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

Meat Sci. 2014 Dec;98(4):679-88. doi: 10.1016/j.meatsci.2014.06.041. Epub 2014 Jul 5.

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<0.001) 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.

Keywords: Functional foods; Linseed; Meta-analysis; n-3 PUFA.

Publication types

  • Meta-Analysis
  • Research Support, Non-U.S. Gov't
  • Review
  • Systematic Review

MeSH terms

  • Animal Feed*
  • Animals
  • Diet / veterinary
  • Food Quality
  • Linseed Oil / administration & dosage
  • Linseed Oil / pharmacology*
  • Meat / analysis*
  • Nutritive Value / drug effects*
  • Swine

Substances

  • Linseed Oil