Dietary strategies to optimise the omega-3 fatty acid content and oxidative stability of processed pork

01 September 2007 → 31 August 2010
Private funding via IWT/VLAIO
Research disciplines
  • Agricultural and food sciences
    • Agricultural animal production
    • Veterinary medicine
Project description

The innovation object is to develop a formulation of an animal feed for pigs containing an optimal combination of poly-unsaturated fatty acids and anti-oxidants. The prototype fodder should be developed so that the organoleptic properties (i.e., color, moisture, taste and texture) of processed meat (dried hams and salami) consumer minimal differences meat from pigs fed with standard fodder. For the quantification of the organoleptic properties carried out both analytical testing and sensory taste panel testing. In the selection of raw materials that are rich in poly-unsaturated omega-3 fatty acids, use is made of different sources (fish oil, flax seeds, algae) at various concentrations. As the anti-oxidant is used in addition to a-tocopherol acetate which likewise Se in organic and inorganic form.