March 8, 2011

Canadian research focuses on omega-3 fatty acids and pork quality

According to Canadian researchers, increasing omega-3 levels via the use of dietary co-extruded flaxseed supplementation adversely affects pork palatability.

In order to confirm the effect 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 (0%, 5% and 10% of dietary intake) for 76 days.

Carcass quality and meat quality characteristics of pure loin muscle and ground pork (20% fat) were evaluated.

It was found that fat hardness and belly firmness decreased with increasing levels of co-extruded flaxseed. Pigs fed with higher levels of co-extruded flaxseed had higher lean yield and total lean content.

Loin from barrows had higher fat content as compared to gilts. Co-extruded flaxseed supplementation increased omega-3 content in loin and ground pork.

Pork flavour intensity and off-flavour intensity scores decreased with increasing levels of co-extruded flaxseed, being more obvious in reheated pork chops from barrows.

Diet affected all texture and flavour sensory characteristics as tissue levels of omega-3 fatty acids increased, possibly due to increased lipid oxidation.