MendelNet 2020; 365-370
Potential use of cod liver oil in a pig diet: effects on the chemical, physical and sensory parameters of a bologna sausage
The aim of the study was to substantially increase PUFA n-3 content in bologna sausage based on meat of pigs fed a diet fortified with 8% fish oil. The control group of pigs was fed a standard feed ration without any added oils. The addition of oil into the feed ration did not cause increasing the fat level in bologna sausage. Fatty acid profile was affected significantly. The amount of these acids: C16:0, C18:0 and C18:2n-6 was significantly lower (p < 0.05) for the experimental group. On the other hand, the amount of following acids: C20:5n-3, C22:5n-3 and C22:6n-3 was higher (p < 0.05). Overall,
the content of SFA decreased and the PUFA n-6/PUFA n-3 ratio was significantly lower (p < 0.05).
The addition of fish oil into the diet did not affect the oxidative stability of the product (p > 0.05). Results of an instrumental and sensory analysis have shown a significant difference (p < 0.05) between both groups, when the experimental group was evaluated as harder and less juicy. Colour changes was recorded for redness (a*) parameter, the experimental group shown higher values (p < 0.05).
The addition of fish oil did not affect (p > 0.05) the flavour, nor the odour of the product.
