Effect of lipid type on growth performance, meat quality and the content of long chain n − 3 fatty acids in pork meat

- Feeding animal fat or vegetable or fish oil did not affect growth or meat quality.
- Feeding fish oil increases the levels of EPA, DPA and DHA in pork fat.
- Higher levels of EPA and DHA are found when fish oil is fed closer to slaughter.
- Men's ADI for EPA, DPA and DHA are met with 4.3 g of fat from pigs fed fish oil.

The aim of the present study was to produce pork with enhanced nutritive value for humans, both in terms of fatty acid profile (mainly long chain n − 3 fatty acids by feeding fish oil) and selenium. Forty-eight female pigs were allocated to one of six treatment groups: animal by-products and plant feedstuffs with tallow, plant feedstuffs with a blend of soybean oil and linseed oil with or without a supplement (CLA, selenium, vitamin E and vitamin C), plant feedstuffs with tallow and supplement, plant feedstuffs with fish oil and supplement. The diets containing the fish oil were fed up to either 49 days or 28 days before slaughter. The dietary treatments had no significant effects on growth performance, carcass characteristics and meat quality. When fish oil was included in the diet, higher levels of EPA, DPA and DHA were measured in the subcutaneous fat (up to 3.74%).