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The Influence of Fish Meal and Fish Oil on the Flavor of Pork¹

Purdue University Agricultural Experiment Station

Abstract

Four lots of hogs, fed rations containing different amounts of menhaden fish meal and oil, were used to determine the influence of these supplements on the flavor of the pork. The fish meal contained five percent of oil.

Pork chops, loin roasts, and bacon from three hogs of each lot were tested for flavor and desirability by different committees. The results of the tests show that two rations, containing 2.5 percent and 10 percent of menhaden fish meal respectively, produced pork without a distinct fishy flavor. The other two rations, containing 10 percent of menhaden fish meal plus .5 percent and 1.5 percent of menhaden fish oil respectively, produced pork with considerable fishiness of flavor.

The roasts and bacon from the lot receiving 1.5 percent of fish oil in addition to 10 percent of fish meal were decidedly fishy in flavor. This ration also produced some fishiness in the chops. Less of the fishy flavor was found in the meat from the lot receiving the .5 percent additional fish oil. Fishiness was more pronounced in the roasts and bacon than in the chops.

Some undesirable flavors, other than fishiness, were found in some of the roasts and chops from all lots. These flavors occurred in both the fat and lean meat, but like fishiness, were more pronounced in the fat.

¹ Journal Paper No. 173, Purdue University Agricultural Experiment Station.