Fatty acid composition of subcutaneous and intramuscular adipose tissue in east Balkan pigs

Abstract

The aim of this study was to provide information on the fatty acid profile of different adipose depots -subcutaneous (upper and inner backfat layers) and intramuscular (m. Longissimus dorsi) in East Balkan pigs. The animals were reared in free-range conditions and slaughtered at an average live weight of 107±1.65kg. The results of the study showed that the various adipose tissues in pigs have different lipid metabolism and hence differ in their fatty acid composition. Intramuscular fat had significantly higher content of the saturated C16:0 and C18:0 (P<0.001), as well as the C16:1 (P<0.001) than the subcutaneous fat. In regards to the content of the polyunsaturated fatty acids, the latter displayed considerably higher content of both C18:2 and C18:3 (P<0.001) in comparison to the intramuscular fat in m. Longissimus dorsi. The differences between the subcutaneous and intramuscular adipose tissue in the individual fatty acids determined the similar trend of change in the total content of saturated and polyunsaturated fatty acids. Significant differences between the backfat layers were detected for C16:1, C18:0 and C18:3 (P<0.001). Stearic acid (C18:0) displayed higher content of the inner, while both C16:1 and C18:3 had higher proportion in the outer backfat layer in the East Balkan pigs. Except for C20:2, the long chain polyunsaturated n-6 and n-3 fatty acids had significantly higher proportions in the intramuscular fat, however no differences were determined between the two backfat layers.

Fatty acid profile of the backfat layers in four pig breeds

“…Our results indicate the higher deposition of the C18:2n-6 and C18:3n-3 in the outer backfat layer. Previously we observed this in a study on the adipose tissue of East Balkan pigs (Popova et al 2015) with higher deposition of C18:3n-3 in the outer backfat layer. Furthermore, Bee et al (2002) and Monziols et al (2007) observed higher content of C18:2n-6 in the outer layer of the subcutaneous adipose tissue in pigs.…”

Subcutaneous fat necrosis: a term in question for skin alteration in pigs with dimpled appearance

“…It has been shown that the distribution of the fatty acids in the outer backfat layer of pigs is different from the inner fat layer. Unsaturated fatty acids have higher proportions in the outer backfat layer, while the proportions of total saturated fatty acids are lower (Monziols and others 2007, Barea and others 2013, Popova and others 2015). Monziols and others (2007) demonstrated the higher deposition especially of C18:2, an essential fatty acid for the pig coming exclusively from the feed (Popova and others 2015), in the outer layer of subcutaneous adipose fat tissue.…”

“…Unsaturated fatty acids have higher proportions in the outer backfat layer, while the proportions of total saturated fatty acids are lower (Monziols and others 2007, Barea and others 2013, Popova and others 2015). Monziols and others (2007) demonstrated the higher deposition especially of C18:2, an essential fatty acid for the pig coming exclusively from the feed (Popova and others 2015), in the outer layer of subcutaneous adipose fat tissue. The distribution pattern of the fatty acids found in the different skin locations might indicate that the outer backfat layer is more represented by the cobblestone-like skin area because of the higher proportion of unsaturated fatty acids, while the proportion of saturated fatty acids is higher in the dimpled skin area, which resembles the deeper backfat layer.…”

The quality of traditionally smoked tenderloins obtained from meat of native pig breeds

“…The native populations breeds of pigs are grown in the certain region and/or country as local, primitive breeds, for example, Mangalitsa, Moravka, Resavka, Iberian, Casertana, Alentejana, Bazna, Mora Romagnola, Krskopolje, Turopolje (Čandek-Potokar, 2019;Popova et al, 2015;Pugliese and Sirtori, 2012;Radović et al, 2017;Radović et al, 2019). These breeds are characterized by lower fattening, slaughter and breeding yield parameters but their advantages are good quality raw meat, lower feeding demands, natural resistance to bad environmental conditions and higher resistance against illnesses and stress in comparison to regular industrial breeds (Čandek-Potokar, 2019;Pugliese and Sirtori, 2012;Radović et al, 2019).…”