Characteristics of carcass composition, fat metabolism and meat quality of genetically different pigs

Abstract

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.

In Vivo Performances, Carcass Traits, and Meat Quality of Pigs Fed Olive Cake Processing Waste

“…The PUFA content in any tissue depends on the amount and structure of dietary fat, de novo synthesis of fatty acids, the conversion rate to other fatty acids and metabolites, and the proportion of oxidation for energy consumption. In our study, there was a negative relation between the PUFA level into the diet and that into the IMF and BF, and also between the IMF content and its PUFA level, [38] and, finally, among BF thickness, fat content, and C18:2n6 level [39]. The literature [40] reports that a dietary inclusion of olive cake that is rich in MUFA reduces the polyunsaturated fatty acid content in the membranes of red blood cells.…”

Carcass Traits and Meat Quality of Prestice Black-Pied Pig Breed

“…Neither did Franco and Lorenzo (2013) find a significant difference in Celta breed between barrows and gilts in shear force. Nurnberg et al (1997) compared German Saddleback and German Landrace barrows and no significant difference was found between the breeds.…”

Ergot Alkaloids in Feed for Pekin Ducks: Toxic Effects, Metabolism and Carry Over into Edible Tissues

“…The experimental diets were analyzed for dry matter and crude protein. The ergot batch was further analyzed for fatty acids using gas chromatography, as published in detail earlier [ 27 , 28 ].…”