I present here 2 studies to producer Omega 3 pork:-
- Using Flax seeds
- Genetic modification using a gene from the roundworm, Caenorhabditis elegans.
Studies in Canada have successfully produced Omega 3 pork by feeding pigs a diet containing 10% flex seeds. (Note, that similar studies with chickens in Australia has demonstrated that seeds may lose their Omega 3 over time. Fresh seeds need to be used.)
Introduction
It has been shown that the consumption of omega-3 fatty acids, such as a-linolenic (C18:3) is beneficial to human health. Pork fat produced by pigs that are fed flaxseed, or flaxseed oil, will result in a carcass enriched with omega-3 fatty acids.
Several recent experiments conducted at Prairie Swine Research Centre (PSCI) have examined dietary regimes required to increase omega-3 fatty acid concentration of pork effectively. The flaxseed used has been mixed with peas giving a production of a good amino acid balance.
Because Omega 3 tends to be more oily scientists experimented to determine if omega 3 pork had any effect on carcass quality or sensory properties of pork chops and ground pork prepared from these carcasses.
Methods
A total of 96 animals with an initial body weight of 48±2kg (mean ± SD) were used with 12 pens of barrows and 12 pens of gilts (four animals per pen). Dietary treatments included three levels of flaxseed (0, 5 and 10 per cent) co-extruded 50:50 with field peas. All diets had equal amounts of field peas and diets were formulated and adjusted every four weeks to meet the nutrient requirement of the pigs as they grew. After 76 days the animals were slaughtered in a simulated commercial manner. A trained eight-member panel tasted fresh, frozen loin chops and hamburger and scored each for various attributes using a nine point scale.
Results
Performance
Feeding 10 per cent flaxseed for 11 weeks had no effect on performance of growing pigs.
Carcass quality
Dietary flaxseed did not affect carcass temperature or pH measured 45 minutes post-slaughter. However, there was a slight increase in pH at 48 hours post-slaughter. Increasing dietary flaxseed also resulted in higher lean yield and reduced belly firmness and fat hardness.
Pork from pigs fed flaxseed was slightly darker but no effects of diet was observed on tenderness of pork chops (shear force), cooking loss or cooking time.
Sensory attributes
Panellists detected slight decreases in pork flavour and off-flavour intensity in the fresh frozen and reheated loin chops.
Conversely in ground pork, except for juiciness, all the sensory attributes measured, including tenderness, pork flavour intensity and off-flavour intensity were negatively affected by feeding co-extruded flaxseed
Fatty acid composition
Dietary flaxseed increased the polyunsaturated fatty acid content of the ground pork, primarily due to a dramatic increase in C18:3 (omega-3). Although the content of C18:2 (n-6) was increased by feeding flaxseed, the omega-6/omega-3 ratio was decreased which is also beneficial to human health.
Conclusions
Flax did not affect texture and flavour of the pork. Although high-fat products are required in Canada to allow labelling for an omega-3 enriched product, the fat may result in some negative effects on palatability.
Genetic Modified Omega 3 producing pigs
While researching this page I came across an article in which scientist are working on genetic modified pigs that will produce Omega 3 using inserted a gene called “fat-1,” which was isolated from the roundworm, Caenorhabditis elegans.
While not available at your local supermarket today, heart-healthier ham, bacon and pork chops could in the future join mackerel, tuna and salmon as sources of omega-3 fatty acids, a University of Missouri animal scientist said.
In a world first, a national group of researchers has made pigs that produce the beneficial compound, which is known to improve cardiovascular fitness and reduce the risks of heart disease. Their research appeared in the April 6 issue of Nature Biotechnology.
“All mammals, humans included, do not naturally produce omega-3s, so the only way to get these essential fatty acids is through your diet,” said Randall Prather, MU animal scientist whose laboratory produced the pigs. “Omega-3 pork would give consumers a new choice and avoid concerns about heavy metal contamination in some fish species.”
The five Large White boars born in Columbia are producing fatty acids levels as high or higher than pigs fed an omega-3-rich diet, he said.
However, the modified pigs will provide an immediate benefit to researchers around the world studying the impacts of omega-3 fatty acids on cardiovascular, immune and reproductive health.
To produce omega-3 fatty acids in the pigs, researchers inserted a gene called “fat-1,” which was isolated from the roundworm, Caenorhabditis elegans. The fat-1 gene provides the genetic instructions for producing an enzyme that converts less desirable omega-6 fatty acids, found in cereals, whole-grain bread and baked goods, to omega-3.
Reference
http://cafnr.missouri.edu/research/omega-3.php
Further Reading
http://www.hc-sc.gc.ca/fn-an/gmf-agm/appro/dd109_v3-eng.php