<abstract xmlns="http://www.w3.org/1999/xhtml"><p>The aim of this study was to verify the hypothesis that carcass traits, quality and oxidative stability of meat, and fatty acids profile in intramuscular fat (IMF) of <italic>M. longissimus lumborum et thoracis</italic> (<italic>MLLT</italic>) and backfat (BF) are different between the observed genotypes of pigs. A total of 64 animals were included in the experiment, 32 pigs of native breed Prestice Black-Pied breed (PBP) and 32 pigs of hybrid combination Large White × Landrace sows × Duroc × Pietrain boars (LWLDP). PBP pigs showed higher values of IMF (P≤0.01) and BF, lower lean meat content and drip loss value (P≤0.001) than the LWLDP hybrid. The value of pH<sub>45,24</sub> was higher (P≤0.05) in PBP pigs. The analysis of fatty acid profile in <italic>MLLT</italic> showed higher content of C8:0 (P≤0.01), C10:0 (P≤0.01), C15:0 (P≤0.01), C22:0 (P≤0.05), C18:1 <italic>n-9</italic> (P≤0.01), C18:3 <italic>n-6</italic> (P≤0.001), C20:3 <italic>n-3</italic> (P≤0.05), C20:4 <italic>n-6</italic> (P≤0.01), C22:4 <italic>n-6</italic> (P≤0.05), C22:5 <italic>n-3</italic> (P≤0.01) and C22:6 <italic>n-3</italic> (P≤0.01) in LWLDP than in PBP pigs. The opposite trend was observed in C18:1 <italic>n-9</italic> (P≤0.01) and C20:5 <italic>n-3</italic> (P≤0.01). Higher content of MUFA as well as the MUFA/SFA ratio were found in PBP breed (P≤0.01). Higher levels of C10:0 (P≤0.01), C12:0 (P≤0.01), C14:0 (P≤0.001), C16:0 (P≤0.001), C14:1 n-5 (P≤0.01), C16:1 <italic>n-7</italic> (P≤0.05), C18:1 <italic>n-7</italic> (P≤0.001), C20:5 <italic>n-3</italic> (P≤0.01) and C22:6 <italic>n-3</italic> (P≤0.05) in BF were found in LWLDP pigs, however the content of C24:1 <italic>n-9</italic> (P≤0.01), C18:2 <italic>n-6</italic> (P≤0.05), C18: <italic>n-3</italic> (P≤0.05), C20:4 <italic>n-6</italic> (P≤0.01) and C22:5 <italic>n-3</italic> (P≤0.01) was higher in PBP pigs. SFA content was higher (P≤0.001) in LWLDP hybrid, but PUFA (P≤0.01), <italic>n-6</italic> PUFA (P≤0.05) and mainly <italic>n-3</italic> PUFA (P≤0.01) were higher in PBP pigs. In BF, the MUFA/SFA (P≤0.05) and PUFA/SFA (P≤0.001) ratios were higher in PBP pigs; on the contrary the MUFA/PUFA (P≤0.05) ratio was higher in LWLDP pigs.</p></abstract>

The aim of this study was to verify the hypothesis that carcass traits, quality and oxidative stability of meat, and fatty acids profile in intramuscular fat (IMF) of M. longissimus lumborum et thoracis (MLLT) and backfat (BF) are different between the observed genotypes of pigs. A total of 64 animals were included in the experiment, 32 pigs of native breed Prestice Black-Pied breed (PBP) and 32 pigs of hybrid combination Large White × Landrace sows × Duroc × Pietrain boars (LWLDP). PBP pigs showed higher values of IMF (P≤0.01) and BF, lower lean meat content and drip loss value (P≤0.001) than the LWLDP hybrid. The value of pH45,24 was higher (P≤0.05) in PBP pigs. The analysis of fatty acid profile in MLLT showed higher content of C8:0 (P≤0.01), C10:0 (P≤0.01), C15:0 (P≤0.01), C22:0 (P≤0.05), C18:1 n-9 (P≤0.01), C18:3 n-6 (P≤0.001), C20:3 n-3 (P≤0.05), C20:4 n-6 (P≤0.01), C22:4 n-6 (P≤0.05), C22:5 n-3 (P≤0.01) and C22:6 n-3 (P≤0.01) in LWLDP than in PBP pigs. The opposite trend was observed in C18:1 n-9 (P≤0.01) and C20:5 n-3 (P≤0.01). Higher content of MUFA as well as the MUFA/SFA ratio were found in PBP breed (P≤0.01). Higher levels of C10:0 (P≤0.01), C12:0 (P≤0.01), C14:0 (P≤0.001), C16:0 (P≤0.001), C14:1 n-5 (P≤0.01), C16:1 n-7 (P≤0.05), C18:1 n-7 (P≤0.001), C20:5 n-3 (P≤0.01) and C22:6 n-3 (P≤0.05) in BF were found in LWLDP pigs, however the content of C24:1 n-9 (P≤0.01), C18:2 n-6 (P≤0.05), C18: n-3 (P≤0.05), C20:4 n-6 (P≤0.01) and C22:5 n-3 (P≤0.01) was higher in PBP pigs. SFA content was higher (P≤0.001) in LWLDP hybrid, but PUFA (P≤0.01), n-6 PUFA (P≤0.05) and mainly n-3 PUFA (P≤0.01) were higher in PBP pigs. In BF, the MUFA/SFA (P≤0.05) and PUFA/SFA (P≤0.001) ratios were higher in PBP pigs; on the contrary the MUFA/PUFA (P≤0.05) ratio was higher in LWLDP pigs.

Meat Quality and Fatty Acid Profile of Pork and Backfat from an Indigenous Breed and A Commercial Hybrid of Pigs

Department of Animal Breeding, Faculty of AgriSciences

Department of Pig Breeding and Horses, Faculty of Animal Breeding and Biology

University of Science and Technology in Bydgoszcz

Department of Animal Nutrition and Forage Production, Faculty of AgriSciences

Annals of Animal Science

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.

The aim of this study was to verify the hypothesis that carcass traits, quality and oxidative stability of meat, and fatty acids profile in intramuscular fat...

Meat Quality and Fatty Acid Profile of Pork and Backfat from an Indigenous Breed and A Commercial Hybrid of Pigs

Online veröffentlicht: 27. Okt. 2017

Seitenbereich: 1215 - 1227

Eingereicht: 02. März 2017

Akzeptiert: 20. Juni 2017

DOI: https://doi.org/10.1515/aoas-2017-0014

Schlüsselwörter
pig, Prestice Black-Pied breed, four-breed hybrid, meat quality, fatty acids

© 2017 Pavel Nevrkla et al., published by De Gruyter Open

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.

Meat Quality and Fatty Acid Profile of Pork and Backfat from an Indigenous Breed and A Commercial Hybrid of Pigs

Online veröffentlicht: 27. Okt. 2017

Seitenbereich: 1215 - 1227

Eingereicht: 02. März 2017

Akzeptiert: 20. Juni 2017

DOI: https://doi.org/10.1515/aoas-2017-0014

Schlüsselwörterpig, Prestice Black-Pied breed, four-breed hybrid, meat quality, fatty acids

© 2017 Pavel Nevrkla et al., published by De Gruyter Open

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.

Schlüsselwörter
pig, Prestice Black-Pied breed, four-breed hybrid, meat quality, fatty acids