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The purpose of the study was to assess changes in the fatty acid composition of raw and grilled pig muscles after different storage periods. A total of 13 female and 12 castrated Pietrain×German Landrace pigs were fed a basal concentrate diet supplemented with 5% olive oil or 5% linseed oil during the growing‐finishing period. An entire cut of the pork loin with bone (15th rib to 5th lumbar vertebra) was stored at 5 °C for 48, 96 or 144 h. Simultaneous analyses of intramuscular fat and lipid composition were carried out on raw and grilled longissimus muscles following different storage intervals. Dietary inclusion of linolenic acid by linseed oil feeding effectively increased the long‐chain n‐3 fatty acids, whereas in the olive oil group the oleic acid in pork was higher. Mean total lipid ranged from 1.8 to 2.3% for raw and from 2.6 to 3.5% for grilled pork chops. The relative proportions of lauric acid, stearic acid and oleic acid significantly increased with storage time, while the percentages of linoleic, arachidonic, eicosapentaenoic acid and the sum of polyunsaturated fatty acids, especially n‐6 fatty acids, were decreased. Compared with raw muscle, grilling affected the relative fatty acid profile only slightly. Related to the original weight, storage and grilling increased the total fatty acid contents and the sum of saturated, monounsaturated, n‐6 and n‐3 fatty acids of loin chops, as a result of water losses.

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Abstract. The objective of this study was to compare the new fat extraction equipment ANKOMXT15 Extractor with different chemical and physical methods which are widely used to determinate the fat content of different animal tissues. In total 23 pigs and 19 cattle were included in the investigations. Different cuts of the carcasses like longissimus muscle (MLD), head, belly and breast, feet, ham, neck, loin, tenderloin and subcutaneous fats were used for this comparison. The investigation compared following three chemical methods: classic Soxhlet method, automatic fat extraction (ANKOMXT15 Extractor), automatic fat extraction following hydrolysing (ANKOMHCL Hydrolysis System, ANKOMXT15 Extractor) and two physical methods: Infratec1255 Food and Feed Analyzer and FoodScan™ Lab (FOSS). For accurate statistical analysis the different cuts were ordered into three fat groups. The repeatability (θ) of the chemical methods was calculated, which ranged between 0.88–1.00. No significant differences were measured between the new tested device ANKOMXT15 Extractor and the Soxhlet method. The use of the ANKOMXT15 Extractor is recommended because of the high precision, low purchase and using costs, and shorter analyses time.

The aim of the study was to quantify the differences in meat and fat quality and lipid metabolism of pigs with either high or medium capacity for lipid accretion. A total of 5 8 castrated males of the breeds German Saddle Back (SB) and German Landrace (DL) were included in the experiment. Animals were housed individually and fed twice daily semi ad libitum. Saddle Back pigs indicated a lower lean meat content (41.4% vs S2.6%) and a higher fat percentage (40.9% vs 28.2%) in comparison to DL as a result of high lipid accumulation. The larger fat content of SB was related to an increased intramuscular fat concentration of longissirnus muscle. A significant correlation between intramuscular fat content and fatty acid composition was estimated in both breeds. The relative concentration of saturated fatty acids was significantly increased in SB pigs. The percentage of polyunsaturated fatty acids (8.3%) in SB muscle fat was significantly lower than in DL muscle fat (10.7%).The de novo biosynthesis offatty acids resulted in mostly saturated fatty acids and oleic acid. The higher activities of lipogenetic enzymes in backfat of SB proved a higher lipogenetic capacity. There were no significant differences in meat quality traits of longissimus muscle between the two breeds. Eigenschaften von Schlachtkbrperzusarnrnensetzung, Fettstoffwechsel und Fleischqualitllt bei genetisch unterschiedlichen Schweinen. Das Ziel der Untersuchung war die Charakterisierung der Unterschiede in der Schlachtkorperzusammensetzung, dem Fettstoffwechsel und der Fleischqualitat von genetisch unterschiedlichen Schweinen. Es wurden insgesamt 58 mannliche Kastrate der Rassen Deutsche Landrasse und Deutsches Sattelschwein bei einer Lebendendmasse von 110 kg gepriift. Die Sattelschweine weisen einen signifikant geringeren Muskelfleischanteil (41,4%) im Vergleich zur Landr a s e (52,6%) auf. Die verstarkte Akkumulation von Lipiden der Sattelschweine spiegelt sich in dem deutlich hoheren Fettanteil (40,9% gegeniiber 28,2%) u-nd der verstarkten Fetteinlagerung irn Muskel wider. Der erhohte relative Gehalt der gesattigten Fettsauren des Muskelfettes der Deutschen Sattelschweine wird durch den hoheren Anteil von Triglyceriden hervorgerufen. Die Fleischqualitat des Musculus longissirnus beider Rassen unterscheidet sich nur unwesentlich.