How are we progressing?

In the trials performed in 2016, the research group had already obtained satisfactory results with respect to the nutritional, functional and technological quality of the meat of intermediate-size pigs (140 kg) fed with innovative diets. The supplementation of pig diets with lipid sources enriched in omega-3 fatty acids and natural antioxidants extracted from vegetal by-products allowed to obtain good sensory and nutritional features in fresh and processed pork products, in agreement with the levels of omega-3 fatty acids according to EC regulation no. 1924/2006 for the claim “SOURCE OF OMEGA-3 FATTY ACIDS”.

The preliminary trials, completed in December 2016, produced some pork cuts from medium-sized pigs, such as the neck, bacon, shoulder, lard, and ham. Those cuts were used for the salami and mortadella production, and the analytical parameters were measured in both fresh and processed meat products.

In January 2017, 48 pigs genotyped for Single Nucleotide Polymorphisms in some loci involved in lipid metabolism , fed with different experimental diets, were slaughtered; the production of processed pork products (cooked ham, ripened culatta, salami and mortadella) is in progress.

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