig brain's lipid and transcriptomic profile. A 98-day study was performed using fifty-four male pigs. Treatments consisted of corn-soybean meal diets containing 3 % of soybean oil (SOY), canola oil (CO), or fish oil (FO). Total mRNA was extracted for sequencing. As a result, feeding diets with different oil sources affected the percentage of some FA. Palmitic acid showed a greater concentration in diets containing SOY with 27.037 %. Oleic acid and eicosenoic acid, showed a greater concentration in diets containing SOY, with 30.968 % and 2.096 %, respectively; and, total PUFA showed a better concentration in diets containing SOY and FO, with 11.685 % and 12.150 %, respectively. After quality control, considering the total reads obtained for the three groups, 94.87% were mapped against the reference genome SScrofa11.1. A comparison of gene expression between the groups of pigs was carried out by using the DESeq2 statistical package (R/Bioconductor). From SOY vs CO comparison, five differentially expressed genes (DEG, FDR < 0.05) were identified, from SOY vs FO forty-four DEG were verified, and from CO vs FO thirty-nine DEG were found. The functional enrichment analysis resulted in pathway maps (P < 0.05) related to apoptosis and cell proliferation, obesity and type 2 diabetes, neurophysiological process, and inflammation. The networks were associated with signal transduction, calcium transport, and oxidative stress. Overall, the results showed that diets with different oil sources could affect some brain tissue parameters and may help guide future research on the availability of dietary FA in the brain.