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