The influence of diet,sex, IGF2 and RYR1 genotypes and anatomical location on pork loin composition |
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| Authors: | Carmen Burgos Carlos Moreno José Alberto Carrodeguas José Antonio Barcelona Luis Tarrafeta Pascual López-Buesa |
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| Institution: | 1. Departamento de Producción Animal y Ciencia de los Alimentos, Universidad de Zaragoza, Miguel Servet 177, 50013 Zaragoza, Spain;2. Anatomía, Embriología y Genética, Universidad de Zaragoza, Miguel Servet 177, 50013 Zaragoza, Spain;3. Instituto de Biocomputación y Física de Sistemas Complejos, Universidad de Zaragoza, Corona de Aragón 42, 50009 Zaragoza, Spain;4. Agropecuaria Obanos SA, Marcilla, Spain |
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| 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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