Fatty acid profile of <i>m. longissimus dorsi</i> of Mangalitsa and Moravka pig breeds

Abstract

The objective of this study was to determine the chemical composition and fatty acid content in m. longissimus dorsi (MLD) of two indigenous pig breeds (ML -Swallow-belly Mangalitsa and M -Moravka) reared in free range farm conditions and fed complete mixtures used for commercial meat pig genotypes. The body mass of ML and M pigs at slaughter was,on average, 107.14 and 107.61 kg, respectively. In MLD of M pigs, more total fat was measured compared to ML breed (6.96 % compared to 5.10 %, P<0.05). Protein content in MLD of ML pigs was higher by +0.92 % (P<0.01) compared to M pigs. Male castrates of M pigs had more fat compared to gilts of the same breed (8.64 compared to 5.29 %), and the 3.35 % difference between mean values was statistically significant (P<0.05). The breed of pigs influenced the total saturated fatty acids (P=0.011) and mono-unsaturated fatty acid (P=0.003) contents, but not the content of polyunsaturated fatty acids (P=0.325). In the case of saturated fatty acids in the MLD of ML and M pigs, the most common were C16:0 (25.05 % and 25.53 %) and C18:0 (12.73 % and 14.40 %). The MLD of M pigs contained 1.67 % more stearic acid compared to ML pigs (P=0.004). Pigs of ML, compared to M pigs, had more C18:1cis-9 (+2.31 %), C16:1 (+0.49 %), C17:1 (+0.10 %) and less C20:1cis-11 (-0.25 %). The content of two essential fatty acids, C18:2n-6 and C18:3n-3, did not vary according to breed or sex of pigs (P>0.05). The n-6/n-3 ratio was higher than optimal (18.7 for breed ML and 13.7 for M).

Effect of pig genotypes from Slovak and Polish breeds on meat quality

“…Results in this study are in accordance with Parunović et al (2013). However, Petrović et al (2014) found lower values of n-6 / n-3 ratio in IMF between indigenous breeds Moravka and Mangalitsa than our results.…”

“…According to Wood et al (2003) the PF / SF ratio should be increased to above 0.4. Similarly, the British Committee on Medical Aspects of Food and Nutrition Policy (COMA) recommends a PUFA / SFA ratio higher than 0.45 (Petrović et al, 2014). In our study, the PUFA / SFA ratio was from 0.23 to 0.39, which is not in accordance with the recommendations.…”

“…Moisture content was determined by drying the sample of MLD in an oven at 105 • C according to PN-ISO 1442:2000(2000. Protein content was determined by determination of nitrogen content according to Kjeldahl method PN-75/A-04018 (1975).…”

“…Less than 10 % should be received from saturated fatty acids (SFAs), although their higher level increases the cholesterol content in the blood (Petrović et al, 2014), various cancers and especially coronary heart diseases (Wood et al, 2003). The polyunsaturated fatty acid (PUFA) content should be 6-10 % due to the requirement for essential fatty acids (Petrović et al, 2014). The content of PUFA was greater than 60 % in the fat of Mangalitsa breed, and they almost reached this percentage in the crosses (Parunović et al, 2013).…”

“…In human nutrition, 15-30 % of energy should be derived from fat. Less than 10 % should be received from saturated fatty acids (SFAs), although their higher level increases the cholesterol content in the blood (Petrović et al, 2014), various cancers and especially coronary heart diseases (Wood et al, 2003). The polyunsaturated fatty acid (PUFA) content should be 6-10 % due to the requirement for essential fatty acids (Petrović et al, 2014).…”