Forty-eight barrows and gilts were fed diets containing 0 (CO), 5, 10, or 15% ground flaxseed (FS) for the final 25 d before slaughter. Flaxseed treatments did not affect any production or carcass traits (P > .10). No pork processing problems due to lack of firmness were encountered. Amounts (milligrams/gram of tissue) of alpha-linolenic acid (ALA [18:3n-3]) and eicosapentaenoic acid (EPA [20:5n-3]) increased (P < .01) in both backfat layers and ALA increased (P < .01) in kidney (leaf) fat after FS. Alpha-linolenic acid and EPA increased (P < .001) in the raw belly in response to FS; the effect was maintained throughout processing (P < .01) to microwaved bacon. Alpha-linolenic acid and EPA increased (P < .01, P < .05, respectively) with amount of FS in longissimus thoracis and liver. In the brain, DHA decreased (P < .05) with amount of FS. Trained panelists in triangle tests were able to identify bacon from pigs fed 10 and 15% flaxseed. Panelists could not identify various treatments in the loin tests.

Four barrows and four gilts were assigned to each of five dietary treatments: a control (CO) diet or a 15% flaxseed (FS) diet fed for 7, 14, 21, or 28 d prior to slaughter. Flaxseed treatments did not affect any production or carcass traits (P > .10). No pork processing problems due to lack of firmness were encountered. Amounts (milligrams/gram of tissue) and percentages of alpha-linolenic acid (ALA [18: 3n-3]), arachidonic acid (AA [20:4n-6]), and eicosapentaenoic acid (EPA [20:5n-3]) increased (P < .001) in both backfat layers and in kidney (leaf) fat and docosahexaenoic acid (DHA [22:6n-3]) increased (P < .006) in the middle/inner backfat layer after FS. The effects of dietary FS on fatty acid profiles were maintained in lard and pastry. Alpha-linolenic acid, AA, and EPA increased (P < .001) and DHA increased (P < .021) in the raw belly in response to FS; the effect was maintained throughout processing to microwaved bacon. Percentage of oleic acid (OA [18:1n-9]) decreased (P < .016) in raw bellies after FS. Alpha-linolenic acid and EPA increased (P < .001) with duration of FS in longissimus thoracis and liver neutral lipids, polar lipids, and combined lipid fractions, but DHA increased (P < .004) only in longissimus thoracis polar and combined lipid fractions. Arachidonic acid decreased in the longissimus thoracis polar lipid fractions (P < .037) and in liver neutral (P < .01) and combined lipid fractions (P < .006) with FS. All ALA:AA and EPA:AA ratios increased (P < .001 to P < .048) with increased duration of FS (except ALA:AA in pastry [P = .56]). Processing of bellies into bacon and storing at -18 degrees C for 6 wk did not cause thiobarbituric acid (TBA) values to exceed a value of 1.0 after either the CO or FS diets. After microwaving bacon when TBA values approached 2.0, there was no FS dietary effect on TBA values. Trained panelists rated FS bacon more flavor-intense than CO bacon and recorded more flavor defects for FS bacon. A 105-member consumer group showed a higher frequency of "dislikes" for FS bacon than for CO bacon.

No abstract

The objective of this study was to determine consumer reaction to boar (BO), barrow (BA), and gilt (G) meat from pigs grown and finished on high- (HI) and low- (LO) protein diets and slaughtered at 100 and 110 kg BW. Within each of two trials, 54 BO, BA, and G were allotted within sexes to HI or LO protein sequences for growing and finishing: 19 and 17% (BOHI), 18 and 16% (BOLO), 17 and 15% (GHI), 16 and 14% (GLO), 15 and 13% (BAHI), and 14 and 12% (BALO). Backfat skatole and salivary gland 16-androstene concentrations were measured from samples taken at slaughter. Longissimus (LM) and semitendinosus (ST) chops from 24 pigs (with equal representation across diet and sex groups) were evaluated by trained panelists for tenderness, juiciness, and off-flavor. Consumer panelists evaluated acceptability of LM chops. In the 100-kg trial, HI diets improved (P < .05) carcass leanness in BO and BA but not in G. In both trials, BO were leaner (P < .05) than G, and both were leaner (P < .05) than BA. Skatole and 16-androstene concentrations were similar (P > .05) among sexes in both trials. In the 100-kg trial, trained panelists found BOLO chops had more (P < .05) off-flavor. In the 110-kg trial, all BO had more off-flavor (P < .05) than BAHI, BALO, and GHI but were similar (P > .05) to GLO. In both trials, BA chops were more tender (P < .05) than G and BO chops and LM chops had less off-flavor (P < .05) than ST chops. In the 110-kg trial, skatole was correlated (r = .28, P < .001) to off-flavor. A relationship may exist among diet, skatole deposition, and off-flavor. Untrained consumers reported all chops were equally acceptable (P > .05).

For characterization of ether-extractable fat content (EE), L*, a*, and b* color, and water-holding capacity (WHC), 12 muscles or muscle groups were dissected from 48 pork carcasses of boars, barrows, or gilts that were fed diets either at minimum (LO) or 1% above (HI) their protein requirements and slaughtered in two separate trials at 100 or 110 kg. In both trials across muscles, gilts and boars had lower (P < .05) EE than barrows. In the 110-kg trial, boars had lower (P < .001) EE than gilts. In the 100-kg trial, boars on LO diets had lower (P < .001) WHC than all other groups, and both boar groups had lower (P < .05) WHC than gilts. No differences (P > .05) in WHC were seen in the 110-kg trial. In the 100-kg trial, gilts had lower L* (P < .05) than boars and barrows, but in the 110-kg trial boars had lower L* (P < .05) than barrows and gilts. The lowest (P < .05) a* values were for boars in the 100-kg trial and for boars on LO diets in the 110-kg trial. In both trials, the serratus ventralis had more (P < .001) EE than all other muscles. In both trials, the semitendinosus had higher (P < .001) L* and the longissimus had lower (P < .01) a* and b* than all other muscles. The numerous differences observed among muscles may help identify optimal uses for the entire pork carcass.