distanza percentuale del CLAIM

10.4 Conclusioni

La qualità nutrizionale della carne prodotta da soggetti alimentati con le razioni integrate con Lino è risultata nettamente migliore rispetto a quella degli animali che hanno ricevuto la razione di controllo. Il miglioramento si è avuto soprattutto nei confronti del rapporto omega-6/omega-3, per effetto del significativo aumento dell’acido linolenico. Questo pare raggiungere un “plateau” abbastanza velocemente; un incremento dei giorni di somministrazione o di percentuale di integrazione con lino non paiono determinarne ulteriori importanti incrementi.

I vari tagli analizzati hanno mostrato una diversa suscettibilità all’arricchimento in acido linolenico. I tagli per i quali si registrano i migliori risultati in termini di arricchimento, sono i tagli grassi come il lardo e la pancetta. I risultati di questa sperimentazione ci consentono di ipotizzare che l’acido linolenico venga utilizzato principalmente per la produzione di energia e che, quando non subisce questo destino, venga traslocato principalmente nei trigliceridi piuttosto che essere metabolizzato nei derivati a lunga catena polinsaturi.

La modifica della composizione in acidi grassi non ha determinato effetti negativi sui parametri tecnologici del grasso, anche se, alcuni tagli, hanno mostrato valori molti vicini ai valori soglia.

L’indubbio miglioramento della qualità nutrizionale della carne non è stato tuttavia tale da raggiungere i livelli richiesti dal claim “fonte di omega-3”. Ciò ci porta a fare delle considerazioni generali sul tipo di approccio adottato. In questa sperimentazione sono stati adottate razioni supplementate con una percentuale piuttosto elevata di lino estruso. Non si può dimenticare che l’approccio utilizzato sia piuttosto oneroso dal punto di vista economico per l’allevatore. Il raggiungimento del claim sarebbe stato di fondamentale importanza per distinguere il prodotto sul mercato e per poter aspirare ad un prezzo in grado di coprire i maggiori costi di produzione e di rimunerare il produttore. Pare quindi che, nell’ottica del raggiungimento del claim, questa strategia non sia vincente, almeno per le razze selezionate e per i tagli magri. Altra possibilità è quella di sfruttare commercialmente le ottime caratteristiche nutrizionali ottenute, in maniera alternativa al claim “fonte di omega 3”. La carne ottenuta è infatti sicuramente differente dalle altre carni suine presenti sul mercato; rispetto a queste ha

una quantità di omega 3, almeno 2-3 volte superiore ed un rapporto omega-6/omega-3 in linea con quanto suggerito dalle linee guida per una corretta e sana alimentazione. Tali caratteristiche possono essere opportunamente valorizzate dal punto di vista commerciale, attraverso un’opera di comunicazione più articolata rispetto al semplice claim.

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