Feeding of Various Levels of Pilchard (California Sardine) Oil to Swine

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Abstract
A trial involving 16 growing pigs fed rations containing 0, 2.75, 5.5 and 8.25% California sardine oil, has been completed. At 0, 2.75 and 5.5% levels of oil addition growth performance and feed efficiency were satisfactory and essentially equivalent. At the 8.25% level of oil addition, the animals failed to eat and to gain satisfactorily after 4 weeks on test. When switched to a non-fish oil containing ration after 9 weeks on test, their recovery to normal feed intake and weight gains was slow. Although total quantitative fat deposition was not markedly different, the quality of depot fat in terms of color, odor and hardness was lowered when sardine oil was fed. Such lowering of quality was most marked at the 5.5 and 8.25% oil levels. These fat characteristics made the meat cuts from pigs thus fed unpalatable and unacceptable from a market standpoint. Feeding of a non-fish oil containing ration for as long as 13 weeks subsequent to the feeding of the highest level of fish oil was ineffective in overcoming objections to the odor and flavor, although it increased the hardness of the fat. Copyright © . .

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