Increasing omega-3 levels through dietary co-extruded flaxseed supplementation negatively affects pork palatability.

Juárez, M., Dugan, M.E.R, Aldai, N., Aalhus, J.L., Patience, J.F., Zijlstra, R.T., and Beaulieu, A.D. (2011). "Increasing omega-3 levels through dietary co-extruded flaxseed supplementation negatively affects pork palatability.", Food Chemistry, 126(4), pp. 1716-1723. doi : 10.1016/j.foodchem.2010.12.065  Access to full text

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 76 days. 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.