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