QUALITY AND FATTY ACID PROFILE OF MEAT FROM PIGS FROM THE EAST BALKAN BREED REARED IN DIFFERENT HABITATS

Jordan Marchev, Radka Nedeva, Jivko Nakev, Sonia Ivanova-Peneva, Elena Gineva, Nadezhda Palova

Abstract: A trial conducted on 27 fattening pigs from the aborigen East Balkan breed from three different regions divided into three groups was carried out. All pigs were reared by the traditional technology in the pasture. Those in group I being fed an additional whole intact barley, those in group II - whole intact wheat and those in group III - scraps from the bread and sweet industry. The aim of the trial was to make a comparative assessment on the carcass quality and fatty acid profile. The obtaining results shown that carcass of three groups characterized by good quality. Desirable meat pH (6.11, 6.14 and 6.12), protein content (21.57%, 22.82% and 23.00%), high water holding capacity (29.28, 30.13% and 30.85%), and meat colour (23.29, 24.77 and 28.68), were found. The establish higher fat content (6.16%, 4.55% and 5.46%) is due to breed of the pigs. The fatty acid profile shown higher content of PUFA (13.540% -15.177%), in comparison with the pigs in intensive schemes of fattening. The pigs fed an additional whole intact barley have the best dietetic qualities and optimal n-6/n-3 correlation (4-71), according to EU standards for healthful feeding.

Keywords: East Balkan breed; fatty acid profile; meat quality; pigs; traditional breeding

Date published: 2023-02-21