The breed influence in pork quality and intramuscular fatty acid comp composition

EDITA MESHKINYTE-KAUSHILI, VIGILIJUS JUKNA, ALMANTAS SHIMKUS, JOLITA KLEMENTAVICHIUTE, NIJOLE PECHIULAITIENE, ALDON A SHIMKIENE

Резюме: The aim of this research was to investigate whether meat quality and intramuscular fatty acid composition are affected by breed in pigs. The samples of pork for analysis were taken from Yorkshire (Y), Pietrain (P) Lithuanian White (LW), Lithuanian Large White (LLW) and Landrace (L). Pork samples were removed from m. Longissimus dorsi. In this study largest differences in meat quality parameters were in drip loss, shear force and fat content. The lowest drip loss (3.91%) and the lowest shear force (1.80 kg/ cm2) were in LLW pig’s meat. The biggest fat content (2.97%) was in Pietrain pigs. Predominant fatty acids in meat were stearic acid (C18:0), palmitic acid (C16:0), oleic acid (C18:1), linoleic acid (C18:2). The LLW pigs produced lipids with a higher content of C14:0, C16:0 and C18:0 and showed, consequently, a higher level of total saturated fatty acids. Proportion of oleic acid (C18:1) was more in Yorkshire and Pietrain than in LLW. Proportions of polyunsaturated fatty acid (PUFA), such as linoleic acid (C18:2) was significantly higher (p < 0.001) in the intramuscular fat of Pietrain pigs compared with LW. The total content of MUFA and PUFA was significantly higher for Pietrain pigs (p < 0.001), than in the other breeds. The fatty acids ratios PUFA/SFA, the best was in Pietrain pigs (0.26). The results demonstrate differences in fatty acid compositions among breeds.

Ключови думи: breed; fatty acids; meat quality; pigs

Дата на публикуване: 2023-01-30