Effects of pig diet on the quality of pork and pork products

Among pig rearing conditions, feeding highly influences the quality of pork and pork products. The feeding level and profile (restriction-realimentation) determine the rate and composition of growth (lipids/proteins) at both body and tissue levels, thereby influencing carcass and tissue composition. Thus, the eating quality of pork may be modified as a consequence of variation in intramuscular fat content. The balance between main nutrients, in particular the protein and energy levels, also influences growth rate and tissue composition. In pigs, the lipid composition of tissues highly depends on the lipid composition of the diet. Therefore, the fatty acid profile of meat (n-3 PUFA content for example) can be easily modified through feeding, thereby improving the quality of pork for the consumer and meeting the nutritionist's requirements.