Abstract
Pork is a source of protein that is relatively inexpensive to purchase. The quality of fat, including fatty acids, is related to the deliciousness of pork and varies depending on the feed supplied to pigs. In recent years, n-6 and n-3 fatty acids have attracted attention for their health benefits. The main n-6 and n-3 fatty acids in pork are linoleic acid and linolenic acid, respectively. We have described the variations in linoleic acid and linolenic acid in pork and pork-based dishes.
