Established and supported under the Australian Government’s Cooperative Research Centres Program Functional Foods Program 3 Enhancing capacity to deliver nutrients that promote health and well-being through pork

Established and supported under the Australian Government’s Cooperative Research Centres Program What Do We Want to Achieve 10% increase in Domestic Sales 10% increase in Export sales $1/kg increase for 10% of product sold

Established and supported under the Australian Government’s Cooperative Research Centres Program What Did We Target Omega 3 fatty acid enhanced meat –Commercial trials to achieve product –Ratify Nutritional Claims –Production of the product. Trace mineral enhanced Pork –Selenium –Iron –Zinc

Established and supported under the Australian Government’s Cooperative Research Centres Program What Did We Target Fat Soluble Bioactive additives –Defining cholesterol modified Pork Identifying Bioactives in meat to be exploited. –Increase value of Low value products.

Established and supported under the Australian Government’s Cooperative Research Centres Program What Have We Done Omega 3 fatty acids. –3 proposals on Omega 3 fatty acids Trace mineral enhanced Pork –4 submissions Fat Soluble Bioactive additives –1 submission Bioactives in Pork –1 submission 3 other submissions

Established and supported under the Australian Government’s Cooperative Research Centres Program Projects Current project –Selenium and iron incorporation into Pork and colorectal cancer rat model. –Measurement of form of Selenium in tissue.

Established and supported under the Australian Government’s Cooperative Research Centres Program What Happened to the Rest Omega 3 Fatty Acids –Incorporation into tissue already establish as products available in other parts of the world. –Niche market development is dependant on achieving higher prices at the supermarket. –Human Health claims being established by Peter Howe in ARC project.

Established and supported under the Australian Government’s Cooperative Research Centres Program Trace Mineral Enhancement Incorporation has been established Human health claims is the current project Further projects expected in the future

Established and supported under the Australian Government’s Cooperative Research Centres Program Bioactives Fat soluble Bioactive's – Still looking for ideas Bioactive’s in pork –Economics of extraction have shown that it is unlikely to be of significance

Established and supported under the Australian Government’s Cooperative Research Centres Program Next Stage Have we covered original targets Determination of next area of investigation –Workshop this afternoon –Inherit properties of pork Additives to create Niche pork products –Dependant on human health market

Established and supported under the Australian Government’s Cooperative Research Centres Program Future APL project into composition of pork on the supermarket shelves Identification of strengths in pork Backup strengths with benefits to human through experiments. How to develop niche markets.

Established and supported under the Australian Government’s Cooperative Research Centres Program Bioavailability of selenium and iron in enriched pork and pork products and health implications By Dhammika Jayasooriya Supervisors Prof. Frank Dunshea Prof. John Pluske

Established and supported under the Australian Government’s Cooperative Research Centres Program B.Sc. Agriculture (Hons. Animal Science) University of Peradeniya Sri Lanka M.Sc. Food Safety and Control Southbank University London UK Worked for food industry in the UK Quality control and New product development technologist (value added meals) My Background MLA and MINTRAC funded research project Mphil-School of land and Food Sciences University of Queensland

Established and supported under the Australian Government’s Cooperative Research Centres Program Pork CRC program 3: Nutritional fortification of pork products DPI Project Title: Nutritional strategies to increase the selenium and iron content in pork and promote human health PhD Title: Bioavailability of Selenium and iron in enriched pork and pork products and health implications

Established and supported under the Australian Government’s Cooperative Research Centres Program Background and context of the study Potential to increase level of FeInsufficient intake of Se Importance of selenium in human health and wellbeing is well studied. The cancer prevention intake of 200 µg Se/day Daily recommended intake of 70 µg Se/day is not met Pork is not considered as good source of iron, but there is a potential for enrichment Selenium content of many food sources is low in many countries including Australia Potential to add value to an existing well respected product Makes this study beneficial for both general population in terms of health as well as increase the value and marketability in commercial perspective

Established and supported under the Australian Government’s Cooperative Research Centres Program Outline of the study Undertake pig feeding study – 36 pigs, 6 experimental diets (Basal, 3 mg/ kg Se, 9 mg/kg Se, 100 mg/kg Fe, 1000 mg/kg Fe and 3 mg/kg Se mg/kg Fe) Determine the eating quality and retail shelf life of pork from selenium and iron fed pigs Determine Se and Fe bioavailability and incorporation in to pig plasma, muscle and organs To set up the rat model of colon cancer disease (se-enriched pork, Se-Fe enriched pork, normal pork and with no added pork) Determine se and iron bioavailability from pork in the rat model Apply molecular techniques and histological/immunohistological examination to determine tumour progression and development

Established and supported under the Australian Government’s Cooperative Research Centres Program The eating quality and retail shelf life of pork loin from selenium and iron enriched diets fed pigs pHu Purge Loss Drip Loss Cook Loss Warner Bratzler Shear Colour 18 males and 18 females were allocated to 6 experimental diets for 4 weeks, killed and assessed for carcass quality, 24 hr post-mortem meat quality and retail shelf-life up to five days. Results Se or Fe containing diets or combination did not significantly affect any of the meat quality criteria assessed

Established and supported under the Australian Government’s Cooperative Research Centres Program Results

Established and supported under the Australian Government’s Cooperative Research Centres Program Results

Established and supported under the Australian Government’s Cooperative Research Centres Program Results

Established and supported under the Australian Government’s Cooperative Research Centres Program Conclusion The results observed in the meat quality study are positive Potential for generation of new products that can be marketed in Australia and overseas Possible demonstration of health benefits of consuming enriched pork products with Se and Fe

Established and supported under the Australian Government’s Cooperative Research Centres Program Pork CRC for financial support Prof Frank Dunshea and Staff at DPI Werribee Prof. John Pluske and Murdoch University Acknowledgements