Effects of ground flaxseed in swine diets on pig performance and on physical and sensory characteristics and omega-3 fatty acid content of pork. I. Dietary level of flaxseed

Forty-eight barrows and gilts were fed diets containing 0(CO), 5, 10, or 15% ground flaxseed (FS) for the final 25d before slaughter. Flaxseed treatments did not affect any production or carcass traits (P 0.10). No pork processing problems due to lack of firmness were encountered. Amounts (milligrams/gram of tissue) of alpha-linolenic acid (AL) [18:3n-3]) and eicosapentaenoic acid (EPA [20 5n-3]) increased (P 0.01) in both backfat layers and ALA increased (P 0.01) in kidney (leaf) fat after FS. Alpha-linolenic acid and EPA increased (P 0.001) in the raw belly in response to FS; the effect was maintained throughout processing (P 0.01) to microwaved bacon. Alpha-linolenic acid and EPA increased (P 0.01, P 0.05, respectively) with amount of FS in longissimus thoracis and liver. In the brain, DHA decreased (P 0.05) with amount of FS. Trained panelists in triangle tests were able to identify bacon from pigs fed 10 and 15% flaxseed. Panelists could not identify various treatments in the loin tests