Review article

https://doi.org/10.31727/m.22.2.2

Nutritional value of pork in terms of intramuscular fat content and composition

Đuro Senčić ; Fakultet agrobiotehničkih znanosti, Sveučilište J.J. Strossmayera, Osijek, Hrvatska
Danijela Samac orcid.org/0000-0001-9277-3710 ; Fakultet agrobiotehničkih znanosti, Sveučilište J.J. Strossmayera, Osijek, Hrvatska
Mirjana Baban ; Fakultet agrobiotehničkih znanosti, Sveučilište J.J. Strossmayera, Osijek, Hrvatska

Abstract

The paper focuses on the content of intramuscular fat in the meat of several pig genotypes, the fatty acid composition of intramuscular fat, the ratio of Omega-6 and Omega-3 fatty acids in intramuscular fat, and the role of polyunsaturated fatty acids in human organism and health protection. The ratio of polyunsaturated (PUFA) to saturated fatty acids (PUFA/SFA) in pork is in most cases favourable and within the recommended values (≥ 0.4). However, the share of n-6 in the n-6/n-3 ratio of the total pork fatty acids is significantly higher, exceeding the nutritionally recommended values (< 4).

Keywords

pork; nutritional value; intramuscular fat; fatty acid composition

Hrčak ID:

236697

URI

https://hrcak.srce.hr/236697

Publication date:

1.4.2020.

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