February 21, 2007

Australian scientists reveal fishmeal benefits in pork

Enriching pig finishing diets with fishmeal could reduce saturated fat and increase levels of beneficial long-chain omega-3 fatty acids in pork, according to Australian researchers.

Scientists at the University of South Australia's Nutritional Physiology Research Centre carried out the research in conjunction with Bartlett Grain and Australian Pork.

Dietary trials with volunteers showed consuming the omega-3 enriched pork has health benefits. Besides, the pork has a better shelf life than other pork and is accepted by consumers.

Volunteers in the study ate five 200 gm servings of the omega-3 pork each week over a period of three months. Concerns that the products would smell or taste fishy proved unfounded.

Project leader Prof Peter Howe said the findings represented a new milestone in functional food research.