trainer & pork meat
DESCRIPTION
why we use itTRANSCRIPT
TRAINER & PORK MEATWhy we use it
FAQ # 2
Pig genetic selection, in the last years, has led to a30-40% cholesterol reduction in pork-meat
The analytical fat composition reveals a content of 43.30% oleic acid (the
same as olive oil) and 11.3% linoleic acid (omega 6)(Rivista di
Suinicoltura 8, 2000): saturated fatty acids are reduced to 40%
Pigs, thanks to selection and proteinic nutrition, have reduced subcutaneous and intramuscular fat.The “lean” pork is an excellent source of protein with
an excellent amino-acid profile.Content in vitamin B1, B2 and L-carnitine, is better
than others.
Studies show that adverse reactions are rare in relation to pork, corn, rice
and fish (Società Italiana Dermatologia, 2006).
So pork meat is suitable for a change of protein source in case of
food hypersensitivity.
Revision III - February 2012