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Documentation of factors that contribute to the variation of pork nutrient composition

Tuesday, March 17, 2015
Grand Ballroom - Posters (Community Choice Credit Union Convention Center)
Matt Kerns , Iowa State University, Ames, IA
Brenton Rossman , Iowa State University, Ames, IA
Sarah Liewer , Iowa State University, Ames, IA
McKenna Powell , Iowa State University, Ames, IA
Susan Herr , Iowa State University, Ames, IA
Shelley Taylor , Iowa State University, Ames, IA
Joseph Colletti , Iowa State University, Ames, IA
Steven M. Lonergan , Iowa State University, Ames, IA
Paul Boettcher , Food and Agriculture Organization of the United Nations, Rome, Italy
Ruth Charrondiere , Food and Agriculture Organization of the United Nations, Rome, Italy
Abstract Text:

The Food and Agriculture Organization (FAO) and International Network of Food and Data Systems (INFOODS) have combined efforts to create the Food Composition Database for Biodiversity (http://www.fao.org/infoods/infoods/en/).  This database demonstrates differences in food composition and can be utilized by both nutritional and agricultural industries for research, education, and policy decisions.  The database contains over 6,000 food entries covering cereals, vegetables, and a variety of animal products.  The existing database does not contain data on pork composition.  Thus, the objective was to compile data on pork nutrient composition to be added to the FAO/INFOODS database.  These data focused on factors affecting the differences in pork composition based on differing breeds of swine and management practices.  After a literature search resulting in 89 peer-reviewed publications, 36 publications were dismissed. The remaining 53 were selected for data extraction and generated 253 independent food composition entries containing lipid, water, protein, ash, fatty acid, carbohydrate, vitamin, and mineral content.  There were a total of 110 different breeds, breed crosses, and genotypes, 41 differing management practices, and 8 independent cuts. A significant range in pork composition across breeds and varying management practices was found. A total of 107 entries contained total water content, 68 with total protein content, and 234 entries contained data on total fat content.  The results document that pork composition varies across breed, especially when comparing local breeds to transboundary breeds.  For example, the fat content of the Longissimus dorsi of a Landrace is 0.66 g/100 g edible portion on a fresh weight basis (EP), while that of the Mangalitsa is 18.2 g/100 g EP.  The results of this research document that data on micronutrient content in pork are not readily available. Furthermore, there is a gap in the knowledge regarding nutrient content of muscles and cuts other than the pork loin.  Finally, the results show management practices and feedstuffs are significant factors that affect composition of critical nutrients in pork.  Inclusion of these data in the FAO/INFOODS database is critically important because pork is the most widely consumed animal protein in the world.

Composition and Range of Data from pork Longissimus dorsi entered into the Food Composition Database for Biodiveristy

 

Minimum

Breed of Minimum

Maximum

Breed of Maximum

Water   (g/100g EP)

61.7

Manglista

78.3

Yorkshire x Landrace

Protein (g/100g EP)

16.8

Duroc x (Large White x Mong Cai)

24.4

Large White

Lipid    (g/100g EP)

0.66

Landrace

18.2

Mangalista

Keywords: Biodiversity, INFOODS Database, Pork Composition

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