Summary
Pork naturally contains a compound called carnosine — a molecule linked to slowing aging and protecting the body from disease. But are Canadian pigs producing as much of it as they could? Researchers set out to find out. A team of Canadian scientists studied carnosine levels across three major pig breeds — Duroc, Landrace, and Yorkshire — and tested whether adding beta-alanine (a building block for carnosine) to pig feed could boost levels further. Duroc pigs had the highest carnosine levels, and higher carnosine was linked to better meat colour and less moisture loss — signs of better pork quality. Beta-alanine supplementation didn't raise carnosine levels at the doses tested, but it did help reduce oxidation, which extends shelf life. For Canadian producers, this research points to a real opportunity. Selecting for higher-carnosine genetics — particularly Duroc lines — could improve both meat quality and the health appeal of Canadian pork in domestic and export markets.