In this study the degree of DHA/EPA enrichment of pig tissues that can be achieved by feeding pigs a diet supplemented by different levels of Gromega, an algal source of DHA/EPA, while still retaining consumer acceptability was determined. As food products enriched with DHA/EPA may be susceptible to oxidation and rancidity this study also determined the stability of these products. It was found that increasing the amount of DHA/EPA in the pig’s diet increased the amount of DHA/EPA in products made from these pigs (loins, frankfurters, bratwurst or sausage). Overall, supplementing the diet with 6% Gromega provided the most consistent results. Supplementing the diet with DHA/EPA had no effect on consumer acceptability of the pork products and no consistent effect on measures of oxidation or rancidity.
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