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

Abstract

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.

Relationships Between Fat and Cholesterol Contents and Fatty Acid Composition in Different Meat-Producing Animal Species

“…In the present study, differences in relative amounts of fatty acids were found between pig muscles and this is in agreement with the fi ndings of Realini et al [20]. The proportions of fatty acids in the pork from Lithuanian White pigs were similar to those reported for the hybrid pigs by Jacyno et al [19], but different to those reported by Hanczakowska et al [28]. Despite the fact that goose is a minor component of poultry production, there is also suffi cient interest in goose meat for nutrition diversifi cation.…”

“…The present study indicated high variations of fat both between the studied animal species and the individuals of the analysed species and between different muscles. These results are in agreement with the report of Hocquette et al [16] and Jacyno et al [19] who showed a high variability of intramuscular fat in the longissimus muscle of Polish hybrid pigs and Realini et al [20] who found large differences between pig muscles. Low intramuscular fat content of red deer found in the present study is in agreement with the review of Daszkiewicz and Mesinger [21].…”

Fatty acid profile of meat (Longissimus lumborum) from female roe deer (Capreolus capreolusL.) and red deer (Cervus elaphusL.)

“…The above relationships are confirmed by the coefficients of correlation between IMF content vs. total SFAs, MUFAs and the P/S ratio in meat from livestock. [35][36][37] In a study by Strazdina et al [16] , IMF extracted from the LL muscle of red deer, compared with roe deer, had higher concentrations of C18:2 and MUFAs: C14:1, C16:1, C24:1, . The IMF of roe deer contained higher amounts of C18:1 and PUFAs: C20:3, C20:4, C20:5, .…”

Reconstitution of UCP1 using CRISPR/Cas9 in the white adipose tissue of pigs decreases fat deposition and improves thermogenic capacity

“…For a long time, the major objective of pig breeding programs was to increase the carcass meat percentage for higher feed efficiency since approximately fourfold as much energy is required to grow 1 kg of fat tissue compared with 1 kg of lean tissue (18). BFT and CFP are the most important fatness traits considered in pig breeding improvement and are negatively correlated to lean percentage (50,51). Fat-type pig breeds, including European breeds, such as Mangalica and the Iberian pigs (52), and Chinese breeds, such as Erhualian, Meishan, and Bama pigs (53), produce high-quality meat with desirable palatability attributes, but they have poor Relative mitochondria copy number analysis of inguinal sub and perirenal fat showed no difference between the two genotypes (n = 4 per group).…”