Effect of Rearing System on Carcass Properties, Chemical Content and Fatty Acid Composition of Backfat from Mangalitsa Pigs

Abstract

This research examined the effects of two rearing systems (conventional versus free-range) on carcass characteristics, and cholesterol content, chemical and fatty acid properties of the backfat from Mangalitsa pigs. Depending on the rearing system utilized and live weight observed, we found important differences in the heaviness of the cold and warm Mangalitsa carcasses. The maximum total cholesterol in the backfat of pigs reared outdoors was 46.96 mg kg⁻ 1 , while the maximum total cholesterol in backfat of conventionally-raised Mangalitsa pigs was 55.80 mg kg⁻ 1 . The backfat from free-ranging Mangalitsa pigs contained lower levels of PUFA n-6 and greater amounts of PUFA n-3. The ratio of PUFA/SFA was remarkably different in pigs raised in the two systems, whereas the ratio of MUFA/SFA was lower in the pigs reared outdoors. Based on these results, the selection of rearing system could affect the chemical properties and carcass characteristics of Mangalitsa backfat.

Can the Introduction of Different Olive Cakes Affect the Carcass, Meat and Fat Quality of Bísaro Pork?

“…The intramuscular MUFA content of LTL varied between 50.04% for the T2 treatment and 52.80% for treatment T3 and was within the values reported by other authors with the inclusion of 100 g/kg of olive cake [ 5 ] but lower than the 55.1% for the Swallow-bellied Mangalitsa and the 58% for the White Mangalitsa found for these two Serbia genotypes recognized as fatty pig breeds [ 41 ]. The MUFA content was within the values reported for different local breeds such as the Preto Alentejano breed [ 57 ], Iberian pigs [ 60 , 61 ], Mora Romagnola and Casertana breeds [ 62 ], Sicilian Black pig [ 63 ], Croatian native pig [ 58 ], Chinese Heigai pig [ 64 ] and Celta pigs [ 39 ].…”

“…Backfat thickness measurements assessed at three standard points of the 13th and 14th rib (P1, P2 and P3) did not show significant differences between treatments ( p ≥ 0.05) ( Figure 3 ). Mean values between 3.65 and 4.31 cm were lower than those reported by Parunovic et al [ 41 ] for the Mangalist breed (5.14 cm and 5.80 cm). However, lower values of fat thickness were still observed in the last rib in crossbred barrows (Duroc × Landrace × Large) [ 42 ].…”

Fatty Acid Profile of Lipid Fractions of Mangalitza (Sus scrofa domesticus) from Northern Romania: A GC-MS-PCA Approach

“…Mangalitza crossbreeds had values of 38.8–39.7% and 8.1–8.5%, respectively [ 9 ]. A series of studies on the fatty acid profile of Mangalitza pigs have been performed by Parunović and collaborators [ 13 , 18 , 19 , 20 , 34 ]. They studied the effect of rearing, gender, or feeding on the fatty acid profile of different parts of Mangalitza varieties.…”

“…They studied the effect of rearing, gender, or feeding on the fatty acid profile of different parts of Mangalitza varieties. Oleic acid was found at a relative concentration of 45.6% in the backfat of free-range reared Mangalitza and 49.6% for samples of the conventionally reared pigs [ 18 ]. They also identified the trans isomer elaidic acid at ~0.55% in these samples.…”

“…SFAs are also important in Mangalitza fat, especially palmitic, stearic, and myristic acids. However, their relative concentrations differ with the variety, rearing conditions, feeding, and processing [ 15 , 16 , 17 , 18 , 19 , 20 ].…”