PERFORMANCE CHARACTERISTICS AND FATTY ACID COMPOSITION OF PIGS FED A DIET WITH DOCOSAHEXAENOIC ACID

Abstract

ABSTRACT Market hogs were fed a ration from 22–42 days prior that contained the omega‐3 fatty acid docosahexaenoic acid (DHA) supplemented at 0, 0.125 and 0.250 kg/pig in the form of the microalgae, Schizochythrum sp. There were no differences (P>0.05) between the average daily gain, feed consumption, or feed efficiency of the controls and those that received a DHA supplementation. Of the 21 fatty acids analyzed, the concentration of only five were affected by DHA supplementation. Muscles from the ham, loin, and shoulder of pigs that received 0.250 kg of DHA contained more eicosapentaenoate, docosahexaenoate, and docosapentaenoate n‐6 and n‐3 than either the controls or those that received 0.125 kg. Supplementation of DHA in the ration at 0.125 kg caused an elevation of docosapentaenoate n‐6 and docosahexaenoate. These data suggest that addition of DHA to the diet can elevate the amount of this omega‐3 fatty acid in pork with potential health benefits to consumers.