Quality traits of <i>longissimus lumborum</i> muscle from White Mangalica, Duroc   ×  White Mangalica and Large White pigs reared under intensive conditions and slaughtered at 150 kg live weight: a comparative study

Abstract

Abstract. To compare quality traits of longissimus lumborum muscle of three genotypes, 20 White Mangalica (WM), 20 crossbred Duroc × White Mangalica (DWM) and 20 Large White (LW) pigs were allotted to the same indoor rearing and feeding conditions. Crossbred and LW pigs grew faster than WM pigs reaching 150 kg on average 168 and 288 days before WM, respectively. Meat from WM pigs had the highest intramuscular fat content and darkest and reddest colour; crosses were at an intermediate position, with significant differences among all genotypes. In addition, ultimate pH, water-holding capacity and iron content were significantly the highest in meat from WM pigs, compared to the other two genotypes. Crossing WM with Duroc had a significant effect on individual fatty acid content of meat. However, the sum of saturated, monounsaturated and polyunsaturated fatty acids remained unchanged. WM and DWM pigs had significantly more tender meat than LW pigs. Monounsaturated fatty acids (MUFAs) were most abundant, followed by saturated (SFAs) and polyunsaturated fatty acids (PUFAs) in meat from all animals. Meat from WM and DWM pigs had a significantly higher percentage of MUFAs and significantly lower percentage of SFAs than LW pigs.

Meat quality of Pulawska breed pigs and image of longissimus lumborum muscle microstructure compared to commercial DanBred and Naima hybrids

“…Values of pH 24 of the present study corresponded with the findings reported in the literature (Babicz et al, 2009;Grześkowiak et al, 2009;Piórkowska et al, 2010;Tomović et al, 2016). Wojtysiak and Połtowicz (2014) and Tomović et al (2016), in accordance with the present study, found ultimate pH values of loin muscles higher in autochthonous breeds than in modern breeds, suggesting that autochthonous breeds could have slower rates of post-mortem pH decline. Sieczkowska et al (2009) suggested that a higher initial muscle glycogen level of the commercial pig confers an increased capacity for post-mortem glycolysis, or high "glycolytic potential" (GP), that, in turn, enhances the pH decline.…”

“…The reported pH 24 values for all the genetic groups were typical of normal meat (Stanišić et al, 2016). Values of pH 24 of the present study corresponded with the findings reported in the literature (Babicz et al, 2009;Grześkowiak et al, 2009;Piórkowska et al, 2010;Tomović et al, 2016). Wojtysiak and Połtowicz (2014) and Tomović et al (2016), in accordance with the present study, found ultimate pH values of loin muscles higher in autochthonous breeds than in modern breeds, suggesting that autochthonous breeds could have slower rates of post-mortem pH decline.…”

“…Intramuscular fat (IMF) content is related to organoleptic characteristics of pig meat and influences meat and meat product quality, in particular its tenderness, juiciness and palatability (Wojtysiak and Połtowicz, 2014;Tomović et al, 2016). It is widely held that traditional breeds produce a higher IMF content (Bocian et al, 2012;Serra et al, 1998).…”

“…These observations are consistent with our research, in which a higher IMF content in the longissimus lumborum muscle was found in Pulawska pigs compared to hybrid pigs. These differences in IMF content are caused by the high lipid synthesis capacity of the autochthonous pig breed (Tomović et al, 2016). However, IMF contents higher than 3.5 % are associated with a high risk of meat rejection due to visible fat (Tomović et al, 2016).…”

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

“…In our research, an association between IMF and fatty acid profile was not determined. Tomović et al (2016) reported that pig meat Large White had more saturated and polyunsaturated IMF but less monounsaturated IMF than Mangalitsa breed. In our study lower values of PUFA in IMF were found than their results, and percentages of SFA and MUFA were in agreement with their results.…”