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Coronary heart disease is caused by arteriosclerosis, which is triggered by an unbalanced fatty acid profile in the body. Today, Western diets are typically low in n-3 fatty acids and high in SFA and n-6 fatty acids; consequently, healthier foods are needed. The purpose of the present study was to feed chia seed (Salvia hispanica L.), a relatively new crop that is gaining increased recognition as a good source of n-3 α-linolenic acid, to finishing pigs and determine if the fatty acid composition of the meat and internal fat can be improved as has been found with other n-3 sources, without negatively affecting meat sensory characteristics or growth performance.
Chia seed (Salvia hispanica L.), which contains the greatest known plant source of n-3 α-linolenic acid, was fed at the rate of 10 and 20% to finishing pigs, in order to determine if this new crop would increase the n-3 content of the meat as has been reported for other n-3 fatty acid-rich crops. The effects of chia on fatty acid composition of the meat, internal fats, growth performance, and meat sensory characteristics were determined. Productive performance was unaffected by dietary treatment. Chia seed modified the fatty acid composition of the meat fat, but not of the internal fat. Significantly (P < 0.05) less palmitic, stearic, and arachidic acids were found with both chia treatments. This is different than trials in which flaxseed, another plant based source of ω-3 fatty acid, has been fed. Alpha-linolenic acid content increased with increasing chia content of the diet; however, only the effect of the 20% ration was significantly (P < 0.05) different from that of the control. Chia seed increased panel member preferences for aroma and flavor of the meat.
It is concluded that chia seed seems to be a viable feed ingredient that can produce healthier pork for human consumption.
W Coates and R Ayerza. Chia (Salvia hispanica L.) seed as an n-3 fatty acid source for finishing pigs: Effects on fatty acid composition and fat stability of the meat and internal fat, growth performance, and meat sensory characteristics. 2009. Journal of Animal Science, 87:3798-3804. doi:10.2527/jas.2009-1987