FISHERY BULLETIN: VOL. 69, NO. 2 



Table 10. — Longissimus dorsi tissue: concentration of fatty acids found in longissimus dorsi tissue and correla- 

 tion to quantity of various fatty acids fed for various time intervals. 



3tty 

 icid 



Pig 



weight 

 group 



Concentration of falty acid in longissimus 



dorsi tissue when the percentage of menhaden 



oil in the diet was: 



Correlation 

 coefficient 



Kind of 

 regression 



22:5 a;3 



20:4 w3 



18:4 w3 



18:3 u'Z 



P <.05 



P <.01 



Table 1 shows how the diets used were for- 

 mulated, and Table 2 shows the gas-liquid-chro- 

 matographic analyses of the menhaden oil and 

 the diets fed. Management and allotment are 

 described in Table 11. 



The right loin of each animal was collected, 

 and three slices, each 1.37 cm thick, were cut 

 proceeding posteriorly from the 10th rib. The 

 slices and the remaining portion of the loin were 

 held in frozen storage until used in the taste 

 tests to be described shortly. 



The slices of loin were placed in uncovei'ed 

 pans, one-half cup of water was added to each 

 pan, and the pans were held for 50 min in a 

 gas oven at 163.0° C. No seasoning was added 



Table 11. — Design of Trial I to determine the level of 

 menhaden oil in the diet that will impart a fishy flavor 

 to the meat of pigs. 



Level of 



menhaden oil 



in the diet 



% 







04 



0,6 



08 



1,0 



1.2 



1.4 



Pigs allotted 

 per treatment 



Number 

 3 

 3 

 3 

 3 

 3 

 3 

 3 



to the samples. The remaining portions of the 

 loins, which were used in a home-consumer test 

 described in the next section, were prepared 



292 



