N-3 enrichment of pork with fishmeal: Effects on production and consumer acceptability

Copyright © 2008 WILEY-VCH Verlag GmbH & Co. KGaA, WeinheimThis study aimed to develop pork products of acceptable organoleptic quality enriched with long-chain n-3 polyunsaturated fatty acids (LC n-3 PUFA). Female pigs were fed a finisher diet containing 15% PorcOmegaTM tuna fishmeal or a commercial diet. Pigs and rations were weighed weekly. The feed conversion ratio was significantly lower in pigs fed fishmeal than in controls (2.61 ± 0.01 versus 2.96 ± 0.06, p <0.05). After 6 weeks, the pigs were butchered and the fatty acid contents of selected pork products were analyzed by gas chromatography. Shelf life was tested by thiobarbituric acid-reactive substances (TBARS), initially and after 5 days of cold storage, and sensory qualities were evaluated after cooking. LC n-3 PUFA contents of pork products from pigs fed fishmeal were higher than in controls (steak 300%, stir-fry 250%, diced 520%, mince 480%, sausage 360%; p