Meat Science 2013-10-01

Effect of lipid type on growth performance, meat quality and the content of long chain n-3 fatty acids in pork meat.

Patrick C H Morel, Jasmine Leong, Wilhelmina G M Nuijten, Roger W Purchas, Brian H P Wilkinson

Index: Meat Science 95(2) , 151-9, (2013)

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Abstract

The aim of the present study was to produce pork with enhanced nutritive value for humans, both in terms of fatty acid profile (mainly long chain n-3 fatty acids by feeding fish oil) and selenium. Forty-eight female pigs were allocated to one of six treatment groups: animal by-products and plant feedstuffs with tallow, plant feedstuffs with a blend of soybean oil and linseed oil with or without a supplement (CLA, selenium, vitamin E and vitamin C), plant feedstuffs with tallow and supplement, plant feedstuffs with fish oil and supplement. The diets containing the fish oil were fed up to either 49 days or 28 days before slaughter. The dietary treatments had no significant effects on growth performance, carcass characteristics and meat quality. When fish oil was included in the diet, higher levels of EPA, DPA and DHA were measured in the subcutaneous fat (up to 3.74%).Copyright © 2013 Elsevier Ltd. All rights reserved.