Program 3 – Research Reports

Enhancing capacity to deliver nutrients that promote health and well-being through pork

3A – Implement nutritional and genetic strategies to produce pork and pork products with functional food properties

3A-102: Nutritional strategies to increase the selenium and iron content in pork and promote human health  – Summary
3A-104: Fresh pork and cardiometabolic health – Summary
3A-105: The effects  of pork on satiety – Summary
3A-106: Pork meat as a dietary strategy for the treatment of iron deficiency in young women – Summary
3A-107:  The role of Australian pork in improving thiamine status, heart disease risk factors and glucose control in people with type 2 diabetes – Summary
3A-108: Nutritional manipulation of iron level in finisher pigs and fresh pork – Summary
3A-109: Soya bean Lecithin to improve tenderness and health active properties of pork
3A-110: Inclusion of lupins in the diet of finisher pigs to reduce the level of cholesterol – Now 3A-101
3A-111: How does regular consumption of fresh lean pork impact on body composition in comparison with lean chicken or lean beef?
3A-112: Fatty acid composition, cholesterol- and intramuscular fat- content of loin muscles from finisher pigs fed soy lecithin supplement
3A-113: Development and validation of methodology to identify skatole and androstenone in pork
              Report – Skatole and androstenone content of Pork fat from finisher pigs fed chicory Inulin or organic iron supplement


3B-101: Do hypoxia and/or EPO treatment increase the level of iron in pork?
3B-102: Genetic parameters and breed differences for iron content in pork
3B-103: Enhancing the Iron Content of Pork to Promote Human Health Benefits – Now 3C-104