An Attempt to Enrich Pig Meat with Omega-3 Fatty Acids Using Linseed Oil Ethyl Ester Diet Supplement
Katarzyna Czyż, Ewa Sokoła-Wysoczańska, Anna Wyrostek, Paulina Cholewińska
Abstract
This study aims to evaluate an effect of pig diet supplementation with ethyl esters derived from linseed oil with a high content of alpha-linolenic acid (ALA) on the fatty acids profile of meat. The study was conducted on Polish Landrace fatteners supplemented for a period of 7 weeks (control and experimental groups of 8 animals each, 16 in total). After this period, loin (Longissimus dorsi) and ham (Biceps femoris) samples were collected for laboratory analysis, including basic composition (fat, protein, ash, dry matter) and fatty acids (FAs) profile. The supplementation caused a significant increase in the level of ALA acid, decrease in the content of saturated fatty acids (SFAs), increase in unsaturated FAs level, and resulting decrease in the ratio of n-6/n-3. The indices of atherogenicity and thrombogenicity were beneficially altered in the experimental groups. It can thus be supposed that meat enriched this way may be considered as an interesting choice for consumers who are aware of the importance of diet consumed.