The main expected results, moving from the experimental phase to industrial application, are:
Improvement of nutritional, functional and technological characteristics of pork meat by means of pig genotype, and diet supplementation with omega-3 fatty acids and natural antioxidants from vegetal by-products. Guidelines for the production of innovative processed pork products, based on the use of raw materials enriched with functional molecules (monounsaturated fatty acids and omega-3), new vegetal ingredients with antioxidant and chemoprotective properties, designed to maintain biological activity in the end product without affecting its sensory qualities. The profile of the products will include their characterization using advanced analytical techniques and reporting cyto- and chemoprotective properties obtained from tests on human cell cultures.
The results obtained will enable evaluation of the new products in terms of their potential impact on health.