The use of partially hydrogenated fish oil in the feeding of pigs.

The aim of the project was to examine whether partially hydrogenated fish oil could substitute technical animal fat in the feeding of pigs. The health of the animals was followed until slaughtering. The quality of the meat was assessed both by fatty acid analysis and sensoric evaluation, both immediately after slaughtering and after 3 months of freeze storing.
Our part of the examination was the detailed lipid analysis including determination of trans fatty acid distribution.
Data are being validated for publication.