FATTY-ACID COMPOSITION OF COMMERCIALLY MANUFACTURED OMEGA-3 ENRICHED PORK PRODUCTS, HADDOCK, AND MACKEREL

This study was conducted to determine the commercial feasibility of fe eding a 15% ground flaxseed diet to finishing hogs for up to 42 d befo re slaughter and to compare the fatty acid composition of the resultin g pork products with commercially produced haddock and mackerel. Eight y-seven pigs were fed a control diet (predominantly corn, soybean meal -based) and then a similar diet containing 15% flaxseed for the last 2 8 (FS28) or 42 d (FS42) before slaughter. Control pigs were continued on the control diet (CO28 and CO42). Percentages of saturated and mono unsaturated fatty acids were decreased (P < .0001), and percentages of polyunsaturated fatty acids, most prominently alpha-linolenic acid [1 8:3(n-3)] and the sum of all (Sigma) measured (n-3) fatty acids, were increased (P < .0001) in all pork tissues (backfat, liver, and longiss imus thoracis) and products (lard, muffins, Braunschweiger, and bacon) due to dietary flaxseed. The percentage of arachidonic acid [20:4(n-6 )] decreased in FS28 compared to CO28 liver (P < .0001) and in longiss imus thoracis polar fraction FS42 compared to CO42. The percentage of 18:3(n-3) was similar in mackerel, CO bacon, and CO longissimus thorac is, and the percentage of 18:3(n-3) and Sigma(n-3) in haddock was simi lar to that in FS bacon and FS longissimus thoracis. The percentage of 20:5 in FS42 longissimus thoracis, polar fraction, approached the lev el in haddock, but the percentages of 20:5 and 22:6 were greater (P < .0001) in mackerel than in haddock. The percentage of Sigma(n-3) was g reater (P < .0001) in mackerel than in haddock and Sigma(n-6) was grea ter (P < .0001) in haddock than in mackerel. Commercial production of omega-3 enriched pork products can provide consumers a feasible altern ative to a diet higher in fish than that normally consumed.