Abstract
We investigated the effects of a diet containing lactic acid-fermented fish byproducts (LFBs) on the fatty acid composition and quality parameters of pork. Pork loin samples were collected from pigs fed a diet containing 49% LFBs, and the characteristics of their meat was compared with that from animals fed conventional or 5% fishmeal diets. The LFB diet did not affect the color of lean meat, drip loss, and the melting point of subcutaneous fat. However, the LFB diet resulted in reduced lipid content and a slightly brown color of pork fat. The concentrations of eicosapentaenoic acid and docosahexaenoic acid and the compositions of these fatty acids relative to other fatty acids were significantly increased by LFB feeding (P < 0.01). As a result, the n-6/n-3 ratio of pork lipid in the LFB group was improved relative to the conventional and fishmeal diet groups (P < 0.01). However, enrichment of n-3 polyunsaturated fatty acids (PUFAs) in pork deteriorated certain sensory quality attributes, possibly due to lipid oxidation. In conclusion, LFB feeding could be a viable method of producing pork rich in n-3 PUFAs, but more study is needed to improve sensory quality of pork produced with LFB diets.
