trainer & pork meat
DESCRIPTION
why we use itTRANSCRIPT
![Page 1: Trainer & Pork Meat](https://reader034.vdocuments.us/reader034/viewer/2022042517/568c49971a28ab491694c2d0/html5/thumbnails/1.jpg)
TRAINER & PORK MEATWhy we use it
FAQ # 2
![Page 2: Trainer & Pork Meat](https://reader034.vdocuments.us/reader034/viewer/2022042517/568c49971a28ab491694c2d0/html5/thumbnails/2.jpg)
Pig genetic selection, in the last years, has led to a30-40% cholesterol reduction in pork-meat
![Page 3: Trainer & Pork Meat](https://reader034.vdocuments.us/reader034/viewer/2022042517/568c49971a28ab491694c2d0/html5/thumbnails/3.jpg)
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%
![Page 4: Trainer & Pork Meat](https://reader034.vdocuments.us/reader034/viewer/2022042517/568c49971a28ab491694c2d0/html5/thumbnails/4.jpg)
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.
![Page 5: Trainer & Pork Meat](https://reader034.vdocuments.us/reader034/viewer/2022042517/568c49971a28ab491694c2d0/html5/thumbnails/5.jpg)
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.
![Page 6: Trainer & Pork Meat](https://reader034.vdocuments.us/reader034/viewer/2022042517/568c49971a28ab491694c2d0/html5/thumbnails/6.jpg)
Revision III - February 2012