Natural variations of precursors in pig meat affect the yield of heterocyclic amines - Effects of RN genotype, feeding regime, and sex
Pig meat shows natural variations in the concentrations of precursors of heterocyclic amines (HCAs), which may affect formation of HCAs in cooked pig meat. To study this, 26 pigs with an inherent genetic variation (carriers and noncarriers of the RN- allele) were subjected to different feeding regimes (conventional feed compared with feed composed according to organic standards). In addition, the