Research: Omega-3 fatty acids pork quality

Canadian researchers found that increasing omega-3 levels through dietary co-extruded flaxseed supplementation negatively affects pork palatability. To clarify the impact of feeding co-extruded flaxseed on carcass quality and pork palatability, 96 pigs (48 barrows and 48 gilts) were fed three different levels of flaxseed (zero percent, five percent and 10 percent of dietary intake) for 76 days.

Carcass quality and meat quality characteristics of pure loin muscle and ground pork (20 percent fat) were evaluated. Fat hardness and belly firmness decreased with increasing co-extruded flaxseed. Pigs fed co-extruded flaxseed levels had higher lean yield and total lean content. Loin from barrows had higher fat content compared to gilts. Co-extruded flaxseed supplementation increased omega-3 content in loin and ground pork. Read more ...
 
This blog is written by Martin Little The Global Miller, published and supported by the GFMT Magazine from Perendale Publishers.