Lacombe Research Center, Agriculture and Agri-Food Canada, Lacombe, Alberta, Canada T4L 1W1.
J Agric Food Chem. 2010 Jan 13;58(1):465-72. doi: 10.1021/jf9028078.
North American consumers interested in improving their health through diet perceive red meat as a source of too much saturated and unhealthy fat in the diet. The purpose of this trial was to produce bacon enriched with the long-chain omega-3 fatty acid, docosahexaenoic acid (DHA). In this 25 day study, pigs were fed a standard finisher diet of canola, pea, corn, and barley, mixed with DHA, added in the form of alga biomass. Bacon content of DHA was increased to 97 mg/100 g when 1 g of DHA was added to a kilogram of feed. The pigs fed the highest diet level of alga biomass, containing 0.29% DHA, produced bacon with approximately 3.4 mg of DHA/g and 1.2% of the fat as omega-3 fatty acids. Feed to gain was significantly improved, and carcass quality was unaffected. However, problems of off-odors and off-flavors were reported in the bacon from the taste panel survey. Polyunsaturated fat and potential unsaturated fat oxidation as indicated by malonaldehyde levels were significantly higher in the pigs fed the higher concentrations of DHA.
北美消费者希望通过饮食来改善健康状况，他们认为红肉中的饱和脂肪和不健康脂肪过多。本试验旨在生产富含长链欧米伽-3 脂肪酸二十二碳六烯酸（DHA）的培根。在这项为期 25 天的研究中，猪被喂食一种标准的育肥饲料，包括菜籽油、豌豆、玉米和大麦，并混合了 DHA，以藻类生物量的形式添加。当在 1 公斤饲料中添加 1 克 DHA 时，培根中的 DHA 含量增加到 97 毫克/100 克。喂食最高水平的藻类生物量的猪，含有 0.29%的 DHA，生产的培根中 DHA 含量约为 3.4 毫克/克，脂肪中 omega-3 脂肪酸含量为 1.2%。采食量和饲料转化率显著提高，胴体质量不受影响。然而，品尝小组调查发现，培根有异味和异味的问题。在喂食较高浓度 DHA 的猪中，多不饱和脂肪和丙二醛水平所表明的潜在不饱和脂肪氧化明显更高。
