Carcass properties, chemical content and fatty acid composition of the &lt;i&gt;musculus longissimus&lt;/i&gt; of different pig genotypes

Parunović, Nenad; Petrović, M.; Matekalo-Sverak, Vesna; Radović, Čedomir; Stanišić, Nikola

doi:10.4314/sajas.v43i2.2

Cited by 17 publications

(19 citation statements)

References 58 publications

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“…On the contrary, Pârvu et al (2012) indicated that indigenous breed Mangalitsa reared in the alternative production system had lower cholesterol content than Large White. Similarly, Parunović et al (2013) observed that meat from Mangalitsa breed had higher cholesterol content than meat from industrial pig breeds. The results confirmed that Polish indigenous breeds had lower water content in MLD but higher intramuscular fat and higher cholesterol contents in MLD than genotypes from Slovakia.…”

Section: Traitsmentioning

confidence: 86%

“…The content of PUFA was greater than 60 % in the fat of Mangalitsa breed, and they almost reached this percentage in the crosses (Parunović et al, 2013). The PUFA / SFA ratios as well as n-6 / n-3 PUFA ratios have become the most important parameters in the evaluating the nutritional value and healthiness of meat (Parunović et al, 2012). According to Szabó et al (2010) the content of PUFA and monounsaturated fatty acids (MUFAs) in adipose tissue of Mangalitsa was higher than for Large White (72.9 % vs. 63.8 %).…”

Section: Introductionmentioning

confidence: 95%

“…The MLD from SLW achieved middle values. According to the study of Parunović et al (2013), Mangalitsa breed had lower pH values in MLD than Landrace. Results of Polish indigenous breeds are in agreement with findings of other studies (Jankowiak et al, 2009;Wojtyšiak and Poltowicz, 2014).…”

Section: Traitsmentioning

confidence: 99%

“…Meat producers believed that production of fermented meat products of high sensory value requires special raw material obtained from pigs of high live weight, supplying meat of pH 5.6-5.8 24 h and containing approximately 3.5 % of intramuscular fat (Grześkowiak et al, 2009). The meat of Mangalitsa belongs to the group of fat, rich meat, which is darker, more succulent and softer with higher tenderness than the meat from pig meat breeds (Parunović et al, 2013). The Mangalitsa meat and fat do not contain a lower level of cholesterol than other breeds of pigs.…”

Section: Introductionmentioning

confidence: 99%

“…The polyunsaturated fatty acid (PUFA) content should be 6-10 % due to the requirement for essential fatty acids (Petrović et al, 2014). The content of PUFA was greater than 60 % in the fat of Mangalitsa breed, and they almost reached this percentage in the crosses (Parunović et al, 2013). The PUFA / SFA ratios as well as n-6 / n-3 PUFA ratios have become the most important parameters in the evaluating the nutritional value and healthiness of meat (Parunović et al, 2012).…”

Section: Introductionmentioning

confidence: 99%

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Effect of pig genotypes from Slovak and Polish breeds on meat quality

et al. 2018

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Abstract. Nowadays, meat and meat products from indigenous pig breeds are desired by consumers for their high sensory quality. For that reason, the trend to use indigenous pig breeds for production of these products has widened. The aim of this study was to compare physical and chemical parameters of Musculus longissimus dorsi (MLD) as well as content of cholesterol and fatty acid profiles among Mangalitsa, the crossbreed Mangalitsa × Duroc, and pig meat breed Slovak Large White with Polish indigenous breeds Pulawska and Zlotnicka spotted. In the study, 48 pigs were used. The pigs were divided into 5 groups of different genotypes: Mangalitsa breed (n = 9), the crossbreed Mangalitsa × Duroc (n = 9), Slovak Large White -SLW (n = 10), Zlotnicka spotted (n = 10) and Pulawska (n = 10). The pigs were reared under intensive conditions, and they were fed by an ad libitum system with complete feed mixtures. The fattening period lasted from 30 to 100 kg of live weight. The SLW had the highest average daily gain with the lowest feed intake compared to Mangalitsa, the crossbreed Ma × Du and Polish indigenous breeds (P < 0.001). SLW had the highest meat content in the carcass while Mangalitsa had the lowest (P < 0.001). Mangalitsa and their crossbreed Ma × Du had the highest fat content in the carcass, but the SLW and Polish indigenous pig breeds had the lowest fat content in the carcass (P < 0.001). As regards the physical properties of MLD, the Polish indigenous pig breeds achieved the highest values of pH 45 min post mortem, the lowest drip loss values, the lowest colour values of CIE L * and the highest values of CIE b* compared to other genotypes in the experiment (P < 0.001). However the meat of crossbreed Ma × Du had pale, soft and exudative (PSE)-like conditions due to the low pH 45 min post mortem, the high values of drip loss and CIE L * . The crossbreed Ma × Du and Polish indigenous pig breeds had the highest content of intramuscular fat in MLD compared to Mangalitsa and SLW (P < 0.001). The cholesterol content in MLD was the highest in Polish pig breeds and the lowest in SLW (P < 0.001). Regarding the fatty acid content in the meat, intramuscular fat (IMF) from Zlotnicka spotted was significantly the most polyunsaturated with the highest percentages of C18:2n-6, C20:5n-3 and C22:6n-3, and it had the lowest percentages of monounsaturated fatty acids (MUFAs) as well as contents of C18:1cis-9 and C18:1trans-11 compared to other genotypes (P < 0.001). IMF from Slovak Large White was the most saturated and monounsaturated with the highest content of C18:1cis-9, and it has the lowest percentages of polyunsaturated fatty acids (PUFAs) in IMF compared to genotypes in the study (P < 0.001). From the results, it follows that the Polish indigenous pig breeds are more suitable for the breeding and production of special meat products due to acceptable fattening and carcass parameters as well as the meat quality. As regards fatty acid composition of meat, the direct influence between fatty acid composition in diet and in Muscu...

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Section: Traitsmentioning

confidence: 86%

Section: Introductionmentioning

confidence: 95%

Section: Traitsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Effect of pig genotypes from Slovak and Polish breeds on meat quality

et al. 2018

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Thank You for the Cured Meat, but Is It Grass-Fed? Contested Meanings of Food Parcels in a New Nutrition Transition

Ajates

2017

Food Parcels in International Migration

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Discovering genomic regions associated with the phenotypic differentiation of European local pig breeds

Poklukar

Mestre

Škrlep

et al. 2022

Preprint

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BackgroundIntensive selection of modern pig breeds resulted in genetic improvement of productive traits while local pig breeds remained less performant. As they have been bred in extensive systems, they have adapted to specifical environmental conditions resulting in a rich genotypic and phenotypic diversity. In this study, European local pig breeds were genotypically and phenotypically characterised using DNA-pool sequencing data and breed level phenotypes related to stature, fatness, growth and reproductive performance traits. These data were analysed using a dedicated approach to detect selection signatures linked to phenotypic traits in order to uncover potential candidate genes that may be under adaptation to specific environments.ResultsGenetic data analysis of European pig breeds revealed four main axes of genetic variation represented by Iberian and modern breeds (i.e. Large White, Landrace, and Duroc). In addition, breeds clustered according to their geographical origin, for example French Gascon and Basque breeds, Italian Apulo Calabrese and Casertana breeds, Spanish Iberian and Portuguese Alentejano breeds. Principal component analysis of phenotypic data distinguished between larger and leaner breeds with better growth potential and reproductive performance on one hand and breeds that were smaller, fatter, and had low growth and reproductive efficiency on the other hand. Linking selection signatures with phenotype identified 561 significant genomic regions. Among them, several regions contained candidate genes with possible biological effect on stature, fatness, growth and reproduction performance traits. For example, strong associations were found for stature in two regions containing ANXA4 and ANTXR1 genes, for growth performance containing TLL1 gene, for fatness containing DNMT3A and POMC genes and for reproductive performance containing HSD17B7 gene.ConclusionsThe present study on European local pig breeds used a newly developed approach for searching selection signatures supported by phenotypic data at the breed level to identify potential candidate genes that may have adapted to different living environments and production systems. Results can be useful to define conservation programs of local pig breeds.

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Carcass properties, chemical content and fatty acid composition of the <i>musculus longissimus</i> of different pig genotypes

Cited by 17 publications

References 58 publications

Effect of pig genotypes from Slovak and Polish breeds on meat quality

Effect of pig genotypes from Slovak and Polish breeds on meat quality

Thank You for the Cured Meat, but Is It Grass-Fed? Contested Meanings of Food Parcels in a New Nutrition Transition

Discovering genomic regions associated with the phenotypic differentiation of European local pig breeds

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