Healthy Pork Production through Dietary n6:n3 Ratio Regulation

The meat fat fatty acid composition could influent consumer health. Thus, this study was though dietary n-6-n-3 ratio regulation to production healthy pork. The experiment was used eighty LYD pigs that average weight was 66.5 kg (half male and half female) divide into five groups, they are lard group (L), soybean oil group (SO), commercial fish product group (CFP), canola oil group (CO), and 50% fish oil and 50% canola oil group (FCO) with 4 replicates, this experiment was lasted for 90 days. Experimental results indicated that the growth performances was no difference among groups; serum cholesterol, LDL and LDL-C were lower, meanwhile HDL was higher (P < 0.05) in FCO group than in control group. Back fat thickness, pork color, water holding capacity and meat fat content show no difference among groups. TBARS test on pork storage for 15 days in SO group was significantly higher (P < 0.05) than CO group. The n-6-n-3 ratio of back and belly fat in CFP, FCO and CO groups were significantly lower (P < 0.05) than in lard group. Panel evaluation score in SO group was significantly better (P < 0.05) than CO group in flavor, texture, juicy and total acceptance in longissmus muscle, but no difference in belly meat. In conclusion, the pork n-6- n-3 ratio was decreased with CFP, FCO, and CO supplementation, feeding pigs with low n-6-n-3 ratio fat could production healthy pork for consumers.