Scientists studied how feeding pigs a special diet with flaxseed oil and selenium changed the smell and taste of fried pork meat. They used advanced lab equipment to measure the different smells in the cooked meat and had people taste-test it too. The pigs fed the special diet produced pork that smelled noticeably different—with less of the strong, unpleasant smells that usually come from frying meat. This research shows that what pigs eat directly affects how their meat smells and tastes when cooked, which could help farmers produce better-quality pork products.

The Quick Take

  • What they studied: Whether feeding pigs flaxseed oil and a mineral called selenium changes how fried pork meat smells and tastes
  • Who participated: Finishing pigs (pigs ready for market) fed three different diets: regular soybean oil, flaxseed oil, or flaxseed oil with added selenium. The exact number of pigs wasn’t specified in the study details.
  • Key finding: Pigs fed flaxseed oil and selenium produced pork with significantly different smell profiles when fried. The meat had less of certain strong-smelling compounds (especially aldehydes) that normally develop during frying, resulting in a noticeably different odor.
  • What it means for you: If you buy pork from pigs raised on special diets, the meat may smell and taste different when you cook it—potentially in a more pleasant way. However, this is early research, and most pork available now comes from pigs fed traditional diets. Talk to your butcher if you’re interested in specialty pork products.

The Research Details

Researchers compared pork from three groups of pigs: one group ate regular soybean oil, another ate flaxseed oil, and a third ate flaxseed oil plus selenium. They then fried the pork from each group and analyzed the smell using two methods: advanced laboratory equipment (gas chromatography-mass spectrometry and electronic nose technology) that can detect and measure hundreds of different smell compounds, and human taste-testers who smelled and evaluated the meat themselves. This combination of machine analysis and human evaluation helped the researchers understand both what chemicals were present and how people actually perceived the smells.

Using both machines and human senses is important because machines can detect tiny amounts of chemicals that humans might not notice, while humans can describe overall impressions that machines can’t capture. By combining both approaches, the researchers got a complete picture of how the diet change affected the meat’s smell profile.

The study used established scientific methods (gas chromatography is a gold-standard technique for analyzing food smells) and included human sensory evaluation, which strengthens the findings. However, the study doesn’t specify how many pigs were used, which makes it harder to judge how reliable the results are. The research was published in a respected food science journal, which is a positive sign. This appears to be a specialized study focused on a specific farming practice rather than a large-scale human health study.

What the Results Show

The most important finding was that pigs fed flaxseed oil and selenium produced pork with a distinctly different smell profile compared to pork from pigs fed regular soybean oil. Specifically, the special diet reduced the amount of certain strong-smelling compounds called aldehydes that normally form when meat is fried. The researchers created ‘smell fingerprints’ showing the exact ratios of different smell compounds in each type of pork. Traditional pork had a smell profile dominated by three compounds in a 13:5:1 ratio, while pork from pigs fed flaxseed oil had a simpler 3:1 ratio, and pork from pigs fed flaxseed oil with selenium had a 9:4:1 ratio. These different ratios mean the meat would smell noticeably different when cooked.

The researchers found that the special diet worked by reducing the raw materials that create strong smells during frying. Specifically, flaxseed oil and selenium lowered the levels of lipids (fats), free fatty acids, amino acids, and reducing sugars in the meat before cooking. These are the building blocks that combine and change during the high-heat frying process to create new smell compounds. By reducing these precursors, the special diet prevented some of the strongest-smelling compounds from forming in the first place. The electronic nose (a machine that mimics human smell) and human taste-testers both confirmed these differences were real and noticeable.

This research builds on earlier work showing that animal diet affects meat quality. Previous studies have shown that omega-3 fatty acids (which flaxseed oil contains) and selenium (a mineral important for health) can improve meat quality in various ways. This study is one of the first to specifically map out how these dietary changes affect the detailed smell profile of fried pork, providing more precise information than earlier research.

The study has several important limitations. First, the exact number of pigs used wasn’t clearly stated, making it hard to know if the results are reliable. Second, the study only looked at fried pork—the results might be different for pork prepared other ways (grilled, baked, etc.). Third, while the researchers measured smell compounds and had people evaluate them, they didn’t test whether consumers actually prefer the new smell profile or would pay more for it. Finally, this is a laboratory study in a controlled setting; real-world results on farms might differ due to variations in how the diet is implemented.

The Bottom Line

This research suggests that farmers could potentially improve pork quality by adding flaxseed oil and selenium to pig feed. However, this is still early-stage research, and more studies are needed before this becomes standard practice. If you’re interested in specialty pork products with potentially improved flavor profiles, you might ask your butcher or local farmers about pork from pigs fed special diets—though availability will likely be limited. Confidence level: Low to Moderate (this is promising research but needs confirmation with larger studies).

Pork farmers and food producers should pay attention to this research as a potential way to improve their products. Food scientists and nutritionists may find this useful for understanding how diet affects meat quality. Regular consumers might care if they can access and afford specialty pork products, though for now this remains mostly a research finding. People with specific dietary preferences (like those seeking omega-3 rich foods) might be interested in pork from pigs fed flaxseed oil.

If farmers started using this feeding approach today, consumers could potentially notice the difference in smell and taste immediately when cooking the pork. However, widespread availability of such specialty pork would likely take several years as farms would need to change their feeding practices and consumers would need to learn about and demand these products.

Want to Apply This Research?

  • If using a nutrition app, track your pork purchases by source and note the smell/taste differences when cooking. Rate the aroma on a simple scale (1-5) and track whether you notice consistent differences between conventional and specialty pork over time.
  • Start asking your butcher or grocery store about the diet of the pigs their pork comes from. If specialty pork is available, try cooking a small amount and noting the smell and taste differences compared to your usual pork. This helps you understand your food sources better.
  • Over 2-3 months, if you have access to both conventional and specialty pork, cook them the same way and compare the smell and taste. Keep simple notes about which you prefer. This personal tracking helps you decide if specialty pork is worth seeking out or paying extra for based on your own preferences.

This research describes how pig diet affects the smell and taste of cooked pork meat. It is not medical advice and should not be used to diagnose, treat, or prevent any health condition. While flaxseed oil and selenium have potential health benefits, this study focuses on meat quality rather than human health outcomes. Anyone considering dietary changes or supplements should consult with a healthcare provider. The findings are from a specialized laboratory study and may not apply to all pork products or cooking methods. Availability of specialty pork products varies by location, and consumers should verify product claims with their suppliers.