Dietary lecithin improves the healthiness of pork
Document Type
Conference Proceeding
Publication Date
2005
Conference Title
Tenth Biennial Conference of the Australasian Pig Science Association
Place of Publication
Christchurch
ISBN
978-0-9806880-4-7
ISSN
1324-9177
Keywords
pigs, swine, pork
Disciplines
Animal Sciences | Meat Science
Abstract
Dietary lecithin may provide health benefits to pork as well as improving its eating quality by reducing chewiness and hardness (D’Souza et al., 2005). Human studies have shown lecithin supplementation can reduce cholesterol significantly (Spilburg et al., 2003) and we hypothesised that lecithin supplementation would have a similar effect in pigs. The use of lecithin supplementation to improve the ‘healthiness’ of pork or pork products, while also improving the tenderness of pork, could provide the pork industry with significant marketing opportunities. The aim of this experiment was to investigate the effect of lecithin supplementation on the fatty acid profile of pork and also on the plasma cholesterol of pigs.
Recommended Citation
D'Souza, D N,
Edmunds, B L,
Williams, I H,
McLeish, J,
Mullan, B P,
Pethick, D W,
and
Dunshea, F R.
(2005), Dietary lecithin improves the healthiness of pork, Tenth Biennial Conference of the Australasian Pig Science Association, Christchurch, pp.10-10.
https://library.dpird.wa.gov.au/conf_papers/160
