Fatty acid composition of commercially manufactured omega-3 enriched pork products, haddock, and mackerel.

Abstract

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.

The influence of diet, sex, IGF2 and RYR1 genotypes and anatomical location on pork loin composition

“…The major change in the loin fatty acid profile caused by diet 2 is a significant increase in polyunsaturated fatty acids (PUFA) at the expense of saturated fatty acids (SFA). This reduced content in SFA has been reported in other dietary studies involving different sources of a-linolenic acid (Ahn et al, 1996;Specht-Overholt et al, 1997;Matthews et al, 2000;Sandströ m et al, 2000). The increase in PUFA levels is caused by the significantly higher content of n-3 fatty acids, which is due to the increase in C18:3 n-3 (a-LNA), C18:4 n-3, C20:5 n-3 (EPA), C22:5 n-3 (DPA) and C22:6 n-3 (DHA).…”

The Effect of Linseed on Intramuscular Fat Content and Adipogenesis Related Genes in Skeletal Muscle of Pigs

“…As Zhan et al [29] pointed out, the stimulatory effect of linseed on growth may not be significant when the level added is less than 5% or the feeding duration is shorter than 60 days in growing-finishing pigs, the effect of linseed on IMF content may exhibit a similar pattern. The inconsistent results of those studies might be due to differences in trial designs, such as: lower dietary linseed or ALA level [30][31][32][33][34]; short linseed feeding duration [33,35] and not adopting isoenergetic, isonitrogenous and isolipidic diets [36,37].…”

Carcass properties, chemical content and fatty acid composition of the <i>musculus longissimus</i> of different pig genotypes

“…Other researchers found a higher total n-3 PUFA concentration in muscle phospholipids of animals fed a diet high in C18:3 n-3 (Ahn et al, 1996;Specht-Overholt et al, 1997), and increasing levels of C18:3 n-3, which were responsible mainly for a higher total n-3 PUFA. A diet with a higher C18:3 n-3 content led to increased amounts of certain fatty acids of the n-3 pathway, especially eicosapentaenoic acid (EPA) (C20:5 n-3) and C22:5 n-3, although not docosahexaenoic acid (DHA) (C22:6 n-3).…”