Increasing omega-3 levels through dietary co-extruded flaxseed supplementation negatively affects pork palatability |
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Authors: | M Juárez MER Dugan N Aldai JL Aalhus JF Patience RT Zijlstra AD Beaulieu |
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Affiliation: | 1. Agriculture and Agri-Food Canada, Lacombe Research Centre, 6000 C & E Trail, Lacombe, Alberta, Canada T4L 1W1;2. Prairie Swine Centre Inc., Saskatoon, SK, Canada S7H 5N9;3. University of Alberta, Edmonton, AB, Canada T6G 2P5 |
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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. |
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Keywords: | Flax Linseed Omega-3 Pork Sensory |
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