Sea buckthorn pomace supplementation in the finishing diets of pigs – are there effects on meat quality and muscle fatty acids?

Nuernberg, Karin; Nuernberg, Gerd; Priepke, Antje; Dannenberger, Dirk

doi:10.5194/aab-58-107-2015

Cited by 24 publications

(25 citation statements)

References 14 publications

(20 reference statements)

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“…Fatty acid composition is an important factor in the nutritional quality of meat and adipose tissue and as such has long been a subject of study in meat science receiving considerable attention due to its important role in human health (Furman et al, 2010). For these reasons, the proper composition of fatty acids in meat and fat has become an important issue from the standpoint of consumers, nutritionists, and food technologists (Nuernberg et al, 2015). Fatty acid composition is influenced by genetic factors, including breed differences.…”

Section: Discussionmentioning

confidence: 99%

“…Ulbricht and Southgate (1991) suggested that the ratio of PUFAs to SFAs (P : S) should be at least 0.4 and the atherogenic index lower than 0.5. Consumers are becoming increasingly interested in safe, tasty, healthy and regional-origin meat products produced under eco-friendly, animal-friendly and sustainable (resource-conserving) conditions (Nuernberg et al, 2015).…”

Section: Introductionmentioning

confidence: 99%

“…The fatty acid composition of pig muscle and adipose tissue is affected by several factors, including fatness, body weight (Fischer et al, 2006), age, energy intake and dietary fatty acid composition (Panella-Riera and Neil, 2007;Vaclavkova and Bečkova, 2007;Wasilewski et al, 2011Wasilewski et al, , 2012Cechova et al, 2012;Mukumbo et al, 2014;Nuernberg et al, 2015). There are also factors connected to gender (Biedermann et al, 2000), de novo synthesis of fatty acids (Leibetseder, 1996) and genetic background (Wood et al, 2004b;Glodek et al, 2004;Kasprzyk, 2007).…”

Section: Introductionmentioning

confidence: 99%

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Fatty acid profile of pork from a local and a commercial breed

2015

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Abstract. This study investigated the effects of breed on the fatty acid compositions of the Longissimus thoracis et lumborum (LTL) of gilts and barrows. Although only one muscle was analyzed, the results gave a good indication of the effect that breed and sex may have on the fatty acid compositions of the meat. Breed exhibited a significant effect on the fatty acid composition of pigs, whereas the effects of sex were found to be minor. Higher contents of intramuscular fat (IMF), C16 : 1, C18 : 1 and monounsaturated fatty acids (MUFAs); darker color of meat; and lower cholesterol content, drip loss, C18 : 0, C18 : 2, polyunsaturated fatty acids (PUFAs), n-6 and n-6 : n-3 ratios were found in the LTL muscle of Pulawska pigs compared with Polish Landrace pigs. Meat of Pulawska pigs is especially suitable for the production of good-quality, cured and smoked loin for longer storage. Fat content was higher in barrows than in gilts, and as a consequence the IMF from barrows had higher saturated fatty acid proportions and hypercholesterolemic acids (OFAs) as well as lower C18 : 1 than that from gilts.

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Section: Discussionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Fatty acid profile of pork from a local and a commercial breed

2015

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“…Since the current human diet is usually already rich in fats, especially saturated and n-6 polyunsaturated, and there is also a need to balance the n-6/n-3 fatty acid intake for prevention of chronic diseases, it is particularly essential to evaluate the fatty acid profile in daily eaten foods, such as meat products [17,19]. Yet, the composition of meat fat depends on various factors, such as the individual characteristics of the animal (age, sex, species, breed) and its diet [17,20,21]. Proper selection of raw materials can therefore have a positive effect on the fatty acid profile.…”

Section: Introductionmentioning

confidence: 99%

Fatty Acid Compositions of Selected Polish Pork Hams and Sausages as Influenced by Their Traditionality

et al. 2018

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Sausages and hams are perceived as important components of culinary heritage for many regions all over the world. Consumers believe that traditional foods are characterized by unique sensory properties and high quality. However, the fats found in all pork meat products are generally not associated with favorable dietary patterns. The aim of this study was to verify the possible differences regarding the composition of fatty acids between traditional Polish pork hams and wiejska sausages, and their conventional equivalents. For this purpose, the fat content and fatty acid profiles were determined. The research material consisted of 2 varieties of traditional hams and 5 varieties of sausages, as well as 4 varieties of both conventional hams and sausages. The results of this study demonstrated that traditional hams contained significantly higher percentage of C 20:3 (cis-11,14,17) acid than their conventional equivalents. Traditional sausages were characterized by lower shares of C 18:2 (cis-9,12) and Polyunsaturated Fatty Acids (PUFA), whereas higher content of C 18:1 (cis-9), C 18:3 (cis-9,12,15), C 20:0 and Monounsaturated Fatty Acids (MUFA). This resulted in significantly higher amounts of n-3 and lower of n-6 acids than in conventional sausages. All of the tested meat products were also characterized by an unfavorable n-6/n-3 ratio.

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“…However, a lot of research has been conducted on carcass traits at different slaughter weights (Beattie et al, 1999;Latorre et al, 2004;Correa et al, 2006;Serrano et al, 2008), which confirms the influence of this factor. A shorter duration of organism growth determines the changes in the proportions of carcass tissue composition, especially the content of muscle (Lefaucheur et al, 1991;Skiba et al, 2012;Nuernberg et al, 2015). The explanation for these observations may be the overly small half-carcass mass variation within groups.…”

Section: Discussionmentioning

confidence: 99%

The effect of sex, carcass mass, back fat thickness and lean meat content on pork ham and loin characteristics

Knecht

Duziński

2016

Arch. Anim. Breed.

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Abstract. This study was designed to determine the ratio of ham and loin in half-carcasses and the tissue composition of these cuts. The research material consisted of 140 pig carcasses. The experimental materials were derived from the Polish commercial population of fattener pigs. Genetic material representing the most commonly slaughtered fatteners in Poland. Fatteners for the study came from several suppliers. All fatteners were kept in similar farms complying with principles of animal welfare. The right half-carcasses were divided into different groups, regardless of sex, half-carcass mass, back fat thickness and lean meat content class. Ham and loin obtained from carcasses were subjected to a detailed dissection, and the percentage of ham and loin in the carcass and the overall percentage of of the cuts in relation to the entire half-carcass were calculated. Gilts were characterized by a higher content of ham in half-carcasses than barrows (P ≤ 0.01). The increase in back fat thickness reduced the content of ham in half-carcasses and increased the content of loin (P ≤ 0.01). A similar trend was shown for the lean meat content class parameter. Additionally, interaction (P ≤ 0.01) between back fat thickness and meat content with respect to the percentage content of loin in carcasses was noted. Gilts were characterised by about a 1.38 % higher proportion of muscles in the ham (P ≤ 0.05) and a 0.47 % lower proportion of intermuscular fat (P ≤ 0.01). An average increase of five point in back fat thickness increases the amount of subcutaneous fat with skin (P ≤ 0.01) and intermuscular fat (P ≤ 0.01) and reduces muscle (P ≤ 0.01) and bone (P ≤ 0.05 and P ≤ 0.01) levels. The interaction of percentage content of muscles in ham was observed (P = 0.04). The meat content class of carcasses did not only affect the level of bones in ham. It was confirmed that sex affected all the analysed dissection elements of the loin. Back fat thickness and meat content classes were present in almost identical amounts in loin tissues (P ≤ 0.05 and P ≤ 0.01). Half-carcass mass showed a strong negative correlation with bone content in ham and loin (r = −0.35 and r = −0.21, respectively). Back fat thickness and meat content strongly and inversely correlated with the content of ham and loin in halfcarcasses (r = −0.41 and r = 0.59 for back fat thickness; r = 0.66 and r = −0.57 for lean meat content). Close and inverse correlations of back fat thickness and lean meat content were observed with regard to their content in ham and loin (P ≤ 0.01).

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Sea buckthorn pomace supplementation in the finishing diets of pigs – are there effects on meat quality and muscle fatty acids?

Cited by 24 publications

References 14 publications

Fatty acid profile of pork from a local and a commercial breed

Fatty acid profile of pork from a local and a commercial breed

Fatty Acid Compositions of Selected Polish Pork Hams and Sausages as Influenced by Their Traditionality

The effect of sex, carcass mass, back fat thickness and lean meat content on pork ham and loin characteristics

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