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This study was conducted to evaluate the effects of high n-3 or n-6 diet on free fatty acid profile and meat quality traits of pork loin. The 20 heads of commercial Landrace × Yorkshire × Duroc (LYD) crossbreed pigs (90.9±2.4 BWkg) were divided into four groups by added fat and oils, such as 5% tallow (Control), 5% linseed oil (T1), 5% safflower oil (T2), and mixture of linseed oil (2.5%) + safflower oil (2.5%) (T3), then reared 4 weeks. Pork loins were taken after slaughter, then sliced in 2 cm thickness and put in low-density polyethylene (LDPE) bag for analysis. T1 showed significantly high concentration of linolenic acid (2.35±0.21%) (p<0.05). The total amount of saturated fatty acids (SFA), mono-unsaturated fatty acids (MUFA) and poly-unsaturated fatty acid (PUFA) was significantly high in T1 (36.05±1.18%), C (22.60±2.11%) and T2 (47.80±1.29%), respectively (p<0.05). However, the ratio of n-6:n-3 was significantly low in T1 (11.57±0.90) than that of T2 (37.56±12.51) (p<0.05). There was no signigicant difference in lightness, redness, pH, water holding capacity and cooking loss between treatments (p>0.05). However, the yellowness of T2 was significantly higher than others (p<0.05). From those results, it was considered that feeding high n-3 and n-6 fatty acid diet to pig enables modify fatty acid profile of pork without any side effect on meat quality.

The effect of high omega-3, -6 fatty acid feeding on the free fatty acid profile and meat quality traits of pork loin