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Dietary fat additions result in both positive and negative effects on pork quality. As dietary fat concentrations increase, the intramuscular fat content of pork weight training products also increases (Table 2). This result is associated weight training with greater consumer sensory satisfaction based on taste tests. Furthermore, dietary fat additions improve the ability of the muscle to retain water resulting in weight training lower exudative losses from pork during retail storage. The magnitude of the response is greatest in genetically lean pigs and in pork muscles containing the highest proportion of white muscle fibers. However, dietary fat additions, especially unsaturated fat sources, have been reported to lower the firmness and texture scores of pork products (Table 3). Furthermore, susceptibility of the pork to oxidation and the associated losses in pigmentation and development of off-flavors during storage are increased in pigs fed highly unsaturated fat sources.
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