Chemical composition characteristics of the longissimus and semimembranosus muscles for pigs from New Zealand and Singapore

Abstract

A range of composition characteristics of the longissimus (LL) and semimembranosus (SM) muscles were compared between pigs raised in intensive and extensive production systems in New Zealand (NZ), and pigs raised in an intensive system in Indonesia for supply to the Singapore market ( n = 8/group). Ultimate pH was slightly higher for the Singaporean LL muscles ( P < 0.05), while LL muscle of the NZ extensive group was redder (higher a ∗ values) and contained more fat ( P < 0.05). Muscle iron levels were highest for the NZ extensive group and lowest for a lighter group within the Singapore pigs ( P < 0.05). Differences in fatty acid concentrations, which were also measured in a sample of the belly cut, could largely be attributed to the effects of diet, with higher levels of alpha linolenic acid for the NZ extensive group ( P < 0.05) due to linseed in the diet, and much higher levels of linoleic acid and the P:S ratio for the Singapore group ( P < 0.05). Some statistically significant differences in amino acid concentrations were shown between muscles and groups, but they were not large. With respect to compounds with potential bioactive properties, coenzyme Q 10, and taurine levels were higher in pork from NZ pigs, and carnosine levels were highest for the NZ intensive group ( P < 0.05). The LL muscle contained more coenzyme Q 10 and taurine, but less carnosine than the SM muscle ( P < 0.001). It is concluded that some of these composition differences in the pork from the muscles and groups compared may be of commercial importance, but several are likely to have been due to dietary or weight differences.