title: 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.
authors.affiliation: Department of Animal and Range Sciences, South Dakota State University, Brookings 57007-0392, USA.
authors.forename: S
authors.initials: S
authors.lastname: Specht-Overholt
authors.forename: J R
authors.initials: JR
authors.lastname: Romans
authors.forename: M J
authors.initials: MJ
authors.lastname: Marchello
authors.forename: R S
authors.initials: RS
authors.lastname: Izard
authors.forename: M G
authors.initials: MG
authors.lastname: Crews
authors.forename: D M
authors.initials: DM
authors.lastname: Simon
authors.forename: W J
authors.initials: WJ
authors.lastname: Costello
authors.forename: P D
authors.initials: PD
authors.lastname: Evenson
mesh_terms: D000273:Adipose Tissue / Q000737:chemistry; D000818:Animals; D004032:Diet / Q000662:veterinary; D004043:Dietary Fiber / Q000592:standards; D005227:Fatty Acids / Q000032:analysis*; D015525:Fatty Acids, Omega-3 / Q000032:analysis*; D005396:Fish Products / Q000032:analysis*; D005399:Fishes; D008099:Liver / Q000737:chemistry; D008461:Meat Products / Q000032:analysis*; D018482:Muscle, Skeletal / Q000737:chemistry; D012639:Seeds; D013025:Glycine max / Q000592:standards; D013552:Swine; D003313:Zea mays / Q000592:standards; D017962:alpha-Linolenic Acid / Q000032:analysis
chemical_list: D004043:Dietary Fiber; D005227:Fatty Acids; D015525:Fatty Acids, Omega-3; D017962:alpha-Linolenic Acid