Effects of RN genotype and silage feed on fat content and fatty acid composition of fresh and cooked pork loin

This study aimed to establish effects of RN genotype and feed (red clover silage) on intra muscular fat content (IMF) and fatty acid composition (FA) of fresh and cooked pork loin (M. longissimus dorsi). Raw loins from silage-fed pigs compared with those from conventionally fed pigs had lower IMF, lower relative levels (rel.%) of saturated (SAFA) and monounsaturated (MUFA) fatty acids, and higher rel.% of polyunsaturated fatty acids (PUFA, ω6, ω3). Cooked loins, from silage-fed pigs compared with those of conventionally fed pigs, had higher rel.% of ω3, and lower ω6/ω3 ratios. IMF and cooking influenced FA concentrations in a pork portion. The differences in concentrations of SAFA, MUFA, PUFA and ω6 between raw loins of silage-fed pigs and conventionally fed pigs did not remain in cooked loins. The ω6/ω3 ratio, however, remained low, and thus more beneficial in loins from silage-fed pigs after cooking.