Abstract：Pork is the main source of animal protein for Chinese consumers. The quality and the safety of pork are closely related to human health. The contents and composition of fatty acids in pork directly affect the meat quality, such as pH, tenderness, flavor and juiciness. Moreover, fatty acids are closely related to the occurrence and development of cardiovascular diseases, obesity and diabetes. Thus, how to regulate the fatty acid content and composition in pork has become one of the hotspots in animal husbandry research. The contents and composition of fatty acid in pork is regulated by heredity, nutrition and other factors. In this review, we briefly described the deposition mechanism of fatty acids and the relationship with meat quality. Furthermore, we discussed the breed differences, the nutritional regulation and transgenic regulation of fatty acid composition in pork. This review could provide theoretical reference for regulating fatty acid deposition in pork and subsequently producing functional pork products.
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