Abstract
The rearing factors influencing pork meat sensorial and nutritional qualities are considered in this chapter. The selection of animals according to growth performance modifies these qualities: however, lipid content may be decreased and the meat considered to be dry by the consumer. The factor that most influences pork nutritional quality is the diet. A direct relationship exists between the dietary fatty acids and those deposited in the meat. Fatty acids beneficial to human health such as n-3 fatty acids can be introduced into the feed. When supplied as linen seeds into the pig's feed, they appear in higher quantities on the consumer's plate.
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