Characteristics of carcass composition, fat metabolism and meat quality of genetically different pigs

Abstract

AbstractThe aim of the study was to quantify the differences in meat and fat quality and lipid metabolism of pigs with either high or medium capacity for lipid accretion. A total of 58 castrated males of the breeds German Saddle Back (SB) and German Landrace (DL) were included in the experiment. Animals were housed individually and fed twice daily semi ad libitum. Saddle Back pigs indicated a lower lean meat content (41.4% vs 52.6%) and a higher fat percentage (40.9% vs 28.2%) in comparison to DL as a result of high lipid accumulation. The larger fat content of SB was related to an increased intramuscular fat concentration of longissimus muscle. A significant correlation between intramuscular fat content and fatty acid composition was estimated in both breeds. The relative concentration of saturated fatty acids was significantly increased in SB pigs. The percentage of polyunsaturated fatty acids (8.3%) in SB muscle fat was significantly lower than in DL muscle fat (10.7%). The de novo biosynthesis of fatty acids resulted in mostly saturated fatty acids and oleic acid. The higher activities of lipogenetic enzymes in backfat of SB proved a higher lipogenetic capacity. There were no significant differences in meat quality traits of longissimus muscle between the two breeds.