n-3 Polyunsaturated fatty acids (PUFAs) enriched with fish oil were supplied to pigs and the effects of PUFAs on fatty acid composition, cholesterol level and tasty compounds (pH, total peptides, total free amino acids and inosinic acid) in the pork loin were investigated. Thirty-six LWD pigs were divided into 6 groups (6 animals each). In experiment 1, 2.5% purified fish oil was added to the basic diet from 85 kg body weight for group A and from 75 kg body weight for group B, and group C was fed with the basic diet only (control). In experiment 2, from 85 kg body weight 0.8% vitamin E was supplied with the basic diet for group D, and 0.8% vitamin E plus 2.5% sardine oil for group E, and group F was same to the group C in experiment 1. After slaughtering these pigs, loins were cut from the 12th dorsal vertebrae. Among each groups in either experiment 1 or 2, there is no difference in the lipid levels of the loins. The cholesterol levels of loins from pigs fed with fish oil supplements (groups A, B and E) were significantly (p<0.05) lower than those from pigs that fed without fish oil (groups C, D and F). The fatty acid composition and proportion of unsaturated fatty acids in neutral lipid did not differ from each groups in either experiment 1 or 2. The n-3 PUFAs compositions in polar lipids in groups A, B and E were significantly (p<0.05) higher than those in groups C, D and F. The n-3 PUFAs in dietary fish oil transferred to the meat and the n-6/n-3 ratio became significantly (p<0.05) higher, but the levels of pH, total peptides, total free amino acids and inosinic acid were unchanged. The addition of fish oil or vitamin E to the diet did not affect on the flavor of the pork.
ASJC Scopus subject areas
- Food Science