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Dietary lecithin improves the healthiness of pork

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. In: Manipulating Pig Production X. Proceedings of the Tenth Biennial Conference of the Australasian Pig Science Association (APSA), 27 - 30 November, Christchurch, New Zealand p. 10.

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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.

Publication Type: Conference Paper
Murdoch Affiliation: School of Veterinary and Biomedical Sciences
Publisher: Australasian Pig Science Association
Copyright: © 2005 Australasian Pig Science Association (Inc)
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