China on Friday unveiled its first pork product enriched with omega-3 polyunsaturated fatty acids, marking a step toward upgrading the sector with a stronger focus on nutrition.

Developed from the Taihu pig breed using precision nutrition techniques, the product significantly boosts omega-3 content while improving the structure of fatty acids, researchers and industry insiders said at the launch.

An agricultural industry standard for omega-3 polyunsaturated fatty acid-fortified pork has also been issued and will take effect on May 1. It is China’s first dedicated standard for omega-3-enriched pork, filling a regulatory gap in the country’s emerging market for nutrition-enhanced meat products.

Wang Xiaohong, deputy head of the Institute of Food and Nutrition Development at the Ministry of Agriculture and Rural Affairs, said that while Chinese consumers generally have a high intake of dietary fat, the composition of fatty acids remains unbalanced.

In particular, intake of omega-3 polyunsaturated fatty acids is widely insufficient, with average daily consumption at about 49 milligrams, less than 20 percent of the recommended amount.

Omega-3 fatty acids play a key role in regulating blood lipids, protecting cardiovascular health, maintaining anti-inflammatory balance and supporting brain development, Wang said.

"Developing nutritionally fortified pork products could help improve public dietary health while boosting the value of China's pig industry," he added.

Ding Gangqiang, chief nutrition expert at the Chinese Center for Disease Control and Prevention, said improving the fatty-acid structure of the national diet is an urgent priority.

Omega-3-enriched pork could provide an accessible way for people to increase their intake of beneficial polyunsaturated fatty acids, he said.

Wang Lixian, chief scientist of the pig genetic breeding innovation team at the Chinese Academy of Agricultural Sciences, said China’s black pig industry is shifting from a focus on breed preservation and expansion to improvements in quality and nutritional value.

"Nutritional enhancement will become a key competitive advantage," he said.

The pork market is currently in a pronounced low-price cycle, with live hog and retail prices in many regions at recent lows. Developing higher-quality products could provide producers with new growth opportunities and help ease intense price competition, he added.

The omega-3 enriched pork is produced using the Taihu pig lineage, which has been raised in Jiaxing, Zhejiang province, for more than 7,000 years, according to the developer Qinglian Food.

Producers have adopted established omega-3 breeding techniques and specialized feed formulas. By incorporating natural ingredients such as flaxseed and other omega-3-rich materials into feed, the approach enables the natural accumulation of omega-3 fatty acids in pork.

Miao Yu, head of the Taihu black pig brand, said balanced nutrition for pigs is essential to producing healthier food for consumers.

The new standard stipulates that omega-3 polyunsaturated fatty acids should account for more than 2 percent of total fatty acids in fortified pork products, and sets requirements across the supply chain.

It provides a scientific guideline for the standardized and high-quality development of nutritionally enhanced pork, Wang Xiaohong said.