Summary
This controlled feeding trial investigated the effects of dietary supplementation with olive oil and linseed oil on the lipid composition, technological meat quality, sensory properties, and muscle structure of pig meat. Linseed oil supplementation would be expected to increase n-3 polyunsaturated fatty acid content (notably alpha-linolenic acid) in pork muscle, while olive oil would likely elevate oleic acid levels. The study contributes to the evidence base on how dietary fat manipulation in pig production can modify the nutritional profile and eating quality of pork for human consumers.
UK applicability
The findings are broadly applicable to UK pig production, where there is commercial and regulatory interest in improving the n-3 fatty acid profile of pork through dietary manipulation; UK producers and processors could use such evidence to inform feed formulation strategies aimed at producing nutritionally enhanced pork.
Key measures
Fatty acid composition (% of total fatty acids, including MUFA, PUFA, n-3 and n-6); meat quality traits (pH, water-holding capacity, colour); sensory evaluation scores; muscle fibre characteristics
Outcomes reported
The study measured lipid fatty acid profiles, meat quality parameters (e.g. pH, colour, drip loss, tenderness), sensory characteristics, and muscle structure in pigs fed diets supplemented with olive oil or linseed oil compared to a control diet.
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