CONTENT OF ESSENTIAL MINERAL ELEMENTS AND MEAT QUALITY TRAITS OF LARGE WHITE PIGS AND THEIR CROSSBREEDS MEAT

V. Valaitiene, A. Shimkus, A. Shimkienė, J. Klementavichiute, G. Stanyte, I. Preikshiene

Abstract: The aim of this study was to determine the essential mineral elements and meat quality traits in large white (LW) breed, large white x yorkshire (LWxY) and large white x landrace (LWxL) crossbreeds pork. The concentrations of natrium, magnesium, calcium, nickel, copper, zinc, barium, selenium, and iron were determined by inductively coupled plasma mass spectrometry (ICP–MS) after microwave digestion. The parameters of quality traits (dry matter, proteins, intramuscular fat, total minerals, pH, color, water drip, cooking loss, rigidity) were determined. Various breeds of pigs had different contents of minerals and meat quality traits in longest back muscle. Highest amount of total minerals (P<0.01), trace elements of Na, Mg (P<0.001) and Ba was in LWxY pig crossbreed meat. Trace elements of Ca, Zn (P<0.001), Se, Cu (P<0.05) and Fe were rich in LWxL meat. The highest amount of dry matter, protein and intramuscular fat was in LW pork. However, pork mineral content and meat quality traits were affected by pig breed.

Keywords: crossbreed; meat quality traits; mineral elements; pigs breed

Date published: 2017-02-08