Because of conflicting reports appearing daily
regarding fat in the human diet, opportunities exist
for animal scientists to improve the nutritional value
of fat that animals produce.The objectives of this study were 1) to
determine the effect of feeding three levels ( 5 , 10, or
15%) of ground flaxseed to pigs for 25 d before
slaughter on growth and carcass composition, 2) to
determine omega-3 fatty acid content of various pork
tissues following feeding of flaxseed, and 3) to
determine the effects of dietary flaxseed on processing
and cooking capabilities and consumer acceptability of
pork. It was found that increasing levels (0, 5, 10, and 15%) of ground
flaxseed in a swine diet for the final 25 d before
slaughter did increase the content of healthful omega-3
fatty acids in bacon and loin chops. The 15% flaxseed
diet caused the greatest increase, but consumers were
able to identify bacon from the higher levels in
triangle tests. Thus, 15% dietary flaxseed is probably
the highest level that should be used with finishing
hogs.