KIFER. SMITH, and YOUNG: EFFECT OF DIETARY FISH OIL 



RELATION OF MENHADEN OIL 



FATTY ACIDS DEPOSITED TO 



ORGANOLEPTIC VALUES OBTAINED 



WITH PIG TISSUES 



This third part of the study was made to 

 determine if a relation exists between the degree 

 of off-flavor detection and the fatty acid depo- 

 sition pattern of the samples of pig tissue. 



PROCEDURE 



The details of management, patterns of fatty 

 acid deposition in the tissues, and organoleptic 

 tests wei'e the same as those described earlier. 



To establish the relation (if any) of the char- 

 acteristic polyunsaturated ojS fatty acids of men- 

 haden oil to the off-flavor of pig tissue, we first 

 had to establish a positive correlation (if any) 

 between the concentrations of these fatty acids 

 fed to the pigs to the concentrations of the fatty 

 acids deposited in the various pig tissues. Once 

 such a correlation (if it existed) was established, 

 then the transformational relation of the con- 

 centration of fatty acids fed and deposited to 

 the organoleptic evaluation could be undertaken. 



Results of gas-liquid chromatographic anal- 

 yses of the diets fed (Table 2) indicate that, 

 in general, as the percentage of menhaden oil 

 in the diet increased, the percentage of linolenic 

 0)3 family acids (18:3 &j3, 18:4 co3, 20:4 &j3, 

 22:5 0)3, and 22:6 &)3) characteristic of men- 

 haden oil increased proportionately in the diet. 



To determine whether the concentrations of 

 these fatty acids in the diet are correlated with 

 the taste of the pig flesh, we had to develop 

 a weighted numerical score of organoleptic data. 

 We obtained the weighted score for each sample 

 tested by multiplying the number of testers times 

 the numerical values of their scores and sum- 

 ming to a total. For example, if five of the pan- 

 elists scored the sample 3 and if seven scored 

 the sample 4, the weighted score would be 5 X 

 3 = 15 plus 7x4 = 28, or a total of 15 + 28 

 = 43. The weighted scores were used as the 

 Y axis, and the quantity of oil in kilograms or 

 in percent consumed by each pig was used as 



the A' axis in a subsequent correlation and ]3oly- 

 nomial regression analysis. 



Although four tissues were examined with 

 respect to the deposition of wS fatty acid, only 

 two of these tissues (the inner backfat and the 

 longisstmus dorsi) were evaluated organoleptic- 

 ally. This comparison was further limited in 

 view of the lack of correlation between the a- 

 mount in the diet of w3 fatty acids fed and the 

 concentration of these fatty acids deposited in 

 the longissimus dorsi (Tables 17, 18, and 19). 

 Consequently, the relation of the concentration 

 of the 0)3 family fatty acids deposited in the 

 inner backfat and the organoleptic score ob- 

 tained with this tissue was used for the com- 

 parison of the relation of the concentration of 

 the w3 family fatty acids to the organoleptic 

 score. 



Because all six of the marine polyunsaturated 

 (wS) family fatty acids deposited in the inner 

 backfat tissue were positively correlated with 



Table 17. — Pigs fed to 90.9 kg [correlation and poly- 

 nomial regression analyses of menhaden oil consumed 

 (A') to individual fatty acids deposited (Y) in longis- 

 sinucs dorsi tissue of pigs when oil was fed until the 

 pigs attained a body weight of 90.9 kg]. 



fatly 

 acid red 



and 

 deposited 



Corre- 

 lation 

 coef- 

 ficient 



Regres- 

 sion coef- 

 ficient 



Standard 

 error of 

 regression 



Last degree of 

 polynomial significant 



Degree 



F valu 



P <.05 



•• P <.01 



295 



