Table I. Mineral Element Content of Ten Kinds of Raw, Mature, Dry Legumes' mg/100 g edible portion Kind of legume Calcium Copper Iron Magnesium Manganese Phosphorus Potassium Sodium Zinc Phaseolus vulgaris Navy beans 135.5 ± 2.0 0.80 ± 0.02 5.34 ± 0.02 162.8 ± 2.3 1.02 ± 0.01 453 ± 6 820.8 i 15.0 1.66 ± 0.03 2.17 i 0.04 Great northern beans 181.2 ± 2.9 0.82 ± 0.02 6.87 ± 0.08 178.3 ± 4.7 1.52 ± 0.02 458 ± 3 1087.3 ± 21.1 3.60 ± 0.04 2.12 i 0.04 Pinto beans 111.7 ± 3.6 0.67 ± 0.06 7.04 i 0.15 170.8 ± 7.9 1.52 ± 0.13 510 ± 69 1156.2 ± 43.4 2.51 ± 0.10 2.21 t 0.05 Red kidney beans 59.5 t 2.6 0.69 * 0.01 7.47 ± 0.23 123.0 ± 5.1 1.43 ± 0.10 374 ± 13 1300.7 ± 11.7 2.45 ± 0.03 2.52 ± 0.04 Signif. of diff.b

This study was conducted to determine the commercial feasibility of feeding a 15% ground flaxseed diet to finishing hogs for up to 42 d before slaughter and to compare the fatty acid composition of the resulting pork products with commercially produced haddock and mackerel. Eighty-seven pigs were fed a control diet (predominantly corn, soybean meal-based) and then a similar diet containing 15% flaxseed for the last 28 (FS28) or 42 d (FS42) before slaughter. Control pigs were continued on the control diet (CO28 and CO42). Percentages of saturated and monounsaturated fatty acids were decreased (P < .0001), and percentages of polyunsaturated fatty acids, most prominently alpha-linolenic acid [18:3(n-3)] and the sum of all (sigma) measured (n-3) fatty acids, were increased (P < .0001) in all pork tissues (backfat, liver, and longissimus thoracis) and products (lard, muffins, Braunschweiger, and bacon) due to dietary flaxseed. The percentage of arachidonic acid [20:4(n-6)] decreased in FS28 compared to CO28 liver (P < .0001) and in longissimus thoracis polar fraction FS42 compared to CO42. The percentage of 18:3(n-3) was similar in mackerel, CO bacon, and CO longissimus thoracis, and the percentage of 18:3(n-3) and sigma(n-3) in haddock was similar to that in FS bacon and FS longissimus thoracis. The percentage of 20:5 in FS42 longissimus thoracis, polar fraction, approached the level in haddock, but the percentages of 20:5 and 22:6 were greater (P < .0001) in mackerel than in haddock. The percentage of sigma(n-3) was greater (P < .0001) in mackerel than in haddock and sigma(n-6) was greater (P < .0001) in haddock than in mackerel. Commercial production of omega-3 enriched pork products can provide consumers a feasible alternative to a diet higher in fish than that normally consumed.

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