Journal
MEAT SCIENCE
Volume 81, Issue 4, Pages 612-618Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.meatsci.2008.10.019
Keywords
Pig Linseed; n-3 Fatty acid; Lipid peroxidation; Consumer's evaluation; Chops; Pate; Belly
Categories
Funding
- Brittany region with the Research Program Porc Sante
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Twenty castrated pigs [(Large-White x Landrace) x (Pietrain)] (52.9+/-5.1 kg initial body weight) were fed a control or a linseed diet containing 4.2% of extruded linseed. Animals were slaughtered at 106.6 +/- 3.7 kg live weight. There was no effect of diet on pig performance. Feeding the linseed diet increased the contents of n-3 polyunsaturated fatty acids (PUFA) in chops (raw and cooked), chitterlings sausages, country style pate, garlic sausages, liver pate, and smoked belly. However, docosahexaenoic acid (DHA) level was not affected by the linseed diet. The linseed diet produced a robust decrease in the n-6/n-3 and linoleic acid (LA)/alpha-linolenic acid (ALA) ratios (<4). Feeding pigs with a high n-3 PUFA diet led to a decrease in the oxidative stability of chops, in contrast to smoked bellies for which thiobarbituric acid-reactive substances (TBARS) values were not affected by the diet. However, there was no deleterious effect on consumer overall appreciation of the meat. (C) 2008 Elsevier Ltd. All rights reserved.
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