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



Table 9. — Outer backfat tissue: concentration of fatty acids founil in outer backfat tissue and correlation to 

 quantity of various fatty acids fed for various time intervals. 



Fatty 

 acid 



Pig 



weight 

 group 



Concentration of fatty acid in outer back- 

 fat tissue when the percentage of menhaden 

 oil in the diet was: 



1.2 



Correlotion 

 coefficient 



22:6 1^3 



22:5 io3 



20:4 l;3 



18:4 u3 



20:2 a'6 



P <.05 



P <.01 



these data indicate that, where a correlation ex- 

 isted, the data relative to the incorporation of 

 the to3 fatty acids were linear. 



EFFECT OF MENHADEN OIL 



CONSUMPTION ON ORGANOLEPTIC 



EVALUATION OF PIG TISSUE 



This second part of the study was made to 

 determine (1) the organoleptic effect on the 

 meat of the pigs fed different levels of menhaden 

 oil in their diet and (2) the retention or dis- 

 appearance of off-flavors by removal of men- 

 haden oil from the diet of the pigs when they 

 attained a body weight of 68.0, 79.5, or 90.9 kg. 



TRIAL I: LEVEL OF MENHADEN OIL THAT 

 RESULTS IN A FISHY FLAVOR 



As was just indicated. Trial I was conducted 

 to determine if menhaden oil fed at various 

 levels in the diet would cause off- (fishy) flavor 

 in pork. The levels used in the experiment 

 bracketed a l.O'c level, which was reported by 

 Vestal, Shrewsbury, Jordon, and Milligan 

 (194.5) to cause a fishy flavor. 



Experimental Procedure 



Reported here are the diets, management, 

 samples, and tests. 



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