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Thesis - University Access Only
Master of Science (MS)
Department / School
Michael G. Crews
This study was conducted to determine the effects of omega-3 enriched pork products on the blood lipid parameters of students attending South Dakota State University. Thirty-one students participated in the eight week study. Subjects were placed on one of four treatment diets; control, fish, low pork or high pork. The pork products were developed and prepared for consumption by the SDSU Animal Science Department and cooperating facilities. The subjects kept dietary diaries bi-weekly and diets were analyzed using the Food Processor II computer data base. Blood samples were drawn four times. Total cholesterol, triglycerides, HDL and LDL levels were determined for each subject. Results based on dietary recalls and blood analysis showed a positive correlation between HDL levels and omega-3 intake. Triglycerides and HDL were negatively related. The high pork group had a significantly higher HDL level than all other treatment groups and did not differ significantly from the control group in the other blood lipid parameters.
Library of Congress Subject Headings
Omega-3 fatty acids
Fatty acids in human nutrition
South Dakota State University
Miller, Michelle Lynn, "The Effects of Omega-3 Enriched Pork Products on the Blood Lipid Parameters of Healthy, Young Adults" (1994). Electronic Theses and Dissertations. 5884.