Comparison the physicochemical quality indicators of Musculus Longissimus Dorsi from Mangalitsa Breed and their crossbreeds

Abstract

In recent years, there has been a current trend in the market of pork to create products based on traditional, regional specialities, where is used technology such as drying, smoking and fermentation of products. These products require a specific quality of meat from pure-bred indigenous breeds or their crossbreeds with emphasis on dry matter content, intramuscular fat content in meat and fatty acid composition with higher share of unsaturated fatty acids and essential fatty acids. Due to this fact, indigenous breed such as the Mangalitsa has received attention from the aspect of high meat quality and meat products compared to pig meat breeds. The aim of study was to compare the meat quality of Musculus longissimus dorsi from Mangalitsa breed, the crossbreeds Mangalitsa x Duroc and the pig meat breed Slovak Large White. The experimental material comprised of 28 pcs of pigs, which were reared in the same intensive conditions and they were fed ad libitum by complete feed mixtures for fatteners. The fattening period lasted from 30 kg to 100 kg of body weight. In the presented study was found that the crossbreeds Mangalitsa x Duroc had lighter colour of meat and the Mangalitsa had darker colour than Slovak Large White (P < 0.01). From the point of texture of meat, it was found stiffer meat from Slovak Large White and more tender meat from crossbreeds Mangalitsa x Duroc compared to meat of Mangalitsa (P < 0.01). The crossbreeds Mangalitsa x Duroc had the highest intramuscular fat content and cholesterol content in meat (P < 0.01). The intramuscular fat content and cholesterol content was the lowest in Slovak Large White (P < 0.01). The results indicate that utilization of Mangalitsa breed for crossing with pig meat breeds can improve quality meat traits in their crossbreeds, which are requiring for production of special meat products. Abstrakt V posledných rokoch je aktuálnym trendom na trhu s bravčovým mäsom vytvárať produkty na báze tradičných, regionálnych špecialít, kde sa využíva technológia sušenia, údenia a fermentácie výrobkov. Tieto výrobky vyžadujú špecifickú kvalitu mäsa a tuku pri čistokrvných primitívnych plemenách alebo ich krížencov s dôrazom ku obsahu sušiny, obsahu intramuskulárného tuku v mäse a zloženia mastných kyselín s požadovaným vyšším podielom nenasýtených mastných kyselín a esenciálnych mastných kyselín. Z tohto dôvodu, primitívne plemeno mangalica získalo pozornosť z hľadiska vysokej kvality mäsa a mäsových výrobkov v porovnaní s mäsovými plemenami. Cieľom práce bolo porovnať kvalitu Musculus longissimus dorsi mangalice, krížencov mangalica x duroc a mäsového plemena slovenskej bielej ušľachtilej. Do pokusu bolo zaradených 28 ks ošípaných, ktoré boli chované v intenzívnych podmienkach a kŕmené systémom ad libitum kompletnou kŕmnou zmesou pre výkrm ošípaných. Výkrm trval od 30 kg do 100 kg živej hmotnosti. štúdii sme zistili, že mäso krížencov mangalica x duroc malo svetlejšiu farbu mäsa, pričom mäso mangalice bolo tmavšie v porovnaní so slovenskou bielou ušľachtilou (P < 0.01). Text...

Carcass Composition and Quality of Meat of Pulawska and Pulawska x PLW Crossbred Pigs Fed Rations with Naked Oats

“…As reported by Kasprzyk [ 11 ], Babicz [ 14 ], and Wojtysiak and Połtowicz [ 15 ], this creates a possibility of using Pulawska pigs for producing brand-name products, e.g., Pulawska ham. Bocian et al [ 16 ], Debrecéni et al [ 17 ], Matoušek et al [ 18 ], and Colonna et al [ 19 ] claimed that native breeds are raised for culinary meat and that the interest in products made traditionally is greater in the United States and some European countries e.g., Hungary, Switzerland, Austria, Germany, Spain, Great Britain, and Poland. Studies [ 9 , 14 ] have demonstrated that good-quality pork can be obtained by crossbreeding native and commercial breeds.…”