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A comparison of Echium, fish, palm, soya and linseed oil supplementation on pork quality |
Barbara Elizabeth van Wyngaard1,* 
, Arno Hugo1
, Phillip Evert Strydom2
, Foch-Henri de Witt1
, Carolina Pohl3
, Arnold Tapera Kanengoni4
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1Department of Animal Science, University of the Free State, Bloemfontein, South Africa
2Department of Animal Sciences, Faculty of Agrisciences, Stellenbosch University, Stellenbosch, South Africa
3Department of Microbiology and Biochemistry, University of the Free State, Bloemfontein, South Africa
4Johannesburg City Parks and Zoo, Johannesburg, South Africa |
Correspondence:
Barbara Elizabeth van Wyngaard, Tel: +27-826416163, Fax: +27-514019335, Email: liebenbergbe@ufs.ac.za
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Received: 14 September 2022 • Revised: 6 December 2022 • Accepted: 2 March 2023 |
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| Abstract |
Objective
Long chain n-3 PUFA exert positive effects on human health. The LC n-3 PUFA of pork can be increased by adding fish oil to the diet. Due to the cost and availability of fish oil an alternative source must be found.
Methods
This study evaluated the effect of five dietary oils on meat quality, fatty acid composition and lipid stability. The five diets contained 1% palm oil (Control), 1% soya oil, 1% linseed oil, 1% fish oil, and 1% Echium oil, respectively. The trial consisted of 60 gilts, randomly allocated to five groups.
Results
All color parameters, extractable fat content, fat free dry matter, and moisture content of the m. longissimus muscle were unaffected by dietary treatment. Consumers and a trained sensory panel could not detect a difference between the control samples and the Echium oil sample during sensory analysis. Samples containing higher levels of PUFA (soya, linseed, fish and Echium oil) had higher levels of primary and secondary lipid oxidation products after refrigerated and frozen storage. However, these values were still well below the threshold value where off flavors can be detected. The Echium oil treatment had significantly higher levels of long chain PUFA than the linseed oil treatment, but it was still significantly lower than that of the fish oil treatment.
Conclusion
Echium oil supplementation did not increase the levels of n-3 to the same extent as fish oil did. The result did however suggest that Echium oil can be used in pig diets to improve muscle long chain n-3 fatty acid content without any adverse effects on meat quality when compared to linseed, soya and palm oil.
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| Keywords:
Echium oil; Lipid Stability; Omega-3 Fatty Acids; Pork Meat Quality; Sensory Analysis |
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