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

作者：Burgos Carmen; Moreno Carlos; Alberto Carrodeguas Jose; Antonio Barcelona Jose; Tarrafeta Luis; Lopez Buesa Pascual^*

来源：Journal of Food Composition and Analysis, 2010, 23(4): 307-313.

DOI：10.1016/j.jfca.2009.12.005

• Fat
• Loin composition
• Diet
• IGF2/RYR1
• Pork
• Long chain fatty acids
• Meat
• Fatty acid composition
• Feed
• Food analysis
• Food composition

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.

• 出版日期2010-6