Early dietary amino acid restrictions and flaxseed oil supplementation on the leanness of pigs and quality of pork: Growth performance, serum metabolites, carcass characteristics, and physical and sensory characteristics of pork

Effect of High Dietary Level (8%) of Fish Oil on Long-Chain Polyunsaturated Fatty Acid n-3 Content in Pig Tissues and Plasma Biochemical Parameters

“…Therefore, improved meat tenderness in the present experiment could be explained by an effect of vitamin D 3 , whose content in the fish oil was 5.6 mg/kg. Contrary to our data, dietary lipid supplementation in the form of flaxseed oil (3%) and poultry fat (2%) had no effect on the Warner-Bratzler shear force of the pig longissimus muscle in the study of Adhikary et al [23].…”

“…The lack of effect of dietary fish oil on total plasma protein and plasma albumin that have been established in the present study corresponds with the data of [23]. A dietary protein adequacy in the F-diet can therefore be supposed in the present experiment, despite the lower crude protein content due to the substantial lipid supplementation (Table 1).…”

“…Huang et al [20] came to the same conclusion using diets with either 0% or 6% of added lipid, which resulted in a significant (p < 0.05) increase in the plasma TAG in pigs fed a fatty diet (0.40 vs. 0.49 mmol L −1 ). Dietary lipid supplementation also increased the serum TAG in pigs in the study of Adhikary et al [23].…”

048 Carcass Composition and Meat Quality Assessment of Pork Fed Poultry Fat, Flaxseed Oil and Supplemented with Vitamin E

“…Inclusion of flaxseed oil at 3% (Adhikari et al, 2017;D'Arrigo et al, 2002a, b), and 5% (Nguyen et al, 2004;Nuernberg et al, 2005) successfully increased the PUFA content in backfat and increased the healthy FA profile to a desired level. Supplementation of flaxseed oil at 3 and 5% reduced the firmness of the product, which negatively affected the efficiency of processing and reduced belly quality (Nuernberg et al, 2005;D'Arrigo et al, 2002a,b).…”

“…Increased rancidity due to longer storage time and oxygen exposure may increase the development of off flavor in samples with a greater PUFA content (Nuernberg et al, 2005). In a recent study, flaxseed oil inclusion at 3% in combination with 2% poultry fat demonstrated a slight increase in off-flavor as compared to control samples (Adhikari et al, 2017).…”