Effect of dietary linseed on the nutritional value and quality of pork and pork products: systematic review and meta-analysis

Corino, C and Rossi, R and Cannata, S and Ratti, S

Meat science (2014) 98:

DOI: 10.1016/j.meatsci.2014.06.041

Abstract

Nutritional quality of pork is a significant factor for consumers’ health. Feeding n-3 PUFA to pigs, using linseed, improves pork nutritional quality. A meta-analysis involving 1006 pigs reported in 24 publications was carried out to assess the effects of dietary linseed on alpha-linolenic acid (ALA), eicosapentaenoic acid (EPA), docosapentaenoic acid (DPA) and docosahexaenoic acid (DHA) content in muscle and adipose tissue. Data showed positive effects of n-3 PUFA on muscle fatty acid composition: ALA+137%, EPA+188%, DPA+51% and DHA+12%. Same results were observed in adipose tissue: ALA+297%, EPA+149%, DPA+88% and DHA+18%. A positive correlation between dietary treatment and ALA and EPA content in muscle (P\textless0.001) and adipose tissue (P=0.036) was observed. A significant association between DPA (P=0.04) and DHA (P=0.011) and live weight in muscle was observed. Feeding linseed to pig improves the nutritional pork quality, raising the n-3 PUFA content in muscle and adipose tissue.

Citation

Corino, C., Rossi, R., Cannata, S., & Ratti, S. (2014). Effect of dietary linseed on the nutritional value and quality of pork and pork products: systematic review and meta-analysis. Meat Science, 98(4). https://doi.org/10.1016/j.meatsci.2014.06.041 Swine, Pigs, Nutrition, Pork

Keywords

• Swine
• Pigs
• Nutrition
• Pork