Vitomega pork contains more unsaturated fatty acids (Omega-3) than regular pork

The technique in the production of Vitomega meat involves feeding the pigs differently and animal-friendly pig farming.

During the last six weeks of the growing process the pigs are given a specially formulated feed: a specific tuna oil is added to the feed, to fortify it with omega-3 fatty acids, including the desired EPA and DHA fatty acids. Certain minerals and trace elements are also added to ensure optimum absorption and retention of the fish oils in the meat. Because of this the fat structure remains a nice white colour and solid.
EPA and DHA are vital fats for people and in the pork they displace other, more harmful fats. Consequently, this pork is meat with a healthier fat composition:

• the Vitomega meat contains 90 mg of EPA/DHA per portion of 100 gram
• the saturated fat content of the Vitomega meat is approximately 10% lower in comparison with regular pork
   

* Data from NEVO table 2006.
Fully ground Vitomega pig, November 2007, CCl laboratory analysis 15 November 2007.
Research results 2006/2007 CCL analysis/University College Ghent/ Nutrilab.

The omega-3 fatty acids do not impair the flavour, smell or solidity of the meat. Vitomega meat is even slightly more tender than regular pork.

Vitomega BV works in closed chains in which independent and cooperating livestock feeding companies, farmers, slaughterhouses and butchers take part. In this way the whole chain can be overseen and verification is possible, to guarantee “authenticity”.
Butchers that work with Vitomega meat use a special logo.

The Vitomega organisation is GMP+ (including HACCP) certified and accepted by SafeFeed. Both organisations monitor the quality of the ingredients. Chemical analyses are carried out by the CCL labora­tory in Veghel for example. The whole system of checks and analyses is in part orga­nised by the Animal Science Group (ASG) in Wageningen.

The Vitomega concept is “Patent pending” and is the result of Anglo–Australian research. The research was instigated with a view to improving the fertility of male pigs, in particular sperm production and sperm quality. The altered fat composition of the meat subsequently demonstrated was a finding and the reason for the prime movers at Vitomega BV to put this healthier pork on the market.

Vitomega meat is the first brand meat with a demonstrably healthier fat composition. Since the EPA/DHA contents are very high, it is a simple test, with retention of fat colour and texture, that can demonstrate whether or not it is Vitomega meat.

Vitomega pays close attention to good communication, presentation and information about the brand meat to its customers. The butcher finally is the person who has to sell the product, and so he will have to convince his customers of the goodness of Vitomega meat.

With their product the pig farmers are responding to the health trends. The best supplier of EPA/DHA is and will remain oily fish. Vitomega pork is not a substitute. But, since pork makes a regular appearance on the menu of consumers, Vitomega pork is perhaps a good alternative in that respect.

Key points:

• Vitomega BV works in closed chains so that it can guarantee quality
• Communication and information are important for growth of customer base and turnover
• A growing trend towards healthy food is the reason for innovation in the meat sector