title: Increasing omega-3 levels through dietary co-extruded flaxseed supplementation negatively affects pork palatability.
abstract: 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 (0%, 5% and 10% of dietary intake) for 76days. Carcass quality and meat quality characteristics of pure loin muscle and ground pork (20% fat) were evaluated. Fat hardness and belly firmness decreased (P<0.001) with increasing co-extruded flaxseed. Pigs fed co-extruded flaxseed levels had higher lean yield (P=0.045) and total lean content (P=0.034). Loin from barrows had higher fat content compared to gilts (P<0.001). Co-extruded flaxseed supplementation increased (P<0.001) omega-3 content in loin and ground pork. Pork flavour intensity and off-flavour intensity scores lowered (P<0.001) with increasing levels of co-extruded flaxseed, being more accentuated (P=0.023) in reheated pork chops from barrows. Diet affected all texture and flavour sensory characteristics (P<0.05) as tissue levels of omega-3 fatty acids increased, likely as a result of increased lipid oxidation.
authors.affiliation: Agriculture and Agri-Food Canada, Lacombe Research Centre, 6000 C & E Trail, Lacombe, Alberta, Canada T4L 1W1.
authors.forename: M
authors.initials: M
authors.lastname: Juárez
authors.affiliation: Agriculture and Agri-Food Canada, Lacombe Research Centre, 6000 C & E Trail, Lacombe, Alberta, Canada T4L 1W1. Electronic address: Mike.Dugan@AGR.GC.CA.
authors.forename: M E R
authors.initials: ME
authors.lastname: Dugan
authors.affiliation: Agriculture and Agri-Food Canada, Lacombe Research Centre, 6000 C & E Trail, Lacombe, Alberta, Canada T4L 1W1.
authors.forename: N
authors.initials: N
authors.lastname: Aldai
authors.affiliation: Agriculture and Agri-Food Canada, Lacombe Research Centre, 6000 C & E Trail, Lacombe, Alberta, Canada T4L 1W1.
authors.forename: J L
authors.initials: JL
authors.lastname: Aalhus
authors.affiliation: Prairie Swine Centre Inc., Saskatoon, SK, Canada S7H 5N9.
authors.forename: J F
authors.initials: JF
authors.lastname: Patience
authors.affiliation: University of Alberta, Edmonton, AB, Canada T6G 2P5.
authors.forename: R T
authors.initials: RT
authors.lastname: Zijlstra
authors.affiliation: Prairie Swine Centre Inc., Saskatoon, SK, Canada S7H 5N9.
authors.forename: A D
authors.initials: AD
authors.lastname: Beaulieu
keywords: Flax; Linseed; Omega-3; Pork; Sensory