Effects of ground flaxseed in swine diets on pig performance and on physical and sensory characteristics and omega-3 fatty acid content of pork: I. Dietary level of flaxseed.

J. R. Romans, R. C. Johnson, D. M. Wulf, G. W. Libal, W. J. Costello

Research output: Contribution to journalArticlepeer-review

99 Scopus citations

Abstract

Forty-eight barrows and gilts were fed diets containing 0 (CO), 5, 10, or 15% ground flaxseed (FS) for the final 25 d before slaughter. Flaxseed treatments did not affect any production or carcass traits (P > .10). No pork processing problems due to lack of firmness were encountered. Amounts (milligrams/gram of tissue) of alpha-linolenic acid (ALA [18:3n-3]) and eicosapentaenoic acid (EPA [20:5n-3]) increased (P < .01) in both backfat layers and ALA increased (P < .01) in kidney (leaf) fat after FS. Alpha-linolenic acid and EPA increased (P < .001) in the raw belly in response to FS; the effect was maintained throughout processing (P < .01) to microwaved bacon. Alpha-linolenic acid and EPA increased (P < .01, P < .05, respectively) with amount of FS in longissimus thoracis and liver. In the brain, DHA decreased (P < .05) with amount of FS. Trained panelists in triangle tests were able to identify bacon from pigs fed 10 and 15% flaxseed. Panelists could not identify various treatments in the loin tests.

Original languageEnglish (US)
Pages (from-to)1982-1986
Number of pages5
JournalJournal of animal science
Volume73
Issue number7
DOIs
StatePublished - Jul 1995
Externally publishedYes

ASJC Scopus subject areas

  • Food Science
  • Animal Science and Zoology
  • Genetics

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