Cholesterol and fat contents of Spanish commercial pork cuts

Dorado, Manuel Domínguez; Gómez, E. Martínez; Jiménez‐Colmenero, Francisco; Masoud, T.

doi:10.1016/s0309-1740(98)00126-0

Cited by 33 publications

(24 citation statements)

References 5 publications

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“…In this study, higher content of IMF was associated with a higher content of CHLM (r = 0.74; P <0.01). A previous study Dorado et al (1999) showed a significantly high relationship between IMF content and cholesterol levels (r = 0.88). In contrast, Rauw et al (2012) reported a comparatively low correlation (0.10) between IMF and CHLM.…”

Section: Resultsmentioning

confidence: 77%

Phenotypic Correlations of Backfat Thickness with Meatiness Traits, Intramuscular Fat, Longissimus Muscle Cholesterol and Fatty Acid Composition in Pigs

Jacyno¹,

Pietruszka²,

Kawecka³

et al. 2015

SA J. An. Sci.

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The aim of the present study was to determine the phenotypic correlations of backfat thickness with meatiness traits and intramuscular fat, cholesterol and fatty acid composition in the longissimus muscle of pigs. For this study, 60 barrows and 60 gilts (Pietrain × Duroc boars and Polish Large White crossbred sows) were slaughtered at 100 kg bodyweight. Lean meat percentage (LMP), loin muscle area (LMA), backfat thickness measured at five locations and average backfat thickness (ABF), and intramuscular fat (IMF), cholesterol (CHLM) and fatty acid composition in the longissimus muscle were determined. Phenotypic correlations of individual backfat thickness measured at five locations and ABF with LMP, LMA and polyunsaturated fatty acids (PUFAs), including C18 :2n-6, were negative and moderate to high, while with monounsaturated fatty acids (MUFAs), including C16:1 and C18:1 were positive and very low. Correlations of individual backfat thickness and ABF with saturated fatty acids (SFAs) and C16:0 were positive (0.29 to 0.56), while for C18:0 were low (0.10 to 0.23). Correlations of IMF and CHLM with LMP, LMA and PUFAs, especially C18:2n-6, were negative and high, while with SFAs and MUFAs were positive and moderate to high. Correlation between IMF and CHLM was high (0.74). The results of the present study indicate that increased IMF content results a significant decrease in carcass meatiness (LMP and LMA) and of PUFAs content and an increase in backfat thickness and contents of SFAs, MUFAs and CHLM.

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Section: Resultsmentioning

confidence: 77%

Phenotypic Correlations of Backfat Thickness with Meatiness Traits, Intramuscular Fat, Longissimus Muscle Cholesterol and Fatty Acid Composition in Pigs

Jacyno¹,

Pietruszka²,

Kawecka³

et al. 2015

SA J. An. Sci.

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“…The total cholesterol concentration in MLLT of SBM and WM pigs ranged from a minimum of 52.5 mg/100 g to a maximum of 76.9 mg/100 g, while the level of cholesterol concentration of SL pigs ranged from a minimum of 38.6 mg/100 g to a maximum of 55.1 mg/100 g. No statistically significant differences were established in the cholesterol content in SBM and WM. A number of previous studies reported lower levels of cholesterol in MLLT with 59 mg/100 g (Moss et al, 1983) and 57 mg/100 g (Dorado et al, 1999). Similarly, Bohac & Rhee (1988) reported cholesterol content of 55.9 mg/100 g, 53.1 mg/100 g, and 59.7 mg/100 g for MLLT.…”

Section: Resultsmentioning

confidence: 84%

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

et al. 2013

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________________________________________________________________________________ AbstractThe aim of this study was to examine carcass properties and variability in chemical content and fatty acid composition in the musculus longissimus lumborum et thoracis (MLLT) of different genotypes of pigs. Of 36 male castrated animals used in the trial, 24 were from two strains of Mangalitsa pigs (12 Swallowbellied (SBM) and 12 White (WM)), while 12 were of the Swedish Landrace (SL) breed (the most abundant meat/fattening breed in Serbia). The warm and cold carcass weights at slaughter were significantly higher in the WM and SL compared with the SBM. Results showed differences in warm and cold carcass dressing percentage between the groups. The SBM had significant lower values than WM and SL pigs. The total fat content was higher in WM and SBM pigs than SL pigs. The SL pigs had a significant higher percentage of water in their MLLT than the SBM and WM pigs. The representative of pig meat breeds, SL, contained significantly less cholesterol in its MLLT compared with the SBM and WM (-15.23% and -15.84%). However, differences in the content of saturated and unsaturated fatty acids were more expressed and distinct. A higher percentage of saturated fatty acids (SFA) and polyunsaturated fatty acids (PUFA) were present in MLTT originating from SL pigs compared with the two Mangalitsa strains. The total monounsaturated fatty acids (MUFA) content was higher in SBM and WM than in SL pigs. The alpha linolenic acid concentration (C18:3 n-3) was significantly higher in SBM than in WM and SL pigs. ________________________________________________________________________________

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“…Harris et al (2004) reported genetic selection for high or low plasma cholesterol is not a good selection indicator of cholesterol or fat accretion, yet argued that the source of dietary fat may influence total fat content in muscle tissues. According to Dorado et al (1999), there is a high correlation between cholesterol content and fat content (r 5 0.88, P , 0.05). Thus, the difference in cholesterol content between the two breeds may be related to overall fat content.…”

Section: Discussionmentioning

confidence: 99%

Expression of HMGR and corresponding cholesterol content in tissues of two pig breeds

Liu

Fang

Lin

et al. 2009

Animal

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The 3-hydroxy-3-methylglutaryl-CoA reductase (HMGR) is an essential enzyme in cholesterol biosynthesis. To study the expression of HMGR and corresponding cholesterol content in liver, adipose and muscle, six Chinese local breed (Huai pig) and Landrace pigs were selected. The results indicated that significant differences of cholesterol content in adipose ( P , 0.01), liver ( P , 0.05) and muscle ( P , 0.01) tissues were detected between pigs of differing genetic backgrounds. HMGR mRNA expression were noted for adipose, liver and muscle of the two vastly differing genetics. Moreover cholesterol content differed ( P , 0.01) among tissues across breed. Likewise, HMGR mRNA expression was different between adipose and liver tissues, muscle and liver tissues in both breeds; however, no difference was noted between adipose and muscle tissues. Results from this study indicate that cholesterol content and HMGR mRNA expression are higher in Huai pig tissues suggesting this gene is expressed in a breed-and tissue-dependent manner in pigs. Understanding the causes of variation in HMGR gene expression may provide crucial information about cholesterol biosynthesis.

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Cholesterol and fat contents of Spanish commercial pork cuts

Cited by 33 publications

References 5 publications

Phenotypic Correlations of Backfat Thickness with Meatiness Traits, Intramuscular Fat, <i>Longissimus</i> Muscle Cholesterol and Fatty Acid Composition in Pigs

Phenotypic Correlations of Backfat Thickness with Meatiness Traits, Intramuscular Fat, <i>Longissimus</i> Muscle Cholesterol and Fatty Acid Composition in Pigs

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

Expression of HMGR and corresponding cholesterol content in tissues of two pig breeds

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