How Feed Composition Affects the Quality of Fat in Pork

The quality and structure of the adipose tissue in pigs largely depend on the composition of fatty acids, which affects the technological properties of the meat and its suitability for the production of various categories of meat products.

This is reported by AgroReview

The formation of adipose tissue in pigs is directly related to the composition of the feed they consume. The main components for calculating rations are fatty acids from the omega-6 and omega-3 groups, with an optimal ratio of 5:1 for pigs in fattening.

Features of Fatty Acid Control

Particular attention should be paid to controlling the content of alpha-linolenic acid in the finishing feed, especially when the live weight of the animals exceeds 80 kg. This indicator varies depending on the genetic characteristics of the pigs, the chosen type of fattening, and the planned final weight.

Scientific research has confirmed the positive impact of balanced chelated complexes on the quality composition of the carcass. Their application leads to a reduction in the amount of adipose tissue while simultaneously increasing muscle mass, activating insulin function, and improving carbohydrate metabolism.

The Role of Insulin in Meat Quality Formation

The glucose tolerance factor plays an important role in the interaction between insulin and the corresponding receptors in the cells of the pig’s body. With increased insulin activity, the ability of cells to absorb glucose and convert it into energy, which fuels protein and supports muscle tissue growth, improves.

Insulin affects the functioning of liver, muscle, and adipose tissue cells. In the metabolic process, insulin acts as a driver of anabolic processes and inhibits catabolic processes. This metabolic activity practically accelerates protein synthesis (muscle growth) while simultaneously slowing down fat deposition.