1. bookVolume 14 (2014): Issue 2 (April 2014)
Journal Details
License
Format
Journal
eISSN
2300-8733
First Published
25 Nov 2011
Publication timeframe
4 times per year
Languages
English
access type Open Access

Level of Fatty Acids, Selected Quality Traits of Longissimus Dorsi and Semimembranosus Muscles and Their Relationship with Fattening and Slaughter Performance in Polish Landrace Pigs

Published Online: 25 Apr 2014
Volume & Issue: Volume 14 (2014) - Issue 2 (April 2014)
Page range: 417 - 427
Received: 18 Mar 2013
Accepted: 20 May 2013
Journal Details
License
Format
Journal
eISSN
2300-8733
First Published
25 Nov 2011
Publication timeframe
4 times per year
Languages
English
Abstract

The aim of this study was to perform a comprehensive analysis of the level of fatty acids and selected meat quality traits, as well as their association with fattening and slaughter performance in Polish Landrace pigs. The study was conducted for two muscles: musculus longissimus dorsi and musculus semimembranosus. The study used 100 Polish Landrace gilts. The experimental animals originated from nucleus farms located in Poland. Their parents were animals with a known status of the RYR 1 genotype (all animals were dominant homozygotes). Pigs were fattened, slaughtered and evaluated postmortem in piggeries of the Experimental Stations of the National Research Institute of Animal Production using test station procedures. After reaching 100 kg body weight, pigs were slaughtered and their half-carcasses dissected. Fattening and slaughter parameters were determined. Meat samples were analysed for crude fat using the Soxhlet method. The composition of higher fatty acids was determined by gas chromatography. Research results indicate that saturated fatty acids found in m. longissimus dorsi and m. semimembranosus were positively correlated to n-3 and n-6 PUFA . A similarly high correlation was observed between the level of UFA and n-6 and n-3 PUFA in the loin and ham. The fact that the proportions of some acids (e.g. n-6/n-3 PUFA ) fail to meet WHO standards requires making efforts to improve them. Likewise, selection work is necessary to improve IMF levels in meat. The low correlations between meat quality traits and fattening and slaughter performance suggest that quality parameters should be regarded as independent traits in pig improvement models. In order to limit meat quality traits in pig improvement models, it is necessary to make use of the correlations between them

Keywords

Bee G., Abbey L., Anderson A.L., Lonergan S.M., Huff - Lonergan E. (2007). Rate and extent of p Hdecline affects proteolysis of cytoskeletal proteins and water holding capacity in pork. Meat Sci., 76: 359-365.Search in Google Scholar

Brewer M.S., Zhu L.G., Mc Keith F.K. (2001). Marbling effects on quality characteristics of pork loin chops: consumer purchase intent, visual and sensory characteristics. Meat Sci., 59: 153-163.Search in Google Scholar

Cameron N.D. (1990). Genetic and phenotypic parameters for carcass traits, meat and eating quality traits in pigs. Livest. Prod. Sci., 26: 119-135.Search in Google Scholar

Cameron N.D., Enser M., Nute G.R., Whittington F.M., Penman J.C., Fisken A.C., Perry A.M., Wood J.D. (2000). Genotype with nutrition interaction on fatty acid composition of intramuscular fat and the relationship with flavour of pig meat. Meat Sci., 55: 187-195.Search in Google Scholar

Enser M., Hallett K., Hewett B., Fursey G.A.J., Wood J.D. (1996). Fatty acid content and composition of English beef, lamb and pork at retail. Meat Sci., 42: 443-456.Search in Google Scholar

Florowski T., Pisula A., Kamyczek M. (2007). Influence of high meatiness on pork quality from pigs free of RYR1Tgene (in Polish). Med. Weter., 63: 326-329.Search in Google Scholar

Folch J., Lees M., Stanley G.H.S, (1957). Asimple method for the isolation and purification of total lipids from animal tissues. J. Biol. Chem., 226: 497-509.Search in Google Scholar

Grau R., Hamm R. (1953). Eine einfache Methode zur Bestimmung der Wasserbindung im Muskel. Naturwissenschaften, 40, 29.10.1007/BF00595734Search in Google Scholar

Grześkowiak E., Borzuta K., Lisiak D., Strzelecki J., Janiszewski J. (2010). Physical- chemical and sensory properties, as well as composition of fatty acids in longissimus dorsi muscle of PL × PLWand PL × (D × P) pig crossbreeds (in Polish). Food. Science. Technology. Quality, 6: 189-198.Search in Google Scholar

Jacyno E., Pietruszka A., Kołodziej A., Czarnecki R. (2012). Content of lipid components in m. longissimus dorsi of progeny of the boars descending from reciprocal crossing of the Pietrain and Duroc breeds. Arch. Tierzucht., 45: 237-245.Search in Google Scholar

Koćwin - Podsiadła M., Przybylski W., Kaczorek S., Krzęcio E. (1998). Quality and technological yield of PSE (pale, soft, exudative), acid and normal pork. Pol. J. Food Nutr. Sci., 7: 217-222.Search in Google Scholar

Kondracki S. (2000). Anote on fatty acid profile of skeletal muscle fat in Pulawska and Polish Large White pigs as affected by feeding level and sex. Anim. Sci. Pap. Rep., 18: 137-143.Search in Google Scholar

Kortz J., Szaruga R., Kapelański R., Kurył J., Rybarczyk A., Natalczyk- Szym - kowska W. (2003). Effect of RYR1 genotype on carcass leanness and pork quality. Electr. J. Pol. Agric. Univ., available online: http://www.ejpau.media.pl/volume6/issue2/art-7.htmlSearch in Google Scholar

Krzysztoforski K., Nowak J., Migdał W. (2007). Effect of different meatiness of Polish Landrace fatteners on fatty acid profiles of m. longissimus (in Polish). Rocz. Nauk. Zoot., 34: 157-163.Search in Google Scholar

Lauridsen C., Jakobsen K. (1997). Protecting dietary and tissue fat. Feed. Mix, 5: 8-11.Search in Google Scholar

Lenartowicz P., Kulisiewicz J. (2000). Effect of the genetic background and dietary fat origin on fattening and slaughter traits and lipid fraction in porkers (in Polish). Rocz. Nauk. Zoot., Suppl., 8: 49-55.Melody J.L., Lonergran S.M., Rowe L.J., Huiatt T.W., Mayes M.S., Huff - Loner- gran E. (2004). Early postmortem biochemical factors influence tenderness and water-holding capacity of three porcine muscles. J. Anim. Sci., 82: 1195-1205.Search in Google Scholar

Migdał W, Pieszka M., Barowicz T., Janik A., Wojtysiak D., Pustkowiak H., Nowak J., Kozioł A. (2008). Pros and cons for modification of fatty acids profile in animal tissues (in Polish). Rocz. Inst. Przem. Mięs. Tłuszcz., XVVI: 115-127.Search in Google Scholar

Novakofski J. (1987). Repartitioned pork. Sensory quality and consumer acceptance. In Proc. University of Illinois Pork Ind. Conf., Urbana, IL, p. 84.Search in Google Scholar

Różycki M. (1996). Procedures of pig evaluation at pig performance testing stations. State of breeding and evaluation results of swine (in Polish). IZ, XIV, pp. 69-82.Search in Google Scholar

Seellier P., Monin G. (1994). Genetics of pig meat quality -areview. J. Muscle Foods 5: 187-219.Search in Google Scholar

Seewald M.J., Eichinger H.M., Iazzio P.A. (1991). Malignant hypetermia: an altered phospholipid and fatty acid composition in muscle membranes. Acta Anesthesiol. Scand., 35: 380-386.Search in Google Scholar

Tyra M., Żak G. (2013). Analysis of the possibility of improving the indicators of pork quality through selection with particular consideration of intramuscular fat (IMF) content. Ann. Anim. Sci., 13: 33-44.Search in Google Scholar

Wood J.D., Wiseman J., Cole D.J. (1994). Control and manipulation of meat quality. 20. Principles of pig science. Nottingham Univ. Press, pp. 433-457.Search in Google Scholar

Yang K.X., Ma J.W., Guo T.F., Zhao Y.G., Ding N.S., Betti M., Plastow G.S., Huang L.S. (2010). Correlations between fat depot traits and fatty acid composition in abdominal subcutaneous adipose tissue and longissimus muscle: Results froma White Duroc × Erhualian intercross F2 population. J. Anim. Sci., 88: 3538-3545.Search in Google Scholar

Recommended articles from Trend MD

Plan your remote conference with Sciendo