**Fat loss factor review - How to Lose Belly Fat for Women**

content and fatty acid dietary fat and the greatest impact on the quality of pig carcass fat quality, domestic and international research in this area is also up. The studies have shown that the pigs can complete absorption of fatty acids and are deposited in the fat, the fatty acids from the fatty acid composition of pork fat diets closely related. Overland et al (1999) reported that, added to swine diets 1% or 3% fish oil, can significantly increase the polyunsaturated fatty acid content in the body fat, increased fat odor, and is becoming more obvious with the increase in the amount of fish oil. Thus, by changing the dietary fatty acid composition, to achieve both improve the content of unsaturated fatty acids in the meat and to ensure the quality of meat processing and storage are not affected, hot has become fleshy Regulation.

 Fish oil is beneficial to health, it contains fatty acids, especially n-3 fatty acids EPA (eicosapentaenoic acid) and DHA (docosahexaenoic acid) has a special value, more and more manufacturers of feed The fish oil used in feed production. Add fish oil on carcass traits, appearance and flavor, fish oil quality is good or bad, the length of time the size and add the amount of additive fat loss factor review program


Conjugated linoleic acid (CLA) will reduce the adipose tissue fat deposition can increase intramuscular fat content, has anti-cancer, anti-atherosclerosis, lower cholesterol, antioxidant, prevent diabetes, easing the immune side effects and other physiological functions (Pariza et al, 2001). Research has shown that dietary supplementation of CLA to help improve pig growth performance and carcass lean meat, increased the pig carcass hardness (benefits Xiaohong, 2006). Wiegand (2002) test reports, addl.0% CLA diet can significantly reduce the deposition of subcutaneous fat, reduced fat synthesis rate or backfat thickness, increase lean meat, loin eye area longissimus muscle marbling score or intramuscular fat content, improve the body's abdominal fat hardness diner


 Mainly in the resistance to oxidation and to improve flesh play a role, usually synergy and selenium can significantly inhibit the oxidation of the pork fat and cholesterol, improve the oxidative stability of fat, the lower drip loss, extended meat shelf period (Pettigrew et al, 2001). Shao-Hua Li, et al (2002) reported that dietary supplementation of 300mg/kg vitamin E, the pH value of the pork is normal, good water capacity, flesh-colored bright red, fleshy extend the shelf life. Studies have shown that vitamin E can increase the water holding capacity, reduce glycolysis speed, inhibition of phospholipase activity in mitochondria thus preventing PSE and odor generation. The studies suggest that to add VE has no effect on the pH value and taste of the meat, but can extend the shelf life of meat by reducing the oxidation of iron-induced malondialdehyde levels in meat and cell microsomes with eye muscle.
2.4.2 vitamin D3 and vitamin C and

    vitamin D3 may affect meat color and tenderness of the pork. High doses of vitamin D3 can improve pork flesh-colored and improve the water holding capacity (Enright et al, 1998). McFarlane et al (1996) longissimus muscle injection of calcium chloride to improve the tenderness of the muscles. Pig trials, dietary supplementation of high doses of vitamin D3 causes the plasma, the longissimus muscle vitamin D3 significantly increased the level, but does not change the muscle calcium concentration (Wilborn et al, 2004), does not affect the tenderness of pork.

    Vitamin C: VC has antioxidant properties to prevent the oxidation of fat, improve meat; same time, VC ease the slaughter stress. The test showed that swine diets to add a large number of VC to slow the rate of decline of muscle pH value after slaughtering improve pork quality. The diets supplemented with 250 mg / kg of the VC can be improved pork pH value and color, and reduce the incidence of PSE meat. Some studies have shown that in the Landrace × Pietrain diet, join 250 mg / kg of the VC can improve PSE meat slaughtered after 45 min and 24 h, the pH and color index and reduce. Addition, VC by promoting the re-use of the radical of the α-tocopherol in the cell membrane can also increase the antioxidant activity of the VE.

 Other vitamins

 β-carotene and vitamin A has a good anti-oxidation, but their mode of action is different, β-carotene can quench singlet oxygen (1O2). activity of β-carotene and lipid peroxyl radicals (LOO-) reaction, although lower than vitamin E, inside the biofilm on lipid peroxide radical scavenging speed is faster than vitamin E (Fang Yun Medium, 2004 ). Due to the antioxidant function of beta-carotene and vitamin A, they are likely to increase pork antioxidant properties beneficial, yet it is not reported. Wu Ying, et al (2005) in the commercial pig diets to add the amount of B vitamins (NRC standards) for the control group, on this basis, to add higher than that in control group 2, 3, 4 times the B vitamins (VB2, VB12, smoke acid, pantothenic acid, folic acid) for the test group, and study its impact on performance and meat quality of commercial pig production, the results show that: the diet supplemented with 3 times the NRC B vitamins better.
2.5 mineral element