Current feeding strategies to improve pork intramuscular fat content and its nutritional quality

Alfaia, Cristina M.; Lopes, Paula A.; Madeira, M.; Pestana, José M.; Coelho, Diogo; Toldrá, Fidel; Prates, J. A. M.

doi:10.1016/bs.afnr.2019.03.006

Cited by 44 publications

(39 citation statements)

References 135 publications

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“…26,27 Com devida atenção ao teor elevado de ácidos graxos SAT, produtos cárneos também são considerados fontes importantes de MONO, respondendo, em alguns casos, entre 40% e 50% da composição de alimentos como carne de boi, frango 28 e porco. 29…”

Section: Monoinsaturadosunclassified

Posicionamento sobre o Consumo de Gorduras e Saúde Cardiovascular – 2021

Izar¹,

Lottenberg²,

Giraldez³

et al. 2021

Arquivos Brasileiros De Cardiologia

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Section: Monoinsaturadosunclassified

Posicionamento sobre o Consumo de Gorduras e Saúde Cardiovascular – 2021

Izar¹,

Lottenberg²,

Giraldez³

et al. 2021

Arquivos Brasileiros De Cardiologia

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“…Pork is one of the largest consumer meat products in the world ( 1 ). Global pork production has quadrupled over the past 50 years and it is projected that it will continue to increase over the next three decades ( 2 ).…”

Section: Introductionmentioning

confidence: 99%

Lipidomic and Transcriptomic Analysis of the Longissimus Muscle of Luchuan and Duroc Pigs

et al. 2021

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Meat is an essential food, and pork is the largest consumer meat product in China and the world. Intramuscular fat has always been the basis for people to select and judge meat products. Therefore, we selected the Duroc, a western lean pig breed, and the Luchuan, a Chinese obese pig breed, as models, and used the longissimus dorsi muscle for lipidomics testing and transcriptomics sequencing. The purpose of the study was to determine the differences in intramuscular fat between the two breeds and identify the reasons for the differences. We found that the intramuscular fat content of Luchuan pigs was significantly higher than that of Duroc pigs. The triglycerides and diglycerides related to flavor were higher in Luchuan pigs compared to Duroc pigs. This phenotype may be caused by the difference in the expression of key genes in the glycerolipid metabolism signaling pathway.

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“…Pork quality is primarily determined by the edible and nutritional quality of the meat, which can differ depending on the cut of pork (Alfaia et al., 2019). Pork flavour is mainly composed of water‐soluble and volatile compounds (Wojtasik‐Kalinowska et al., 2016).…”

Section: Introductionmentioning

confidence: 99%