The relationship between the chemical composition of the carcass and the fatty acid composition of intramuscular fat and backfat of several pig breeds slaughtered at different weights

Raj, S. Shanmuga Sundara; Skiba, G.; Weremko, D.; Fandrejewski, H.; Migdał, Władysław; Borowiec, F.; Poławska, Ewa

doi:10.1016/j.meatsci.2010.04.037

Cited by 61 publications

(52 citation statements)

References 19 publications

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“…The higher content of MUFA and lower PUFA in IMF than in SF were previously described in the literature (Raj et al, 2010;Bosch et al, 2012;Lorenzo et al, 2012). Sellier (1998) and Estévez et al (2003) described how the amount of fat influences the fatty acid composition of different fat deposits.…”

Section: Effect Of Locationmentioning

confidence: 65%

“…These authors found that carcass leanness is inversely related to the proportion of SFA and MUFA in SF and IMF, whereas it is positively related to the content of most PUFA. Thus, an increase in PUFA content has been reported as fat deposition decreased (Raj et al, 2010;Bosch et al, 2012). In our study, a negative correlation was observed between IMF and PUFA content (r=−0.541; P<0.01), as well as a positive correlation between IMF content and SFA (r=0.594; P<0.01) in the intramuscular location and a negative correlation between backfat thickness and PUFA content (r=−0.351; P=0.021) in the dorsal fat.…”

Section: Effect Of Locationmentioning

confidence: 98%

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Effect of genotype on fatty acid composition of intramuscular and subcutaneous fat of Celta pig breed

Domínguez

Lorenzo

2014

Grasas y Aceites

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SUMMARY:A total of 45 Celta breed pigs were used to investigate the effect of genotype (Barcina, Carballiña and Santiaguesa lines) on the fatty acid composition of intramuscular (IMF) and subcutaneous fat (SF). The total IMF content was influenced by genotype (P<0.05), since the Barcina line had the highest levels (5.21% vs 1.99 and 3.59% for Santiaguesa and Carballiña lines, respectively). The total and neutral lipids from the IMF of the Santiaguesa line displayed higher contents of PUFA than the other two lines. The nutritional indices were also affected by genotype, since the Santiaguesa line presented the lowest atherogenic (AI) and thrombogenic (TI) indices and the highest hypocholesterolemic/hypercholesterolemic ratio (h/H) (P<0.05). The IMF total and neutral lipids presented higher (P<0.05) values of MUFA than SF, while the PUFA content was greatest in SF (P<0.05). Regarding the polar fraction, samples from IMF presented the highest values of PUFA (between 37-44%). Finally, SF showed higher percentages of MUFA and SFA than IMF (P<0.05). The differences in IMF content and back fat thickness imply that the deposition of IMF and SF may be regulated by different mechanism among the three lines. KEYWORDS: Celta pig breed; Fatty acid profile; Genotype; Location in the carcass RESUMEN:Efecto del genotipo sobre la composición de ácidos grasos de la grasa intramuscular y subcutánea de cerdos de raza Celta. Un total de 45 cerdos de raza Celta fueron usados para estudiar el efecto del genotipo (líneas Barcina, Carballiña y Santiaguesa) sobre la composición de ácidos grasos de la grasa intramuscular y subcutánea. El contenido en grasa intramuscular estuvo influenciado por el genotipo (P<0.05); la Barcina presentó los mayores valores (5.21% vs 1.99 y 3.59 para las líneas Santiaguesa y Carballiña respectivamente). Los lípidos totales y neutros de la grasa intramuscular de la línea Santiaguesa mostraron mayores contenidos de PUFA que las otras dos líneas. Los índices nutricionales también se vieron influenciados por el genotipo; la línea Santiguesa presentó los menores valores de los índices aterogénico y trombogénico y los mayores de la relación entre ácidos grasos hipo e hipercolesterolémicos. En los lípidos totales y neutros de la grasa intramuscular se obtuvieron mayores valores de MUFA y menores de PUFA (P<0.05) que en la grasa subcutánea. En los lípidos polares, las muestras de grasa intramuscular presentaron los mayores valores de PUFA (entre 37-44%). Finalmente, la grasa subcutánea mostró valores superiores de MUFA y SFA que la intramuscular (P<0.05). Las diferencias en el contenido de grasa intramuscular y de espesor de grasa subcutánea implica que su deposición puede estar regulada por diferentes mecanismos.

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Section: Effect Of Locationmentioning

confidence: 65%

Section: Effect Of Locationmentioning

confidence: 98%

Effect of genotype on fatty acid composition of intramuscular and subcutaneous fat of Celta pig breed

Domínguez

Lorenzo

2014

Grasas y Aceites

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“…In pigs, as growth progresses, the amount of energy needed for protein deposition decreases, increasing the amount of energy available for fat deposition (Enser et al, 1996). Consequently, as growth progresses in pigs, the direct incorporation of C18:2n-6 dietary FAs into body tissues decreases and the conversion of excess energy to SFAs and MUFAs fat by de novo lipogenesis increases (Raj et al, 2010). It is likely that inclusion of MOLM in feed for pigs from an earlier age and stage of production will result in a significant incorporation of desirable PUFAs in the meat.…”

Section: Discussionmentioning

confidence: 99%

Effect of Moringa oleifera leaf meal on finisher pig growth performance, meat quality, shelf life and fatty acid composition of pork

Mukumbo¹,

Maphosa²,

Hugo³

et al. 2015

SA J. An. Sci.

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The effect of dietary inclusion of Moringa oleifera leaf meal (MOLM) on the feed conversion ratio (FCR) of finisher pigs, physico-chemical meat quality, fatty acid (FA) composition and shelf life of pork was investigated. A six-week feeding trial was conducted with 24 Large White x Landrace gilts aged 14 weeks. Each pig was housed individually and randomly allocated to one of four dietary treatments, containing 0%, 2.5%, 5% or 7.5% MOLM, with six replicates per treatment. Feed intake was measured daily, pig liveweight was measured weekly, and average daily gains (ADGs) and FCR were calculated. Pigs were slaughtered at 20 weeks old and measurements of backfat thickness, pH 45min and pH 24h were taken. Muscularis longissimus thoracis et lumborum muscle samples from each carcass were analysed for physico-chemical quality. Muscle, subcutaneous fat and feed samples were analysed for FA composition and health lipid indices of atherogenicity (AI) and thrombogenicity (IT) were calculated. A 10-day shelf-life study was conducted, during which instrumental and sensory meat colour and odour were assessed. Pigs fed 7.5% MOLM had significantly higher average daily feed intakes (3.56 kg/day) than pigs fed 0%, 2.5% and 5% MOLM (3.05, 3.14 and 3.07 kg/day, respectively). The FCR of pigs fed 0%, 2.5% and 5% MOLM did not differ significantly (3.34, 3.44 and 3.22, respectively). However, the FCR of pigs fed 7.5% MOLM was significantly poorer (3.78). No significant differences were observed for carcass and physico-chemical quality traits. MOLM inclusion improved shelf life, as meat samples from MOLM-fed pigs exhibited significantly prolonged acceptability of colour and odour during 10 days of refrigerated storage. Although the n-6 : n-3 FA ratios of the dietary treatments containing MOLM were significantly improved (T1 = 35.45, T2 = 22.08, T3 = 14.24, T4 = 15.90), no significant differences were observed for this ratio in the fat composition of the meat or subcutaneous fat samples between treatments. A significant reduction in intramuscular fat and stearic acid content was observed with increasing levels of MOLM. However, all other FA profiles, ratios and health lipid indices did not differ significantly across treatments. In conclusion, up to 5% MOLM may be included in finisher pig feed with no negative effect on feed conversion efficiency, carcass and meat quality traits, and may improve shelf life of pork. However, inclusion levels of 7.5% MOLM may lower FCR. The MOLM inclusion significantly improved the FA composition of the feed, but did not produce the desired improvements in FA composition of meat, probably because of the prominence of fat deposition by de novo lipogenesis in finisher pigs rather than direct incorporation of dietary fatty acids. ______________________________________________________________________________________

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“…A number of authors attribute the differences in the FA composition to breed, especially in relation to different LMP in the carcass body of pigs. Raj et al (2010); Wood et al (2004); Kouba et Mourot (1999) report the effect of breed on the protein and fat concentration in the carcass to be very significant. This fact is then reflected in the FA composition in pigs.…”

Section: Discussionmentioning

confidence: 99%

“…This finding points to the fact, that PUFA are more common in the fat of modern meat breeds than in the fat of pigs with a higher carcass fat content. Raj et al (2010) explains that de novo synthesis of fatty acids is reduced in meat breeds (thus breeds with lower content of endogenous FA) resulting in lower dilution of exogenous acids synthesized by the saturated fatty acids. Although Warnants et al (1999) reported that the effect of gender (barrows x gilts) influences the FA in IMF but doesn't bear any significant effect on the composition of FA in the backfat, our study found a higher amount of MUFA (P≤0.05) in barrows and higher amount of PUFA (P≤0.01) in gilts.…”

Section: Discussionmentioning

confidence: 99%

Factors affecting the fatty acid composition and fat oxidative stability in pigs

Vehovský

Stupka

Čítek

et al. 2015

JCEA

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The aim of the study was to evaluate the effect of selected factors affecting fatty acids (FA) composition in pig fat. In the experiment, the influence of nutrition, gender, carcass weight, lean meat proportion (LMP) and intramuscular fat (IMF) were monitored. The effect of diet, specifically the influence of added linseed or corn on the fatty acids composition in the backfat was studied in pigs. From the perspective of the required increase of polyunsaturated fatty acids (PUFA) only the addition of the linseed proved to have a significant effect.Another evaluated aspect concerning the FA spectrum was the gender. While the backfat in barrows showed higher (P≤0.05) amount of monounsaturated fatty acids (MUFA), the backfat in gilts displayed a significantly higher proportion (P≤0.01) of the PUFA and total unsaturated fatty acids (UFA). A significant effect on the PUFA proportion has also been demonstrated for the lean meat proportion (LMP) parameter, which therefore represents not only a qualitative carcass meat parameter but also plays an important role in relation to the FA composition in the fat in pigs.In connection to the FA proportion changes the study also monitored the fat oxidative stability with the use of the TBARS method. Concerning the oxidative stability the effects of nutrition, FA groups, gender, carcass weight and LMP were studied. The relationship between the above mentioned factors and oxidative stability was found to be insignificant.

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The relationship between the chemical composition of the carcass and the fatty acid composition of intramuscular fat and backfat of several pig breeds slaughtered at different weights

Cited by 61 publications

References 19 publications

Effect of genotype on fatty acid composition of intramuscular and subcutaneous fat of Celta pig breed

Effect of genotype on fatty acid composition of intramuscular and subcutaneous fat of Celta pig breed

Effect of Moringa oleifera leaf meal on finisher pig growth performance, meat quality, shelf life and fatty acid composition of pork

Factors affecting the fatty acid composition and fat oxidative stability in pigs

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