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Sarmiento-García A, Vieira-Aller C. Improving Fatty Acid Profile in Native Breed Pigs Using Dietary Strategies: A Review. Animals (Basel) 2023; 13:ani13101696. [PMID: 37238126 DOI: 10.3390/ani13101696] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/17/2023] [Revised: 05/13/2023] [Accepted: 05/17/2023] [Indexed: 05/28/2023] Open
Abstract
Meat from native-bred animals is growing in popularity worldwide due to consumers' perception of its higher quality than meat from industrial farms. The improvement in indigenous pork has been related to increased intramuscular and unsaturated fat and a reduced saturated fat content resulting in a healthy product with enhanced sensorial attributes. This manuscript aims to provide an overview offering useful information about the fat content and the fatty acid profile of different autochthonous pork. Fat content and fatty acid profile are greater in native than in industrial pig breeds, even though certain factors, such as genetics, nutrition, farming system, age, or slaughter weight, may influence these variations. Among that, studies on dietary strategies to improve these parameters have been evaluated. According to the results obtained, many natural ingredients could have a positive effect on the lipid profile when added to indigenous pigs' diets. This fact may promote autochthonous pork intake. Nevertheless, there is a wide range of potential natural ingredients to be added to the indigenous pig diet that needs to be evaluated.
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Affiliation(s)
- Ainhoa Sarmiento-García
- Área de Producción Animal, Departamento de Construcción y Agronomía, Facultad de Agricultura y Ciencias Ambientales, Universidad de Salamanca, Av. de Filiberto Villalobos 119, 37007 Salamanca, Spain
- Estación Tecnológica de la Carne, Instituto Tecnológico Agrario de Castilla y León (ITACyL), Calle Filiberto Villalobos 5, 37770 Guijuelo, Spain
| | - Ceferina Vieira-Aller
- Estación Tecnológica de la Carne, Instituto Tecnológico Agrario de Castilla y León (ITACyL), Calle Filiberto Villalobos 5, 37770 Guijuelo, Spain
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Roberts MM, Perkins SD, Anderson BL, Sawyer JT, Brandebourg TD. Characterization of Growth Performance, Pork Quality, and Body Composition in Mangalica Pigs. Foods 2023; 12:foods12030554. [PMID: 36766083 PMCID: PMC9914761 DOI: 10.3390/foods12030554] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/26/2022] [Revised: 01/21/2023] [Accepted: 01/23/2023] [Indexed: 01/28/2023] Open
Abstract
European heritage breeds, such as the Blonde (B), Red (R), and Swallow-bellied (SB) Mangalica pig, display an extreme propensity to fatten and are reputed to produce superior quality pork. This suggests that Mangalica pork should command a higher price, and the Mangalica is a candidate breed to target niche markets within the United States. Our objectives were to test this hypothesis by (1) directly comparing growth performance and carcass merit of purebred Yorkshire (Y), B, R, and SB Mangalica pigs to identify the best breed for adoption, and (2) comparing indices of pork quality in purebred R, Y, and crossbred (R × Y) pigs to determine if crossbreeding represented a viable alternative to the adoption of purebred Mangalica. Daily feed intake, average daily gain (ADG), and feed efficiency were highest in Y and lowest in SB pigs with B and R ranked intermediately (p < 0.001). Backfat thickness was greatest in B and lowest in Y with R and SB ranked intermediately (p < 0.001). Marbling score was greatest in R pigs and lowest in Y pigs with B and SB ranked intermediately (p < 0.01). In contrast, loin eye area (LEA) was greatest in Y pigs compared to B, R, and SB (p < 0.001). Indices of meat quality were then compared in R, R × Y, and Y pigs. Backfat thickness and marbling scores were greater in R than R × Y and Y pigs (p < 0.001) while LEA was greater in Y than R × Y and R pigs (p < 0.001). Loin and ham ultimate pH, color, and firmness scores were significantly greater in R than R × Y or Y pigs (p < 0.05). Meanwhile, cook loss was significantly less in R than Y pigs (p < 0.007) while Warner-Bratzler Shear Force (WBS) was not different in chops between groups (p < 0.11). These data indicate that though Mangalica exhibit poorer growth performance, Mangalica pork exhibits superior pork quality attributes, suggesting that higher price points for Mangalica pork in niche markets are justified.
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First fully endoscopic metabolic procedure with NOTES gastrojejunostomy, controlled bypass length and duodenal exclusion: a 9-month porcine study. Sci Rep 2022; 12:21. [PMID: 34996894 PMCID: PMC8741923 DOI: 10.1038/s41598-021-02921-9] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/05/2021] [Accepted: 11/18/2021] [Indexed: 01/14/2023] Open
Abstract
We conducted a pilot study of a potential endoscopic alternative to bariatric surgery. We developed a Natural Orifice Transluminal Endoscopic Surgery (NOTES) gastric bypass with controlled bypass limb length using four new devices including a dedicated lumen-apposing metal stent (GJ-LAMS) and pyloric duodenal exclusion device (DED). We evaluated procedural technical success, weight change from baseline, and adverse events in growing Landrace/Large-White pigs through 38 weeks after GJ-LAMS placement. Six pigs (age 2.5 months, mean baseline weight 26.1 ± 2.7 kg) had initial GJ-LAMS placement with controlled bypass limb length, followed by DED placement at 2 weeks. Technical success was 100%. GJ-LAMS migrated in 3 of 6, and DED migrated in 3 of 5 surviving pigs after mucosal abrasion. One pig died by Day 94. At 38 weeks, necropsy showed 100–240 cm limb length except for one at 760 cm. Weight gain was significantly lower in the pigs that underwent endoscopic bypass procedures compared to expected weight for age. This first survival study of a fully endoscopic controlled bypass length gastrojejunostomy with duodenal exclusion in a growing porcine model showed high technical success but significant adverse events. Future studies will include procedural and device optimizations and comparison to a control group.
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Kasprzyk A, Bogucka J. Meat quality of Pulawska breed pigs and image of longissimus lumborum muscle microstructure compared to commercial DanBred and Naima hybrids. Arch Anim Breed 2020; 63:293-301. [PMID: 32953975 PMCID: PMC7492829 DOI: 10.5194/aab-63-293-2020] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/08/2019] [Accepted: 07/25/2020] [Indexed: 11/23/2022] Open
Abstract
The objective of this article was the evaluation of selected
properties of meat quality including the characteristics of longissimus lumborum (LL) muscle
microstructure of Pulawska breed pigs and fatteners of the DanBred and Naima
hybrids which are used in national meat production. Three genetic groups of
fatteners were studied in the experiment: group I – DanBred hybrid; group
II – Naima hybrid; and group III – the Pulawska breed. Pig fattening took
place under the same environmental conditions from the starting weight of 30 kg ± 2 kg to 103–105 kg. For the analysis of muscle fibre
characteristics and meat quality from each group, 30 animals were selected
( 1:1 ). Physico-chemical properties and ultrastructure were evaluated in
samples collected from the LL muscle. A statistically significant impact (P<0.01) of a genetic group on pH45, content of water, protein and ash, as
well as on the colour of meat, the number of STOs (slow-twitch oxidatives) and
the diameter of FTG (fast-twitch glycolytic) muscle fibres, was found. Meat of
the Pulawska breed, compared to DanBred and Naima, showed a statistically significant (P<0.01) higher (by 2.05 % and 2.49 %, respectively)
nutritional value expressed as protein content and mineral components.
Overall, these results imply better biological properties of Pulawska
meat than DanBred and Naima hybrids. The higher STO and lower FTG found in
muscles from Pulawska pigs might partially explain meat quality differences
found between the breeds in the present study. The data of the current study
indicated that meat quality characteristics and muscle microstructure of
fatteners showed differences, and these differences may be used for
alternative pork meat production for the consumer.
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Affiliation(s)
- Anna Kasprzyk
- Department of Pig Breeding and Biotechnology, Institute of Animal Breeding and Biodiversity Conservation, University of Life Sciences, 13 Akademicka, 20-950 Lublin, Poland
| | - Joanna Bogucka
- Department of Animal Physiology, Physiotherapy and Nutrition, Faculty of Animal Breeding and Biology, UTP University of Science and Technology, 28 Mazowiecka, 85-084 Bydgoszcz, Poland
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Leskovec J, Levart A, Perić L, Đukić Stojčić M, Tomović V, Pirman T, Salobir J, Rezar V. Antioxidative effects of supplementing linseed oil-enriched diets with α-tocopherol, ascorbic acid, selenium, or their combination on carcass and meat quality in broilers. Poult Sci 2020; 98:6733-6741. [PMID: 31318430 PMCID: PMC6869761 DOI: 10.3382/ps/pez389] [Citation(s) in RCA: 23] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/04/2019] [Accepted: 06/12/2019] [Indexed: 12/31/2022] Open
Abstract
In a previous study, we examined the synergistic effects of the dietary supranutritional supplementation with vitamin E, vitamin C, and Se on the in vivo antioxidative status of broilers under conditions of dietary oxidative stress induced by feeding a diet high in n-3 PUFA. In this study, we examined the effect of their inclusion on the quality characteristics and oxidative stability of raw or cooked meat, both fresh or after a long-term frozen storage. Four hundred 21-day-old Ross 308 male broilers were allocated to 5 experimental groups fed 5% linseed oil-enriched finisher diets (days 21 to 40): Cont (recommended levels of vitamin E, C, and selenium), +E (200 IU vitamin E/kg feed), +C (250 mg vitamin C/kg feed), +Se (0.2 mg selenium/kg feed), or +ECSe (concentrations as in the sole supplementation, combined). Animal performance and carcass characteristics were monitored at the age of 40 D. Breast meat samples of 12 chickens per group were analysed fresh, fresh after frozen storage, cooked fresh, and cooked after frozen storage (2 × 2 factorial design) for parameters of meat quality (water-holding capacity—WHC, pH, and color) and oxidative stability (concentrations of vitamin E, malondialdehyde—MDA, antioxidant capacity of the water-soluble compounds—ACW, and fatty acid composition). Vitamin E alone (+E) and combined with Se and vitamin C (+ECSe) increased the α-tocopherol concentration in breast muscle, and showed similar protective effects against lipid peroxidation measured as MDA regardless of the frozen storage or cooking. The sole supplementation of vitamin C or selenium showed no effects on the meat quality parameters. In conclusion, the dietary supranutritional inclusion of vitamin E inhibited the lipid peroxidation in fresh, frozen stored, cooked fresh, and frozen stored meat in broilers fed with diets rich in n-3 PUFAs. Even though no clear synergistic effects of the supranutritional supplementation of vitamin C and Se with vitamin E were detected, their dietary inclusion did not negatively affect broilers carcass and meat quality parameters.
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Affiliation(s)
- J Leskovec
- Biotechnical Faculty, Department of Animal Science, University of Ljubljana, 1000 Ljubljana, Slovenia
| | - A Levart
- Biotechnical Faculty, Department of Animal Science, University of Ljubljana, 1000 Ljubljana, Slovenia
| | - L Perić
- Faculty of Agriculture, Department of Animal Science, University of Novi Sad, 21000 Novi Sad, Serbia
| | - M Đukić Stojčić
- Faculty of Agriculture, Department of Animal Science, University of Novi Sad, 21000 Novi Sad, Serbia
| | - V Tomović
- Faculty of Technology Novi Sad, University of Novi Sad, 21000 Novi Sad, Serbia
| | - T Pirman
- Biotechnical Faculty, Department of Animal Science, University of Ljubljana, 1000 Ljubljana, Slovenia
| | - J Salobir
- Biotechnical Faculty, Department of Animal Science, University of Ljubljana, 1000 Ljubljana, Slovenia
| | - V Rezar
- Biotechnical Faculty, Department of Animal Science, University of Ljubljana, 1000 Ljubljana, Slovenia
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Imrich I, Mlyneková E, Mlynek J, Halo M, Kanka T. Comparison of the physico-chemical meat quality of the breeds Mangalitsa and Large white with regard to the slaughter weight. POTRAVINARSTVO 2020. [DOI: 10.5219/1334] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
Abstract
The aim of this study was to compare the quality of musculus longissimus dorsi in the breeds of Mangalitsa and Large White with regard to the slaughter weight. Large White (LW) breed and White Mangalitsa (Ma) breed were used in the experiment. The system of housing and feeding was the same in both of the monitored breeds. The pigs were fed with the same feeding mixture ad libitum. According to the slaughter weight, the pigs were divided into three groups: up to 100 kg, 101 – 110 kg and over 110 kg. The breed Ma had a significantly lower drip loss than the breed LW. Evaluating the color of the meat, the LW breed has showed significantly higher L* (lightness, white ±black) and lower a* (redness, red ± green) values than the Ma breed. Within the chemical meat composition, the Ma breed had a significantly higher water content in MLD compared to the LW breed. Generally, there were no major differences in the meat quality between the Mangalitsa and Large White breeds. Finally it can be concluded that the breed Mangalitsa showed more favorable values of the physico-chemical indicators. Comparing the quality of the meat with regard to the slaughter weight, there were no large differences between individual weight groups. A higher slaughter weight has positively influenced mainly the color of the meat, as pigs weighing more than 110 kg achieved a significantly lower value of L* and a higher value of a* in comparison to pigs of the lower weight. As a positive effect of a higher slaughter weight can be considered its effect on the protein content in the meat, as pigs weighing over 100 kg have a significantly higher protein content in the meat than pigs weighing below 100 kg.
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Poklukar K, Čandek-Potokar M, Batorek Lukač N, Tomažin U, Škrlep M. Lipid Deposition and Metabolism in Local and Modern Pig Breeds: A Review. Animals (Basel) 2020; 10:E424. [PMID: 32138208 PMCID: PMC7142902 DOI: 10.3390/ani10030424] [Citation(s) in RCA: 57] [Impact Index Per Article: 14.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/17/2020] [Revised: 02/28/2020] [Accepted: 02/29/2020] [Indexed: 12/25/2022] Open
Abstract
Modern pig breeds, which have been genetically improved to achieve fast growth and a lean meat deposition, differ from local pig breeds with respect to fat deposition, fat specific metabolic characteristics and various other properties. The present review aimed to elucidate the mechanisms underlying the differences between fatty local and modern lean pig breeds in adipose tissue deposition and lipid metabolism, taking into consideration morphological, cellular, biochemical, transcriptomic and proteomic perspectives. Compared to modern breeds, local pig breeds accumulate larger amounts of fat, which generally contains more monounsaturated and saturated fatty acids; they exhibit a higher adipocyte size and higher activity of lipogenic enzymes. Studies using transcriptomic and proteomic approaches highlighted several processes like immune response, fatty-acid turn-over, oxidoreductase activity, mitochondrial function, etc. which differ between local and modern pig breeds.
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Affiliation(s)
- Klavdija Poklukar
- Agricultural Institute of Slovenia, Ljubljana SI-1000, Slovenia; (K.P.); (M.Č.-P.); (N.B.L.); (U.T.)
| | - Marjeta Čandek-Potokar
- Agricultural Institute of Slovenia, Ljubljana SI-1000, Slovenia; (K.P.); (M.Č.-P.); (N.B.L.); (U.T.)
- University of Maribor, Faculty of Agriculture and Life Sciences, Hoče SI-2311, Slovenia
| | - Nina Batorek Lukač
- Agricultural Institute of Slovenia, Ljubljana SI-1000, Slovenia; (K.P.); (M.Č.-P.); (N.B.L.); (U.T.)
| | - Urška Tomažin
- Agricultural Institute of Slovenia, Ljubljana SI-1000, Slovenia; (K.P.); (M.Č.-P.); (N.B.L.); (U.T.)
| | - Martin Škrlep
- Agricultural Institute of Slovenia, Ljubljana SI-1000, Slovenia; (K.P.); (M.Č.-P.); (N.B.L.); (U.T.)
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Aboagye G, Zappaterra M, Pasini F, Dall'Olio S, Davoli R, Nanni Costa L. Fatty acid composition of the intramuscular fat in the longissimus thoracis muscle of Apulo-Calabrese and crossbreed pigs. Livest Sci 2020. [DOI: 10.1016/j.livsci.2019.103878] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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Influence of Farm Management for Calves on Growth Performance and Meat Quality Traits Duration Fattening of Simmental Bulls and Heifers. Animals (Basel) 2019; 9:ani9110941. [PMID: 31717535 PMCID: PMC6912214 DOI: 10.3390/ani9110941] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/28/2019] [Revised: 10/15/2019] [Accepted: 10/29/2019] [Indexed: 11/16/2022] Open
Abstract
Simple Summary Cattle have been selected for their adaptation to a specific environment and productive system, in which they show, in theory, their best economical results. With appropriate nutrition, the calf’s performance enhances during early life and improve the production limit providing distinctive opportunities to optimize feeding strategies and increase the profitability of beef production. There is considerable variation in fattening protocols as well as in farm conditions. Meat quality parameters and carcass traits are the main objectives of most research carried out in the beef production area. Optimizing meat quality parameters and carcass traits are important for farmer profits and consumer satisfaction. According to that, at the phenotypic level, growth performance and traits could be observed. Rearing practices are known to have an impact on cattle carcasses and meat characteristics. The rearing practices applied after calving have an influence on the animal’s performance at the growth period and can involve different animal properties at the beginning of the fattening period. Abstract This study assessed the effects of farm management during rearing practices in the first months of a calf’s life on growth performance and meat quality traits during the fattening period. A total of 48 Simmental calves were divided into two groups at a commercial cattle feedlot. In the first group were calves from the same farm and herd (n = 12 male and n = 12 female). The second group included calves from several different herds and farms (n = 12 male and n= 12 female). Calves were transferred to a feedlot and fed with a commercial feedlot ration at three to four months of age. The aim was to determine if identical fattening conditions at feedlot can reduce initial calf rearing differences between cattle during the fattening period. Bulls grew faster than heifers reaching higher total gain and showed significantly higher slaughter weight than heifers. Meat samples of heifers from the same herd had the highest intramuscular fat content and reddest color with significant differences among cattle groups. The most abundant fatty acid was oleic acid (C18:1), followed by palmitic (C16:0), stearic (C18:0), linoleic (C18:2), and myristic acid (C14:0). Meat samples of heifers from different herds were darkest with highest content of iron (Fe) with significant differences among cattle groups.
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Lípová P, Debrecéni O, Bučko O, Vavrišínová K. Efect of intramuscular fat content on physical-chemical parameters of pork from Mangalitsa and their crossbreed. POTRAVINARSTVO 2019. [DOI: 10.5219/1095] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
Abstract
The aim of study was to evaluate the effect of intramuscular fat content on physical parameters and proximate composition in musculus longissimus dorsi (MLD) from Mangalitsa breed and Slovak Large White x Mangalitsa crossbreed. In the study, sixteen pigs of Mangalitsa and twenty-two pigs of Slovak Large White x Mangalitsa crossbreed were used. The pigs were reared under intensive condition and all animals were fed ad libitum with complete fattening feed mixture. The fattening period started from 30 kg of live weight. Then the pigs were slaughtered at 100 kg of live weight. Chemical analysis showed that MLD from Mangalitsa had lower protein content, higher moisture content (p <0.05) and higher content of intramuscular fat compared to Slovak Large White x Mangalitsa crossbreed. As regarding the cholesterol content in MLD, no significant differences were found between genotypes, but the cholesterol content was higher in MLD from Mangalitsa than in MLD from crossbreeds. The MLD from Mangalitsa exhibited lower CIE L* (p <0.01) and CIE b* (p <0.01) values 45 min post mortem compared to crossbreeds. Colour parameters increased after 7 days post mortem, which is normal due to the maturing process of the meat. Then the CIE L* value was lower in MLD from Mangalitsa (p <0.01), but CIE a* value was higher in relation to crossbreeds (p <0.05). As regards the Warner-Bratzler shear force, the meat from Mangalitsa was tenderer than in crossbreeds (p <0.05). Intramuscular fat in the meat positively correlated with colour parameter CIE a* (r = 0.324; p <0.05) as well as cholesterol content (r = 0,656; p <0.001). In contrast in the study was found negative correlations between intramuscular fat in meat with moisture content (r = -0.399; p <0.05) and protein content (r = -0.812; p <0.001). It can be concluded that the percentage of intramuscular fat significantly influenced the physical and the chemical parameters of pork. The meat from Mangalitsa is more suitable for production of special meat products (fermented and smoked).
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Despotović A, Tomović V, Šević R, Jokanović M, Stanišić N, Škaljac S, Šojić B, Hromiš N, Stajić S, Petrović J. Meat quality traits of M. longissimus lumborum from White Mangalica and (Duroc × White Mangalica) × White Mangalica pigs reared under intensive conditions and slaughtered at about 180-kg live weight. ITALIAN JOURNAL OF ANIMAL SCIENCE 2018. [DOI: 10.1080/1828051x.2018.1443287] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
Affiliation(s)
- Aleksandra Despotović
- Centar za agroekonomiku i ruralni razvoj, University of Montenegro, Podgorica, Montenegro
| | - Vladimir Tomović
- Katedra za inženjerstvo konzervisane hrane, University of Novi Sad, Novi Sad, Serbia
| | - Radoslav Šević
- Group Univerexport Bačka ad, Joint-Stock Company, Meat Industry, Bačka Palanka, Serbia
| | - Marija Jokanović
- Katedra za inženjerstvo konzervisane hrane, University of Novi Sad, Novi Sad, Serbia
| | | | - Snežana Škaljac
- Katedra za inženjerstvo konzervisane hrane, University of Novi Sad, Novi Sad, Serbia
| | - Branislav Šojić
- Katedra za inženjerstvo konzervisane hrane, University of Novi Sad, Novi Sad, Serbia
| | - Nevena Hromiš
- Katedra za inženjerstvo konzervisane hrane, University of Novi Sad, Novi Sad, Serbia
| | - Slaviša Stajić
- Katedra za tehnologiju animalnih proizvoda, University of Belgrade, Beograd, Serbia
| | - Jovana Petrović
- Katedra za inženjerstvo ugljenohidratne hrane, University of Novi Sad, Novi Sad, Serbia
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Debrecéni O, Lípová P, Bučko O, Cebulska A, Kapelánski W. Effect of pig genotypes from Slovak and Polish breeds on meat quality. Arch Anim Breed 2018. [DOI: 10.5194/aab-61-99-2018] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022] Open
Abstract
Abstract. Nowadays, meat and meat products from indigenous pig breeds are desired by
consumers for their high sensory quality. For that reason, the trend to use
indigenous pig breeds for production of these products has widened. The aim of
this study was to compare physical and chemical parameters of
Musculus longissimus dorsi (MLD) as well as content of cholesterol
and fatty acid profiles among Mangalitsa, the crossbreed Mangalitsa × Duroc,
and pig meat breed Slovak Large White with Polish indigenous breeds Pulawska and
Zlotnicka spotted. In the study, 48 pigs were used. The pigs were divided
into 5 groups of different genotypes: Mangalitsa breed (n = 9), the crossbreed
Mangalitsa × Duroc (n = 9), Slovak Large White – SLW (n = 10), Zlotnicka
spotted (n = 10) and Pulawska (n = 10). The pigs were reared under intensive
conditions, and they were fed by an ad libitum system with complete feed
mixtures. The fattening period lasted from 30 to 100 kg of live weight.
The SLW had the highest average daily gain with the lowest feed intake
compared to Mangalitsa, the crossbreed Ma × Du and Polish indigenous breeds (P < 0.001). SLW had the
highest meat content in the carcass while Mangalitsa had the lowest
(P < 0.001). Mangalitsa and their crossbreed Ma × Du had the highest
fat content in the carcass, but the SLW and Polish indigenous pig breeds had
the lowest fat content in the carcass (P < 0.001). As regards the
physical properties of MLD, the Polish indigenous pig breeds achieved the
highest values of pH45 min post mortem, the lowest drip loss values, the
lowest colour values of CIE L* and the highest values of CIE b* compared to other
genotypes in the experiment (P < 0.001). However the meat of
crossbreed Ma × Du had pale, soft and exudative (PSE)-like conditions due to the low
pH45 min post mortem, the high values of drip loss and CIE L*.
The crossbreed Ma × Du and Polish indigenous pig breeds had the highest content of intramuscular fat in
MLD compared to Mangalitsa and SLW (P < 0.001). The cholesterol
content in MLD was the highest in Polish pig breeds and the lowest in SLW
(P < 0.001). Regarding the fatty acid content in the meat, intramuscular fat (IMF) from
Zlotnicka spotted was significantly the most polyunsaturated with the
highest percentages of C18:2n-6, C20:5n-3 and C22:6n-3, and it had the lowest
percentages of monounsaturated fatty acids (MUFAs) as well as contents of
C18:1cis-9 and C18:1trans-11 compared to other genotypes (P < 0.001). IMF from Slovak
Large White was the most saturated and monounsaturated with the highest
content of C18:1cis-9, and it has the lowest percentages of polyunsaturated fatty acids (PUFAs) in IMF
compared to genotypes in the study (P < 0.001). From the results, it
follows that the Polish indigenous pig breeds are more suitable for the breeding and
production of special meat products due to acceptable fattening and carcass
parameters as well as the meat quality. As regards fatty acid composition
of meat, the direct influence between fatty acid
composition in diet and in Musculus longissimus dorsi was not determined. However, the
genotypes have a significant impact on fatty acid profiles in MLD.
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