Influence of low fat fishmeal on fatty acid composition and sensory quality of pork

Four groups of growing-finishing pigs, were fed low fat fishmeal together with an increased level of fish oil. Additional fish oil increased the content of long-chain n-3fatty acids in subcutaneous fat and muscle when feeding up to 9 8 fish oil kg(-1) diet. Sensory quality of fresh meat was not affected by the increased level of fish oil in diets but the intensity of off-flavor/odor and rancid flavor/odor of fat increased after six months of frozen storage. Partial least square regression of rancid flavor/odor after six months of frozen storage using the significant variables C20:1, C20:5 (EPA), C22:5 (DPA) and C22:6 (DHA) in subcutaneous fat gave correlation coefficients as high as 0.92. Based on these results, the use of low fat fishmeal is acceptable but the content of fish oil should be limited to 3 g fish oil kg(-1) diet for growing-finishing pigs.