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The influence of diet, sex, IGF2 and RYR1 genotypes and anatomical location on pork loin composition

Authors
Journal
Journal of Food Composition and Analysis
0889-1575
Publisher
Elsevier
Publication Date
Volume
23
Issue
4
Identifiers
DOI: 10.1016/j.jfca.2009.12.005
Keywords
  • Fat
  • Loin Composition
  • Diet
  • Igf2/Ryr1
  • Pork
  • Long Chain Fatty Acids
  • Meat
  • Fatty Acid Composition
  • Feed
  • Food Analysis
  • Food Composition
Disciplines
  • Biology
  • Medicine

Abstract

Abstract The composition of pork loin can be modified by nutritional means to improve the nutritional quality of its fatty acid composition. The effects of a modified diet – enriched mainly in n-3 fatty acids – on fat composition in several anatomical locations in the loin is described here. Saturated fatty acid content was reduced to less than one third of total fatty acids. n-6/n-3 ratio was reduced from about 17 to less than 5. Polyunsaturated fatty acids were reduced to less than 30% of total fat. The effects of several variables such as sex, weight, individual and IGF2 and RYR1 genotypes on loin composition are studied. In an effort to establish a labelling strategy that emphasizes the healthy nutritional properties of pork meat, a statistical model that makes it possible to estimate fat composition and quantity is presented.

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